Salmon Jalapeno Poppers

Salmon Jalapeno Poppers Recipe

My brother-in-law, Brian, never says anything about anything Kevin or I make.  Especially Kevin.  I don’t care as much, but it annoys the bejesus out of Kevin.  And I’m pretty sure that’s what Brian is going for.

Anyway, the point of this story is to tell you that Brian, who likes what is perceived as ABSOLUTELY nothing of what we make, LOVED these things.  I mean, he had no less than 6 of them.  And they’re hot little suckers.

This particular popper recipe comes from a friend of ours – Connie.  The combination of salmon with cream cheese and jalapenos is just incredible.

We may have tweaked Connie’s recipe a little – but if we did, it’s not by much.  Also, a little side note, the longer you cook the poppers, the more spiciness you’ll lose. So, longer cook times = less mouth burns.

Anyway, enjoy!

Salmon Jalapeno Poppers Recipe

Salmon Jalapeno Poppers

A spicy little grilled appetizer that is impressive, easy and most important - yummy.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Calories 289 kcal


  • 15 whole jalepenos cored and deseeded, with tops sliced off
  • 1 8 ounce package of cream cheese
  • 1 can of salmon
  • 2 tablespoons green onion
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper


  • Core and deseed the jalepeno. The more seeds on a jalepeno, the spicier it is. Slice the top off the jalepeno so you can stuff this filling into it.
  • Mix the cream cheese, salmon, green onion, garlic salt and black pepper.
  • With a butterknife, fill each jalepeno with the filling.
  • Place on a "popper holder" and cook at 250 - 300 degrees on your grill.
  • This will take at least 15-20 minutes. Again, the longer you cook it, the more spice will cook off.
Keyword Salmon Jalapeno Poppers

4 thoughts on “Salmon Jalapeno Poppers

  1. How do you grill these propperly? You couldnt just lay them on their side do you? Or do you use something to hold them upright while in the grill? And also, lid closed or open?

    1. I use a jalapeno holder – it holds them upright and makes life easy. If you lay flat, make sure to cover opening tightly with bacon so all the filing doesn’t fall out. And I keep lid closed to maximize the smoke!

      1. Thanks! So I have been looking around your site for your opinions on what woods work best with different foods. Could you point me in the right direction or elaborate on this sometime? I see you use fruit wood a lot but what would your recommendations be for pork/chicken/beef/cheese/veggies/fish/ect? Sorry for so many questions but I want to become proficient at this and like the ideas you put forth. Oh, and the pictures of your finished products (whole smoked chicken) look AMAZING!!!!!

        1. I’ll definitely have to expand on that, Jonathon. Great suggestion.
          In general, fruit woods are a lighter smoke and can be used with everything. Oak/Hickory are stronger woods that can bitter out your meat quicker. Many people swear by hickory and hickory alone. You can absolutely do that – you just have to be careful you don’t add TOO much. That’s why I usually do a mix of hickory and a fruit wood.
          And thanks for the compliment on the pics – my sister and wife get all the credit for those!

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