Salmon Jalapeño Poppers
WITH WILD SALMON SEASONED GRILL
Transform a classic pub snack into a sophisticated appetizer with Morey’s Wild Salmon Seasoned Grill. The fillets’ smoky blend of garlic, basil, salt, and red pepper seasoning pairs delectably with the heat of the jalapeño peppers complemented by a rich and creamy filling.
COOK FISH: Cook Morey’s Wild Salmon Seasoned Grill fillet according to package directions of your choice. Flake into small pieces with a fork.
MAKE FILLING: Blend cream cheese and sour cream in a medium bowl until smooth. Add, onions, bell pepper, and lime zest until well blended. Fold in cilantro and salmon. Salt and pepper to taste.
FILL AND BAKE: Preheat oven to 450°F.
Fill seeded and halved peppers with filling and place on a baking sheet or roasting pan. Be sure to position the peppers close to each other so they stay upright during cooking. Bake for 10-15 minutes until golden brown.
PRO TIP: These Salmon Jalapeño Poppers get a nice, smoky flavor if cooked on a grill. For variety, top with bacon or cheddar cheese before cooking. For crispier peppers, cook them directly on a wire rack, but be careful to keep them upright while they cook.
- Morey’s Wild Salmon Seasoned Grill fillet
- 2 8-oz. packages cream cheese, softened
- 1/3 cup sour cream
- 1/2 cup minced bell pepper
- 2 green onions, minced
- 1/2 tsp. minced garlic
- ¼ cup finely chopped cilantro
- ½ tsp. lime zest
- Salt and pepper to taste
- 12-14 jalapeño peppers, seeded and halved lengthwise
Additional Product Options
You can also use:
Wild Salmon Steakhouse
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