Preparation Instructions

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

Prep Time
20 min

Serving Size

Additional Product Options
You can also use:
Wild Salmon Steakhouse

Drink Pairings

Sauvignon Blanc

Mezcal Margarita

Dark Lager

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Salmon Jalapeño Poppers
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