These Salmon Jalapeño Poppers Will Bring Serious Class to Your Next Tailgate

First, preheat your oven to 375° Fahrenheit.

We are going to prepare the jalapeños, salmon, and spicy mayo separately.

To prepare the jalapeños: Take each pepper and cut off the tops. Then split them down the middle. I generally get rid of the seeds, but if you like it spicy, leave them in. I would put gloves on for this part, otherwise you end up having jalapeño tasting hands for a week. To seed the peppers, take a spoon and just pull all the seeds from the inside of the pepper until there are no more you can see. Place the peppers on a cooking tray and set aside.

Take your mayo and add the juice of half a lime. Then, add as much Sriracha as you desire. If you like your food very spicy, add a lot of Sriracha and if not, don’t. Mix until combined.

Skin your salmon, if it did not already come skinned. Then, finely chop up your salmon. Add as much mayo as you would like to the salmon. It should look similar to a spicy salmon mix.

Once everything is prepared, it is time to stuff! Take each jalapeño and stuff it with the salmon mixture. I personally like to have the salmon popping out of the top. This makes each bite more wholesome and flavorful. Once each pepper is stuffed, you can place it into the oven for about 12-15 mins. If the salmon does not look cooked, place it back into the over for 5 minute intervals. Then, for 5 minutes, cook the poppers on broil, until they get nice and brown on top.

Once they are done, drizzle them with the spicy mayo mixture ( I like to put the sauce in a sandwich bag and cut the corner for this part) and some sweet eel sauce.