Preheat your oven to 375°F. While it heats, carefully slice each jalapeño in half lengthwise and use a small spoon or knife to remove the seeds and white membranes—this is where most of the heat lives, so remove as much as you can for a milder result. Arrange the jalapeño halves cut-side up on a baking sheet lined with parchment paper or foil, leaving a little space between each piece so they cook evenly.

In a medium bowl, combine the softened cream cheese, finely chopped smoked salmon, shredded cheddar cheese, sliced scallions, garlic powder, and fresh lemon zest. Mix everything together until well combined and relatively smooth—I find using a fork works better than a spoon for getting a good, even texture without overworking it. Taste a small spoonful and adjust seasonings if needed; the lemon zest should brighten the filling nicely.

Spoon the salmon-cheese filling from Step 2 generously into each jalapeño half, mounding it slightly in the center so it holds together during cooking. Don't pack it too tight—a loosely filled popper will have a better texture. Bake at 375°F for about 10 minutes until the peppers are just tender and the filling is heated through; the cheese should be warm and starting to bubble at the edges.

Move your oven rack to the top position and turn on the broiler to high. Place the baked poppers from Step 3 under the broiler for about 1 minute, watching carefully—you want just a light golden-brown top on the cheese and peppers without burning them. The broiler finishes the dish with a nice color and a slight crust that adds textural interest. Remove immediately when they're golden and serve hot.