You are here

Stuffed Smoked Salmon's picture
  Hickory chips 1 Cup (16 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs), finely chopped
  Onion 1⁄4 Cup (4 tbs), chopped
  Butter/Margarine 3 Tablespoon
  Herb 4 Cup (64 tbs), seasoned
  Snipped parsley 2 Tablespoon
  Grated lemon peel 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Whole dressed salmon 8 Pound (1 Salmon, 8 Pound)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted

Soak hickory chips in enough water to cover about 1 hour before grilling.
Drain chips.
In saucepan cook celery and onion in the 3 tablespoons butter till tender.
Pour over stuffing croutons.
Add parsley, lemon peel and juice, salt, and pepper.
Toss together till well combined.
Spoon into cavity of salmon; skewer or tie closed.
In covered grill arrange slow coals around edge of grill.
Sprinkle some of the dampened chips over coals.
Center foil pan on grill, not directly over coals.
Place fish in foil pan.
Close grill hood.
Grill till fish flakes easily when tested with fork, 1 1/4 to 1 1/2 hours.
Brush fish occasionally with melted butter.
Sprinkle hickory chips over coals every 20 minutes.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (16 votes)