You are here

Stuffed Smoked Salmon

Barbecue.Master's picture
Ingredients
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  Herb seasoned stuffing croutons 4 Cup (64 tbs)
  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
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
Directions

Tested with a fork, 1 1/4 to 1 1/2 hours.
Brush fish occasionally with melted butter.
Sprinkle the hickory chips over coals every 20 minutes.
Stuffed Smoked Salmon Hickory chips 1/2 cup finely chopped celery 1/4 cup chopped onion 3 tablespoons butter or margarine 4 cups herb-seasoned stuffing croutons 2 tablespoons snipped parsley 1/2 teaspoon grated lemon peel 1 tablespoon lemon juice 1/2 teaspoon salt Dash pepper 1 8-pound whole dressed salmon 1/2 cup butter or margarine, 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

Difficulty Level: 
Easy
Method: 
Grilling
Ingredient: 
Salmon

Rate It

Your rating: None
4.32353
Average: 4.3 (17 votes)