This impressive Smoker Stuffed Salmon is a showstopper for any gathering. A large 4-5 lb whole salmon is carefully stuffed with a fragrant mixture of fresh dill, chopped tomatoes, celery, green onions, and garlic-infused bread cubes. The fish is then slow-smoked, allowing the wood smoke to penetrate the flesh while the stuffing steams inside, keeping the meat incredibly moist and flavorful. The result is a tender, flaky fish with a rich, smoky aroma and a bright, herbal filling. Its perfect for weekend cookouts, family reunions, or special dinner parties. Serve it whole at the table for a dramatic presentation, then carve into generous portions. The combination of citrusy lemon pepper, fresh herbs, and smoky depth makes this dish unforgettable.
Smoker Stuffed Salmon
Description
This impressive Smoker Stuffed Salmon is a showstopper for any gathering. A large 4-5 lb whole salmon is carefully stuffed with a fragrant mixture of fresh dill, chopped tomatoes, celery, green onions, and garlic-infused bread cubes. The fish is then slow-smoked, allowing the wood smoke to penetrate the flesh while the stuffing steams inside, keeping the meat incredibly moist and flavorful. The result is a tender, flaky fish with a rich, smoky aroma and a bright, herbal filling. Its perfect for weekend cookouts, family reunions, or special dinner parties. Serve it whole at the table for a dramatic presentation, then carve into generous portions. The combination of citrusy lemon pepper, fresh herbs, and smoky depth makes this dish unforgettable.Ingredients
Directions
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Preheat your smoker according to the manufacturer's instructions. For charcoal smokers, use 7 lbs of charcoal; for electric smokers, ensure the water reservoir is filled with 4 quarts of hot water. Add 2 wood chunks for smoking flavor.
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Rinse the salmon and pat it dry thoroughly with paper towels. Brush the entire exterior of the fish with oil.
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In a mixing bowl, combine the chopped tomatoes, green onions, fresh dill, dry bread cubes, chopped celery, salt, lemon pepper, and minced garlic to create the stuffing mixture.
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Carefully stuff the salmon cavity with the herb and vegetable mixture, packing it in firmly but not overly tight to allow for expansion during cooking.
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Take a large sheet of heavy-duty aluminum foil, double it over, and grease it well with oil to prevent sticking.
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Place the stuffed salmon onto the prepared foil.
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Place the salmon on the smoker grid. If using a water smoker, ensure the fish is positioned correctly over the water pan.
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Smoke the salmon for 3 to 4 hours for electric smokers, or 3.5 to 4.5 hours for charcoal smokers, until the flesh is opaque, flakes easily with a fork, and has absorbed a rich smoky flavor.
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Remove the salmon from the smoker carefully. Let it rest for 5 minutes before carving and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 417.0kcal
- % Daily Value *
- Total Fat 29.7g46%
- Saturated Fat 4.7g24%
- Cholesterol 13.8mg5%
- Sodium 1404.5mg59%
- Total Carbohydrate 28.7g10%
- Dietary Fiber 3.0g12%
- Sugars 4.3g
- Protein 10.7g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Smoker Fuel:** Charcoal smokers require approximately 7 lbs of charcoal. Electric smokers require 4 quarts of hot water in the reservoir.
**Wood Choice:** Use 2 wood chunks for smoking. Mild woods like alder, apple, or cherry pair beautifully with salmon, while hickory or oak provide a stronger flavor.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. The smoked salmon can also be frozen for up to 2 months.
**Variation:** For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the stuffing mixture.
**Safety:** Ensure the internal temperature of the salmon reaches at least 145F (63C) for food safety compliance.
