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Smoker Stuffed Salmon

Smoker Stuffed Salmon recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 417.0
Dietary: Gluten-free
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
  • 1 Salmon; 4 to 5 lb. drawn, s
  • 1 Oil
  • 1 cup Tomato; peeled and chopped
  • 1/4 cup Green onion; chopped
  • 1/4 cup Dill; fresh, chopped
  • 1/2 cup Dry bread cubes
  • 1/4 cup Celery; chopped
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Lemon pepper
  • 1 cloves Garlic; small, minced
Directions
  1. 1
    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.
  2. 2
    Rinse the salmon and pat it dry thoroughly with paper towels. Brush the entire exterior of the fish with oil.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Take a large sheet of heavy-duty aluminum foil, double it over, and grease it well with oil to prevent sticking.
  6. 6
    Place the stuffed salmon onto the prepared foil.
  7. 7
    Place the salmon on the smoker grid. If using a water smoker, ensure the fish is positioned correctly over the water pan.
  8. 8
    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.
  9. 9
    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.

Keywords: smoked salmon, whole fish, stuffed fish, barbecue, grilling, dill, tomato stuffing, seafood, summer dinner, party food, water smoker, electric smoker, charcoal smoker, herb crust, garlic, lemon pepper, healthy fats, omega-3
Read it online: https://www.chefs-mate.com/recipe/smoker-stuffed-salmon/