Grilled Stuffed Salmon

Total Time Prep: 30 min. Grill: 40 min.
Yield 12 servings
Contest Winner
Test Kitchen Approved
"For years, my husband worked for the U.S. Fish and Wildlife Service-so I've prepared fish all kinds of different ways. This variation of stuffed salmon gets high marks from my family." —Cathie Beard, Philomath, Oregon

Ingredients

  • 1 whole salmon (8 pounds)
  • 2 teaspoons salt, divided
  • 1-1/4 teaspoons pepper, divided
  • 3/4 cup butter, divided
  • 1 cup sliced mushrooms
  • 1 large onion, finely chopped
  • 2 cups unseasoned stuffing cubes
  • 1 cup shredded carrots
  • 1/2 cup minced fresh parsley
  • 1 large egg, lightly beaten
  • 1 tablespoon minced fresh thyme
  • 4-1/2 teaspoons plus 1/4 cup lemon juice, divided
  • 1 garlic clove, minced
  • Lemon, sliced, optional
  • 2 tablespoons canola oil, plus more for grill rack

Directions

  1. If desired, remove head from salmon; cut 1/4-inch deep diagonal slits in salmon skin. Sprinkle the cavity with 1 teaspoon each salt and pepper.
  2. In a large skillet melt 1/4 cup butter over medium heat; add mushrooms and onion. Cook and stir until tender, 5-7 minutes; cool slightly. In a large bowl, combine the onion mixture, stuffing cubes, carrots, parsley, egg, thyme, 4-1/2 teaspoons lemon juice, garlic and remaining 1 teaspoon salt and 1/4 teaspoon pepper; stuff cavity. If desired, place lemon slices over salmon; secure salmon with kitchen twine or metal skewers. Drizzle salmon with oil. Lightly oil grill rack.
  3. Prepare grill for indirect heat using a drip pan. Place salmon over drip pan and grill, covered, over indirect medium heat for 40-50 minutes or until fish flakes easily with a fork and a thermometer reads 165° for stuffing.
  4. Melt remaining 1/2 cup butter; add remaining 1/4 cup lemon juice and stir to combine. Serve with salmon.

Nutrition Facts

9 ounce-weight: 723 calories, 47g fat (14g saturated fat), 209mg cholesterol, 795mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 63g protein.

"For years, my husband worked for the U.S. Fish and Wildlife Service-so I've prepared fish all kinds of different ways. This variation of stuffed salmon gets high marks from my family." —Cathie Beard, Philomath, Oregon
Recipe Creator

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