Grilled Stuffed Salmon Recipe

Grilled Stuffed Salmon Recipe photo by Taste of Home

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"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

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Grilled Stuffed Salmon Recipe

Prep: 30 min. Grill: 40 min.

Yield: 12 Servings

30 40 70

Ingredients

1 whole salmon (8 pounds)
2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
2 cups unseasoned stuffing cubes
1 cup shredded carrots
1 cup sliced mushrooms
1 large onion, finely chopped
1/2 cup minced fresh parsley
3/4 cup butter, melted, divided
1/4 cup egg substitute
4-1/2 teaspoons plus 1/4 cup lemon juice, divided
1 garlic clove, minced
2 tablespoons canola oil

Directions

Remove head and tail from salmon if desired. Sprinkle the cavity with 1 teaspoon each salt and pepper.
In a large bowl, combine the stuffing cubes, carrots, mushrooms, onion, parsley, 1/4 cup butter, egg substitute, 4-1/2 teaspoons lemon juice, garlic and remaining salt and pepper; stuff cavity. Secure with metal skewers. Drizzle salmon with oil. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
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.
In a small bowl, combine remaining butter and lemon juice. Serve with salmon. Yield: 12 servings.

Nutritional Facts 9 ounces cooked salmon with 1/2 cup stuffing equals 723 calories, 47 g fat (14 g saturated fat), 209 mg cholesterol, 795 mg sodium, 10 g carbohydrate, 1 g fiber, 63 g protein.

Originally published as Grilled Stuffed Salmon in Country Woman June/July 2008, p29