Grilled Stuffed Salmon Recipe
Grilled Stuffed Salmon Recipe photo by Taste of Home
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Grilled Stuffed Salmon Recipe

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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
TOTAL TIME: Prep: 30 min. Grill: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Grill: 40 min.
MAKES: 12 servings


  • 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

Nutritional Facts

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


  1. Remove head and tail from salmon if desired. Sprinkle the cavity with 1 teaspoon each salt and pepper.
  2. 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.
  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. In a small bowl, combine remaining butter and lemon juice. Serve with salmon. Yield: 12 servings.
Originally published as Grilled Stuffed Salmon in Country Woman June/July 2008, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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