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Grilled Stuffed Salmon

 Grilled Stuffed Salmon
"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
12 ServingsPrep: 30 min. Grill: 40 min.


  • 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


  • 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

2 of 2

Grilled Stuffed Salmon (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.