stuffed salmon

jimpam

Smoke Blower

Nov 14, 2010

93

15

Benbrook, TX

• Oct 4, 2011

• #21

Making this on Saturday, thanks!!

 

gregliana

Newbie

Aug 28, 2011

7

10

fairfax va

• Oct 8, 2011

• #22

 

cbinlb

Newbie

Jan 19, 2012

1

10

Long Beach, California

• Mar 10, 2012

• #23

Wow, this looks absolutely fabulous.  I've got my smoker ready to go.  But I have a question.  Did you brine the salmon first?  If not, does alot of the water in the fish creep into the stuffing? 

Thanks for a wonderful recipe with the greatest pictures!  This rocks!

 

capntrip

Smoking Fanatic

Jan 10, 2012

338

14

Minneapolis, Minnesota

• Mar 12, 2012

• #24

Looks great thanks for the recipe!!

 

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• Mar 12, 2012

• #25

Very nice! I will be trying this with some rainbow trout soon!

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Mar 12, 2012

• #26

That looks great and I have salmon thawing in the fridge now! Thanks!

 

wjordan52

Meat Mopper

Sep 1, 2011

245

11

NC

• May 16, 2012

• #27

Thanks for the recipe Rick. This is going to happen here soon!

 

slabtastic

Newbie

Apr 27, 2012

26

10

Baltimore Maryland

• May 17, 2012

• #28

Whoa looks awesome!  Im definitely going to try this

 

jefrox01

Fire Starter

May 27, 2011

30

10

• May 23, 2012

• #29

Trying this tonight!Thanks for the idea!What type of wood did you use?
 

 

vic and carly

Newbie

Aug 9, 2012

5

10

Spokane, WA

• Aug 12, 2012

• #30

OMG ... what a recipe.  Haven't made it but have it on the menu this week.  Brand new smoker isn't getting a moments rest!!

 

tjdcorona

Meat Mopper

Jul 5, 2015

242

29

Corona CA

• Oct 30, 2016

• #31

I AGREE - I AM ADDING SOME SHRIMP TO IT. I AM GOING TO COOK THIS AT MY BOSSES HOUSE NEXT WEEKEND!

 

tjdcorona

Meat Mopper

Jul 5, 2015

242

29

Corona CA

• Oct 30, 2016

• #32

When I pounded on the salmon, it tore apart into many different pieces, so I stopped. Im going to have to leave it flat, and put the stuffing in "spots". NExt time I will dry out the salmon for 2 hrs under a fan, and not pound it flat, slice and roll will be fine.

 

tjdcorona

Meat Mopper

Jul 5, 2015

242

29

Corona CA

• Oct 30, 2016

• #33

What temp?

Mine smoked at 225 for 3 hrs - IT of 130 - heating up for dinner tommorrow