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Smoked Stuffed Salmon — A Dinner-Party Centrepiece
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Stuffed smoked salmon is the next-level version of the classic smoked salmon dish. The vegetable + bread stuffing absorbs the fish juices and smoke, becomes intensely flavourful, and turns a simple piece of fish into a proper dinner-party showstopper.
Slightly more work than plain smoked salmon, but worth it for special occasions. Hickory smoke pairs beautifully with the herbs and tomato.
Photo by Karyna Panchenko on Unsplash
Smoked Stuffed Salmon
Serves: 6-8 · Prep: 25 minutes · Smoke: 3-4 hours · Wood: hickory
Photo: Constant Gillet / Unsplash
Ingredients
- 2kg whole salmon fillets (skin on)
- 3 tablespoons olive oil
- ¼ cup spring onion, finely chopped
- 1 cup ripe tomato, peeled and chopped
- ¼ cup fresh dill, chopped
- ½ cup dry bread cubes
- ¼ cup celery, finely chopped
- ¼ teaspoon salt
- ½ teaspoon lemon pepper
- 1 clove garlic, minced
- Twine or toothpicks for securing
- Heavy aluminium foil, doubled and lightly oiled
Method
1. Prep the salmon. Brush all sides of the fillets generously with olive oil.
2. Make the stuffing. In a bowl, combine spring onion, tomato, dill, bread cubes, celery, salt, lemon pepper and garlic. Mix well — the bread should soak up the tomato juice.
3. Stuff the salmon. Be creative depending on fillet shape:
- For thicker fillets: slice the larger pieces vertically (down but not all the way through) to create a pocket. Fill with stuffing, then fold the sides over
- For thinner tail ends: slice down the length, lay flat, spoon stuffing along the centre, then wrap around itself to create a roll
Use kitchen twine or toothpicks to secure the stuffing in place — it'll try to escape during cooking.
4. Set up your foil pocket. Lay out a doubled sheet of heavy aluminium foil, lightly oiled. Place the stuffed salmon pockets on it.
5. Pre-heat smoker to 107°C (225°F).
6. Smoke. Place the salmon (still on its foil) in the smoker. Add hickory wood chunks for the FIRST 30 minutes only — that's enough smoke flavour. Then continue cooking for 3-4 hours total at 107°C until the salmon flakes easily and reaches 60°C internal.
7. Rest 5 minutes, remove twine/toothpicks, slice and serve.
Tips and serving suggestions
- Hickory only for the first 30 minutes — over-smoked salmon is bitter and overwhelms the herbs
- Substitute the bread cubes with cooked quinoa or wild rice for a gluten-free version
- Add a sprinkle of feta or grated parmesan to the stuffing for extra richness
- Serve with: green salad with lemon dressing, roasted root vegetables, fresh sourdough, a glass of crisp Aussie chardonnay
- Cold leftovers are exceptional flaked into pasta with cream and lemon zest
Our take
This is the smoked salmon you make when you want to impress people. Worth the extra prep time. The stuffing makes the dish — gentle smoke, herby tomato, salty fish. Genuinely restaurant-quality if you nail the timing.
Common questions
How long do you smoke stuffed salmon?
Three to four hours total at 107 degrees, until the salmon flakes easily and reaches 60 degrees internally. Add hickory chunks for the first thirty minutes only, because that is enough smoke, and over-smoked salmon turns bitter and swamps the herbs. Rest it five minutes before slicing.
How do I stuff salmon fillets?
It depends on the shape. For thicker fillets, slice down but not all the way through to make a pocket, fill it, then fold the sides over. For thinner tail ends, slice down the length, lay flat, spoon the stuffing along the centre and wrap it into a roll.
Can I make this stuffing gluten free?
Yes. Swap the dry bread cubes for cooked quinoa or wild rice. The rest stays the same: spring onion, peeled chopped tomato, dill, celery, salt, lemon pepper and garlic, mixed so the grain soaks up the tomato juice. Feta or grated parmesan adds richness if you want it.
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