Smoker Stuffed Salmon

A whole salmon stuffed and smoked is one of those outdoor cooking moments that makes everyone gather around. The stuffing is fresh and herbal: chopped tomatoes, scallions, fresh dill, celery, garlic, and cubed dry bread all tossed together with lemon pepper and salt, then packed inside the fish cavity.

The bread cubes absorb the salmon juices and smoke flavor as the fish cooks, turning into savory, smoky bites that are almost as good as the fish itself. Fresh dill is the dominant herb here, and it perfumes the salmon from the inside out during the slow smoke.

Double-layered, greased heavy-duty foil on the smoker grid keeps the fish from sticking and falling apart when you move it. This step sounds fussy, but try lifting a five-pound smoked salmon without it and you’ll understand.

Pro Tips

• Brush the outside of the salmon generously with oil before smoking. This keeps the skin from drying out and cracking
• Use dry bread cubes, not fresh. They absorb moisture from the stuffing and fish juices without turning to mush
• Double the foil and grease it well. A single layer tears under the weight of a whole salmon
• Don’t overstuff. The fish needs to close around the filling or the stuffing dries out instead of steaming inside

Variations

• Add sliced lemon rounds inside the cavity with the stuffing for a citrus-smoked flavor
• Use hickory or alder wood chips for different smoke profiles
• Swap dill for fresh tarragon and add capers to the stuffing for a French-inspired version