Smoked salmon is simple to prepare and doesn’t take long. In about four hours you can brine, dry, stuff, and smoke salmon for a quick, impressive dinner.
This stuffed smoked salmon recipe is straightforward and smokes quickly while delivering great flavor.
Helpful Information
- Prep Time: 45 minutes
- Brining Time: 1 hour
- Cook Time: 45–60 minutes
- Smoker Temp: 225°F (107°C)
- Meat Finish Temp: 135°F (57°C)
- Recommended Wood: Hickory or pecan (for stronger smoke) or alder/apple for a milder flavor
What You’ll Need
- About 1.5 lbs salmon filet, skin removed recommended
- Stuffing mixture (see recipes below)
- Jeff’s original rub (or your preferred seafood rub)
Place the salmon filet on a cutting board. If the skin is still on, remove it with a very sharp knife. If you prefer, ask your fishmonger to remove the skin.
Cut the filet into pieces about 2 inches wide.
Cut a lengthwise groove or pocket into each piece to hold the stuffing. Cut as deep as possible without cutting through, then gently separate the fish to accept the filling.
If you choose to brine, submerge the fish in a basic brine of 1 cup kosher salt per gallon of cold water for about an hour. After brining, pat the fish dry.
To form a pellicle (a shiny, tacky surface that helps smoke adhere and reduces albumin runoff), either place a fan on the fish for 20 minutes to dry the surface or leave the fish uncovered in the refrigerator for 3–4 hours.
When the exterior is tacky to the touch, the fish is ready for stuffing and smoking.
Choose one of the stuffing recipes below, or use both variations to suit your guests.
Crab and Boudin Stuffing
- 1/2 cup lump crab meat, drained
- 4 oz. boudin, removed from casing
- 1/2 lemon, peeled and segmented
- 1 tsp fresh chives
- 1 tbsp butter
- 1 egg
- 3 tbsp all-purpose flour
Instructions
Gently combine the ingredients, taking care not to break up the crab too much.
Brie and Walnut Stuffing
- 4 oz brie, room temperature
- 2 tbsp walnuts, lightly chopped
- 1 tsp fresh chives
- 1/2 cup lump crab meat, drained (optional, for added texture)
Instructions
Let the brie soften at room temperature, then combine with walnuts, chives, and crab if using. Mix gently to keep the textures intact.
Spoon about two tablespoons of stuffing into each groove, mounding the mixture slightly above the fish.
Sprinkle the rub over the fish and stuffing. You can season before or after stuffing—both work well.
Preheat your smoker to 225°F (107°C). Use hickory or pecan for a pronounced smoke flavor; alder or apple wood will give a lighter, more traditional fish smoke.
You can also smoke at a lower temperature (around 180°F) for a longer period (about 1.5 hours) until the internal temperature reaches your target. Lower temps yield more tender results but require more time.
Place the stuffed salmon on oiled grates, wooden planks, or parchment for easier handling and better presentation. Smoke for 45–60 minutes, depending on thickness.
Check internal temperature with a reliable thermometer. Many chefs prefer salmon finished between 130°F–135°F (54°C–57°C) for moist, flavorful results; the USDA recommends 145°F (63°C). I typically aim for about 135°F (57°C).
When the thickest part reaches about 135°F (57°C), remove the salmon from the smoker and serve immediately. If you used planks, consider serving each portion on its own plank for a rustic presentation.
Stuffed and Smoked Salmon
45 mins
1 hr
Ingredients
- 1.5 lbs salmon filet (skin removed is best)
- 1/4 cup Jeff’s original rub (or your favorite rub)
Crab and Boudin Stuffing
- 1/2 cup lump crab meat, drained
- 4 oz. boudin, removed from casing
- 1/2 lemon, peeled and segmented
- 1 tsp fresh chives
- 1 tbsp butter
- 1 egg
- 3 tbsp all-purpose flour
Brie and Walnut Stuffing
- 4 oz brie, room temperature
- 2 tbsp walnuts
- 1 tsp fresh chives
- 1/2 cup lump crab meat, drained (optional)
Instructions
- Remove skin if needed, then cut the fish into pieces about 2 inches wide.
- Cut a deep pocket into each piece without cutting through.
- Optional: Brine for 45–60 minutes in 1 gallon water with 1 cup coarse kosher salt. Pat dry and form a pellicle with a fan for 20 minutes or by refrigerating uncovered for 3–4 hours.
- Prepare one or both stuffing mixtures, combining ingredients gently to preserve texture.
- Stuff each pocket with about 2 tablespoons of mixture, mounding it slightly above the fish.
- Season the fish and stuffing with your rub.
- Preheat smoker to 225°F (107°C) using indirect heat and your chosen wood.
- Place salmon on oiled grates, wooden planks, or parchment and smoke for 45–60 minutes.
- Remove when the thickest part reaches about 135°F (57°C) or to your preferred doneness.
- Serve immediately, optionally on wooden planks for presentation.
Notes
*The USDA recommends cooking fish to 145°F (63°C). Many chefs prefer finishing salmon at 130°F–135°F (54°C–57°C) to keep it moist and flavorful. Use a thermometer to reach your preferred doneness.