Stuffed and Smoked Salmon

Share on Facebook14Tweet about this on Twitter0Pin on Pinterest21Share on Google+0Email this to someonePrint this page
Print Friendly

Stuffed Smoked SalmonThis week I am going to show you how to smoke a salmon but in a slightly different way. It will be a stuffed smoked salmon, stuffed with lump crab meat, walnuts, brie and other wonderful things.

Smoked salmon is easy and you will also find that it does not take much time to do. In as little as 4 hours, you can brine, dry, prepare, stuff and smoke a salmon for dinner and that is pretty fast fixing when it comes to smoking meat.

Many of you have asked for some fish recipes so there you go!

If you did not get the previous newsletter on some of my favorite smoked appetizers and finger foods, you can read it HERE.

The Recipes for My Rub and Sauce – Order Now

"Jeff, Words can't describe how good your rub and sauce are. I just purchased your recipes last week and cooked outside three times already using the rub and sauce. I have never tasted anything that even comes close to this. Thanks so much for sharing this with us!" ~ Steve

If you have benefited from the newsletter and/or the website, purchase the recipes and you'll be glad you did, I promise!!

Amazing, Tasty, Easy to make using ingredients you probably already have and it supports the website and the newsletter.

A wonderful combination!!

Special: Order the recipes for my rub and my sauce and, for a limited time, you get the Complete 28 page, 5 chapter eCourse in PDF format FREE!

Order Recipes | Read Testimonies

NOTE: Watch for an email with a download link just as soon as you order. Didn't get it? Check your SPAM filter and let me know if you can't find it.


Stuffed Smoked Salmon

This stuffed smoked salmon recipe is extremely easy to make and smokes up quick. I do not cover brining the fish in this recipe and I cook it at normal smoking temperatures however, many folks recommend brining and using slower or augmented cooking methods to keep the white fat from cooking out of the fish.

If you want to brine, you can do so for about an hour or so using a basic brine recipe found HERE then allow the fish to dry for an hour or two in the fridge or you can speed up the process by putting a fan on the fish for about 20 minutes or so before smoking to allow a sticky surface to form on the outside of the fish (called a pellicle). It is believed that this sticky surface helps the smoke to adhere to the meat better.

Prep Time: 45 minutes | Cook Time: 45-60 minutes | Smoker Temp: 220 F | Meat Finish Temp: 145 F
Recommended Wood: Hickory or Pecan


  • Salmon filet, skin removed is best
  • Stuffing mixture (recipe below)
  • Jeff's Rub (purchase recipe here)


Place salmon filet on cutting board or other cutting surface

Note: I removed the skin of this salmon using a very sharp knife. If you are not comfortable skinning the fish, you can omit this step or you can ask your butcher to do it for you. They are usually happy to oblige on things like this.

Salmon filet

Cut the filet into pieces that are about 2 inches wide

Cut salmon filet into pieces

Cut a groove lengthwise into the pieces of salmon for holding the stuffing. 

Note: Cut as deep as you can without going all the way through then pull apart to accept the mixture.

Cut groove into salmon pieces

The pellicle

Put a fan on the fish for about 20 minutes to dry the outside a little which will create a nice sticky surface called the pellicle. It is believed that this helps the smoke to adhere better to the meat. Does it really? Well, it's something I have always done but I have not proven it yet. Let's just say it does not hurt anything.

Once you see the pellicle formed, a nice shiny surface on the fish, you can proceed.

Spoon about two tablespoons of the stuffing mixture (recipes below) into groove of salmon so that it is mounded up above the salmon

Spoon mixture into groove

Sprinkle my rub (purchase recipes here) all over the fish and the stuffing. 

Note: my rub has brown sugar in it offset with other spices and it has been known for years that brown sugar does wonderful things for salmon to bring out the flavor and make it taste amazing. If you choose to use a different rub, consider adding some brown sugar onto the salmon after you apply the rub.

You can also add the rub before you stuff it as I did in the one on the right (pictured below)

Add my rub to the salmon and stuffing mixture

Prepare smoker for cooking at 220-225 degrees F with hickory or pecan if you prefer the fish to be well smoked. If you want a very mild smoke flavor then use the traditional alder or a light tasting wood such as apple.

Place salmon pieces on wood planks for great presentation and flavor. Place planks onto smoker grate and cook for 45-60 minutes depending on the thickness of the fish.

My salmon took right at 50 minutes and was perfectly done, very moist in the center and might have been the best I've done;-)

If you are watching the temperature, you want the fish to reach about 145 degrees F for safety purposes. If not, watch for the fish to begin to flake and this is a great indicator that it is done. 

Whatever you do, do not overcook it as salmon dries out quickly and dry fish is no good.

If you have enough planks, consider serving each piece on it's on plank or you can transfer it to a plate using a thin metal spatula.

Stuffed smoked salmon


Crab and Boudin Stuffing 


  • 1/2 cup lump crab meat, drained
  • 4 oz. link of boudin, removed from casing
  • 1/2 lemon, peeled and segmented
  • 1 tsp. fresh chives
  • 1 Tbs. butter
  • 1 egg
  • 3 Tbs. all-purpose flour


Combine ingredients carefully to form a mixture being careful to not break up crab more than necessary.


Brie and Walnut Stuffing


  • 4 oz. brie, room temperature
  • 2 Tbs. walnuts
  • 1 tsp. fresh chives
  • 1/2 c. lump crab meat, drained


Leave brie out of fridge for an hour or so to soften at room temperature. Combine ingredients carefully to form a mixture being careful to not break up crab or walnuts more than necessary.


RightArrowThe Recipes for my Rub and Sauce – All you need!

I've had several happy customers email me and tell me that they are using my rub recipe on salmon and that it is really, really good. I couldn't agree more!

I also love the fact that my rub and sauce recipes are both low on salt and you can use a lot or a little depending on what you are doing with no fear that it will become overly salty.

On a salt restrictive diet? Use half the salt that the rub recipe calls for and it is still very good. Bottom line.. you need these recipes in your repertoire!

Can you use other rubs and seasonings? Sure you can and that is your prerogative but I feel a responsibility to let you know that if you want your food to be all it can be, then try my rub on it and, like so many other happy customers, I think you'll be very glad that you did.

Try the recipes out.. if you don't agree that they are THE BEST, I'll refund your money just like that!

Here are a few testimonies that clearly speak for themselves:

Smoked a Pork Butt last night and applied the mustard and your rub…Just finished it off with your bbq sauce! I have to say that this turned out awesome and much better than I used to make!   thanks for the rub/sauce recipes! ~ Troy

Hello Jeff I recently purchased your recipe for rub-n-sauce and just wanted to let you know that its off the chart. well worth the cost. I am cooking for about 50 family and friends at lake Texoma this weekend and cant wait to see everybody's reaction ~ Jack

Jeff, You truly are the man. Bought your rib rub and your sakes alive sauce and love them both. Keep up the good work helping people like me learn to cook good BBQ with smoke. ~ Matt

Jeff, I was smoking a Boston butt Saturday night for dinner Sunday and decided to try your bbq sauce. I have to say this is hands down the best sauce I've ever had and I've tried a lot of them. Its very easy to make, inexpensive and taste excellent. I will be using this recipe for a long time. ~ Doug

I've made tenderloins for years both on the smoker and not, but the use of Jeff's rub and sauce made them amazing.  my family loved them. ~ Kathleen

I think the above testimonies say it better than I ever could. 

How can you argue with unsolicited testimonies sent in just because folks who purchased the recipes wanted to let me know how good they were?

You deserve the very best and it is completely within your grasp!

Only $18.95 and worth every penny.

Not only do you get the best rub recipe and sauce recipe available, you are supporting this website and helping to make sure the bills get paid so we can keep on doing what we do to teach thousands and thousands of people across the world the art of smoking meat.

Order Recipes | Read Testimonies


What to Expect Once you Order

When you order, you will get:

  1. The recipes for my very own rub and sauce
  2. The "Smoking Basics eCourse" in PDF Format
  3. Ad-free Newsletter

Here's how you get it:

  1. You order the recipes
  2. My automated system sends you a download link in an email with a password
  3. You click on the link and use the password to download the recipes and the free gifts to your computer

If you DON'T get a download email with the link and a password within 10 minutes:

  1. Check your spam/junk folder (sometimes they get caught there)
  2. If you can't find it, email me and let me know you didn't get it
  3. I will send the recipes and login info to you as an attachment in an email
  4. You let me know you got it, we are both happy campers!


About my Book

smoking-meat-book-cover-275x289I have received a lot of questions about my book being on back order and yes, it has been out of stock for a while due to the craze at Christmas where you guys ordered so many books that we ran out completely and unexpectedly!

But great news..

I am being told that the books are now available at Amazon and I assume all other stores and online shops as well.

The book is selling like crazy and enjoys a rating of 4.8 out of 5 stars on Amazon due to it's popularity and if you do not have your copy then you really want to add it to your library.

I do understand all of you who have told me that you do not want to order it and wait for weeks to receive it.. I feel the same way and I don't blame you a bit for wanting to wait.

Fortunately the wait is over and we can get back to ordering the books right away.

Concerning a Kindle eBook:

Unfortunately, we do not have a kindle version at this time and this is due to my publisher not being able to come to a mutual agreement with Amazon on it. Whether this will happen in the future is left to be determined.

It is available on Nook and iTunes at the links below if you are interested in a digital copy.

Order links below:
Barnes & Noble
iTunes Orders

If you enjoy the newsletter and would like to help out, you can do so without sending me a dime. 

The next time you decide to order something at, use THIS LINK to get there and we'll get a small commission off of what you purchase. 

I do not have access to personal information such as what you purchase or how much you paid for it on an individual basis but the little bits do add up and they help out.

Amazon sells books, electronics, clothes, automotive parts, jewelry, gifts, toys, groceries and yes, plenty of smokers, grills and all of your outdoor cooking supplies. 

You can get free shipping on many orders and the deals are some of the best you'll find anywhere even locally in many cases and you save gas since you don't have to go pick it up, they'll bring it right to your door.

Thank you in advance for using our special link:


Free Smoking Meat Newsletter

Share on Facebook14Tweet about this on Twitter0Pin on Pinterest21Share on Google+0Email this to someonePrint this page


  1. Matt says


    Does the salmon need to be brined to smoke properly?  I'm a little confused on the necessity in this case.


    Looks great and I think my girlfriend will be getting this cooked for mother's day!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>