Sour Dough Stuffed Salmon Recipe

Name: Sour Dough Stuffed Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon, Onion, Smoked bacon and an 8-15 lb Salmon with bones removed. A batch of sourdough stuffing prepared in advance.; 1 Large lemon sliced into medium thick rings; 1 Large onion sliced into medium thick rings; 1 pound Smoked bacon slices; 1 8-15 lb Salmon (fillet); 1 tablespoon Satko's salmon rub (black pepper, salt,bell pepper, garlic, orange peel, thyme, basil, onion); 1 Batch of prepared Sourdough Stuffing (I prefer homemade but a box will work); Sourdough bread, chicken stock, diced celery, diced onion, sage, parsley; 10 cups dry sourdough bread cubes; 1 cup chicken stock; 1/2 cup fresh chopped sage leaves; 1 large bunch parsley finely chopped; 1 head celery trimmed and finely chopped; 3 medium yellow onions, peeled and finely chopped; 1/2 pound butter; 1/2 teaspoon fresh ground salt and pepper

Servings: persons

Lemon, Onion, Smoked bacon and an 8-15 lb Salmon with bones removed. A batch of sourdough stuffing prepared in advance.
1 Large lemon sliced into medium thick rings
1 Large onion sliced into medium thick rings
1 pound Smoked bacon slices
1 8-15 lb Salmon (fillet)
1 tablespoon Satko's salmon rub (black pepper, salt,bell pepper, garlic, orange peel, thyme, basil, onion)
1 Batch of prepared Sourdough Stuffing (I prefer homemade but a box will work)
Sourdough bread, chicken stock, diced celery, diced onion, sage, parsley
10 cups dry sourdough bread cubes
1 cup chicken stock
1/2 cup fresh chopped sage leaves
1 large bunch parsley finely chopped
1 head celery trimmed and finely chopped
3 medium yellow onions, peeled and finely chopped
1/2 pound butter
1/2 teaspoon fresh ground salt and pepper

1
Place a layer of lemon rings onto a large piece of heavy duty foil.
2
Place a layer of onion rings on top of the lemon rings.
3
Place your salmon skin side down on top of the rings. Stuff your salmon with the sour dough stuffing.
4
Now put the second fillet on top of the stuffing. You should have a stuffed whole salmon. Sprinkle the top of your salmon with the rub.
5
Put a layer of onion rings across the top of the salmon. On top of that add a layer of lemon rings.
6
Carefully take one strip of bacon at a time and wrap around the salmon. Should look like your are tying the salmon closed with the bacon strips. Place these the whole length of the salmon.
7
Now cover the salmon with a top piece of heavy duty foil. Fold the edges together sealing the salmon in a pouch.
8
Place your salmon on a gas grill or over charcoal briquets. Slow cook the salmon equal amounts of time on each side. Be careful when turning salmon over not to tear the foil and not to burn your fingers.
9
Cook at least 20 minutes each side. Time will vary depending on the size of your salmon.
10
Remove Salmon from grill and place on a platter for fine dining or serve hot out of the foil. The bacon, onion and lemon strips are not eaten unless you want to.
11
The sourdough stuffing does not absorb a fish flavor it adds just the right zing to the salmon. Enjoy!
12
Preheat oven to 350u00b0. Melt butter in a large heavy-bottomed skillet over medium-low heat.
13
Add onions and cook without browning, stirring often, until very soft, about 20 minutes.
14
Add celery, parsley, and sage. Generously season with salt and pepper and coo k, stirring often, for 5 minutes more. Remove from heat and transfer to a large bowl.
15
Add bread crumbs to onion-celery mixture and toss until well combined. Add chicken stock and mix until stuffing is just moist but not packed together. Adjust seasonings.

1261

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Lemon, Onion, Smoked bacon and an 8-15 lb Salmon with bones removed. A batch of sourdough stuffing prepared in advance., 1 Large lemon sliced into medium thick rings, 1 Large onion sliced into medium thick rings, 1 pound Smoked bacon slices, and more.

Yes, Sour Dough Stuffed Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sour Dough Stuffed Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions