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Author Notes: You can make this recipe for any occasion. Dress it up for a formal sit down or serve it hot off the BBQ while camping. —Julyn
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)
- Place a layer of lemon rings onto a large piece of heavy duty foil.
- Place a layer of onion rings on top of the lemon rings.
- Place your salmon skin side down on top of the rings. Stuff your salmon with the sour dough stuffing.
- 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.
- Put a layer of onion rings across the top of the salmon. On top of that add a layer of lemon rings.
- 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.
- Now cover the salmon with a top piece of heavy duty foil. Fold the edges together sealing the salmon in a pouch.
- 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.
- Cook at least 20 minutes each side. Time will vary depending on the size of your salmon.
- 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.
- The sourdough stuffing does not absorb a fish flavor it adds just the right zing to the salmon. Enjoy!
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
- Preheat oven to 350°. Melt butter in a large heavy-bottomed skillet over medium-low heat.
- Add onions and cook without browning, stirring often, until very soft, about 20 minutes.
- 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.
- 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.