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Double-Smoked Stuffed Salmon | Kita Roberts GirlCarnivore.com

Double-Smoked Salmon

If I hadn't been so busy, I would have grilled the scallion for the cream sauce. Recommended Chips: Hickory
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 762kcal


  • 4 6 oz fresh salmon fillets about 1" thick (with skin if possible)
  • 3 oz smoked salmon
  • 4 teas fresh dill snipped
  • 1 lemon
  • salt & pepper
  • ½ cup sour cream
  • 1 scallion thinly sliced
  • 4 teas horseradish


  • Prep smoker by soaking wood chips ahead of time and preheating according to manufactures directions.
  • Slice a pocket in each salmon fillet and stuff with smoked salmon and dill. Squeeze lemon juice over each portion and season with salt and pepper.
  • Place the salmon, skin side down, in the smoker and cook for 30 minutes, or until fish is cooked through and begins to flake.
  • Meanwhile, make the horseradish cream by combining the sour cream, scallion, and horseradish in a small bowl until combined.


Better Homes and Gardens Special Grill It!


Calories: 762kcal | Carbohydrates: 14g | Protein: 75g | Fat: 44g | Saturated Fat: 16g | Cholesterol: 235mg | Sodium: 906mg | Potassium: 1849mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1330IU | Vitamin C: 64.9mg | Calcium: 189mg | Iron: 4.1mg