Stuffed Whole Salmon

Cooking Instructions

Rinse fish under cold running water and dry with paper towel. Prepare the stuffing. Melt the butter in a small skillet and add the onion and celery, cooking over medium heat until tender (5 minutes). Remove from heat and blend in the salt, lemon peel, dill, and sour cream. Mix in the bread crumbs. Spoon the stuffing into the cavity of the salmon.

Close the cavity by inserting skewers or toothpicks at 1-inch (2.5 cm) intervals. Secure by lacing together with strong string. Rub the fish with oil.

Place on a sheet of foil on the upper grill over medium heat, with the lid lowered, not closed. You may also place the salmon in a fish basket on the rotisserie.

2 - 3 pounds (1 - 1.5 kg)--15 min. each side

4 - 5 pounds (2 - 2.2 kg)--20 min. each side

Fish is done when it flakes easily with a fork. Serve with juice from the foil package.

Wine Pairing(s)

Forest Glen Sauvignon Blanc

Reignac Bordeaux Blanc

House Of Nobilo 'Icon' Sauvignon Blanc

Leth Gruner Veltliner 'Steinagrund Lagenreserve'

Ramsay Sauvignon Blanc

House Of Nobilo 'Regional Collection' Sauvignon Blanc

Robert Mondavi 'Kalon' Reserve Fume Blanc

Grove Mill Sauvignon Blanc

Mount Riley Sauvignon Blanc

Frei Brothers Reserve Sauvignon Blanc