Seafood Stuffed Salmon Roast



2 good sized salmon fillets
1-2 wooden planks ( depending on the length of the fillets ) Soaked following directions.
1 package stove top stuffing
6-8 cooked shrimp, chopped
1/4 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, chopped
2-3 lemon balm leaves, chopped or 1 tblsp lemon juice
fresh lemon wedges
fresh parsley chopped

Rub for fish and cedar planks

2 tsp garlic spices
1 tblsp brown sugar
1 tsp black ground pepper
1 tsp sea salt or course salt
lemon rind or chopped lemon balm herb
1/2 tsp thyme
1/2 rosemary
( you may substitute some of the spices- depending on what you have on hand )
Mix all ingredients together in a small bowl.


Make the stuffing as per the package instructions. Let cool while you chop the garlic, green pepper and onion and lemon balm and parsley. Mix into the stuffing using the amount of stuffing needed for the filling of the fish. ( You probably won’t need all the stuffing but you can also serve on the side with the fish.

On a cutting board, lay one fillet flat and pile the stuffing on top.

To make it easier, press the stuffing together so it will stay on the fish and not fall to the side. Layer until you have enough, and place the 2nd fillet on top.

The soaked planks can be placed in the oven to bring to a good temperature. In a 350 degree oven give the planks about 10-15 minutes. When they are ready, place 2 sheets of tin foil on the counter and place the hot planks on the tin foil, side by side. ( This is optional but will avoid any juice from the fish to end up on the bottom of the oven. )

Sprinkle half of the rub on the planks and very careful place the stuffed fillets onto the planks. Add the remainder of the rub to the top of the fish.

Careful place the tinfoil and planks onto a wire shelf in the oven. Add lemon juice to the top of the fish and back for approximately 30 – 40 minutes. ** Depending on the thickness of the fish, but in order to be thoroughly cooked inside, it might need the longer time limit.

Check the fish for tenderness, but make sure that the centre is cooked through. When fish is stuffed the cooking time will take longer.

Remove fish when done and slice and serve with your choice of vegetables. Grilled asparagus and rice and peas was our choice with salmon Garnish with fresh lemon wedges, parsley and remainder of stuffing.

Pair with a nice chardonnay, chilled. Enjoy πŸ™‚

Serves 4


2 Comments Add yours

  1. Aja says:

    This looks great Spratt will definitely give it a try soon πŸ™‚

    1. Sprat says:

      thanks Aja…I loved it, just needed to make sure that it was cooked in the middle… πŸ™‚

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