BBQ Stuffed Salmon Recipe With Garden Spinach

Is there anything more satisfying than a seafood dinner that’s both impressive and easy to make? I’ve found that stuffed salmon hits that sweet spot perfectly, especially when it’s filled with garden-fresh spinach and finished with tangy BBQ sauce. The combination might sound unusual at first, but trust me, the smoky-sweet glaze complements the rich salmon in ways you wouldn’t expect. Wait until you see how your dinner guests react when you bring this to the table!

Why You’ll Love this Barbecue Stuffed Salmon

Salmon lovers, prepare to meet your new favourite dish! This BBQ stuffed salmon combines the rich, flaky texture of a perfectly cooked fillet with a savory spinach stuffing that’ll make your taste buds dance. I’ve perfected the flavour profiles by balancing the earthiness of spinach with subtle hints of onion and celery.

What makes this recipe special is the cooking technique – the salmon bakes with the stuffing on top, allowing all those incredible flavours to meld together while keeping the fish moist and tender. The buttery sauce adds a velvety finish that complements the natural richness of the salmon. Trust me, this isn’t your average fish dinner! It’s impressive enough for company but simple enough for a weeknight meal that’ll make you look like a culinary genius.

What Ingredients are in Barbecue Stuffed Salmon?

For our BBQ Stuffed Salmon, you’ll need a beautiful selection of fresh ingredients that work together to create a harmonious blend of flavours. The star of the show is obviously the salmon, but it’s the supporting cast of vegetables, seasonings and that luscious sauce that really enhances this dish to something special.

Let me walk you through exactly what you’ll need to gather before getting started.

• 1 large salmon fillet
• 8 ounces frozen spinach, drained
• 2 celery ribs, finely chopped
• 1/2 large onion, finely chopped
• 6 slices of bread, buttered and cubed
• 1/2 cup butter (plus extra for sautéing)
• 1 teaspoon vegetable oil
• Salt and pepper to taste
• 2 chicken stock cubes
• 1-1/2 cups water (1 cup boiling + 1/2 cup for sauce)
• 1 tablespoon lemon juice
• 1/8 cup Dijon mustard
• 1/8 cup milk

When shopping for your salmon, try to choose a piece that’s evenly sized throughout so it cooks uniformly. Fresh is brilliant if you can get it, but good-quality frozen salmon works well too, just make sure it’s completely thawed before cooking.

As for the spinach, while the recipe calls for frozen, you could substitute fresh spinach if you prefer, just wilt it down first and squeeze out any excess moisture.

The bread can be any type you fancy, though a slightly sturdier variety will hold up better in the stuffing mixture. Might I suggest a nice sourdough or country loaf?

How to Make this Barbecue Stuffed Salmon

Preparing this delicious BBQ Stuffed Salmon is surprisingly straightforward, whether you’re using a Kamado, Ozpig, or Pit Barrel Cooker. For this recipe, we’ll be using indirect cooking methods to guarantee our salmon cooks perfectly without drying out or burning.

Start by setting up your BBQ for indirect cooking at approximately 180°C (which is the 350°F mentioned in the original recipe). While your barbecue is preheating, prepare the stuffing by sautéing 2 celery ribs (finely chopped) and 1/2 large onion (finely chopped) in a bit of butter until softened.

Then add 6 slices of buttered and cubed bread along with 8 ounces of drained frozen spinach. Season with salt and pepper and toss everything together until well combined. This stuffing mixture is the heart of the dish, bringing wonderful texture and earthy flavours to complement the salmon.

Next, take your large salmon fillet and gently rub it with 1 teaspoon of vegetable oil before placing it skin-side down on a piece of foil or a fish grilling basket. Top the salmon evenly with your prepared stuffing mixture, pressing it down slightly so it adheres to the fish.

Dissolve 1 chicken stock cube in 1 cup of boiling water and carefully pour this around (not over) the salmon fillet, this creates a moist cooking environment and adds flavour.

Place your prepared salmon on the indirect heat zone of your BBQ, close the lid, and cook for about 45 minutes. If you’re using a Kamado or Pit Barrel Cooker, you might want to add a small handful of cherry or apple wood chips for a subtle smoky flavour, enhancing the 360º All-Round Heat Dynamics of your cooking experience.

While the salmon is cooking, prepare the sauce by combining 1/2 cup water, 1 tablespoon lemon juice, 1/8 cup Dijon mustard, and 1 chicken stock cube in a small saucepan on the direct heat section of your barbecue (or on a side burner if you have one).

Bring this mixture to a boil and cook for 5 minutes, then add 1/8 cup milk and return to the boil. Remove from heat and stir in 1/2 cup butter until melted and glossy.

Your salmon is done when it flakes easily with a fork and the stuffing is golden brown on top. Serve the salmon with the rich butter sauce drizzled over, simply divine with the smoky notes from the barbecue.

Barbecue Stuffed Salmon Substitutions and Variations

For a BBQ adaptation of the salmon with spinach stuffing recipe, consider these cooking methods:

Monolith Kamado BBQ

• Indirect Cooking: Place the salmon on a cedar plank away from direct heat at 350°F for 40-45 minutes
• Baking: Set up for convection baking with the heat deflector, maintaining 350°F
• Smoking: Add hickory or alder wood chips for a smoky flavour, cooking at 325°F for about 50 minutes

Ozpig & Big Pig Stoves

• Oven Baking: Use the oven attachment at 350°F, checking after 40 minutes
• Plancha Cooking: For smaller fillets, cook the salmon on the plancha surface with the stuffing on top
• Low & Slow Smoking: Add apple or cherry wood chips to the oven attachment for subtle flavour

Pit Barrel Cooker

• Hanging Cooking: Secure larger salmon fillets with hooks and hang for 30-35 minutes
• Roasting: Place in a cast iron pan with the stuffing on top
• Indirect Grilling: Position the salmon away from the coals at 350°F

Substitutions:

• Replace spinach with kale or Swiss chard
• Use gluten-free bread for the stuffing
• Substitute vegetable bouillon for chicken
• Add chopped nuts or breadcrumbs to the topping for extra crunch
• Use honey mustard instead of Dijon for a sweeter flavour

Additionally, using a high-quality charcoal like Monolith Virgin Hardwood Lump Charcoal can enhance the flavour of your BBQ salmon.

What to Serve with Barbecue Stuffed Salmon

Now that you’ve got your barbecue stuffed salmon ready to impress, let’s talk about what to pair with this showstopper.

I’m a big fan of keeping side dishes simple when the main course has so much flavour going on.

A light garden salad with a lemon vinaigrette complements the richness of the salmon beautifully.

Roasted asparagus or Brussels sprouts add a nice crunch and earthy flavour pairing that won’t overwhelm your star dish.

For something heartier, try garlic mashed potatoes or a wild rice pilaf.

The creaminess of potatoes or nuttiness of rice works wonderfully with the smoky BBQ notes in the salmon.

Don’t forget a crisp white wine or light beer to round out the meal.

Trust me, your guests will be talking about this dinner for weeks!

Final Thoughts

After trying this BBQ stuffed salmon recipe, I’m convinced it deserves a spot in your regular dinner rotation.

The spinach stuffing creates a perfect taste pairing with the rich salmon, while the sauce brings everything together beautifully.

Don’t worry if you’re new to cooking fish – this recipe is forgiving! My top cooking tips: make sure your spinach is well-drained (nobody wants soggy stuffing), and don’t overcook the salmon.

It’s done when it flakes easily with a fork.

What I love most about this dish is how impressive it looks with relatively little effort.

Your family or guests will think you spent hours in the kitchen, but our little secret is that it’s actually quite simple!

Frequently Asked Questions

Can I prepare the stuffing mixture a day in advance?

Yes, I can prepare the stuffing mixture a day in advance! I’ll sauté the celery and onion, mix them with bread and spinach, then refrigerate. The flavours will actually meld nicely overnight.

How Do I Know When the Salmon Is Perfectly Cooked?

I check my salmon’s doneness after 45 minutes by seeing if it flakes easily with a fork. The flesh should be opaque but still moist, not dry or translucent.

Is This Recipe Suitable for Outdoor Barbecuing?

I wouldn’t recommend this recipe for outdoor grilling. The stuffing topping would likely fall off and burn. Indoor baking maintains the integrity of flavour pairings better than direct grilling techniques.

How Long Does Leftover BBQ Stuffed Salmon Stay Fresh?

I’d recommend consuming leftovers within 2-3 days for optimal salmon freshness. Store them in an airtight container in your refrigerator. Don’t freeze the stuffed salmon, leftover storage greatly affects texture.

Can I Use Fresh Spinach Instead of Frozen?

Yes, I’d recommend using fresh spinach! It provides more nutrients and a vibrant flavour. Just wash it thoroughly, remove the stems, and sauté it briefly to wilt before incorporating. Fresh spinach cooks down considerably, so use more than frozen.