2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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Stuffed Alaskan King Salmon Fillet,
with Tequila Chili Marinade,
Cedar Plank Smoked.
 
  • You will want to read over this entire recipe before you begin your creation.
  • This is a very popular item at the store. We make the stuffing and the marinade here so it’s always available to anyone that may want to do this recipe the easy way. We will even slice and stuff the fillet for you.
  • In this recipe we list all ingredients required for each element first. Then in the Directions, tell you how to put each element together, Then finally, tell you how to put the whole thing together,

Ingredients
  • Seasoned Stuffing
  • 1 cup butter
  • ½ T. garlic, chopped
  • ½ cup each orange, red, yellow peppers, chopped
  • ½ cup yellow onion, chopped
  • ¼ cup green onion, chopped
  • 1 cup celery, chopped
  • 1 T. cajun seasoning
  • 1 tsp. dry parsley flakes
  • ¼ tsp cayenne pepper
  • 1 T. black pepper
  • 1 tsp salt
  • 4 cups coarsely ground breadcrumbs
  • ¾ cup grated parmesan cheese
  • Alaskan King Salmon
  • 2-2 lb. Center cut salmon fillet.
  • Have your fishmonger skin and cut the pockets in the two fillets
  • 16 oz. Tequila chili marinade(any other of our marinades will work well also)

Directions
  • Seasoned Stuffing
  • Melt butter in large skillet, add all vegetables, sauté until tender about 6 to 8 minutes. Next put in all spices, cook for 2 more minutes. Turn off heat, add breadcrumbs. Mix well. Sprinkle cheese over all and mix well. Let cool and it’s ready to use.
  • Now that everything is ready, it’s time to put it all together.
  • First soak cedar planks in water for 2 hours or more.
  • Start the grill. This recipe should be indirectly cooked.
  • Place each salmon fillet directly on wet planks.
  • Fill pocket with seasoned crumb mixture. Put enough in to fill the pocket but not so much that you can’t fold the pocket flaps over the stuffing. The filling should be barely showing.
  • Cover each fillet with the marinade
  • Place planks on the grill. Close the lid. I like to check the planks after 5 minutes. They should smolder but not burn. Close the lid again and cook for about 15 more minutes. Remove fish from planks and transfer to serving plate.
  • Slice each fillet into 4 servings. Serve with your favorite side and bottle of wine.
Dirk's Fish and Gourmet Shop © 2004