The Copper River salmon from Missoula Fresh market was just too good last week, so we decided to cook some more fish in this week’s recipe. We created a stuffed portobello mushroom with cedar plank smoked salmon and a riff on gratin. These big caps of deliciousness grilled up nicely in the Big Green Egg.


- 8 oz. Copper River salmon
- 1 oz. Dancing Trout Ale
- 8 portobello mushrooms, stems removed
- 4 oz. mozzarella cheese, sliced
- 4 oz. cream cheese, softened
- 1 tsp Creole seasoning
- 1 cup panko bread crumbs
- ½ cup butter
- ½ cup celery, diced
- ½ cup carrot, diced
- ½ cup sweet onion, diced
- 1 TBSP extra virgin olive oil
- Hot sauce, to taste
- Kosher salt
- Black pepper
- 1 cedar plank


1. Soak the cedar plank in cold water for 1 hour
2. Placed onion, carrot, celery, butter, beer, olive oil, Creole seasoning, salt, and black pepper into a foil packet
3. Place on a 400°F Big Green Egg or other grill
4. Cook for 30 minutes
5. Sprinkle mushrooms with some salt and black pepper, place cap side down in foil packets
6. Mushroom packets into the grill for 15 minutes
7. Combine vegetables, panko bread crumbs, and olive oil
8. Place the cedar plank into the grill and let it started smoking
9. Put the salmon on plank
10. Cook until flaky and done (15 minutes or so)
11. Flake the salmon and gently fold into soften cream cheese and hot sauce
12. Mound each cap with a layer of salmon, vegetable/bread crumb mixture, and top with a slice of mozzarella
13. Grill until the cheese melted and starting to turn a little brown

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