3 tablespoons butter, divided
1 pound salmon, cubed
1 (8 ounce) package Italian bread stuffing mix
1/2 cup dry vegetable soup mix
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon lemon juice
salt and pepper to taste
4 slices white bread, cubed
1/4 teaspoon white sugar
In a medium bowl, mix the butter, bread stuffing mix, vegetable soup mix, dry vegetable soup mix, dried mustard, Worcestershire sauce, garlic powder, lemon juice and salt and pepper. It may take longer for the salmon to molt.
Preheat grill for high heat.
Place salmon on the grill and cook 5 inches from the heat. Grill 10 minutes, turning salmon once, then 10 minutes more, through is 4 inches thick.
Top salmon with bread stuffing mix, remaining 3 tablespoons butter and remaining 1 pound salmon. Place on grill. Brush with remaining 1/2 cup butter and salmon oil mixture. Smoke on 4 to 6 inch pressure grill for 15 minutes and assemble rack with salmon.