I always mix mine. One small pan of cornbread and 2 slices of stale sandwich bread. I usually double this if we are have more than two.

I haven't done it, but why not try. Grilled salmon? What do you usually put in dressing?

My dressing is cornbread, bread, eggs, onion, celery, turkey stock, sage, poultry seasoning, thyme, rosemary, oysters. Typical for the coastal South where I grew up.

I have seen recipes with sausage, raisins, apples, ect. They all sound good, but not what we think of for turkey and dressing. I have thought of making some of them with pork.

I think the bread helps hold the dressing together. If this works for you, I will try it for sure with salmon.

My dressing/stuffing will have all bits of homemade breads from the freezer like every year. Boule,baguette,cornbread,brioche...thawed a bit, then toasted and into my usual mix.(celery, shallots, sage,thyme, savory, yada-yada,egg, etc)

Wild rice, mushroom, the usual celery/sage....lamb sausage.Etc. I make a small casserole similar all vegetarian using leek-top veg stock no meat still delicious.

Thanks for the tips! Still not sure about flavor combos with salmon. Hubs does not like cheese or wild rice in his dressing. Or mixed veggies like I did one year. Or nuts or raisins. Celery, onion, spinach and mushroom ok. I'm not a huge sage fan so I might go easy in that.

Cornish game hens are a nice change-up from turkey or chicken if you want dressing.

I don't like salmon so not a fair judge on the combo.

I remember Mom making dressing with about half cornbread and half dried bread but somewhere along the line she switched to using the blue bag herb seasoned Pepperidge farm stuffing mix. Which is what I use because the seasoning is just right. Not too much sage. I don't care much for sage, either. MIL had a heavy hand with the sage in her dressing and that really put me off sage. If you can clearly identify the taste of sage, then there is too much, AFAIC. Same thing with rosemary.

Stuffing is great with pork. I make it a couple of times a year. Corningware dish with stuffing with some pork chops kinda' nestled down into the stuffing. The chops do tend to get over-cooked but stay moist. Easy to throw together and pop into the oven and walk away.

ETA: Forget to mention that I love some dried cranberries mixed into the dressing when served with pork.

A coulibiac is a nice festive salmon dish.

https://www.bbcgoodfood.com/recipes/756634/salmon-coulibiac

I just made stuffed pork chops last night. And bought a bag of the blue Pepperidge Farms stuffing cubes.

I found all kinds of cool recipes for salmon dishes online, like shrimp stuffed or topped salmon, etc. but my husband is very traditional and likes plain food. He also doesn't like lemony things, which for me is a natural combo with fish.

I've had salmon a couple of times for small Thanksgiving dinners, but didn't make dressing those times. I made roasted potatoes and other root vegetables for the starch, and wild or regular rice pilaf. Hubs doesn't want that. I don't mind indulging him. We are having to stay home by ourselves this year due to hubs recuperating from hip replacement surgery. His incision is still healing so he has limited mobility, but the worst thing is he is suffering from lack of sleep. He can't sleep on his back with his legs relatively immobile. He claims sleeping pills do not work. So he's stressed and not up to travel. Will be a couple more weeks before he can lay on his side, either side.

I pinkmountain, My husband has hip and SI joint problems. He finds that a pillow under knees, so that his knees aren't flat on the bed, takes the stress off his hip and lower back.

Will you put thes tuffing IN the salmon? Or just serve it alongside as a dressing?
If you are serving it along side...make any old stuffing he likes...and yes you can mix cornbread and regular bread.....but I think I wouldn't want that IN the fish.
I think I would sautee some finely chopped onion or shallots in a bit of butter until very soft, add more butter and when it's melted add some crumbled day old bread and some crumbles saltines....half as much saltines as bread.... Toss in a lot of chopped fresh parsley and a little bit of thyme...not much maybe a teaspoonfull of fresh...1/2 tsp of dry.....and then ( sorry Lpink's hubby) add some lemon juice...not enough to make it lemoney but enough to make it fresh tasting. couple of teaspoonsfull. moisten with a little chicken broth, clam broth or fish stock would be better.....and stuff the salmon....

Pinkmountain called it dressing in the OP, and I call it dressing if it is in a pan and stuffing, well if it is stuffed inside. I also suggest, like Linda, just ease off on the sage a little.

Hope your hubby gets to feeling better, I think mine needs a hip replacement also, but he is resisting. He did not have a good experience with the knee replacement, but that doctor is retired, so he would have a different doctor.

Maybe if I sneak the lemon in, he won't notice. If I was stuffing the salmon I would do some spinach, mushrooms, tomato, goat cheese, maybe a lemon slice, some oregano and garlic and a few bread crumbs or cracker crumbs, some tiny shrimp. But then hubs might say, "Can't we just have plain grilled salmon?" And if he wants the dressing on the side, I think I am not going to fuss with stuffing anything into the salmon. When I made the stuffed pork chops last night I though, "Ya know, this is really not necessary." Plus we have to watch our calorie intake, so saving as much as I can of the cheese and butter and egg calories for dessert.

Pinkmountain, my way of getting around the plain, and my husband like plain, is to have two equal pieces of anything. One for him and one for me. I have a grilled fish recipe, that I leave out anything he doesn't like on his and put everything on mine. Works for pizza also. Steaks, his is well done, mine is medium rare. You get the idea. I make both first with what he likes and the extras left off. Then I add the good stuff to mine.

ETA: If he can see it or it is in big chunks, he objects. If I finely mince the onion, celery, and garlic, he likes it. He likes lemon on fish, but if he didn't, a teaspoon of juice would be okay, but a slice of lemon wouldn't. Sliced onion and he hates it, but minced he thinks I made the best thing ever. I think for him, it is the amount in one bite that he doesn't like, but if it is spread over the entire dish and cooked in it is fine.

A friend I was visiting in Vancouver once took me to his mother's house, and she made a stuffed salmon for us that was fantastic, but she would not tell me how she made it - I guess it was her secret recipe. She had gotten the salmon from a fisherman she was dating at the time, and it was the best salmon I have ever had.

I would not add cheese to a salmon stuffing, but I might add crab. When I cook sole, I make a crab stuffing for it that I like. When I bake salmon, I normally season it with dill, lemon, and capers. I also love plain grilled salmon, providing it is grilled over charcoal, which we do fairly frequently. Normally I do not grill fish (especially lean fish) over charcoal, but salmon has enough fat/oil to absorb the smoke flavor. Tuna and swordfish do not - opah will absorb some, but not as much as salmon. Tonight I am grilling tuna, but not over charcoal. Sometimes I make it teriyaki style, and I also do this sometimes with salmon.

YUM Lars! Our fish grilling days here in the Midwest are kinda over for the season. I know intrepid folks do it in the snow, but we are not feeling that intrepid these days . . . I get pretty good results pan frying on my new cast iron grill pan.