Grilled Herbed Whole Salmon
Elevate your outdoor dining experience with this Grilled Herbed Whole Salmon, a show-stopping centerpiece packed with bright, fresh flavors. Marinated in a zesty blend of olive oil, garlic, parsley, dill, and lemon, this tender and juicy whole salmon is stuffed with vibrant thyme sprigs and citrus slices for an aromatic burst in every bite. Grilled to perfection over medium heat, you’ll achieve a golden, slightly crispy exterior while maintaining a moist, flaky interior. Perfect for summer barbecues or special occasions, this recipe is both elegant and surprisingly simple—taking just 20 minutes to prepare and 25 minutes to grill. Serve with your choice of seasonal vegetables or a crisp green salad for a light, refreshing meal that will impress any crowd. Get ready to savor the smoky, herby goodness of this irresistible grilled salmon!
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) Whole salmon
- 0.25 cup Olive oil
- 0.5 cup (chopped) Fresh parsley
- 0.25 cup (chopped) Fresh dill
- 2 pieces Lemon
- 4 cloves (minced) Garlic
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 6 sprigs Fresh thyme
- 1 piece (as needed) Kitchen twine
Instructions
Preheat your grill to medium heat (about 375°F). If using a charcoal grill, prepare a two-zone fire for both direct and indirect cooking.
Rinse the whole salmon under cold running water and pat it dry with paper towels. Make sure the fish is gutted and scaled.
In a small bowl, whisk together the olive oil, minced garlic, parsley, dill, salt, black pepper, and the juice of 1 lemon.
Slice the second lemon into thin rounds and set aside.
Using a sharp knife, make 3-4 shallow diagonal slits (about 1/4 inch deep) on each side of the fish to allow the marinade to penetrate.
Rub the olive oil and herb mixture generously onto the inside and outside of the fish, making sure to get it into the slits.
Stuff the cavity of the fish with the lemon slices and fresh thyme sprigs.
Tie the fish closed (if necessary) using kitchen twine to keep the stuffing in place during grilling.
Lightly grease the grill grates to prevent sticking. Place the prepared salmon onto the grill, directly over the flames if using a gas grill, or on the hot side if using charcoal.
Grill the fish for 4-5 minutes per side to create a nice sear. Once seared, move the fish to indirect heat (or lower the grill temperature to medium-low) and cook for an additional 15-20 minutes, flipping halfway through.
Check for doneness by inserting a fork or knife into the thickest part of the fish; it should flake easily and reach an internal temperature of 145°F.
Carefully remove the salmon from the grill and transfer it to a serving platter. Let it rest for 5 minutes before carving.
Serve warm, garnished with extra herbs or lemon wedges if desired.
Nutrition Facts
Calories |
4254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.0 g | 355% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 5505 mg | 239% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 3.5 g | ||
| Protein | 393.9 g | 788% | |
| Vitamin D | 142.5 mcg | 712% | |
| Calcium | 356 mg | 27% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5500 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
