Herb-Stuffed Salmon

So this recipe originally called for a whole red snapper, but I was in the mood for salmon. Plus, I’ve never cooked a whole fish before and with my limited time and overall utter lack of motivation for cooking lately, I had no desire to work with a whole fish. This was a simple recipe and appeared to have great potential with all those fresh herbs (straight from my garden), but it failed to deliver on flavor. Perhaps it was because I used a large cut of salmon and rolled the herbs tightly into it. Or maybe because I was too lazy to go outside and turn on my grill so I baked it instead….Nonetheless, the herb flavor was practically indistinguishable. The fish was tender and moist but the herbs just stood out.

Overall rating – 1 stars

Salmon unrolled after cooking

Herb-Stuffed Red Snapper

Be careful when testing for doneness, as steam will escape from the foil when you open it. A whole fish makes a dramatic entrée, best served family-style so guests can help themselves to this succulent dish. If you have extra fresh herbs on hand, garnish the platter with them.

1 (4-pound) cleaned whole red snapper
Cooking spray
1 teaspoon extravirgin olive oil
1 teaspoon salt, divided
4 lemon slices
4 large fresh basil leaves
3 parsley sprigs
3 mint sprigs
2 thyme sprigs
4 lemon wedges

1. Prepare grill.

2. Score fish by making 3 diagonal cuts on each side. Lay 1 (18 x 12–inch) sheet of foil flat on a work surface, and coat with cooking spray. Place fish in center of sheet; rub oil in fish cavity. Sprinkle 1/2 teaspoon salt in fish cavity; sprinkle remaining 1/2 teaspoon salt evenly on both sides of fish. Place lemon slices and next 4 ingredients (through thyme) in fish cavity. Wrap fish in foil, twisting ends to seal; place fish on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Discard lemon slices and herbs. Serve fish with lemon wedges.

Yield: 4 servings (serving size: about 4 ounces fish and 1 lemon wedge)CALORIES 241 (19% from fat); FAT 5.2g (sat 0.9g,mono 2.2g,poly 1.3g); IRON 0.5mg; CHOLESTEROL 80mg; CALCIUM 75mg; CARBOHYDRATE 1.7g; SODIUM 687mg; PROTEIN 44.9g; FIBER 0.5g

Cooking Light, JUNE 2008



  1. chocolateshavings said

    That loos delicious. Simply prepared fish such as this one really is favorite!

  2. foodiedani said

    Thanks ChocolateShavings! Next time, I’m using a whole fish to get it right.


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