Best Whole Stuffed Salmon Recipes

Whole Salmon

Provided by Tyler Florence

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 8

Olive oil, for grill
2 bunches fresh basil leaves, divided
2 sticks unsalted butter, room temperature
Kosher salt and freshly ground black pepper
1 (4 pound) whole salmon, cleaned and scaled
2 lemons, cut into wedges
Extra-virgin olive oil
Sea salt

Steps:

Begin by preheating a large outdoor grill. Using a paper-towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface.
Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor. Pulse until fully combined and creamy.
Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits. Stuff the remaining herbs and lemon inside of the fish and head. Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas. Turn the fish over and grill for 10 minutes more.
Serve on a large platter family style and dot with the remaining basil butter. Sprinkle with sea salt and fresh basil leaves. Serve with lemon wedges.

Whole Stuffed Salmon image

Number Of Ingredients 15

FOR THE STUFFING:
3 slices bacon, cut into 1/2-inch dice
1 1/2 cups finely chopped yellow onions
1 tablespoon minced garlic
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh sage
1 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 to 5 pounds whole salmon, scaled, butterflied, and boned (including pin bones)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
extra-virgin olive oil
lemon wedges

Steps:

TO MAKE THE STUFFING: In a sauté pan over medium heat, fry the bacon for 6 minutes, stirring occasionally. Add the onion and garlic and cook, stirring occasionally, until the onion begins to brown, about 10 minutes. Add the rest of the stuffing ingredients. Stir. Set aside to cool to room temperature. Lay the salmon, skin side down, on an oiled work surface. Season with salt and pepper. Spread the stuffing on one side of the salmon and fold the other side over on top. Tie the salmon closed with cotton string and brush the exterior with olive oil. Cover the tail with foil. Grill the salmon over Indirect Medium heat until the flesh is opaque throughout and the internal temperature reaches 135°F, 40 to 50 minutes. Remove from the grill, take off the string, and carefully peel away the skin. Allow to stand for 5 to 10 minutes before cutting crosswise into slices. Serve warm with the lemon wedges.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves