Whole Salmon with herbs stuffing

Whole SALMON with herbs stuffing


  • 2 kg Whole salmon, filleted
  • 25 g Chopped mixed herbs, such as basil, mint, chives, parsley, tarragon, and the all important Herbes de Provence
  • 1 Zest of a lemon
  • 1 Garlic clove, crushed
  • 125 g Salted butter, softened
  • Salt and freshly ground black pepper
  • Olive oil, for brushing


  • Prepare the fish by removing the central bone. If your filleting skills are limited, ask your fishmonger to do it for you.
  • Put the 2 salmon fillets onto a board, fleshside up. Carefully remove any remaining bones with tweezers.
  • In a small bowl, beat  together thesoftened butter, herbs, lemon zest, garlic,and plenty of pepper.
  • Spread the mixture over one of the salmon fillet,and put the other one on top.
  • Tie the fish together using kitchen string.Brush with olive oil. Sprinkle with salt and pepper.
  • Cook on a hot barbecue for 10-15 minutes on eachside.
  • Leave to rest for another 10 minutes, beforeremoving the sting.
  • Serve.


Serves 6-8