Stuffed Whole Wild Salmon Recipe

Name: Stuffed Whole Wild Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves, thinly sliced; 2 serrano chiles, thinly sliced crosswise; 1 medium red onion, thinly sliced; 1 whole orange, thinly sliced; 1 whole lemon, thinly sliced; 1/2 small fennel bulb, cored and very thinly sliced; 2 tablespoons pure ancho chile powder; 3 tablespoons extra-virgin olive oil, plus more for rubbing and serving; One 8- to 9-pound whole wild salmon, scaled and cleaned; Salt and freshly ground pepper

Servings: persons

1
Preheat the oven to 425.
2
In a large bowl, toss the garlic, chiles, onion, orange, lemon, fennel, 1 tablespoon of the chile powder and the 3 tablespoons of olive oil.
3
Lay the salmon diagonally on a very large rimmed baking sheet.
4
Season the cavity of the salmon with salt and pepper.
5
Stuff the salmon with the tossed aromatics.
6
Tie the salmon with kitchen string at 3-inch intervals.
7
Rub the salmon all over with olive oil, season with salt and pepper and sprinkle with the remaining 1 tablespoon of chile powder.
8
Wrap the head and tail with foil if they touch the side of the oven.
9
Roast the salmon on the bottom rack of the oven for about 1 hour, until just cooked through and an instant-read thermometer inserted into the thickest part registers 135 to 140.
10
Remove the salmon from the oven and preheat the broiler.
11
Set the rack 6 inches from the heat source.
12
Broil the salmon for about 3 minutes, until it is richly browned.
13
With 2 forks, carefully lift off the salmon skin from the top side and reserve.
14
Lift the flesh from the top side of the salmon and transfer to a platter.
15
Lift the skeletal bone from the salmon and discard.
16
Carefully pour off the pan juices into a bowl.
17
Cut the second side of the salmon into sections and transfer to the platter.
18
Discard the aromatics.
19
Serve the salmon with the pan juices, crispy skin and olive oil.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 garlic cloves, thinly sliced, 2 serrano chiles, thinly sliced crosswise, 1 medium red onion, thinly sliced, 1 whole orange, thinly sliced, and more.

Yes, Stuffed Whole Wild Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Whole Wild Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions