An Herb-and-Olive-Stuffed Salmon Your Grill Is Begging For

Grilled Stuffed Salmon Recipe
Regarding BBQ Inc.
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
555 Calories
30g Fat
10g Carbs
60g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 555
% Daily Value*
Total Fat 30g 39%
Saturated Fat 7g 33%
Cholesterol 161mg 54%
Sodium 667mg 29%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 15%
Protein 60g
Calcium 355mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Salmon is a great fish to cook on the grill, and stuffing it is the perfect way to cook up something a little different—and delicious—for dinner. This salmon is filled with a stuffing of black olives and fresh dill, parsley, and basil, along with a bit of Parmesan cheese and lemon juice and zest for added zing. Simple to put together and somewhat quick to cook, this salmon is the ideal dish to serve at your next dinner party on the deck.

It is important to make sure that your cooking grates are well oiled before placing the fish on the grill, and that you grill the salmon indirectly. This means that you don't place the salmon directly over the flame but instead heat one side of the grill and place the salmon on the other.


  • 2 pounds thin salmon fillets (cut into 4 equal pieces)Salt and pepper to taste
  • For Filling:
  • 2 lemons
  • 1 cup black olives (pitted and minced)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh dill
  • 1/4 cup fresh parsley
  • 1/4 cup fresh basil

Steps to Make It

  1. To make the filling, zest and juice both lemons into a medium-size bowl. Add the remaining filling ingredients and combine.

  2. Place salmon fillets on a large cutting board or foil-lined baking sheet. Divide the filling mixture evenly and place in the center of each of the 4 pieces of salmon. Fold the corners of the salmon fillets toward the center, making a pocket around the stuffing, and secure with toothpicks. Season the outside of fish with salt and black pepper.

  3. Preheat grill to medium-hot and prepare for indirect grilling. Oil the side of grill well that you will be placing the salmon.

  4. Place stuffed salmon fillets on well-oiled grill. Close the lid and grill until salmon has cooked through, about 20 minutes or until internal temperature reaches 145 to 150 F. The salmon should be opaque and the stuffing should appear browned and the cheese completely melted. Remove toothpicks before serving.


  • Lemon "zest" is actually grated lemon peel. If you don't want to zest your own lemons, you can purchase dried lemon peel in the spice aisle.
  • While it's always possible to thaw and cook frozen salmon, it's best to buy your salmon fillets fresh. Be sure to cook them as soon as possible after purchase.
  • If you plan to grill and run into problems with weather, you can cook your salmon in the broiler. Keep a close eye on your fish, though, as it's easy to overcook.

Recipe Variations

  • You can place these stuffed salmon fillets on a cedar plank and then cook on the grill. The cedar will add a subtle smokiness to the fish but won't overwhelm the flavors of the stuffing. First, soak the plank in water for 20 minutes to an hour. Then place the stuffed salmon on the wood and put on the heated grill. With this method, you want to place the plank directly over the fire and grill for about 20 minutes, or until the salmon has cooked through. 
  • In addition to (or in place of) the olives, you can add some capers to the stuffing.
  • The herbs listed in the recipe are delicious, but other options can be just good. Tarragon would be a good replacement.

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