This delicate stuffed salmon recipe is infused with green herbs, lemon and wine to create a delicious main dish. Succulent, healthy and ready in 20 minutes.
The recipe is on my regular meal rotation, especially in summer and fall when fresh herbs are growing outside my patio door.
I also make this easy recipe regularly at room temperature as part of a buffet for family events because it’s pretty and so easy. And a good choice for healthy recipes to offer.
The wine adds a mild flavor and extra moistness. You can replace it with vegetable broth if you prefer or leave it out altogether.
For the herb mixture, I like parsley and green onions plus one other herb such as dill, chives or basil.
As easy weeknight dinners go, this herb baked salmon is a definite favorite. Just a few ingredients, quick and simply delish.
Tailor To Your Taste
Here are a couple of variations and substitutions you can try.
- Salmon alternatives
- Instead of fresh salmon, try trout, halibut or sea bass.
- For weeknights, I use salmon fillets. When hosting a dinner, I use a side of salmon for a beautiful presentation.
- Green herbs that go with salmon
- Use any combination of herbs you like – fresh thyme, parsley, green onions, dill, chervil, basil, chives, cilantro.
- On those busy weeknights, one or more fresh herbs can be substituted with defrosted frozen cubes of herbs or dried herbs.
What to serve with this stuffed salmon recipe
Good sides for salmon
Here are several sides that pair beautifully with this salmon dish: Thai mango salad, Citrus Salad, Fresh Vegetable Pasta, Instant Pot Pumpkin Risotto, Lemon Asparagus Risotto (instant pot) or Party Salad with Grilled Vegetables and Quinoa.
Garnish and sauces
A few great options are:
- basil mayonnaise (or another herb mayo)
- spicy sweet chili Thai sauce (my fave)
- roasted red pepper sauce (5 min)
- a drizzle of Balsamic reduction, or
- a simple squeeze of fresh lemon juice.
- Lemon zest or lemon slices are also great garnishes.
How to make salmon stuffed with herbs
FAQ about salmon
Raw salmon should be moist and have no fish smell, brown spots or dry spots. Try to get pieces that are the same thickness so they cook at the same rate. Fresh salmon will not have a fishy taste.
Apparently Wild Alaskan salmon is the healthiest salmon available. I prefer Atlantic salmon to Pacific salmon because it’s fattier (but the good kind) which makes it more moist and tender. I also much prefer a salmon fillet to salmon steaks, particularly the thicker belly portion rather than the flatter tail portion. It’s all a matter of taste, though, and what’s available where you live.
Salmon is best cooked to a medium or medium rare temperature. It should be warm pink in the center, just past the translucent stage and not white or pale pink (which means it will be dry). For medium-ish doneness, an instant thermometer will read about 130F/54C when the salmon is done (the temperature will rise a few degrees after resting).
A standard serving is about 4 ounces/113 grams. If you have 2-3 side dishes, this amount should be sufficient for most. I prefer 6 ounces/170 grams for an adult portion (and 8 ounces/226 grams for larger eaters).
Yes, according to Healthline, salmon is a nutritional powerhouse that provides several excellent health benefits and that at least two servings per week can help you meet your nutrient needs and reduce the risk of several diseases.
Make a complete easy dinner in one pan
- Roast vegetables like cauliflower, aspargus or Bok Choy and Broccoli with the salmon. You will need to chop the vegetables fairly small so they cook more quickly.
- Place salmon and all the veggies in a single layer on a large rimmed baking sheet and roast everything together at 425F/218C for 10 minutes (or a bit longer if your salmon is thicker than 1 inch/2.5 cm). You can leave out the wine for this option if you prefer.
- To serve the salmon cold or at room temperature, make the full recipe up to a day ahead. When salmon cools down, refrigerate it, well covered.
- Sprinkle additional chopped herbs on top before serving along with lemon wedges and preferred garnish.
Other quick & easy fish recipes you might like
- stuffed salmon with lemon ricotta
- coconut curry salmon
- crispy baked fish (20 minutes)
- baked fish fillets with cherry tomato sauce (20 minutes)
- pecan crusted salmon
- citrus maple glazed salmon
- maple balsamic rainbow trout
- lemon butter herb baked trout
- creamy salmon pasta
Looking for other low calorie dinners?
Check out our 31 delicious meals under 400 calories. Lots of variety. Light does not mean sacrifice.
Simple Herb Stuffed Salmon Recipe
- 2 salmon fillets, skin on or off (6-8 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (about 1/4 large lemon)
- salt and black pepper
- 1/2 cup (28g) combination of minced herbs ( I use fresh parsley, green onions or chives plus e.g. dill, basil, chervil or cilantro)
- 1/4 cup (60ml) dry white wine (cooking wine is fine too)
- Garnish Options: Note 1
- Preheat oven to 425F/218C. Line a rimmed baking sheet with parchment paper or foil sprayed with oil (for easier clean up).
- PREPARE SALMON FILETS: Place salmon on pan, skin side down. Make slits crosswise on each fish fillet as deep as possible without cutting into the skin – about 1/4 inch/6mm above the skin or bottom of salmon is good. Reserve a tablespoon of herb mixture for garnish. Stuff remaining herbs into the slits and sprinkle a bit more on top of salmon. Drizzle salmon with oil, squeeze the lemon over the fish and season generously with salt and pepper. You can let the salmon sit and marinate for 15 minutes if you have time (no longer, though).
- ROAST SALMON TO PERFECTION: Add wine to the pan around the salmon. Roast for 10-12 minutes or just until salmon flakes and is warm pink in the thickest part for moist, medium to medium-rare (not white pale pink as this will be dry). Rule of thumb is 10 minutes per inch of thickness, but slightly less might be needed because of slits in salmon. If using an instant thermometer, internal temperature should read about 130F/54C . It will rise a few degrees while resting for 5 minutes.
- SERVE: If salmon has skin on bottom, to remove it, slip spatula between skin and flesh. Lift and transfer to plate. Sprinkle reserved herbs on top and serve with lemon wedges and your choice of garnishes, Note 1.
- Garnish options
- Basil mayonnaise (combine 2 tablespoons mayonnaise, lemon zest or a squeeze of lemon juice and finely chopped basil); Other herbs like dill, thyme or basil can be substituted
- Spicy sweet chili Thai sauce (good!)
- Balsamic reduction (you can buy this at the grocery store)
- Good quality extra virgin olive oil;
- Lemon wedges, zest or lemon slices
- Make Ahead: To serve cold or at room temperature, make the full recipe up to a day ahead. When salmon cools down, refrigerate it, well covered. Sprinkle additional chopped herbs on top before serving along with lemon wedges and preferred garnish.
This stuffed salmon recipe is adapted from two similar ones by Ina Garten and Chef Leanne Rabinowitz of Maplehern Cooking School in midtown Toronto. Herb roasted salmon recipe has been updated since 2018 with new information and images.