Simple Herb Stuffed Salmon Recipe

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.

fillet of salmon with roasted with herbs on plate with lemon

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.

For a low calorie option, try lemon herb cauliflower rice stir fry or cauliflower rice recipe with pesto.

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.
  • Sriracha aioli

How to make salmon stuffed with herbs

salmon fillets, oil, wine, herbs, lemon, salt, pepper
Ingredients: salmon fillets, oil, white wine, chopped herbs (in the small bowl), lemon, salt, pepper
two raw salmon fillets stuffed with herbs
Make several slits in salmon and stuff in herb mixture. Drizzle oil and lemon. Add salt, pepper and more herbs on top of the fish. Bake for 10-12 minutes until fish flakes easily with a fork but is still warm pink (not white) inside.
herb roasted salmon on plate with lemon 1
Garnish with lemon slices, lemon zest or your favorite sauce (see suggestions).
herb roasted salmon on plate with lemon p4

FAQ about salmon

What is the best salmon to buy?

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.

How can you tell when salmon is cooked?

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).

How much salmon do I need per serving?

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).

Is salmon healthy?

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.

Make Ahead

  • 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

Looking for other low calorie dinners? 

Check out our 31 delicious meals under 400 calories. Lots of variety. Light does not mean sacrifice. 

fillet of salmon with roasted with herbs on plate with lemon
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5 from 22 votes

Simple Herb Stuffed Salmon Recipe

This herb stuffed salmon recipe is infused with green herbs, lemon and wine to create a delicious main dish. Succulent, healthy and ready in 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 2


  • 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

Recipe Notes

  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
  2. 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.
Nutrition value estimates do not include your choice of garnish.


Calories: 331kcal | Carbohydrates: 1g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 77mg | Potassium: 872mg | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

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. 

5 from 22 votes (20 ratings without comment)

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Recipe Rating


  1. 5 stars
    Hi there.
    Can this be made ahead of time and put in the freezer? Or, how many days will it last fully cooked in the fridge?

    1. Hi Elizabeth. I wouldn’t freeze this recipe as the ricotta will change texture and become watery and grainy. You can, however, put the baked fish in the fridge for up to 2 days. If you do, I would serve it cold or at room temperature so that you don’t overcook the fish when reheating. I hope that helps.

  2. I would like to make this but one of my guests cannot eat onions of any kind. Do you think the herb stuffing will still taste OK without them? Thanks

  3. This recipe is for 2 people. Can you share the exact proportions of spices/recipe to use if you have a side of salmon, I need to serve 12 people