Grilled Herbed Whole Salmon

“This is for the true salmon lovers who actually like the taste of the salmon and want the freshness to shine through. The ingredients in this recipe perfectly complement the salmon without overpowering it. This meat just melts in your mouth!”
1hr 30mins

Ingredients Nutrition

  • 2 lbs whole salmon, Alaskan (can be fresh, thawed or frozen)
  • 4 sheets aluminum foil (6 inches larger than length of salmon)
  • 1 large onion, sliced (can use 2 leeks separated into leaves)
  • 1 lemon (can use lime too!)
  • 1 tablespoon italian seasoning (can use any favorite, Mexican, Cajun, etc.)
  • 1 12 cups coarsely chopped fresh herbs (basil, cilantro, oregano, dill, etc.)


  1. Rinse any ice glaze from frozen salmon under cold water and pat dry.
  2. Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Coat top layer with nonstick cooking spray.
  3. Lay half of onions lengthwise across foil. Place salmon over onions.
  4. Squeeze lemon on both sides of fish. Sprinkle dry seasoning onto salmon.
  5. Place fresh herbs over, under and into belly cavity (if fish is not frozen).
  6. Lay out remaining two sheets of foil, double thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon.
  7. Roll up, crimp, and seal all sides to form packet.
  8. Cook frozen salmon over medium-hot grill (450 F), 5-6 inches from heat for 50-60 minutes, turning packet every 15 minutes.
  9. Cook until fish is opaque throughout.
  10. Cook fresh or thawed salmon over medium grill (400 F) 5-6 inches from heat for 45-55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.

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