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Fennel & Meyer Lemon-Stuffed Salmon

  • 30 m
  • 1 h
David Bonom
“For this simple baked salmon recipe, just order the right size whole salmon from your grocery store or fish market and have them clean and scale it. You can also use two smaller fish (1 to 2 pounds each) and reduce the roasting time by about 10 minutes. If you like, you can opt for other species, such as striped bass, snapper or tilapia.”


    • 3 tablespoons extra-virgin olive oil, divided
    • 2 large shallots, thinly sliced
    • 1 large fennel bulb, halved, cored and thinly sliced, fronds reserved for garnish
    • 2 teaspoons kosher salt, divided
    • 3 cloves garlic, minced
    • 1 5- to 6-pound whole salmon, cleaned, scaled and fins clipped
    • 1 teaspoon ground pepper
    • 3-4 lemons, preferably Meyer lemons, thinly sliced, plus more for garnish


  • 1 Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
  • 2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring, until starting to soften, 1 to 2 minutes. Reduce heat to medium and add fennel and ¼ teaspoon salt; cook, stirring occasionally, until tender and lightly browned, 6 to 8 minutes. Add garlic; cook 1 minute more. Remove from heat and let stand for 5 minutes.
  • 3 Place fish on the prepared baking sheet. Rub the inside with the remaining 1 tablespoon oil and season with the remaining 1¾ teaspoons salt and pepper. Fill the cavity with lemon slices and the fennel mixture.
  • 4 Roast the fish until it flakes easily with a fork, 30 to 35 minutes. Let stand 10 minutes before serving. Garnish with the reserved fennel fronds and more lemon slices, if desired. Remove the fish from the bones to serve.
ALL RIGHTS RESERVED © 2018 Printed From 10/17/2018