Salmon with Almond and Herb Stuffing
This barbecued, or seared salmon recipe is a little unusual in that you'll be using two salmon fillets with the stuffing in between, and not as you might expect, a whole salmon with the stuffing in the cavity.
It has a lovely summer taste to it with the fresh herbs; mint, basil and parsley, while the lemon gives it zing and the almonds a bit of a Moorish flavor.
The barbecue is a ideal to sear salmon, and don't be tempted to continuously turn your salmon over as it will just stick to the grill and break.
You'll need some string to tie the fillets together. Or you could use a couple of skewers to do the job.
I like to serve this seared salmon with small, new potatoes, and a mixed leaf and cherry tomato salad.
Preparation time: 10 minutes
Cooking time: 20 minutes
- 2 1/2lb salmon, filleted and skin left on. Or 2 equal salmon fillets about 2lb in weight
- ½ fresh lemon, juice and grated rind
- A small bunch of fresh basil, chopped
- A small bunch of fresh mint, chopped
- About 1 heaped tablespoon of freshly chopped parsley
- 2oz (50g) ground almonds
- 3oz (75g) softened, but not melted, butter
- Oil for brushing
- Seasoning (fine sea salt and freshly ground black pepper)
- Brush each fillet, flesh side with the lemon juice and then season with the sea salt and freshly ground black pepper, and sprinkle with the lemon rind, keeping half of it. Set aside.
- Place the fresh herbs, remaining lemon rind and juice, softened butter in a non-metallic bowl. Season with sea salt and freshly ground black pepper. Mix well.
- Cut your string into about lengths large enough to tie the fillets together. You'll need one piece of string for every inch (25mm) or so of fillet. Place the pieces of string on to a board and the place one fillet, skin side down on top of the pieces of string.
- Spread the stuffing evenly over the top of the fillet and then place the second fillet, skin side up, on to the stuffing.
- Tie the fillets firmly, but neatly together to form a parcel.
- Lightly brush one side of the parcel with oil and place onto a medium hot grill and cook for about 7 to 10 minutes until tender. Do not be tempted to move the salmon.
- Brush the skin of the top fillet, turn over and cook for a further 7 to 10 minutes until tender.
- Remove from the grill and let rest for a few minutes. Cut through the salmon parcel to make salmon steaks.
- Serve immediately with new potatoes and salad, lightly drizzled with extra virgin olive oil.
Barbecued salmon dishes are always a favourite and this seared salmon
fillet dish would not look out of place in a top quality restaurant.
If you liked this seared salmon recipe, check out these other BBQ salmon recipes:
Salmon fillet - Salmon
fillet with a butter sauce
Salmon steak - Barbecue
salmon with mango salsa
Salmon steak -Barbecue
salmon steak with dill and thyme
Whole Barbecue Salmon - Whole
barbecue salmon, direct method
Whole fish, indirect method - Whole
barbecue salmon, indirect method
Salmon kebab - Barbecue
Or here is more general information on cooking barbecued or seared