Why buy salmon fillets when you can get the whole salmon, all cleaned out, for a fraction of the price? It’s easy to cook too. This baked garlic lemon herb stuffed salmon is easy to prep and cooks up in the oven in less than an hour for a quick mid-week dinner.
Baked Garlic Lemon Herb Stuffed Salmon Recipe
- One 4-8 lb wild salmon, scaled and cleaned
- 2-3 tablespoons avocado oil
- 1 teaspoon [Flaky sea salt (like Maldon or Fleur de sel
- 1/2 teaspoon black pepper, freshly ground
- 1 lemon, thinly sliced
- 6-8 sprigs fresh dill
- 4-6 sprigs fresh parsley
- 4-6 cloves garlic, peeled and smashed with a knife
Preheat the oven to 425 degrees F. Pat the salmon dry, inside and out, with paper towels then place it on a foil or silicon mat lined baking sheet.
Drizzle avocado oil all over the inside of the salmon. Sprinkle salt and pepper the inside of the salmon then stuff the inside with lemon slices, dill, parsley, and garlic. Tie the fish closed with 3-4 pieces of cooking twine.
Drizzle avocado oil over the outside of the fish then sprinkle with salt and pepper.
Roast in the middle of the oven for 20-30 minutes, until it has an internal temperature of 130 degrees in the thickest part of the fish. You will need to go longer if your fish is bigger.
Turn the oven to broil and move the fish up to the top third of the oven. Broil for 3-5 minutes until the skin is golden brown and crispy, but not burnt.
Peel the crispy skin off the fish and munch on it while you plate your meal, or serve it with the salmon. Lift the salmon flesh from the top side of the salmon and transfer to plates or a serving platter. Remove the skeleton and serve.
Did you try this keto baked recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation.