If you can get fresh salmon, try this whole grilled salmon recipe—it’s simple, impressive, and full of flavor. We used a whole Pacific Coho (silver) salmon, stuffed with lemon, butter, fresh dill and thyme, then cooked it directly on the grates of a pellet grill for a smoky, moist result. Cooking a whole fish takes a bit more prep than fillets, but the payoff is a beautiful presentation and rich, juicy flesh that flakes easily off the bones after cooking.
Whole Salmon on the Pellet Grill
For years we only cooked salmon as fillets, which are quick and convenient. Making a whole salmon on the grill is a different experience: the fish stays exceptionally moist, the flavor from the herbs and lemon infuses the flesh, and the presentation is stunning. There are more bones to contend with, but once the fish is cooked the larger bones pull away easily and you can serve perfect portions with minimal fuss.
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Recipe Shopping List
Here’s a quick shopping list to prepare this whole grilled salmon. For exact amounts and the printable recipe, see the ingredient list and instructions below.
- 1 whole salmon (Coho, Chinook, or Sockeye recommended)
- Fresh lemons
- Fresh dill
- Fresh thyme
- Unsalted butter
- Salt and black pepper
- Olive oil
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How to Make This Recipe
This overview gives you the main steps so you know what to expect. Detailed instructions with times and temperatures are provided below.
- Preheat your pellet grill: Heat to about 400°F. A hot grill helps to develop a good exterior without drying the interior.
- Prepare the salmon: Rinse and pat dry. Make shallow slits across the top side, season the cavity and the exterior with salt and pepper, and stuff the cavity with lemon slices, butter pats, and fresh herbs.
- Grill the fish: Place the whole salmon directly on the grill grates, or use a grill mat or sheet if you prefer. Cook until the internal temperature reaches your target—145°F is the USDA recommendation, but many cooks prefer to pull salmon at 130–135°F for a moister result.
- Rest and serve: Let the fish rest briefly, then carve into steaks or portions. Watch for bones and remove them while serving.
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Recipe FAQ
What’s the best kind of salmon to use?
Fresh whole salmon is ideal. The closer to freshly caught, the better the flavor and texture. Coho, Chinook (King), and Sockeye are excellent choices for grilling whole because of their size and rich flavor.
How should I store leftovers?
Keep leftovers refrigerated in a sealed container for 2–3 days. For convenience, remove the bones before storing so the fish is easier to reheat or use in salads and pasta.
What’s the best way to reheat leftover whole grilled salmon?
Avoid the microwave if possible. Use the salmon in dishes that reheat gently, such as pasta salads, a creamy sauce, or lightly scrambled eggs. Cold on salads or flaked into a grain bowl are also great options.
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Serve This With
We served this whole salmon with corn on the cob and a simple green salad dressed with a fresh vinaigrette. Other great side dishes include creamy one-pot pasta, wild rice pilaf, or roasted potatoes from the pellet grill. These sides complement the rich flavor of the salmon and make for a complete meal.
Recipe Details
Yield: 4 servings • Prep Time: 20 minutes • Cook Time: 30 minutes • Total Time: 50 minutes
Ingredients
- 1 whole salmon (cleaned)
- 2 lemons, thinly sliced
- Fresh baby dill
- Fresh thyme
- 4 ounces unsalted butter, cut into pats
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Rinse the whole fish with cold water, inside and out, and pat dry. If you cleaned the fish yourself, make sure it is scaled and the gills removed.
- Preheat your pellet grill to 400°F (about 200°C).
- Slice the lemons thinly and cut the butter into small pats (about 1 teaspoon each).
- Season the cavity and the exterior of the fish with salt and pepper. Place several lemon slices, most of the butter pats, and a generous handful of fresh dill and thyme into the cavity.
- Use a sharp knife to score the top side of the fish about 1/4 inch deep, making 4–5 diagonal cuts. Rub remaining butter into the scored areas and tuck a couple of lemon slices into the cuts. Brush the bottom side of the fish lightly with olive oil to help prevent sticking.
- Place the fish directly on the preheated grill grates. If you prefer, cook on a sheet pan or grill mat to make handling easier.
- Grill until the internal temperature reaches 145°F for well-done, or 130–135°F for a moister finish. Time will vary with fish size; expect roughly 20–30 minutes.
- Remove the salmon from the grill and let it rest briefly. Carve into portions or steaks and serve, taking care to remove any bones.
Nutrition Information (estimate per serving)
- Calories: 363
- Total Fat: 34 g (Saturated Fat: 16 g)
- Cholesterol: 97 mg
- Sodium: 747 mg
- Carbohydrates: 4 g
- Protein: 13 g
Nutrition data is an estimate and will vary based on fish size and exact ingredients used.
Cooking a whole salmon on a pellet grill is a great way to feed a group with minimal effort while delivering maximum flavor. The combination of lemon, butter, and fresh herbs highlights the natural richness of the salmon and keeps the flesh tender and moist. Try this method the next time you want a memorable seafood dinner that looks as good as it tastes.