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Grilled whole salmon on peach butcher paper with text overlay - Grilled Whole Salmon.
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5 from 3 votes

Grilled Whole Salmon with Lemon and Shallots

This beautiful whole salmon is simply stuffed with shallots, fresh lemons, and dill then drizzled with a little butter, salt and pepper before being grilled to perfection.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Dish
Cuisine: American, Healthy Food, Party Food
Keyword: Grilled Whole Salmon
Servings: 8 people


  • 1 6-pound whole salmon cleaned and scales removed
  • 2 shallots sliced into rings
  • 3 lemons divided use
  • 10-12 fresh dill fronds
  • 2 Tablespoons melted butter
  • 1 teaspoons kosher salt
  • ½ teaspoon cracked black pepper


  • Preheat. Begin by preparing your grill. Set the temperature to about 400-425 degrees over indirect heat and allow your grill to preheat while you prepare the salmon.
  • Prep the salmon. Wipe the entire exterior and interior cavity of your salmon with paper towels. Season the interior with half of the salt and pepper. Layer in the sliced shallots, 2 of the sliced lemons, and dill fronds.
  • Season. Using a sharp knife, cut 3-4 diagonal slices into the top of the salmon. Drizzle the top of the fish with the melted butter and season with the rest of the salt and pepper.
  • Grill the whole salmon. Transfer your fish directly to the grill grates, close the lid and roast for 30 minutes. Cut the last lemon in half and squeeze half of it over the top of the salmon. The time can vary 15 minutes or so in either direction depending on how thick your fish is.
  • Finish grilling. Close the lid and roast for another 15 minutes then squeeze the other half of the lemon over the top. At this point, use an internal thermometer to check the temperature of your salmon. The time to finish the salmon can vary 15 minutes or so in either direction depending on how thick your fish is. From this point on, keep a close eye on the temperature. Salmon is cooked through at 140 degrees F.
  • Serve immediately. When your salmon has hit the proper internal temperature, carefully transfer the fish to your serving platter or cutting board and serve with extra lemon wedges. Peel back the skin along the diagonal slits and allow your guests to serve themselves.


Calories: 42kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 27mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 23mg | Calcium: 17mg | Iron: 1mg