Mediterranean salmon fillet

Mediterranean salmon fillet

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(10 ratings)

Prep: 20 mins Cook: 20 mins


Serves 6
Salmon stuffed with Mediterranean flavours, this light, healthy spring lunch is made to share with friends

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal322
  • fat23g
  • saturates4g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein27g
  • salt0.51g
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  • 1 whole salmon fillet, about 800g, skin-on and well trimmed (organic farmed salmon is best)
  • 9 marinated sundried tomatoes, halved
  • 18 black olives, preferably Niçoise, pitted
  • 18 basil leaves
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 200C/fan 180C/gas 6. Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.

  2. Take a piece of sun-dried tomato and an olive and, using a basil leaf as a wrapper, roll up into a tight little parcel. Each parcel should be just big enough to plug into one of the holes.

  3. As you roll each parcel, stuff them into the holes until they are all filled.

  4. Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked. Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordon’s tips, below).

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Comments, questions and tips

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6th Feb, 2020
Very tasty and so easy to do. Served at a large party with another salmon dish (honey and chilli). Enjoyed by all. Left overs delicious the next day with salad
15th May, 2015
I've made this lots of times and it is always popular. It looks great as part of a buffet and is easy to serve. We like it hot and cold ( although there are rarely any leftovers) I can't bear to waste the salmon by using a corer, so I just cut slits with a sharp knife and push the rolls in.
2nd Jul, 2011
Very successful, and enjoyed by everybody present. I shall certainly cook this again!
28th Aug, 2010
This looks good but whilst I like olives I didn't like the combination with the salmon.
4th Apr, 2009
11th Sep, 2008
Very impressive and dead easy
21st Jul, 2008
Very easy and delicious, will make again and will use small amounts of garlic in the olive parcels. saved the scooped out pieces of salmon to make fish cakes.
lostkat's picture
5th Jun, 2008
I make this recipe a lot, but using half an anchovy instead of the olives. Absolutely gorgeous combination of flavours and so so simple!
Foodie Lulu
2nd Jun, 2008
My husband enjoys fishing .. so I'm frequently adapting salmon recipes for rainbow trout! This has worked really well (with a 3 - 4 lb trout) and is very popular .. I fillet the trout but leave it open as one piece. Can't make the deep holes but push in the olive parcels as well as possible and cook for a shorter time. I serve it with the olive sauce and crushed new potatoes as in the April magazine. Have just done it for the third time already!
25th May, 2008
This recipe is a keeper! I've made it twice for buffets and it is both visually attractive and delicious. It was very popular at my daughter's Christening in March. It is very quick to prepare as well. The only thing I changed was to use sun-dried tomato paste (I like M & S). I take a basil leaf, smear a bit of paste on top and then roll the olive in. I didn't want to waste the bits of salmon that you have to scoop out, so I drizzled them with a bit of lemon juice and olive oil and cooked them for about 5 minutes. It looked a bit like salmon popcorn and the kids loved them.


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