Jamie Oliver’s stuffed salmon is a whole side of salmon, slashed and packed with olives, anchovies, capers, rosemary, chilli and lemon. It roasts in 20 minutes and serves 8, from his book Together (2021).
Jamie says this easy method takes salmon to a new level and makes a real event of it. As it roasts, the punchy stuffing seeps into the flesh, so every slice is seasoned right through.
The cuts are the technique. You slash deep into the flesh every 3cm, then push the stuffing in with the tip of a knife. Jamie’s advice is simply to take your time and enjoy it.
Jamie Oliver Stuffed Salmon
Course: Dinner, Lunch, MainCuisine: BritishDifficulty: Easy8
servings20
minutes30
minutes313
kcal50
minutesA centrepiece for a sunny gathering from Together: one side of salmon studded with a punchy Mediterranean stuffing, roasted in a single tray. Gluten-free and dairy-free.
Ingredients
- For the stuffing:
1 heaped tablespoon baby capers in brine
10 anchovy fillets in oil
2 sprigs of rosemary
10 mixed-colour olives
1 fresh red chilli
1 lemon
- For the salmon:
1.2kg side of salmon, skin on, pin-boned
Directions
- Make the stuffing: Put the capers in a small bowl, tear in the anchovies and strip in the rosemary leaves. Squash and destone the olives, tearing the flesh into the bowl, then finely slice and add the chilli. Finely grate over the lemon zest, squeeze in the juice, add 2 tablespoons of olive oil and mix well.
- Slash: Put the salmon skin side down in the middle of your largest roasting tray. Use the tip of a small sharp knife to make deep cuts into the flesh at 3cm intervals.
- Stuff: Stuff each cut, using the knife to help you. Jamie divides up the olives and anchovies first, then adds the rosemary, chilli and capers. Sprinkle any excess around the salmon.
- Roast and rest: Preheat the oven to 180°C/350°F/gas 4. Roast the salmon at the bottom of the oven for 20 minutes, then let it rest for 10 minutes before serving.
Notes
- (get ahead): Make the stuffing the day before if you like. Just cover and keep it in the fridge until needed.
- (go veggie): Jamie suggests a giant stuffed portobello mushroom for each vegetarian guest instead of salmon, just without the anchovies.
- (sunny gathering): Jamie serves this with cheese puffs, tender asparagus, potato salad, roasted tomatoes, tasty greens and a Wimbledon summer pudding.
FAQs
Why isn’t there any salt in the recipe?
The stuffing seasons the fish for you. Anchovies, brined capers and olives are all naturally salty, which is why each portion already carries 1g of salt without any added.
Our advice: taste a little of the stuffing before it goes in, and hold off adding salt to the salmon itself. The lemon and chilli balance the saltiness, so it reads as savoury rather than salty.
How deep should the cuts be?
Jamie says to cut deep into the flesh, so there’s room to pack in plenty of stuffing. Our tip is to stop just short of the skin, which keeps the side in one piece and stops the filling falling out underneath.
Keeping to the 3cm spacing gives you neat sections that are easy to portion at the table. Each slice then comes with its own pocket of stuffing.
Why roast it at the bottom of the oven?
Jamie doesn’t explain, but our reading is that it keeps the exposed stuffing further from the top heat. The olives, chilli and rosemary stay bright instead of scorching while the thick fish cooks.
The 10-minute rest matters too, because the salmon keeps cooking gently in its own heat. That lets the juices settle back into the flesh before you cut into it.
Can I make it ahead?
Jamie’s get-ahead note covers the stuffing, which keeps covered in the fridge overnight. That leaves only the slashing and stuffing on the day.
Our suggestion is to stuff the salmon fairly close to roasting. The lemon juice in the mixture starts to firm up raw fish if it sits too long, which can change its texture.
What do I give vegetarian guests?
Jamie’s answer is a giant portobello mushroom for each vegetarian guest, stuffed with the same mixture minus the anchovies. The capers and olives still bring plenty of salty depth.
Our tip is to set some anchovy-free stuffing aside before you start, so there’s no cross-over. Roast the mushrooms in a separate dish alongside the salmon until tender.
What should I serve it with?
Beyond Jamie’s own sunny gathering menu, a crunchy, fresh side works best against the rich fish. Nigella’s jewelled salad adds colour and a sweet-sharp pop of pomegranate.
For pudding, Jamie’s lemon curd tart keeps the citrus theme going. If you want a lighter fish supper on another night, try his steamed fish, and there’s more on the Jamie Oliver recipes page.
