Grilled Salmon Wrapped in Lemon and Bay Leaves

Name: Grilled Salmon Wrapped in Lemon and Bay Leaves
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 4 packages fresh bay leaves; 7 whole lemons; 3 pounds center-cut salmon fillet; 2 tablespoons coarse kosher salt; 3 tablespoons olive oil; 8 pieces kitchen string; 1 piece fish-grilling basket

A delicate center-cut salmon fillet wrapped in fresh bay leaves and thin lemon slices, then grilled to perfection. This elegant preparation method infuses the fish with citrus and aromatic flavors while keeping it moist.

6 servings

1 hr

Published October 4, 2025

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Ingredients

•4 packages fresh bay leaves
•7 whole lemons
•3 pounds center-cut salmon fillet
•2 tablespoons coarse kosher salt
•3 tablespoons olive oil
•8 pieces kitchen string
•1 piece fish-grilling basket

Cooking Instructions

1.
Arrange eight 24-inch-long pieces of kitchen string, side by side and 1 1/2 inches apart, on surface. Overlap bay leaves atop strings in rectangle about same size as fish. Top bay leaves with overlapping rows of lemon slices. Sprinkle fish skin with coarse salt and freshly ground black pepper; place fish, skin side down, on lemon slices. Sprinkle fish flesh with coarse salt and pepper; drizzle with olive oil. Top with overlapping rows of lemon slices, then bay leaves. Tightly tie strings, securing lemon slices and bay leaves to fish. Place fish packet in grilling basket; close basket (basket does not have to close completely in order to support fish). DO AHEAD: Can be made 2 hours ahead. Chill salmon in basket. Bring to room temperature before grilling.
20 min
2.
Prepare barbecue (medium-high heat). Grill fish in basket until just firm to touch and thermometer inserted into thickest part registers 135°F, holding basket sides together to turn fish, about 20 minutes per side. Transfer fish to platter, with string knots up. Remove strings, bay leaves, and lemons from top side. Drizzle with oil; serve.
40 min

Cooking Instructions

Arrange eight 24-inch-long pieces of kitchen string, side by side and 1 1/2 inches apart, on surface. Overlap bay leaves atop strings in rectangle about same size as fish. Top bay leaves with overlapping rows of lemon slices. Sprinkle fish skin with coarse salt and freshly ground black pepper; place fish, skin side down, on lemon slices. Sprinkle fish flesh with coarse salt and pepper; drizzle with olive oil. Top with overlapping rows of lemon slices, then bay leaves. Tightly tie strings, securing lemon slices and bay leaves to fish. Place fish packet in grilling basket; close basket (basket does not have to close completely in order to support fish). DO AHEAD: Can be made 2 hours ahead. Chill salmon in basket. Bring to room temperature before grilling.

20 min

Prepare barbecue (medium-high heat). Grill fish in basket until just firm to touch and thermometer inserted into thickest part registers 135°F, holding basket sides together to turn fish, about 20 minutes per side. Transfer fish to platter, with string knots up. Remove strings, bay leaves, and lemons from top side. Drizzle with oil; serve.

40 min