Salmon Wrapped in Grape Leaves

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Spain, Italy, Greece, and Turkey all have this dish as part of their cuisine. Now at Square One we consider it part of ours because our customers request it so often.


  • 6 salmon fillets, about 6 ounces each
  • 12 large grape leaves, rinsed and patted dry, stems removed
  • ¾ cup dark raisins, plumped in hot water
  • 1 cup extra virgin olive oil, plus additional for brushing the fish
  • 3 tablespoons (or to taste) fresh lemon juice
  • Salt and freshly ground pepper
  • ½ cup pine nuts, toasted


Wrap each salmon fillet around the middle with 2 grape leaves (the ends will be exposed). You may secure the leaves with toothpicks, but they stick pretty well without any help.

Drain the raisins, saving the soaking liquid. Puree about ¼ cup raisins in the food processor and transfer to a mixing bowl. Add the remaining whole raisins, 1 cup olive oil, the lemon juice, and about ¼ cup of the soaking liquid. Stir well, then season to taste with salt, pepper, and lemon juice if needed.

Heat the grill or broiler. Brush the wrapped salmon with olive oil and sprinkle lightly with pepper. Grill or broil 3 to 4 minutes each side. If your grill or broiler is slow, cook a minute or two longer. The fish should be cooked through but still quite moist and juicy.

Place the fish on serving plates. Spoon the raisin mixture over top and sprinkle with the toasted pine nuts. Serve with rice pilaf and sautéed spinach or grilled or sautéed zucchini.