Quick And Easy Greek Salmon
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This quick and healthy Greek Salmon recipe is bursting with flavors of lemon, dill, garlic, and feta. And it's ready in under 30 minutes. Perfect for a delicious weeknight dinner.
For more easy Greek recipes, try my Greek roast potatoes, or these Greek chicken meatballs. This salmon recipe is perfect served with this rice pilaf recipe.
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⭐️ Why this recipe works
- Delicious Mediterranean Flavors: The combination of lemon, dill, garlic, and feta cheese brings a burst of authentic Greek taste.
- Healthy and Nutritious: This Greek salmon is a wholesome choice, rich in omega-3 fatty acids and high in protein.
- Simple and Quick: Ready in under 30 minutes, making it perfect for a busy weeknight dinner.
- Versatile: Can be paired with various sides like Greek salad, rice pilaf, or roasted Mediterranean vegetables.
- Easy Cleanup: Baked on a single pan, minimizing the mess.
🧾 Ingredient notes
- Salmon Fillets: The star of the dish, providing a rich source of protein and omega-3s.
- Olive Oil: Adds healthy fats and helps in creating a flavorful marinade.
- Lemon Juice: Enhances the freshness and tanginess of the dish.
- Minced Garlic: Provides a robust, aromatic flavor.
- Fresh Dill: Adds a unique, herby taste characteristic of Greek cuisine.
- Dried Oregano (or Italian Seasoning): Offers a savory, earthy flavor.
- Cherry Tomatoes: Roasts beautifully, adding sweetness and juiciness.
- Salt and Pepper: Essential for seasoning.
- Feta Cheese: Crumbled on top for a creamy, salty contrast.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Greek salmon recipe step-by-step
- Preparation of Salmon and Tomatoes:
- Preheat your oven to 400°F (204°C). Pat the salmon fillets dry with paper towels and place them skin-side down on a baking pan lined with parchment paper.
- Scatter the cherry tomatoes around the salmon fillets on the pan.
- Preparing the Marinade:
- Combine the olive oil, lemon juice, minced garlic, chopped dill, dried oregano, salt, and pepper in a small mixing bowl.
- Brush or generously pour the marinade over the salmon fillets, ensuring they are well-coated. Drizzle any remaining marinade over the cherry tomatoes.
- Baking the Salmon and Tomatoes:
- Transfer the baking pan to the preheated oven and bake for approximately 15-20 minutes. The salmon should easily flake with a fork, and the tomatoes should be slightly charred.
- Serving:
- Remove from the oven and allow the salmon to rest for 5 minutes.
- Serve the salmon fillets on plates garnished with roasted cherry tomatoes and lemon slices. Sprinkle with feta cheese.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Ensure Crisp Skin: Pat the salmon dry thoroughly to ensure the skin crisps up nicely in the oven.
- Marinating Time: Let the salmon marinate for at least 10 minutes to absorb the flavors better.
- Check Doneness: Use a meat thermometer; salmon is done at an internal temperature of 145°F (63°C).
- Resting Time: Let the salmon rest after baking to allow the juices to redistribute.
📖 Substitutions and variations
- Substitute Fresh Dill: Use dried dill or fresh parsley.
- Use Different Tomatoes: Replace cherry tomatoes with grape tomatoes or halved Roma tomatoes.
- Alternate Fish: Swap salmon with trout or halibut for a different flavor profile.
- Add Spices: Include a pinch of red pepper flakes for a spicy kick.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for 3-4 days.
- Reheat: Use a skillet, microwave, oven, or air fryer to bring it back to temperature.
❓Recipe FAQ's
What type of salmon should I buy?
Opt for fresh or frozen fillets, but ensure they're from a sustainable source.
How do I know when the salmon is perfectly cooked?
The salmon should flake easily with a fork when it's done.
Can I make this ahead of time?
Absolutely! Just store it in the fridge and reheat when needed.
Can I use frozen salmon?
Absolutely! Ensure you thoroughly thaw it before cooking.
More easy Greek recipes:
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Easy Baked Greek Salmon
This Greek salmon is the perfect Mediterranean recipe. With aromatic herbs, olive oil, and a zesty hint of lemon, and the sweetness of roasted tomatoes!
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Servings: 4 Servings
Ingredients
- 4 salmon fillets, approximately 6 oz. each
- 3 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano, or Italian seasoning
- 1 cup cherry tomatoes
- Salt and pepper to taste
- Lemon slices, feta cheese and Kalamata olives for garnishing
Instructions
Preparation of Salmon and Tomatoes
- Preheat your oven to 400°F (204°C).
- Pat the salmon fillets dry using paper towels and place them skin-side down on a baking pan lined with parchment paper.
- Scatter the cherry tomatoes around the salmon fillets on the pan.
Preparing the Marinade
- In a small mixing bowl, combine the olive oil, lemon juice, minced garlic, chopped dill, dried oregano, salt, and pepper. Mix until all ingredients are well blended.
- Brush or generously pour the marinade over the salmon fillets, ensuring they are well-coated. Drizzle any remaining marinade over the cherry tomatoes.
Baking the Salmon and Tomatoes
- Transfer the baking pan into the preheated oven and bake the salmon and tomatoes for approximately 12-15 minutes. The salmon should easily flake with a fork, and the tomatoes should be slightly charred.
Serving
- Remove from the oven and allow the salmon to rest for 5 minutes.
- Serve the salmon fillets on plates, garnished with roasted cherry tomatoes, lemon slices, and Kalamata olives. Sprinkle with some feta.
Notes
- Salmon Doneness: The ideal internal temperature for medium-rare salmon is around 125°F (52°C). For medium, 135°F (57°C), and for well-done, 145°F (63°C). An instant-read thermometer can be useful for checking doneness.
- Variation: Consider sprinkling crumbled feta cheese on top before serving for an added touch of Greek authenticity.
- Sides: Pair this dish with a side of Greek salad, rice pilaf, or roasted Mediterranean vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the salmon.
Nutrition
Calories: 345kcal | Carbohydrates: 2g | Protein: 34g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 80mg | Potassium: 927mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 2mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
It was amazing and delicious! I will repeat !
So happy you loved this recipe! Thank you for taking the time to leave a comment! 🙂
This was fantastic. I didn’t have kalamata olives but it was still delicious. I used a 1/2 tsp of msg in the marinade rather than salt, but i did salt the fish itself. No other adjustments. So good and will be a regular recipe!
So happy you loved this recipe. Thank you so much for taking the time to leave a comment and a rating. It is so appreciated! 🙂
Loved this recipe!! Will definitely make it again!
So happy this recipe was a hit! 🙂