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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You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
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.
Casey says
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!
Debs says
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! 🙂
Anna Eason says
Loved this recipe!! Will definitely make it again!
Debs says
So happy this recipe was a hit! 🙂