Why You’ll Love Greek Salmon Recipe
This recipe is fast, healthy, and full of Mediterranean flavor. The lemon and herbs make the salmon taste fresh and vibrant, while the olive oil keeps it tender and moist. It is simple enough for busy nights but elegant enough to serve to guests.
It also requires minimal prep and bakes in one dish, which means less cleanup. The cherry tomatoes soften in the oven and add a juicy, slightly sweet touch that pairs beautifully with the salmon.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Extra virgin olive oil
- Lemon, zested and juiced
- Garlic cloves, minced
- Greek oregano
- Fresh dill, chopped
- Center-cut salmon fillet
- Kosher salt
- Black pepper
- Green onions, chopped
- Cherry tomatoes
Directions
Preheat the oven to 400°F and position a rack in the center. Lightly oil a baking dish large enough to hold the salmon.
In a small bowl, whisk together the lemon juice, half of the lemon zest, minced garlic, Greek oregano, chopped dill, and enough olive oil to generously coat the salmon.
Pat the salmon dry, then season both sides with kosher salt and black pepper. Place it in the prepared baking dish. Scatter the chopped green onions and cherry tomatoes around and over the salmon.
Spoon the Greek-style sauce evenly over the salmon and vegetables.
Bake for about 10 minutes, or until the salmon reaches 140°F internally. It will continue cooking slightly after it comes out of the oven and reach 145°F. The salmon should flake easily with a fork.
Finish with the remaining lemon zest and extra fresh dill before serving.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
Add sliced Kalamata olives for a briny Mediterranean flavor.
Sprinkle crumbled feta over the salmon after baking for a creamy, salty finish.
Use fresh parsley or mint along with the dill for extra freshness.
Add thinly sliced red onion instead of green onions for a sharper flavor.
Serve the salmon over rice, couscous, or a simple Greek salad for a fuller meal.
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it gently in a 300°F oven until just heated through. You can also reheat it in the microwave in short intervals, but avoid overheating so the salmon does not dry out.
Leftover salmon can also be served cold over salads, grain bowls, or tucked into wraps.
FAQs
Can I use frozen salmon?
Yes, but thaw it completely before cooking. Pat it dry well so the sauce coats the fish properly.
Can I use salmon portions instead of one large fillet?
Yes. Individual salmon fillets work well, but they may cook slightly faster depending on thickness.
How do I know when salmon is done?
The salmon is done when it flakes easily with a fork and reaches 145°F after resting.
Can I make this recipe ahead of time?
You can prepare the sauce ahead of time and store it in the refrigerator. For best results, bake the salmon right before serving.
What can I serve with Greek Salmon?
It pairs well with rice, roasted potatoes, couscous, Greek salad, steamed vegetables, or pita bread.
Can I add feta cheese?
Yes. Add feta after baking so it stays creamy and slightly crumbly.
Can I use dried dill instead of fresh dill?
Fresh dill gives the best flavor, but dried dill can be used in a smaller amount if needed.
Is this recipe spicy?
No, this Greek Salmon is not spicy. You can add red pepper flakes if you want a little heat.
Can I cook this salmon on the stovetop?
Yes, you can pan-sear the salmon and spoon the sauce over it near the end, but baking gives the easiest one-dish result.
Can I use lime instead of lemon?
Lemon is more traditional for this flavor profile, but lime can work in a pinch.
Conclusion
Greek Salmon is a simple, fresh, and delicious meal that brings together tender baked salmon, lemon, garlic, herbs, tomatoes, and green onions. It is quick enough for a weeknight dinner, yet flavorful enough to feel special every time you make it.
