This extra-easy Greek salmon recipe is a no-recipe situation at heart! Simple enough to memorize, you’ll quickly make it on repeat for quick and healthy weeknight dinners that are full of flavor and comfort.
My Family Loves this Greek Salmon Recipe!
Give your weeknight dinner routine a Greek twist with this extra-easy Greek salmon recipe! This decidedly Mediterranean fish recipe proves that keeping things simple does not mean you have to sacrifice flavor.
I needed dinner fast one night, and fish recipes are always at the top of my list when I need something quick and easy. I whipped up this salmon recipe for my family in 20 minutes, which in my book is a weeknight dinner win! To season it, I created a simple oregano-scented sauce made with lemon and garlic that infuses the fish with vibrant Greek flavors. Sweet bursts of cherry tomatoes, green onion, and dill add a freshness to make this recipe truly irresistible.
Whip up a Greek Salad while the salmon bakes, and you’ll have a healthy, colorful dinner on your table in 20 minutes or less.
Why You’ll Love This Recipe
- Ready in 20 minutes! Minimal prep work and a quick 15-minute roast in the oven!
- Bold Greek flavors: A bright combination of Greek oregano, fresh dill, lemon and garlic.
- Heart Healthy & High Protein: Naturally gluten-free, Mediterranean Diet-friendly.
Greek Salmon Recipe Ingredients
Though the flavors are decidedly Greek, this easy-baked salmon is made with pantry essentials and simple ingredients you’ll find at just about any grocery store. You’ll need:
- Though extra virgin olive oil plays a supporting role, its part is essential. Not only does it coat the fish, keeping it juicy as it roasts, it also infuses the fish with the other flavor-makers and its own unique richness.
- READ MORE: Cooking with Olive Oil: Everything You Need to Know!
- RECOMMENDED FOR THIS RECIPE: Go Greek with out Favorite Olive Oils from Greece!
- Dill and fresh lemon juice and zest lift the richness of the salmon. You can swap in parsley and lime in their place.
- Garlic is an essential ingredient all across the Mediterranean and Middle East, adding a boldly sweet and savory flavor.
- Greek oregano adds an aromatic, peppery note that’s very textbook-Greek (see “Ingredient Spotlight” below for more).
- Salmon: I prefer center cut because it’s the same size throughout, ensuring it will cook evenly. If you’re using tail pieces, just keep an eye on the timer as they may cook 2 to 3 minutes faster.
- Kosher salt and black pepper enhance the other flavors.
- Green onion adds another layer of sweet and savory flavor. Shallots, red onions, and chives all work in its place.
- Cherry tomatoes add bursts of sweetness and acidity.
The Secret to Authentic Flavor: Greek Oregano
Oregano is a fragrant herb from the mint family. The fresh leaves and stems are somewhat mild-tasting, but when they’re dried, you get a stronger, more intense flavor. It’s often responsible for the earthy, peppery undertones and savory scent that defines Greek cuisine.
There are several types of oregano, with Greek, Italian, and Mexican being the most well-known. Any variety can be used in this recipe, though I prefer the bold, aromatic flavor of authentic Greek oregano. Whichever you choose, aim for fresh, green leaves with a vibrant aroma rather than ones that are brown or dull.
- TRY IT: Find authentic Greek oregano at our shop.
- LEARN MORE: Oregano: Everything You Need to Know
How to Make this Easy Greek Salmon Recipe
The steps here are simple enough to memorize: Make a flavorful sauce, throw the salmon and veggies in a baking dish, cover with the sauce, and baked until cooked through.
- Get ready. Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a baking dish that’s large enough to hold the salmon.
- Make a Greek-style sauce. Zest one lemon, then slice it in half and squeeze the juice into a small bowl. To the bowl, add half of the zest, 1 to 2 minced garlic cloves, 2 teaspoons Greek oregano and 3 tablespoons chopped fresh dill. Add enough olive oil to generously coat the salmon (about 1/3 cup) and whisk to combine.
- Prep 1 pound of center-cut salmon. Pat the salmon dry and season with kosher salt and black pepper on both sides. Place in the prepared baking dish.
- Add some more flavor. Trim and chop 2 green onions and scatter on the salmon, along with 1 cup of whole cherry tomatoes. Spoon the Greek sauce over everything.
- Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve.
Expert Tips for the Best Greek Salmon
- Pat the Fish Dry: Use a paper towel to remove excess moisture from the salmon fillets before seasoning. This helps the spices stick better to the salmon.
- Don’t Overcook: Salmon continues to cook for a few minutes after it leaves the oven. For a buttery, flaky texture, pull the salmon out when the internal temperature reaches 140°F, allowing it to rest. The carryover cooking during the rest will bring it up to the FDA-recommended food-safe temperature of 145°F.
- The “Flake” Test: As mentioned below, use a fork to gently pull at the thickest part of the fillet. If it separates easily into layers it’s done!
What Does “Flakes with a Fork” Mean, Exactly?
You’ll often hear the phrase, “flakes with a fork” to describe fish being cooked through. If you’re asking yourself, “What in the world does that mean?” here is an easy step-by-step:
- Remove the fish from the oven.
- Insert a metal fork into the thickest part of the fillet. This is usually near the center.
- The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction.
- The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes!
Ways to Mix it Up
You can absolutely use this easy Greek salmon as a base to tweak according to what you have on hand or what you’re feeling that day. You’ll never get bored! Here are 4 ideas:
- Seasoning: Lemon and garlic get along with just about everything. Try Italian Seasoning or your favorite spice blend, like za’atar.
- Herbs: Any tender green herbs, like parsley or mint.
- Veggies: Any quick-cooking veggies, like red onions, zucchini, and bell peppers.
- Fish: Any flaky fish, like cod or trout (adjust the cooking time according to the thickness of the fillet).
What to Serve with Greek Salmon
Though this salmon’s flavors lean Greek, it’s a versatile protein that pairs well with just about any salad and grain.
- A fresh Greek Salad made with tomatoes, pepper, feta, and cucumber is a delicious (and obvious) choice! The same goes for the Greek lettuce salad called Maroulosalata.
- You can happily stop there, but I like to round things out with a grain. Greek Lemon Rice and Spanakorizo (Greek Spinach Rice) are some of my family’s favorite starchy sides.
- Wrap things up with an Ouzo and mint drink to keep the Greek theme going!
More Salmon Recipes
- Lemon Dill Samon
- Air Fryer Salmon Bites
- Baked Dijon Salmon
- Pomegranate Molasses Glazed Salmon
Greek Salmon
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Ingredients
- Extra virgin olive oil
- 1 lemon, zested and juiced
- 1 to 2 garlic cloves, minced
- 2 teaspoons Greek oregano
- 3 tablespoons chopped fresh dill, plus more for garnish
- 1 pound center cut salmon fillet
- Kosher salt
- Black pepper
- 2 green onions, trimmed and chopped (both white and green parts)
- 1 cup cherry tomatoes
Instructions
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Get ready. Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a baking dish that’s large enough to hold the salmon.
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Make a Greek-style sauce. In a small bowl, whisk together the lemon juice, half of the zest, garlic, oregano, dill, and enough olive oil to generously coat the salmon (about 1/3 cup).
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Prep the salmon. Pat the salmon dry and season with salt and pepper on both sides. Place in the prepared baking dish and scatter on the green onions and cherry tomatoes. Spoon the Greek sauce over everything.
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Roast the salmon. Bake in the heated oven for about 10-minutes, or until the internal temperature reaches 140°. Carryover cooking will bring it up to 145°F. When ready it should flake easily wtih a fork. Sprinkle with the remaining lemon zest and dill and serve.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
- To test for doneness:
- Remove the fish from the oven.
- Insert a metal fork into the thickest part of the fillet. This is usually near the center.
- The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction.
- The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes!
Nutrition
Try Our Greek Oregano!
This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
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