Greek Salmon – The Almond Eater

This quick and easy Greek Salmon recipe roasts Greek-marinated ​​salmon fillets and grape tomatoes to tender, flaky perfection. Top with creamy feta and enjoy this 30-minute, one-pan meal during busy weeknights. 

Attention, fellow salmon lovers! You have to try this roasted Greek Salmon recipe. It’ll squash your salmon cravings while giving you a light and flavor-packed meal in only 30 minutes. If you love all things salmon and Mediterranean flavors, I know you’ll love this recipe.

It couldn’t be easier to put together. Just marinate the salmon fillets in the vibrant and zesty Greek marinade, roast with juicy grape tomatoes, and top with creamy feta cheese. The tender, buttery fillets soak up the marinade beautifully, while succulent grape tomatoes on the side add a burst of sweetness and color to every bite. In the end, you’ll have a delicious and colorful Mediterranean salmon dinner the whole family will love.

Recipe features

• Tender salmon fillets are marinated in a bright and zesty Greek marinade and complemented by juicy tomatoes and feta cheese.
• A quick and easy one-pan dinner ready in just 30 minutes. It’s perfect for busy weeknights!
• It’s flexible and easy to customize with your favorite fresh herbs, veggies, and more.

Ingredients

Salmon – Pick up four wild-caught salmon fillets for the best flavor and health benefits. If you’re using frozen salmon, let it thaw completely and dry the outside with paper towels before marinating. 

Lemon – Freshly squeezed lemon juice brightens up the marinade while lemon slices tenderize the salmon. 

Fresh dill and oregano – Two herbs essential to Greek cuisine. If you can get your hands on fresh Greek oregano, even better!

Grape tomatoes – Roasting tomatoes with the salmon adds sweet and tangy flavors to every bite. As they cook, the halved tomatoes release their juices and create a delicious sauce you can drizzle over the fish. Cherry tomatoes or chopped Roma tomatoes also work as substitutes.

Feta – An optional garnish but a must if you want to enhance the Greek flavors. If you’re not big on feta, sprinkle parmesan on top for a salty, umami flavor.

Instructions

Step 1: Make the marinade. Whisk the olive oil, lemon juice, garlic, dill, oregano, salt, and pepper in a small bowl. 

Step 2: Marinate. Brush the marinade generously over the salmon in a baking dish. Lay the lemon slices on top and let the salmon marinate while the oven preheats.

Step 3: Add the tomatoes. Scatter the grape tomatoes over the salmon, then drizzle the remaining olive oil over the top. 

Step 4: Bake. Roast the salmon in the oven until it easily flakes with a fork.

Step 5: Serve. Sprinkle feta cheese over the roasted salmon filets, then serve warm and enjoy!

Tips and FAQs

• Let the salmon marinate for at least 15 minutes while the oven preheats. Or, if you have the time, extend the soaking time to 30 minutes to give the salmon a chance to soak up the maximum bright, zesty Greek flavors.
• Cool the salmon for 5 to 10 minutes after baking to allow the juices to redistribute throughout the fish, making it more moist and flavorful.

Variations

There are a handful of tasty ways to take the Greek flavors in this salmon dinner up a notch:

• Fresh herbs – Consider combining the fresh dill and oregano with parsley or tarragon, or swap the fresh oregano for thyme or basil. 
• Dry rub – Season the salmon with a blend of paprika, garlic powder, onion powder, dried thyme, and dried oregano if you prefer a dry rub. Rub this mixture onto the salmon instead of marinating for a different Greek-style salmon experience. 
• Capers – Sprinkle capers around the salmon before roasting for a briny, tangy flavor.
• Olives – Or, instead of capers, scatter some pitted Kalamata olives with the tomatoes.
• More vegetable add-ins – Besides the tomatoes, you can roast sliced bell peppers, zucchini, red onions, artichoke hearts, and/or broccoli florets alongside the salmon. Use what you have!

Serving suggestions

Serve the Greek salmon for a light and flavorful dinner with a fresh Greek salad, pita bread, and cooked vegetables on the side. It pairs well with sauteed asparagus, roasted red potatoes, potato wedges, and roasted broccoli.

You can also use the roasted salmon and tomatoes for Greek salmon bowls! Serve the salmon over a bed of cooked quinoa, lemon rice, or vegetable couscous and top with extra vegetables, like arugula, olives, red onion, or artichoke hearts. Drizzle homemade tzatziki sauce over top, then dig in! 

How do you know when the salmon is done cooking?

The easiest way to tell if salmon is done is to insert a fork into the thickest part of the fillet and gently twist it. The salmon should flake apart and look opaque. You can also use a meat thermometer to ensure that the thickest part of the fillet has reached a safe internal temperature of 145°F (63°C).

Can I grill Greek-style salmon?

Yes, you can grill the salmon in foil packets instead of roasting. It’s a great way to infuse the fish with delicious flavors while keeping it moist and preventing a mess on the grill. 

To grill Greek salmon, place each marinated fillet on a large piece of aluminum foil, add the tomatoes and remaining oil, and fold the edges over the fish to create a tightly sealed packet. Grill over medium-high heat for 10 to 15 minutes, depending on the thickness of the fillets.

Storage

Refrigerator: To store the leftover cooked and cooled Greek salmon, transfer it to an airtight container and store it in the fridge for up to 3 days.

Freezer: Wrap each fillet tightly in plastic wrap or aluminum foil, then transfer to a resealable freezer bag. Freeze for up to 2 months. Thaw the leftovers in the refrigerator overnight before reheating. 

Reheating: Reheat the salmon gently in a 350ºF oven or microwave to avoid drying it out. Adding a splash of water or broth to the dish can help keep it moist.

More baked salmon dinners

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Greek Salmon

This quick and easy Greek Salmon recipe roasts Greek-marinated ​​salmon fillets and grape tomatoes to tender, flaky perfection. Top with creamy feta and enjoy this 30-minute, one-pan meal during busy weeknights.

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Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 28 minutes minutes

Servings: 4

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Instructions

• Place the salmon in a 9×13 baking dish skin side down.

• In a small bowl, whisk 1 tablespoon olive oil, lemon juice, garlic, dill, oregano, salt, and pepper together, then brush the mixture overtop of the salmon, then add the lemon slices on top. Let the salmon marinate while the oven preheats.

• Preheat the oven to 425° F.

• Add the tomatoes overtop of the salmon, then drizzle the remaining olive oil overtop. Bake the salmon in the oven for 15-18 minutes or until the salmon easily flakes with a fork.

• Sprinkle salmon with feta cheese (optional) and enjoy!

Notes

*Calories are per serving and are an estimation. 

Nutrition

Serving: 1g | Calories: 316kcal | Carbohydrates: 3g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 226mg | Potassium: 943mg | Fiber: 1g | Sugar: 1g | Vitamin A: 397IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 2mg

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