This Mediterranean Salmon recipe is light, healthy, and full of your favorite Mediterranean ingredients. Salmon is brushed with an olive oil and lemon glaze and topped with fresh vegetables, olives, feta cheese, and fresh herbs. Perfect for summer evenings, special occasions, or busy weeknights, this easy salmon recipe brings a flavorful twist to your dinner table!
Why You’ll Love This Mediterranean Salmon Recipe
When I think of this Mediterranean Salmon, I’m reminded of summers with my family, gathered around a table with fresh, vibrant dishes. This recipe brings together simple, wholesome ingredients to create something light and delicious, and so satisfying. The combination of lemon, olives, and fresh herbs reminds me of the flavors my Teta loved to use in her cooking.
I have a garden and I also go to my local farmers market each week so I love having ways to use those ingredients. It truly is such an easy baked salmon recipe that is a family favorite in my home, and I hope it becomes one in yours too!
Here are more reasons it’s a must-try dish:
- Seasonal Ingredients: With a garden and weekly trips to the farmers market, this recipe is a delicious way to use seasonal produce.
- Easy Preparation: Whether you bake or grill, this salmon recipe comes together in under 30 minutes.
- Versatile: Serve it for a quick family dinner or dress it up for guests—it’s as elegant as it is simple.
- Healthy and Nutritious: Salmon is a protein powerhouse, and the Greek-inspired toppings add vitamins, antioxidants, and healthy fats.
If you’re a fan of Mediterranean flavors, you’ll also enjoy my Mediterranean Tuna Salad, Easy Lebanese Salad, or Lemon Salmon Kabobs!
Ingredients You’ll Need
Salmon
- Salmon Filets: I like to buy wild-caught sockeye salmon or king salmon for the best flavor and texture.
- Lemon Sauce: A bright mixture of lemon juice, lemon zest, olive oil, oregano, and parsley keeps the fish tender and flavorful. I also like to add lemon slices to the finished dish.
Greek Topping
- Vegetables: Fresh English cucumber, red onion, cherry tomatoes, and green onions.
- Olives: Kalamata olives are a traditional choice but feel free to use your favorite.
- Feta Cheese: Crumbled feta adds a creamy, tangy element. Goat cheese is a great alternative if you’re sensitive to regular dairy.
- Fresh Herbs: I finish this dish with fresh basil, fresh dill, and fresh parsley.
- Sea salt and black pepper to taste.
For exact ingredient amounts and instructions, see the full recipe card below.
Recipe Variations
This recipe is versatile and easy to adapt if needed:
- Dairy-Free: Skip the feta cheese and add a sprinkle of toasted pine nuts or a drizzle of tahini.
- Low-Carb: Serve the salmon over a bed of zucchini noodles or cauliflower rice instead of pairing it with potatoes or rice.
- Vegetarian: If you’re cooking for a mixed group, you can use the same Greek topping over roasted eggplant or grilled portobello mushrooms for a plant-based option.
How to Make Mediterranean Salmon
Step 1: Preheat the Oven
Preheat your oven to 450 degrees F.
Step 2: Brush with Lemon Sauce
Brush the salmon fillets with the lemon sauce on both sides.
Step 3: Bake the Salmon
Place the salmon, skin-side down, on a non-stick baking sheet. Bake for 12-14 minutes until the salmon is cooked through. It is done when it reaches an internal temperature of 145°F.
Step 4: Add Greek Topping and Serve
Remove the salmon from the oven and add a spoonful of the Greek topping to the top of the fish. Serve warm with your favorite side dishes!
Expert Tips for Perfect Mediterranean Salmon
- Use an instant-read meat thermometer. Cook the salmon to 145°F for a perfect, flaky texture. Keep in mind you may need to adjust the cooking time depending on the thickness of your salmon filets.
- Choose high-quality salmon (like wild salmon) and the freshest vegetables and herbs for the best flavor.
- Feel free to swap in your favorite vegetables, use goat cheese instead of feta, or add red pepper flakes to spice it up.
Serving Tips
Pair this healthy salmon dish with favorite sides that complement its fresh flavors. Any of these sides would be great for a weeknight dinner or a dinner party- you can’t go wrong!
- Simple Salad: Try a Lemon Arugula Salad, Easy Kale Salad, or a hearty Chickpea Salad.
- Potatoes: Paprika Roasted Potatoes or Spicy Lebanese Potatoes are excellent choices. You could skip potatoes and serve with another carb like white rice or rice pilaf.
- Dips and Sauces: A dollop of Easy Lebanese Hummus or a drizzle of Tahini Sauce adds a creamy element.
Storage Tips
Store cooked salmon in an airtight container in the fridge for 2-3 days. Warm leftovers in a 275°F oven for about 15 minutes to prevent drying out.
To freeze, wrap cooled salmon in parchment or wax paper, place in a ziplock bag, and freeze for up to 3 months. Thaw in the fridge before reheating.
Leftover Ideas
If you’re lucky enough to have leftovers, this Mediterranean salmon transforms beautifully into another delicious meal:
- Mediterranean Salmon Salad: Flake the salmon over a bed of greens with cucumbers, tomatoes, and a lemon vinaigrette. Add a handful of chickpeas or some croutons for extra texture.
- Salmon Wraps: Spread hummus or tzatziki on a whole-grain wrap, add the leftover salmon, and pile on some fresh veggies like spinach, red onions, and shredded carrots.
- Salmon Pasta: Toss the flaked salmon into a bowl of whole-grain pasta with olive oil, garlic, cherry tomatoes, and fresh basil for a quick and satisfying dinner.
- Breakfast Boost: Use leftover salmon in a breakfast scramble with eggs, spinach, and feta. It’s a delicious way to start your day!
Recipe FAQs
Yes! Preheat your grill to medium heat, brush the grill grates with oil, and cook the salmon skin-side down for 10-12 minutes or until it reaches 145°F.
Goat cheese or ricotta are excellent alternatives. For a dairy-free option, try marinated tofu crumbles.
You can prep the Greek topping and lemon sauce in advance. Store them in separate containers in the fridge, then bake the salmon just before serving.
More Salmon Recipes
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Quick and Easy Air Fryer Salmon Recipe
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Mediterranean Salmon
Ingredients
- 4 Salmon Filets
FOR THE LEMON SAUCE
- 1/4 cup of olive oil
- Juice of 1 lemon plus 1 teaspoon of lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
FOR THE GREEK TOPPING
- 1/2 of an english cucumber, diced
- 2 cups of cherry tomatoes, sliced in half
- 4-5 green onions, green and white parts chopped
- 1/4 cup of red onion, diced
- 1 cup of kalamata olives, halved
- 1 cup of feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 450 degrees F.
- Combine the lemon sauce ingredients in a small bowl: the olive oil, lemon juice and lemon zest, dried oregano, dried parsley, salt and pepper and mix well.
- Brush each salmon filet with the lemon sauce on both sides.
Place salmon, skin side down on a non-stick baking sheet. Bake the salmon for about 12-14 minutes, or until the salmon is cooked through and reaches an internal temperature of 145 degrees F. - While the salmon cooks combine the Greek topping ingredients in a medium bowl: the english cucumber, tomatoes, green onion, red onion, kalamata olives, feta cheese and fresh parsley.
- Remove the salmon from the oven and top with a spoonful of the Greek topping for each piece of salmon. Serve warm!
Notes
- Preheat the grill to medium heat.
- Combine the lemon sauce ingredients in a small bowl: the olive oil, lemon juice and lemon zest, dried oregano, dried parsley, salt and pepper and mix well.
- Brush each salmon filet with the lemon sauce on both sides.
- Lightly oil the grill grates before placing the salmon on the grill. Place salmon on the grill and cook for about 6 to 9 minutes per side or until the salmon flakes and the internal temperature reaches 145 degrees F.
- While the salmon cooks combine the Greek topping ingredients in a medium bowl: the english cucumber, tomatoes, green onion, red onion, kalamata olives, feta cheese and fresh parsley.
- Remove from the grill and top with the Greek topping.
