I get tender, flaky Greek salmon with bright lemon, herbs, and juicy Mediterranean flavor in every bite. It looks fancy enough for guests, but it’s the kind of easy dinner I make on repeat.

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I’m obsessed with this Oven Baked Greek Salmon because it hits that bright, briny, lemony spot I crave without feeling fussy. The salmon turns tender and flaky, but still bold enough to stand up to all those Mediterranean flavors I love.

I get fresh lemon juice in every bite, then Kalamata olives come in with that salty punch that makes me keep going back for more. And this is the kind of dinner I want on a random Tuesday when I’m hungry, tired, and still want something that tastes like I actually cared.

Simple. Big flavor.

No boring salmon here.

Ingredients

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Salmon keeps it filling, buttery, and packed with protein you’ll actually enjoy.
Extra virgin olive oil makes everything glossy and helps the seasoning stick.
Lemon juice brings that bright, fresh bite Greek food needs.
Lemon zest adds bigger citrus flavor without making things too sour.
Garlic gives it that cozy, savory smell right away.
Oregano brings the classic Greek vibe, simple but super important.
Dill tastes fresh and a little grassy, in the best way.
Salt wakes everything up so the salmon doesn’t taste flat.
Black pepper adds a tiny kick without taking over.
Cherry tomatoes turn juicy and sweet, like little flavor bombs.
Kalamata olives add salty, briny bites that keep things interesting.
Red onion gives a sharp crunch and pretty color.
Feta makes it creamy, salty, and honestly hard to stop eating.
Parsley freshens it up so the whole pan feels lighter.
Plus red pepper flakes bring heat if you like a little drama.

Ingredient Quantities

4 salmon fillets, about 6 ounces each (skin on or off as preferred)

1 1/2 tablespoons extra virgin olive oil

1 tablespoon olive oil for vegetables or drizzling

2 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon lemon zest

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon dried dill

1 teaspoon kosher salt, adjust to taste

1/2 teaspoon freshly ground black pepper

1 cup cherry tomatoes, halved (about 8 ounces)

1/3 cup pitted Kalamata olives, halved

1/4 cup thinly sliced red onion

1/3 cup crumbled feta cheese

2 tablespoons fresh parsley, chopped

1/4 teaspoon red pepper flakes, optional

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.

2. In a small bowl combine 1 1/2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, minced garlic, dried oregano, dried dill, 1 teaspoon kosher salt and 1/2 teaspoon black pepper to make the lemon herb marinade.

3. Pat salmon fillets dry and place them skin side down if skin on; spoon or brush about half of the marinade over the tops of the fillets and let rest for 10 to 15 minutes.

4. In a separate bowl toss cherry tomato halves, halved Kalamata olives and thinly sliced red onion with 1 tablespoon olive oil and a pinch of salt, pepper and the optional 1/4 teaspoon red pepper flakes.

5. Spread the tomato, olive and onion mixture in an even layer on the prepared baking sheet.

6. Nestle the marinated salmon fillets on top of the vegetables, spoon the remaining marinade over the fish, and distribute any excess around the vegetables.

7. Bake in the preheated oven for 12 to 15 minutes, depending on thickness, until salmon is opaque and flakes easily with a fork.

8. Remove from oven and immediately sprinkle crumbled feta cheese evenly over the salmon and vegetables.

9. Garnish with chopped fresh parsley and additional lemon wedges if desired.

10. Serve warm with the roasted vegetables spooned over the salmon.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Small bowl (for marinade)
5. Large mixing bowl (for vegetables)
6. Measuring spoons and measuring cups
7. Whisk or fork (to mix marinade)
8. Pastry brush or spoon (to baste salmon)
9. Chef’s knife
10. Cutting board and spatula (for assembling and serving)

FAQ

Q: What oven temperature and baking time should I use? A: Preheat oven to 400°F and bake 12 to 15 minutes for 1 inch thick fillets. Thicker fillets may need 15 to 18 minutes. Fish is done when it flakes easily and reaches 145°F internal temperature.

Q: Can I use skin on or off salmon? A: Either works. Skin on helps protect the flesh and keeps it moist during baking. If you prefer skin off, brush the flesh with oil so it does not dry out.

Q: How long can I marinate the salmon? A: Marinate 15 minutes up to 2 hours. Because of the acid in the lemon juice, longer than 2 hours can start to change the texture.

Q: Can I make this ahead of time or freeze it? A: You can assemble the marinade and vegetables a day ahead and store separately. For freezing, wrap raw salmon tightly without crumbled feta and freeze up to 2 months. Thaw overnight in the refrigerator before baking and add feta after reheating.

Q: How can I reduce the saltiness from Kalamata olives and feta? A: Rinse olives briefly and drain. Use a smaller amount of feta or choose a lower sodium variety. Taste and reduce the added kosher salt as needed.

Q: What are good side dishes and serving tips? A: Serve with lemon wedges, roasted potatoes, couscous, rice, or a simple Greek salad. Garnish with extra parsley and a drizzle of extra virgin olive oil for brightness.

Oven Baked Greek Salmon Recipe Substitutions and Variations

Salmon: trout fillets, cod or halibut (firmer white fish), or skinless chicken breasts for a non-seafood option
Kalamata olives: Castelvetrano or Niçoise olives, capers for briny tang, or chopped roasted red peppers for milder flavor
Feta cheese: goat cheese (chevre), ricotta salata, or shaved Parmesan for a less tangy finish
Dried dill: fresh dill (use 3 times the amount), dried thyme or dried basil for an herb swap, or a pinch of fennel fronds for a subtle anise note

Pro Tips

– Let the salmon sit at room temperature for 10 to 15 minutes before cooking so it cooks evenly rather than going from cold to hot.
– Pat the fillets very dry before marinating so the oil and lemon cling and you get a better sear on the surface.
– Add the feta only after the salmon comes out of the oven so it stays creamy and does not brown or dry out.
– If using skin on, press the fillets firmly onto the pan for the first minute to help the skin crisp; if skin off, watch the bottom closely so it does not overcook.
– Taste and adjust the finishing salt and lemon right before serving; roasted tomatoes concentrate sweetness and may need a bright splash of lemon or a pinch more salt to balance the dish.

Oven Baked Greek Salmon Recipe

Recipe by Theo Fines

0.0 from 0 votes

I get tender, flaky Greek salmon with bright lemon, herbs, and juicy Mediterranean flavor in every bite. It looks fancy enough for guests, but it’s the kind of easy dinner I make on repeat.

Servings

servings

Calories

510

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Small bowl (for marinade)
5. Large mixing bowl (for vegetables)
6. Measuring spoons and measuring cups
7. Whisk or fork (to mix marinade)
8. Pastry brush or spoon (to baste salmon)
9. Chef’s knife
10. Cutting board and spatula (for assembling and serving)

Ingredients

4 salmon fillets, about 6 ounces each (skin on or off as preferred)
1 1/2 tablespoons extra virgin olive oil
1 tablespoon olive oil for vegetables or drizzling
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried dill
1 teaspoon kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1 cup cherry tomatoes, halved (about 8 ounces)
1/3 cup pitted Kalamata olives, halved
1/4 cup thinly sliced red onion
1/3 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
1/4 teaspoon red pepper flakes, optional

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.
In a small bowl combine 1 1/2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, minced garlic, dried oregano, dried dill, 1 teaspoon kosher salt and 1/2 teaspoon black pepper to make the lemon herb marinade.
Pat salmon fillets dry and place them skin side down if skin on; spoon or brush about half of the marinade over the tops of the fillets and let rest for 10 to 15 minutes.
In a separate bowl toss cherry tomato halves, halved Kalamata olives and thinly sliced red onion with 1 tablespoon olive oil and a pinch of salt, pepper and the optional 1/4 teaspoon red pepper flakes.
Spread the tomato, olive and onion mixture in an even layer on the prepared baking sheet.
Nestle the marinated salmon fillets on top of the vegetables, spoon the remaining marinade over the fish, and distribute any excess around the vegetables.
Bake in the preheated oven for 12 to 15 minutes, depending on thickness, until salmon is opaque and flakes easily with a fork.
Remove from oven and immediately sprinkle crumbled feta cheese evenly over the salmon and vegetables.
Garnish with chopped fresh parsley and additional lemon wedges if desired.
Serve warm with the roasted vegetables spooned over the salmon.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.