This Mediterranean Salmon is everything I love about fish. It is topped with lemon, garlic, and oregano and baked in under 25 minutes until the salmon is flaky. I finish the fish with an olive oil and lemon combination to create a light and fresh dish that is easy for a weeknight meal.
My favorite thing about this recipe is how it delivers a big Greek flavor with just a handful of ingredients. The lemon, oregano, and herbs melt right into the salmon as it roasts. It the dish that tastes like you put in a lot of effort, but you didn't.
Jump to:
To round out the meal, I love serving this salmon with simple and flavorful sides. A scoop of my Mediterranean Yellow Rice, Chickpea Orzo Salad, the Roasted Cauliflower Salad, or the Greek Village Salad adds just the right touch.
Ingredients
You will need the following ingredients to make this Mediterranean Salmon Recipe:
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Ingredient Notes
- Salmon - While I like using a whole fillet, you can use individual portions for this recipe. I also prefer wild-caught salmon over fresh-farmed salmon. Wild-caught salmon swim freely and eat a diet that is found in nature. The flesh is firmer and more flavorful than farmed salmon. I have tested and substituted Arctic Char and Trout in this recipe, and it is just as delicious!
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Vegetables - Tuck some cherry tomatoes, kalamata olives or sliced shallots around the fish while it is baking.
- Feta Cheese - You can top the salmon with feta cheese before or after baking to add more Greek flavor to this fish.
Substitutions:
- Dried Oregano - You can substitute Italian seasoning or Za'atar seasoning if you don't have oregano on hand. I have also used chopped fresh oregano in it's place and it's delicious! I used 2 tablespoons of fresh oregano.
How To Make Mediterranean Salmon: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Combine the dill, olive oil, shallot, lemon juice, lemon zest, garlic, oregano, salt, red pepper, and ground black pepper in a small bowl.
Step 2: Place the salmon on a baking sheet (line with parchment paper for easy removal). Pat dry. Spread the herb mixture over the salmon, including the sides.
Step 3: Bake until the salmon is cooked through and flakes easily with a fork.
Step 4: Remove the salmon and place on a plate. Combine the olive oil, oregano, and lemon juice in a small bowl and spoon over the top. Serve.
Recipe Tips
- Let the fish rest for 5 minutes after roasting to allow for the juices to redistribute.
- Serve hot or cold. This salmon is delicious flaked into a salad or as part of a sandwich!
Confidence Tip
Line your baking sheet with parchment paper. This will make it easy to remove your fish once baked.
I love salmon and it is an easy weeknight meal! You may want to try the Moroccan Salmon, Salmon With Citrus, Salmon With Pesto, or the Brown Sugar Salmon!
Frequently Asked Questions
Yes! Thaw the salmon in the refrigerator overnight. Pat the salmon dry before putting the herbs on it so that the sauce sticks to the salmon.
The salmon is ready when it flakes easily with a fork and looks opaque throughout. For best results, use a thermometer. 125°F for medium or 130°F if you like it a bit firmer and more well-done.
The salmon is best when you cook it right before you eat it. However, you can make the sauces ahead of time. Store them in an airtight container in the refrigerator for up to 2 days before you cook the fish.
Salads To Pair With The Fish
Let me know your thoughts on Mediterranean Salmon by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Mediterranean Salmon (Baked, Lemon Oregano)
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Equipment
Ingredients
- 1 ½ lb salmon either a whole fillet or 4 (6oz) portions
- ½ cup dill chopped, about a half of a bunch
- ¼ cup extra-virgin olive oil
- 1 small shallot finely chopped, about 3 tablespoons
- 2 tbsps lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes optional
Sauce For Top
- ⅓ cup extra-virgin olive oil
- 1 teaspoon dried oregano
- 3 tbsps lemon juice from one lemon
Instructions
- Preheat the oven to 425℉.
- Line a baking sheet with parchment paper.
- In a small bowl, combine the dill, olive oil, shallot, lemon juice, lemon zest, garlic cloves, dried oregano, salt, pepper, and red pepper. Set aside.½ cup dill, ¼ cup extra-virgin olive oil, 1 small shallot, 2 tbsps lemon juice, 1 teaspoon lemon zest, 2 garlic cloves, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon red pepper flakes
- Place the salmon on the baking sheet, skin side down. Pat dry with paper towels. Spread the sauce over the salmon making sure to spread the sauce on the sides of the salmon as well.1 ½ lb salmon
- Bake until the salmon is cooked through and flakes easily with a fork, 8-12 minutes. Use an instant-read thermometer inserted into the thickest part. The fillet should register between 120° and 130° for medium-rare.
- When the salmon is done, place the salmon on a plate.
- Prepare the topping by combining the olive oil, dried oregano, and lemon juice in a small bowl. Spoon the sauce over the top of the salmon and serve.
Gwen Wolken says
Delicious!