This Mediterranean Salmon is baked with garlic, dill, and oregano. It is finished with olive oil and lemon drizzled on right before serving to keep the herbs bright instead of dulling in the oven. Ready in under 25 minutes, this is a reliable weeknight dinner like my Salmon Piccata, which uses the same type of drizzle finish.
Mediterranean Salmon At A Glance
- 🕒 Total Time: 25 minutes (10 min prep + 15 min cook)
- 🍽️ Servings: 4
- 🍅 Cuisine Type: Mediterranean / Greek-Inspired
- 🌿 Flavor Profile: Lemony and herby with garlic, dill, and oregano; bright, savory, and fresh
- 🥗 Dietary Info: Naturally gluten-free and dairy-free; can swap in Arctic char or trout for the salmon
- 📦 Storage Notes: Refrigerate in an airtight container for up to 2 days; also freezes well, baked or raw
- ⭐ Why You'll Love It: The lemon-oregano sauce goes on fresh after baking instead of cooking in, so the flavor stays bright, not muted; pantry staples, zero fuss, and easy enough for a weeknight
Save And Summarize This Recipe
This was super good! We loved it. The fresh dill and lemon put it over the top. Depending on how thick your fish is, ours took a good 20 minutes. Use a thermometer. We will be making this as a staple. Thanks for sharing.
- Tammy
My favorite thing about this recipe is the second sauce, fresh olive oil, lemon, and oregano, that goes on right before serving so the flavor stays bright instead of cooking down. If you're building out a salmon rotation, my Moroccan Salmon is warm, Salmon with Citrus is citrusy, and the Pistachio-Crusted Salmon adds crunch.
Jump to:
To round out the meal, I keep the sides simple and just as bright. A scoop of Yellow Rice, a chilled Orzo Salad with Chickpeas, or a crisp Greek Village Salad all work well here. None of them compete with the lemon-oregano sauce, so the salmon still takes the lead on the plate.
Key Ingredients
You will need the following ingredients to make this Mediterranean Salmon Recipe:
- Salmon - I tested this with both wild-caught and farm-raised, and wild-caught won every time. It has a firmer texture and a cleaner flavor that holds up better to the lemon and herbs. I also tested Arctic char and trout as substitutes, and both worked well if salmon isn't available.
- Dried Oregano - I tested this recipe with dried oregano, fresh oregano, and za'atar as a swap. Fresh oregano gave the brightest flavor (use about 2 tablespoons in place of the dried), while za'atar added an earthier, slightly nuttier finish, and if you like that direction, my Za'atar Chicken uses the same spice blend.
- Fresh Dill - I tested cutting the dill in half and the dish lost a lot of its brightness, so I kept it at the full half cup. If dill isn't your favorite, fresh parsley is the closest substitute I tested, though the flavor comes out a little less herby and more neutral.
See the recipe card for quantities.
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
Variations
- 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.
- Extra Sauce - For even more brightness, spoon some lemon yogurt sauce over the top or serve it on the side.
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!
Gwen's Pro Tip
Line your baking sheet with parchment paper. This will make it easy to remove your fish once baked.
Mediterranean Salmon FAQ's
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.
More Seafood Recipes
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 pound 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 tablespoons 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 tablespoons 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 tablespoons 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 pound 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.
Tammy says
This was super good! We loved it. The fresh dill and lemon put it over the top. Depending on how thick your fish is, ours took a good 20 minutes. Use a thermometer. We will be making this as a staple. Thanks for sharing.
Gwen Wolken says
I'm so glad!
Gwen Wolken says
Delicious!