Mediterranean Salmon (Baked, Lemon Oregano)
This Mediterranean Salmon is baked with garlic, lemon, oregano, and olive oil for a light, flavorful dinner that comes together in under 25 minutes. It’s simple, healthy, and perfect for a weeknight meal.
Servings: 4 servings
Calories: 536kcal
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.
Notes
Let the salmon rest for 5 minutes after baking so the juices redistribute before serving. Use an instant-read thermometer inserted into the thickest part — 125°F for medium, 130°F if you prefer it more well-done. The salmon is done when it flakes easily with a fork and looks opaque throughout.
Line your baking sheet with parchment paper. It makes lifting the fish off the pan easy and keeps cleanup simple.
If using frozen salmon, thaw it in the refrigerator overnight and pat it dry before adding the herb mixture, so the sauce sticks instead of sliding off.
This recipe is best cooked fresh, but the sauces can be made up to 2 days ahead and stored in an airtight container in the refrigerator until you're ready to bake.
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. You can also bake and freeze it. Defrost in the refrigerator overnight and reheat gently in a pan. I tested reheating in the microwave and it dries the salmon out fast, so skip it.
This salmon holds up well cold, which makes leftovers easy. Flake it into a salad, layer it into a sandwich, or turn it into a quick salmon dip.
Nutrition
Calories: 536kcal | Carbohydrates: 4g | Protein: 34g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Cholesterol: 94mg | Sodium: 666mg | Potassium: 939mg | Fiber: 1g | Sugar: 1g | Vitamin A: 607IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 2mg
