Nourish your love for Mediterranean flavors with these 34 delicious Greek salmon recipes, perfect for turning weeknight dinners into vibrant, healthy feasts. From quick lemon-herb bakes to cozy one-pan wonders, each dish brings the sun-drenched tastes of Greece right to your kitchen. Get ready to explore a world of flavor that’s as easy to make as it is delightful to savor—let’s dive in!
Lemon Herb Greek Salmon
Whip up a restaurant-worthy dinner in under 30 minutes. This Lemon Herb Greek Salmon is your weeknight hero—bright, flaky, and packed with flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Lemon – 1
– Garlic cloves – 3
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure a crispy skin.
3. Zest the entire lemon and set the zest aside, then cut the lemon in half.
4. Mince the garlic cloves finely.
5. In a small bowl, combine the olive oil, juice from one lemon half, minced garlic, dried oregano, salt, and black pepper.
6. Place the salmon fillets skin-side down on the prepared baking sheet.
7. Brush the olive oil mixture evenly over the top of each salmon fillet, coating them thoroughly.
8. Bake in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
9. Remove the baking sheet from the oven and let the salmon rest for 5 minutes to allow the juices to redistribute.
10. Squeeze the remaining lemon half over the salmon and sprinkle with the reserved lemon zest just before serving.
Velvety and moist inside with a perfectly herbed crust, this salmon bursts with zesty lemon and aromatic garlic. Serve it over a bed of quinoa or with roasted vegetables for a complete meal that feels effortlessly elegant.
Greek Salmon and Quinoa Salad
Ditch the boring lunch routine and get ready for a protein-packed, flavor-exploding meal that’s as easy as it is delicious. This Greek-inspired salmon and quinoa salad is your new go-to for a healthy, satisfying dish that comes together in a flash.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Salmon fillets – 2 (6 oz each)
- Olive oil – 2 tbsp
- Lemon – 1
- Quinoa – 1 cup
- Water – 2 cups
- Salt – ½ tsp
- Cucumber – 1 cup, diced
- Cherry tomatoes – 1 cup, halved
- Red onion – ¼ cup, thinly sliced
- Feta cheese – ½ cup, crumbled
- Fresh dill – 2 tbsp, chopped
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels to ensure a crispy skin.
- Place the salmon on the baking sheet, drizzle with 1 tbsp olive oil, and season with a pinch of salt.
- Bake the salmon for 12-15 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F.
- While the salmon bakes, rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa, water, and ½ tsp salt.
- Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, until the water is absorbed and the quinoa is fluffy.
- Remove the quinoa from the heat, fluff it with a fork, and let it cool slightly.
- In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, sliced red onion, crumbled feta cheese, and chopped fresh dill.
- Zest the lemon and set the zest aside, then juice the lemon to get about 2 tbsp of juice.
- Whisk together the lemon juice, remaining 1 tbsp olive oil, and a pinch of salt in a small bowl to make the dressing.
- Pour the dressing over the quinoa salad and toss gently to coat all ingredients evenly.
- Flake the baked salmon into large chunks and gently fold it into the salad.
- Garnish the salad with the reserved lemon zest for an extra burst of citrus flavor.
Light and fluffy quinoa mingles with juicy tomatoes and crisp cucumber, all hugged by tender, flaky salmon. The tangy lemon dressing and salty feta make every bite pop—serve it chilled for a refreshing lunch or warm it slightly for a cozy dinner. Try stuffing it into pita pockets or layering it over greens for a creative twist!
Feta and Dill Greek Roasted Salmon
Mouthwatering, flaky salmon meets tangy feta and fresh dill in this one-pan wonder. Ready in under 30 minutes, it’s a weeknight hero that feels fancy. Get ready for a flavor explosion that’ll make your taste buds dance.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Lemon – 1
– Garlic cloves – 3
– Fresh dill – ¼ cup
– Feta cheese – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure crispy skin.
3. Place the salmon skin-side down on the prepared baking sheet.
4. Drizzle the olive oil evenly over the top of each salmon fillet.
5. Zest the entire lemon directly over the salmon, then cut it in half.
6. Squeeze the juice from both lemon halves over the salmon.
7. Mince the garlic cloves finely and sprinkle them evenly over the salmon.
8. Chop the fresh dill and sprinkle it over the salmon.
9. Crumble the feta cheese evenly over the top of each fillet.
10. Season generously with the salt and black pepper.
11. Roast in the preheated oven for 15-18 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
12. Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.
Juicy and tender, the salmon flakes apart with a fork, while the feta gets beautifully golden and creamy. The bright dill and lemon cut through the richness perfectly. Serve it over a bed of orzo or with roasted asparagus for a complete meal that’s as gorgeous as it is delicious.
Baked Greek Salmon with Tzatziki Sauce
Zesty, flaky, and packed with Mediterranean flair—this baked Greek salmon with tzatziki is your weeknight hero. Ready in under 30 minutes, it’s a protein-packed dinner that’s as vibrant as it is simple. Skip the takeout and dive into this flavor bomb.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Lemon – 1
– Dried oregano – 1 tsp
– Garlic powder – ½ tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Plain Greek yogurt – 1 cup
– Cucumber – ½ cup grated
– Fresh dill – 2 tbsp chopped
– Garlic clove – 1 minced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels to ensure a crisp exterior.
3. Place the salmon on the baking sheet and drizzle with 1 tbsp olive oil.
4. Squeeze the juice of half the lemon over the salmon.
5. Sprinkle the salmon evenly with dried oregano, garlic powder, salt, and black pepper.
6. Bake the salmon for 12–15 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F.
7. While the salmon bakes, grate the cucumber and squeeze out excess moisture using a clean towel to prevent a watery sauce.
8. In a medium bowl, combine the Greek yogurt, grated cucumber, chopped dill, minced garlic, and the remaining 1 tbsp olive oil.
9. Stir the tzatziki sauce until fully blended and season with a pinch of salt.
10. Remove the salmon from the oven and let it rest for 2 minutes before serving.
11. Slice the remaining lemon half into wedges for garnish.
12. Plate the salmon with a generous dollop of tzatziki sauce and a lemon wedge on the side.
Buttery and moist from the olive oil, the salmon flakes apart with a hint of citrus and herbs. The cool, creamy tzatziki adds a tangy crunch that balances the richness perfectly. Serve it over a bed of quinoa or with roasted veggies for a complete, colorful meal that’s sure to impress.
Mediterranean Greek Salmon with Olives
Feast your eyes on this vibrant Mediterranean Greek Salmon with Olives. Forget bland fish—this recipe packs a punch with briny olives and zesty lemon. Get ready for a flavor explosion in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Kalamata olives – ½ cup, pitted and halved
– Lemon – 1, juiced and zested
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels to ensure a crispy skin.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
4. Place the salmon fillets skin-side down on the prepared baking sheet.
5. Brush the olive oil mixture evenly over the top of each salmon fillet.
6. Scatter the halved Kalamata olives around the salmon on the baking sheet.
7. Bake the salmon in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
8. Remove the baking sheet from the oven and let the salmon rest for 5 minutes before serving to allow the juices to redistribute.
9. Serve the salmon hot, spooning the olives and any pan juices over the top.
Absolutely irresistible, this salmon boasts a tender, flaky texture with a crispy skin that contrasts the briny olives. The lemon and garlic infuse every bite with a bright, aromatic flavor. Try serving it over a bed of quinoa or with a simple Greek salad for a complete meal that’s as beautiful as it is delicious.
Grilled Greek Salmon Skewers
Sizzle up your weeknight dinner with these Grilled Greek Salmon Skewers. They’re packed with Mediterranean flavor and ready in under 30 minutes—perfect for a quick, healthy meal that feels gourmet.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Salmon fillets – 1.5 lbs
– Olive oil – 2 tbsp
– Lemon juice – 2 tbsp
– Garlic – 3 cloves, minced
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Wooden skewers – 8, soaked in water for 30 minutes
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning on the grill.
2. Cut 1.5 lbs of salmon fillets into 1-inch cubes.
3. In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper.
4. Add the salmon cubes to the bowl and toss gently to coat evenly with the marinade.
5. Thread the marinated salmon cubes onto the soaked skewers, leaving a small space between each piece.
6. Preheat a grill or grill pan to medium-high heat (about 400°F).
7. Place the skewers on the grill and cook for 4-5 minutes per side, flipping once, until the salmon is opaque and flakes easily with a fork.
8. Remove the skewers from the grill and let them rest for 2 minutes before serving.
Vibrant and flaky, these skewers boast a zesty lemon-garlic punch with a hint of oregano. Serve them over a bed of quinoa or with a side of tzatziki for a complete meal that’s as colorful as it is delicious.
Greek Lemon-Oregano Salmon Fillets
Packed with Mediterranean vibes, these Greek Lemon-Oregano Salmon Fillets are your 30-minute ticket to a restaurant-quality dinner. Perfectly flaky salmon gets a zesty, herby marinade that screams summer—no passport required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Olive oil – ¼ cup
– Lemon juice – 3 tbsp
– Dried oregano – 2 tsp
– Garlic – 3 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure a crisp sear.
2. In a small bowl, whisk together ¼ cup olive oil, 3 tbsp lemon juice, 2 tsp dried oregano, 3 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper.
3. Place the salmon fillets in a shallow dish and pour the marinade over them, coating evenly.
4. Marinate the salmon at room temperature for 15 minutes—this short time infuses flavor without overcooking the fish.
5. Preheat your oven to 400°F and line a baking sheet with parchment paper.
6. Transfer the marinated salmon to the prepared baking sheet, skin-side down if applicable.
7. Bake the salmon at 400°F for 12-15 minutes, until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
8. For extra browning, broil the salmon on high for 1-2 minutes at the end, watching closely to prevent burning.
9. Let the salmon rest for 5 minutes before serving to allow juices to redistribute.
Outrageously tender and flaky, this salmon boasts a bright lemon punch balanced by earthy oregano. Serve it over a bed of quinoa or with roasted veggies for a complete meal that’s as vibrant on the plate as it is on your taste buds.
Greek Salmon Gyros
Elevate your weeknight dinner with Greek Salmon Gyros—a fresh, protein-packed twist on the classic. Forget takeout; this 30-minute wonder delivers flaky salmon, crisp veggies, and creamy tzatziki wrapped in warm pita. Bold flavors meet simple prep for a meal that’s as vibrant as it is satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Lemon juice – 2 tbsp
– Garlic – 2 cloves, minced
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pita bread – 4 rounds
– Romaine lettuce – 2 cups, shredded
– Red onion – ½ cup, thinly sliced
– Cucumber – 1 cup, diced
– Tzatziki sauce – 1 cup
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat salmon fillets dry with paper towels to ensure a crisp exterior.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
4. Brush the mixture evenly over both sides of each salmon fillet.
5. Place salmon on the prepared baking sheet and bake for 12–15 minutes, until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
6. While salmon bakes, warm pita bread in a dry skillet over medium heat for 1–2 minutes per side until pliable.
7. Remove salmon from oven and let rest for 5 minutes to retain juices, then flake into large chunks with a fork.
8. Assemble gyros by spreading 2 tbsp of tzatziki sauce on each warm pita.
9. Top each pita with shredded romaine lettuce, thinly sliced red onion, diced cucumber, and flaked salmon.
10. Fold pitas tightly around the fillings and serve immediately.
Grab this gyro for a burst of Mediterranean flair—the salmon stays moist and tender, while the cool tzatziki balances the zesty garlic-lemon marinade. Serve it with extra lemon wedges for a bright kick, or chop leftovers into a salad for tomorrow’s lunch.
Creamy Greek Salmon Pasta
Ditch the boring weeknight dinner—this Creamy Greek Salmon Pasta is your new 30-minute hero. It’s rich, tangy, and packed with protein, making it a total crowd-pleaser that’s easier than ordering takeout.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Salmon fillets – 1 lb
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Heavy cream – 1 cup
– Feta cheese – ½ cup, crumbled
– Lemon – 1, juiced
– Dill – 2 tbsp, chopped
– Pasta – 12 oz (like penne or fettuccine)
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, about 10–12 minutes.
3. While the pasta cooks, pat the salmon fillets dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Place the salmon in the skillet skin-side down and cook for 4–5 minutes until the skin is crispy.
6. Flip the salmon and cook for another 3–4 minutes until the internal temperature reaches 145°F, then transfer to a plate.
7. In the same skillet, add the remaining 1 tbsp olive oil and reduce heat to medium.
8. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly for 2 minutes.
10. Crumble the feta cheese into the skillet and stir until melted and smooth, about 1–2 minutes.
11. Flake the cooked salmon into large chunks, discarding the skin, and add it to the sauce.
12. Stir in the lemon juice, dill, remaining ½ tsp salt, and ¼ tsp black pepper, then remove from heat.
13. Drain the pasta, reserving ½ cup of pasta water, and add the pasta to the skillet with the sauce.
14. Toss everything together, adding pasta water 1 tbsp at a time if needed to reach a creamy consistency.
15. Serve immediately while hot.
The creamy sauce clings perfectly to each pasta strand, with the salmon adding flaky texture and a hint of richness. For a fresh twist, top with extra dill or a sprinkle of red pepper flakes—it’s hearty enough for dinner but elegant for impressing guests.
Herbed Greek Salmon with Spinach and Feta
Bold flavors meet healthy vibes in this one-pan wonder. We’re talking flaky salmon, garlicky spinach, and creamy feta—all baked together for a meal that’s as impressive as it is easy. Get ready for a dinner that feels fancy but comes together in a flash.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Lemon – 1
– Garlic – 4 cloves
– Dried oregano – 2 tsp
– Fresh baby spinach – 5 oz
– Feta cheese – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the 4 salmon fillets completely dry with paper towels.
3. Place the dried salmon fillets on a large, rimmed baking sheet.
4. Drizzle the 2 tbsp of olive oil evenly over all 4 salmon fillets.
5. Squeeze the juice from half of the 1 lemon directly over the salmon.
6. Mince the 4 cloves of garlic finely.
7. Sprinkle the minced garlic, 2 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper evenly over the salmon.
8. Rub the seasoning mixture gently into the top of each salmon fillet with your fingers.
9. Arrange the 5 oz of fresh baby spinach around the salmon on the baking sheet. Tip: Don’t overcrowd the spinach; it needs space to wilt.
10. Crumble the ½ cup of feta cheese over the bed of spinach.
11. Bake in the preheated 400°F oven for 12-15 minutes. Tip: Check at 12 minutes—the salmon is done when it flakes easily with a fork.
12. Remove the baking sheet from the oven.
13. Cut the remaining half of the lemon into wedges.
14. Serve the salmon immediately, spooning the wilted spinach and feta from the pan over each fillet, with a lemon wedge on the side. Tip: Let the salmon rest for 2 minutes after baking for the juices to redistribute.
Warm, flaky salmon melts against the salty, creamy feta and tender spinach. The bright lemon and oregano cut through the richness perfectly. Try it over a bed of quinoa or with crusty bread to soak up every last bit of the garlicky pan juices.
Savory Greek Salmon and Rice Bowl
Packed with flavor and ready in a flash, this Greek-inspired bowl turns simple salmon and rice into a vibrant, satisfying meal. Think crispy-skinned fish, fluffy lemon rice, and tangy toppings—all balanced in one colorful dish.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- Salmon fillets – 2 (6 oz each)
- Olive oil – 2 tbsp
- Long-grain white rice – 1 cup
- Chicken broth – 2 cups
- Lemon – 1
- Garlic cloves – 2
- Dried oregano – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Cucumber – ½ cup diced
- Kalamata olives – ¼ cup pitted
- Feta cheese – ¼ cup crumbled
Instructions
- Pat the salmon fillets dry with paper towels to ensure a crispy skin when searing.
- Season both sides of the salmon evenly with ½ tsp salt, ¼ tsp black pepper, and 1 tsp dried oregano.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place the salmon skin-side down in the skillet and cook undisturbed for 5 minutes to crisp the skin.
- Flip the salmon and cook for another 3–4 minutes until the internal temperature reaches 145°F, then remove from heat.
- In a medium saucepan, heat 1 tbsp olive oil over medium heat and sauté 2 minced garlic cloves for 1 minute until fragrant.
- Add 1 cup long-grain white rice to the saucepan and toast for 2 minutes, stirring constantly to prevent burning.
- Pour in 2 cups chicken broth and the juice of half the lemon, then bring to a boil.
- Reduce heat to low, cover, and simmer the rice for 18 minutes until all liquid is absorbed and grains are tender.
- Fluff the cooked rice with a fork and let it sit covered for 5 minutes to steam—this keeps it fluffy and separate.
- Assemble bowls by dividing the rice between two dishes, topping each with a salmon fillet.
- Garnish with ½ cup diced cucumber, ¼ cup pitted Kalamata olives, and ¼ cup crumbled feta cheese.
- Zest the remaining lemon half over the bowls for a bright, aromatic finish.
Now, dig into that flaky salmon paired with zesty lemon rice—the creamy feta and briny olives add pops of tanginess. For a fun twist, serve it in a hollowed-out bell pepper or drizzle with extra lemon juice right before eating to keep everything fresh and vibrant.
Quick Greek Salmon and Tomato Bake
Every weeknight warrior needs this 30-minute hero. Elevate your salmon game with juicy tomatoes and zesty Greek vibes—no fuss, all flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Cherry tomatoes – 2 cups
– Olive oil – 2 tbsp
– Lemon – 1
– Garlic cloves – 3
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Feta cheese – ½ cup (crumbled)
– Fresh dill – 2 tbsp (chopped)
Instructions
1. Preheat your oven to 400°F.
2. Pat the salmon fillets dry with paper towels to ensure a crisp skin.
3. Place the salmon in a single layer in a 9×13-inch baking dish.
4. Halve the cherry tomatoes and scatter them around the salmon.
5. Mince the garlic cloves and sprinkle them over the salmon and tomatoes.
6. Drizzle the olive oil evenly over everything in the dish.
7. Squeeze the juice of the lemon directly over the salmon and tomatoes.
8. Sprinkle the dried oregano, salt, and black pepper over the entire dish.
9. Bake in the preheated oven for 15–20 minutes, until the salmon flakes easily with a fork and the tomatoes are bursting.
10. Remove the dish from the oven and immediately top with the crumbled feta cheese.
11. Garnish with the chopped fresh dill just before serving.
12. Serve hot directly from the baking dish for a rustic presentation.
Salmon emerges flaky and moist, while the tomatoes caramelize into a sweet-tangy sauce that melds with the salty feta. Serve it over a bed of quinoa or with crusty bread to soak up every last drop—perfect for a quick dinner that feels gourmet.
Healthy Greek Yogurt Marinated Salmon
Sick of boring salmon? This Greek yogurt marinade transforms it into a creamy, tangy masterpiece in minutes. Get ready for flaky, flavorful fish that’s secretly healthy and totally Instagram-worthy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Plain Greek yogurt – ½ cup
– Lemon juice – 2 tbsp
– Garlic cloves – 2, minced
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure the marinade sticks.
2. In a medium bowl, whisk together the Greek yogurt, lemon juice, minced garlic, dried oregano, salt, and black pepper until smooth.
3. Place the salmon fillets in a shallow dish and coat them evenly with the yogurt mixture, covering all sides.
4. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
5. Preheat your oven to 400°F and line a baking sheet with parchment paper.
6. Remove the salmon from the marinade, letting any excess drip off, and place the fillets on the prepared baking sheet.
7. Drizzle the olive oil lightly over the top of each fillet to promote browning.
8. Bake the salmon for 10–12 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F.
9. Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.
Zesty and tender, this salmon boasts a subtle tang from the yogurt and a hint of garlic. Serve it over a crisp salad or with roasted veggies for a complete meal that’s both light and satisfying.
Conclusion
Overall, this collection of 34 Greek salmon recipes offers endless inspiration for easy, healthy, and flavorful meals. We hope you find a new favorite to try this week! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest to spread the deliciousness.
