This Greek Salmon is the ultimate easy weeknight dinner and one of my favorite ways to enjoy fish! It's rich in Omega-3 fatty acids, packed with flavor, and is best served over fluffy rice or crisp romaine lettuce. Have this healthy dish on the table in just under an hour.
📋 About the Recipe
- 25 minutes of hands on time. Although there is a recommended marinade time, this salmon recipe only requires a few minutes of hands on time. It's an ideal quick salmon meal for an easy dinner or meal prep.
- Topped with a "Greek salsa". Once the fresh salmon has been cooked, it's finished with a fresh salad or "Greek salsa" made with simple ingredients. It's made from fresh veggies and delicious flavors that tie the entire dish together. For a sweet and savory salmon recipe, try this salmon with mango salsa instead!
- Stovetop or baking option included. If you're looking for a sheet pan salmon recipe, you're in luck! I've not only included a stovetop option, but I've also included full recipe instructions for baked salmon.
A few notes about the ingredients:
- Salmon - If you've made my other salmon recipes, you'll know they're super easy ways to get dinner on the table in a short amount of time.
- Oil - Extra virgin olive oil is a staple in Mediterranean cooking and is a staple in my home kitchen. For optimal flavor, use a high-quality oil, or another neutral tasting oil, such as avocado oil.
- Fresh vegetables - This Greek salmon dish combines some of my favorite delicious Greek flavors including grape tomatoes, mini cucumbers, and Kalamata olives.
- Cheese - Feta cheese is one of my favorite tangy and salty Mediterranean flavors. If you have leftover feta, make one of my other Mediterranean-inspired recipes: Sun-Dried Tomato Quiche, Garlic and Olive Oil Pasta, or Chicken Meatballs.
- Herbs - Fresh mint and fresh dill are two herbs popularly used in Greek cuisine that add freshness and flavor to the Greek dressing.
⁉️ Substitutions and Alterations
- Use any tomatoes you like: Grape tomatoes or cherry tomatoes are my go-to for this Greek Salmon topping, but any chopped tomato will work. Use what you have.
- Adjust the ingredients to your liking: Prefer a spicier salmon? Add a pinch of red pepper flakes to the salmon rub. Want stronger fresh flavor? Add additional fresh herbs. Want to add more vegetables? Try adding bell peppers, artichoke hearts, diced red onion, or sun-dried tomatoes.
- Dried herbs are not recommended. Nothing can mimic the flavor of fresh dill and fresh mint here.
- Marinate the Greek salmon. Pat the fillets of salmon dry with clean paper towels. Place them in a large mixing bowl. Sprinkle with 1 tablespoon olive oil, onion powder, dried oregano, dried dill, salt, and black pepper. Gently stir to coat the fillets and place them in the refrigerator for at least 30 minutes to soak in the flavor.
- Prepare the topping. While the salmon marinates, prepare the topping. In a large bowl, toss the grape tomatoes, mini cucumbers, sliced olives, salty feta cheese, olive oil, lemon juice, and fresh herbs together. Season with salt and pepper to taste.
- Cook the salmon. Once the salmon has marinated for at least 30 minutes, heat a medium skillet over medium heat. Once hot, heat 1 tablespoon of olive oil, then place the fillets skin side down and cook for 4 to 5 minutes on the first side. Flip, then cook for an additional 2 to 3 minutes, or until cooked through to an internal temperature of 145 degrees F.
- Serve. Serve this Greek salmon dish immediately while warm over rice or lettuce with a spoonful of the prepared topping over top.
❄️ How to Store
To store: Leftover Greek salmon will keep best when stored in a glass, airtight container for up to 4 days. As long as it remains pink, flaky, and neutral in flavor, the fish is still good to eat.
To freeze: Freeze cooked salmon up to 3 months. However, I do not recommend freezing the greek topping.
To reheat: The best way to reheat a piece of salmon is in the oven. Preheat the oven to 225 degrees F. Place the salmon on a baking sheet or in the bottom of a large baking dish and reheat for 15 to 20 minutes, or until the fish is warmed through.
🔍 Recipe FAQs
It depends on the dish, but you can't go wrong with keeping your salmon seasonings simple. In this greek salmon, you'll need a simple blend of onion powder, dried oregano, dried dill, kosher salt, and pepper.
I love serving these salmon filets with a simple side of rice or in salad bowls with a simple green salad. Try serving this salmon with Instant Pot Rice Pilaf, Jerusalem Salad, or Coconut Lime Rice. And for an additional boost of flavor, try my homemade Tzatziki Sauce.
Yes, it is perfectly safe and delicious to eat the salmon skin. When cooked in a hot skillet, the skin can develop a nice crust and add extra flavor to the dish as a whole, but this is entirely optional.
If you prefer to bake the salmon fillets, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Bake for 20 minutes in a single layer until the thermometer inserted in the middle of the fillet reads 145 degrees F.
💭 One More Tip
For best results, make sure to cook the Greek salmon skin-side down first. This not only helps it develop a crispy layer, but it's also much easier to flip salmon from the skin side, than the more delicate top side.
🍴 Related Recipes
Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
- 4 (4 ounce) fillets of salmon 1 pound total
- 2 tablespoons olive oil, divided
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried dill
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Topping:
- ½ cup halved grape tomatoes
- ½ cup sliced mini cucumbers
- 3 tablespoons sliced black or kalamata olives
- 2 tablespoons feta cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh squeezed lemon juice
- ½ tablespoon chopped fresh dill
- ½ tablespoon chopped fresh mint
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pat fillets of salmon dry with a paper towel. Add to a mixing bowl with 1 tablespoon olive oil, onion powder, dried oregano, dried dill, salt, and pepper. Stir to coat the fillets. Let fillets sit in the refrigerator for at least 30 minutes to soak in the flavor.
- While the salmon marinates, prepare the topping. Mix all topping ingredients together in a bowl.
- When the 30 minutes are up, heat a medium skillet over medium heat. Add 1 tablespoon olive oil. Once hot, cook fish, skin side down, for 4 to 5 minutes. Flip, then cook for another 2 to 3 minutes, or until cooked through to 145 degrees F in the middle.
- Serve salmon on rice or lettuce with a spoonful of the topping over top. Add a squeeze of fresh lemon juice for added flavor.
- If you prefer to bake the salmon fillets, preheat oven to 350 degrees F. Place fillets on a parchment lined baking sheet. Bake for 20 minutes, or until a thermometer inserted in the middle of the fillet reads 145 degrees F.
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