Greek Salmon
Give baked salmon a flavorful boost with this easy, five-ingredient marinade.
Serves4
Prep10 minutes
Cook8 minutes to 12 minutes
Salmon is part of my weekly dinner rotation. Out of all the ways to prepare salmon, baking it in a hot oven at 425°F is my go-to, thanks to how quickly it cooks while giving you a crisped top and perfectly tender interior. While I love a simple preparation of salt and pepper, it doesn’t take much to make salmon really shine. Here, a handful of heavy hitters (namely, fresh dill, garlic, oregano, and lemon juice) come together to make a super-flavorful Greek-inspired marinade that imparts a ton of flavor with little effort (and if you’re into it, give this Greek chicken a try too!).
Why You’ll Love It
- It cooks quickly. Baked salmon is one of the easiest weeknight dinners around. The best part? This one gets a ton of flavor from an herbaceous marinade.
- Made with pantry staples. You probably already have almost all of the ingredients in your pantry to make the flavorful marinade.
Key Ingredients in Greek Salmon
- Salmon. While you could use a single center-cut piece, individual fillets are easier to serve. A good rule of thumb is to aim for four to six minutes per half-inch of thickness. Because most fillets measure about one inch in the thickest part, start checking after around eight minutes in the oven.
- Dill. Dill is the main flavor in the marinade that adds an herbaceous quality throughout.
- Lemons. Lemon juice is used in the marinade. Serve with lemon wedges to add some acidity to the fish.
- Dried oregano. Oregano adds that classic Greek flavor. Because dried oregano is easier to find than fresh, that’s what’s called for here.
- Garlic. Freshly minced garlic adds a pleasant garlic flavor throughout without overpowering the dish.
- Red pepper flakes. Add just a touch of heat.
How to Make Greek Salmon
- Make the marinade. Add dill, lemon juice, shallot, garlic, olive oil, dried oregano, salt, pepper, and red pepper flakes to a small bowl and stir to combine.
- Cover the salmon. Pat the salmon dry and cover evenly with the marinade.
- Bake the salmon. Bake the salmon in a 425°F oven until it flakes easily.
- Finish with lemon juice. Add a squeeze of lemon juice before serving.
Greek Salmon Recipe
Give baked salmon a flavorful boost with this easy, five-ingredient marinade.
Prep time 10 minutes
Cook time 8 minutes to 12 minutes
Serves 4
Nutritional Info
Ingredients
- 1/2 cup
finely chopped fresh dill fronds and tender stems (about 1/2 medium bunch)
- 1/4 cup
olive oil
- 1
small shallot, finely chopped (about 3 tablespoons)
- 2 tablespoons
freshly squeezed lemon juice (from 1/2 medium lemon)
- 2 cloves
garlic, finely chopped
- 2 teaspoons
dried oregano
- 1 teaspoon
kosher salt
- 1/2 teaspoon
freshly ground black pepper
- 1/2 teaspoon
red pepper flakes
- 4
(6-ounce) salmon fillets
- 1
medium lemon, cut into wedges
Instructions
Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Stir 1/2 cup finely chopped fresh dill fronds and tender stems, 1/4 cup olive oil, 1 finely chopped small shallot, 2 tablespoons freshly squeezed lemon juice, 2 finely chopped garlic cloves, 2 teaspoons dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes together in a medium bowl.
Pat 4 (6-ounce) salmon fillets dry with paper towels. Place skin-side down on the baking sheet. Spread the dill mixture evenly over the top and sides of the salmon.
Bake until the salmon is cooked through and flakes easily with a fork, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done. Serve with lemon wedges.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.