Easy & Delish Mediterranean Salmon

When it comes to preparing a meal that’s both delicious and nutritious, Mediterranean salmon is one of my absolute favorites. It combines the rich, vibrant flavors of the Mediterranean with easy to find salmon. Ready in about 30 minutes, it’s perfect any night of the week!

Greek salmon on a pan.

My family loves salmon, and even though we’re landlocked, we get great quality salmon in our local stores. That makes it super easy to make recipes like this amazing Mediterranean Salmon.

If you were in Greece, you’d find a dish like this made with branzino (sea bass) or cod. Salmon isn’t local, so it’s not as common. However, it’s perfect for those who can’t get branzino. Like me! 

The beauty in this recipe is the humble and simple ingredients. Use the freshest tomatoes, the best olives, and don’t skimp on the garlic and capers. It’s a quick cooking recipe, but the veggies soften and make a luscious sauce that you can spoon over the top. 

Serve this dish with a side of buttery orzo or rice and you’re all set! Dig in!

A plate of Greek salmon with grape tomatoes and olives.

Ingredients

  • Olive oil – Divided.
  • Salmon filets – 5-6 ounce filets.
  • Dried oregano
  • Garlic powder
  • Salt
  • Fresh pepper
  • Grape tomatoes – Or cherry tomatoes cut in half.
  • Kalamata olives
  • Capers – Drained.
  • Garlic cloves – Sliced.
  • Shallot – Sliced thinly.
  • Fresh basil
  • Lemon
  • Salt and pepper – To taste.
Mediterranean Salmon ingredients with labels.

How To Make Mediterranean Salmon

  1. Preheat your oven to 350°F and brush the bottom of a 10×10-inch baking dish with 1 tablespoon of olive oil.
  2. Pat the salmon filets dry with a paper towel, brush them with 1 tablespoon of olive oil, then arrange them skin side down in your oiled baking dish.
  3. Combine the dried oregano, garlic powder, salt, and fresh ground pepper in a small bowl. Sprinkle this evenly over the top of the salmon.
  4. Mix the grape tomatoes, olives, capers, garlic, and shallot in a small bowl and drizzle with the remaining tablespoon of olive oil. Scatter them around, but not on top of, the salmon.
  5. Bake at 350-F for about 15-20 minutes or until the salmon is at least 125-F with a digital meat thermometer.
  6. Remove it from the oven and squeeze 1 tablespoon of fresh lemon juice over the top and sprinkle with freshly chopped basil .
  7. Serve and Enjoy!

Step-By-Step Process

Chef Jenn’s Tips

  • Use fresh, high-quality salmon for the best flavor and texture
  • Don’t overcook the salmon; it should be moist and flaky. If you see the white proteins start to come out of the salmon, it is overcooked.
  • Add a splash of white wine to the baking dish for even more flavor.
  • If you prefer a bit of heat, add a pinch of red pepper flakes to the seasoning
  • You can use dill or parsley instead of basil. But use fresh herbs, not dried, for the best flavor.

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Make It A Meal

Mediterranean salmon pairs wonderfully with a variety of side dishes. Serve it with a light, refreshing cucumber and feta salad, or keep it classic with a side of roasted potatoes. For a complete Mediterranean feast, add some hummus and pita bread on the side. A crisp, chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio, will round out your meal.

Top-down shot of Greek Salmon on a pan, with bread and plates besides.

Storage

Store any leftover Mediterranean salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through.

Greek salmon on a pan.

Easy & Delish Mediterranean Salmon

Chef Jenn
Whip up a delicious Mediterranean Salmon dish with fresh salmon, tomatoes, olives, and capers to create a vibrant, flavorful meal. Perfect with orzo, rice, or a cucumber salad, this easy recipe is a family favorite. Don't forget a splash of white wine!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 198 kcal

Ingredients
  

  • 3 tablespoons olive oil divided
  • 4 -5 salmon filets 5-6 ounce filets
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • pinch fresh pepper
  • 1 cup grape tomatoes or cherry tomatoes cut in half
  • ½ cup kalamata olives
  • 3 tablespoons capers drained
  • 2- 3 cloves garlic sliced
  • 1 shallot sliced thinly
  • fresh basil
  • lemon
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 350°F and brush the bottom of a 10×10-inch baking dish with 1 tablespoon of olive oil.
  • Pat the salmon filets dry with a paper towel, brush them with 1 tablespoon of olive oil, then arrange them skin side down in your oiled baking dish.
  • Combine the dried oregano, garlic powder, salt, and fresh ground pepper in a small bowl. Sprinkle this evenly over the top of the salmon.
  • Mix the grape tomatoes, olives, capers, garlic, and shallot in a small bowl and drizzle with the remaining tablespoon of olive oil. Scatter them around, but not on top of, the salmon.
  • Bake at 350-F for about 15-20 minutes or until the salmon is at least 125-F with a digital meat thermometer.
  • Remove it from the oven and squeeze 1 tablespoon of fresh lemon juice over the top and sprinkle with freshly chopped basil .
  • Serve and enjoy!

Video

Notes

Chef Jenn’s Tips

  • Use fresh, high-quality salmon for the best flavor and texture
  • Don’t overcook the salmon; it should be moist and flaky. If you see the white proteins start to come out of the salmon, it is overcooked.
  • Add a splash of white wine to the baking dish for even more flavor.
  • If you prefer a bit of heat, add a pinch of red pepper flakes to the seasoning
  • You can use dill or parsley instead of basil. But use fresh herbs, not dried, for the best flavor.

Nutrition

Serving: 1plateCalories: 198kcalCarbohydrates: 5gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 23mgSodium: 743mgPotassium: 353mgFiber: 2gSugar: 2gVitamin A: 411IUVitamin C: 7mgCalcium: 38mgIron: 1mg
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