This “Delicious” Greek Salmon Is So Easy, I’ve Made It 3 Weeks in a Row
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
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
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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.
Further Reading
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