This Greek salmon is one of those dinners I keep going back to when I want something that feels a bit fancy but doesn’t require a sink full of dishes or hours in the kitchen. Juicy salmon fillets baked with lemon, garlic, and herbs, then topped with salty feta and sweet roasted tomatoes—it’s simple, fresh, and full of bold Mediterranean flavour. And the best part? It’s done in under 30 minutes.
This recipe has saved my weeknight dinners more than once. I usually throw it together while half-listening to my favourite playlist or chatting with family, and it still turns out like something from a cozy taverna.
What Makes This Recipe So Good
All the Greek flavour you crave: The mix of lemon, garlic, dill, oregano, and feta brings those classic Greek vibes. It reminds me of the flavours you’d find in a seaside taverna, just without the plane ticket.
Healthy, filling, and fuss-free: Salmon is naturally rich in protein and good fats, so it keeps you full without feeling heavy. And since everything bakes on a single sheet pan, clean-up is minimal—perfect after a long day.
Dinner in a flash: It goes from fridge to table in less than 30 minutes. That’s quicker than waiting on takeout.
Plays well with others: Serve it over rice pilaf, next to a crisp cucumber salad, or with some warm pita. I’ve even flaked the leftovers over couscous or tossed it into a salad the next day.
What You’ll Need
Here’s a quick look at the ingredients that make this recipe shine. Nothing fancy—just a few fresh things and pantry staples doing all the heavy lifting.
Salmon fillets: I like using skin-on fillets when I can. They hold together nicely and crisp up if dried well.
Olive oil: A good drizzle helps carry all those flavours and keeps the fish juicy.
Lemon juice: Brightens everything. I sometimes throw in a few lemon slices on the pan too for extra citrus aroma.
Garlic: Don’t skimp. Freshly minced garlic gives the marinade a punch that bottled just can’t match.
Fresh dill: That herby, almost grassy flavour adds something special. If you’re out, flat-leaf parsley works in a pinch.
Oregano: Dried is totally fine here—adds a warm, earthy note that ties it all together.
Cherry tomatoes: These roast up sweet and juicy. I love how they burst and mingle with the marinade as they cook.
Salt & pepper: Just enough to make everything pop.
Feta cheese: Crumbled on top at the end. It melts slightly from the heat and adds the perfect salty bite.
How I Make It Step by Step
This is one of those dishes that looks like you put in way more effort than you actually did. It’s basically just marinate, bake, and sprinkle.
Prep the Fish and Tomatoes
First, I preheat the oven to 400°F. Then I give the salmon a good pat down with paper towels—don’t skip this if you want that skin to crisp up even just a little in the oven. I place the fillets skin-side down on a parchment-lined baking tray and scatter halved cherry tomatoes all around.
Mix the Marinade
In a small bowl, I mix together olive oil, lemon juice, garlic, dill, oregano, salt, and pepper. That’s it. No blender or whisking for 10 minutes—just stir and pour.
Bake It All Together
I spoon the marinade over the salmon and tomatoes—sometimes I even rub it in gently with my fingers to make sure every bit is coated. Then it goes into the oven for about 15 to 20 minutes. You’ll know it’s done when the salmon flakes easily and the tomatoes are soft and just starting to char.
Finish and Serve
Once it’s out of the oven, I let it rest for a few minutes. Then I crumble feta all over the top and sometimes add a few lemon wedges right before serving. Done.
Kitchen Tips from My Everyday Cooking
Dry the fish well: If the salmon’s too wet, it steams instead of roasting. I always blot it with paper towels, especially if I’m hoping for a crisp edge.
Don’t skip resting: Letting it sit for 5 minutes after baking helps keep it juicy.
Use what you’ve got: No dill? Use parsley. No cherry tomatoes? Chopped Roma tomatoes or even red bell peppers work.
Marinate ahead if you can: I’ve done a 10-minute marinade before baking, but if you’ve got time, marinating for 30 minutes (in the fridge) makes the flavours go deeper.
Easy Swaps and Extras
No salmon? This marinade also works great with trout or even thick fillets of white fish like cod or halibut.
Like it spicy? Add a pinch of chili flakes to the marinade for some heat.
Different tomatoes? Grape tomatoes, Roma, or whatever’s on sale—use what’s in your fridge.
Extra veggies: Sometimes I’ll throw in thinly sliced red onion or zucchini with the tomatoes for a more complete meal.
Leftovers and Reheating Tips
This dish makes amazing leftovers. Here’s how I handle them:
Storing: Once cooled, I transfer the salmon and tomatoes to an airtight container and pop it in the fridge. It keeps well for up to 3–4 days.
Reheating: I usually reheat in a skillet over low heat with a splash of water or olive oil. The microwave works too—just cover it with a damp paper towel so it doesn’t dry out. An air fryer also brings back a bit of texture if that’s your thing.
Using leftovers: Flake the salmon into a salad, wrap it in a tortilla with hummus and cucumbers, or toss it with pasta and olives.
More Real-Life Ideas
Weeknight dinner rotation: I use this when I want something fresh but don’t feel like chopping a ton of ingredients.
Meal prep: Make a double batch and use it over the week in different ways—on salad, in wraps, even with scrambled eggs for breakfast.
Dinner guests: This dish always looks impressive, especially with those roasted tomatoes and a few lemon wedges scattered on the platter.
Got Questions?
Can I use frozen salmon?
Yes! Just make sure it’s fully thawed and patted dry before marinating.
Can I make this on the stovetop?
You can, but you’ll miss out on the roasted tomato flavour. If you do use a pan, sear the salmon skin-side down first, flip gently, then finish it covered to steam through.
Is the feta optional?
Of course. But it really rounds out the dish. If you’re dairy-free, skip it or try a vegan feta alternative.
Greek Salmon
This baked Greek salmon brings the sunny flavors of the Mediterranean straight to your plate. Juicy cherry tomatoes roast alongside tender salmon fillets, all bathed in a garlicky lemon-herb marinade. It's light, flavorful, and ready in under 30 minutes—perfect for busy weeknights or a breezy dinner party.
Ingredients
- 4 salmon fillets (about 6 oz. each)
- Juice of 1 lemon
- 3 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon dried oregano (or Italian seasoning)
- 1 tablespoon fresh dill, chopped
- 1 cup cherry tomatoes
- Salt and black pepper, to taste
- Lemon slices, Kalamata olives, and crumbled feta, for serving
Instructions
- Start by heating your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
- Place the salmon fillets on the prepared sheet, skin side down. Nestle the cherry tomatoes around them—no need to be too neat here, just scatter them.
- In a small bowl, whisk together olive oil, lemon juice, garlic, dill, oregano, salt, and pepper. Spoon or brush this herby marinade generously over the salmon. Drizzle any leftover marinade over the cherry tomatoes too.
- Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the tomatoes are tender and slightly blistered.
- Let the salmon rest for a few minutes after taking it out of the oven. Serve each fillet with the roasted tomatoes, fresh lemon slices, briny olives, and a crumble of feta on top. It’s a simple dish, but every bite tastes like a seaside escape.
Notes
- Doneness guide: For medium-rare salmon, aim for an internal temp of 125°F (52°C); for medium, 135°F (57°C); and for well-done, 145°F (63°C).
- Serving ideas: Great with a side of Greek salad, herbed couscous, or roasted vegetables.
- Leftovers: Keep any extra salmon in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying it out.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 863Total Fat 56gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 40gCholesterol 231mgSodium 435mgCarbohydrates 6gFiber 1gSugar 2gProtein 80g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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