Easy Greek Salmon Recipe with Fresh Mediterranean Salad

If you appreciate the vibrant flavors and healthy benefits of Mediterranean cuisine, you’re in for a treat! This Greek Salmon recipe is designed to be a true showstopper, whether you’re hosting a special gathering or simply elevating a weeknight dinner. It’s incredibly versatile, capable of feeding a large family or an intimate crowd, and guaranteed to make any occasion feel extra special. With tender, flaky salmon infused with classic Greek herbs and spices, complemented by a bright and zesty fresh salad topping, this dish is a feast for the senses.

Greek Salmon topped with Greek salad topping of fresh veggies and feta cheese.

Imagine this beautifully plated Greek Salmon as the centerpiece for your next holiday meal, perhaps a festive Easter dinner, or a relaxed Mother’s Day celebration in the backyard. Its elegant presentation and rich, satisfying flavors make it suitable for celebratory events, yet its straightforward preparation means it’s equally perfect for a casual weeknight. It strikes that ideal balance between feeling luxurious and being effortlessly achievable in your own kitchen.

JUMP TO RECIPE

Ingredients for an Authentic Greek Salmon Experience

Crafting this incredible Greek Salmon begins with selecting fresh, high-quality ingredients that will shine through in every bite. I typically opt for a whole side of salmon, as it not only presents beautifully on a platter but also cooks more evenly and stays incredibly moist. This recipe is divided into two main components: the flavorful salmon itself, infused with a simple yet potent marinade, and the refreshing Greek salad topping that truly elevates the dish. Each ingredient plays a crucial role in building layers of authentic Mediterranean taste.

Ingredients needed to make Greek Salmon.

For the salmon, we create a light marinade that bakes directly into the fish, ensuring maximum flavor penetration. This blend of olive oil, lemon juice, fresh dill, dried oregano, minced garlic, and a hint of red pepper flakes creates a bright, aromatic, and savory profile. The Greek seasoning, salt, and pepper further enhance the natural richness of the salmon, preparing it for a delightful bake. Using fresh dill and good quality olive oil can make a significant difference in the final taste, bringing a vibrant, herbaceous note that is characteristic of Greek cuisine.

Ingredients needed to make Greek Salmon salad topping.

The second set of ingredients is dedicated to the vibrant Greek salad topping. While the salmon is magnificent on its own, this topping transforms it into an extraordinary meal, adding texture, freshness, and a burst of Mediterranean goodness. We’re talking crisp red onions, cool English cucumbers, sweet cherry tomatoes, briny Kalamata olives, and crumbled feta cheese, all lightly dressed. The process of pickling the red onions in red wine vinegar is a small but mighty step that softens their sharpness and adds a delightful tang. This combination of fresh vegetables and salty feta cheese provides a perfect counterpoint to the rich, baked salmon.

There’s truly no wrong way to savor this recipe. Whether you enjoy the salmon as a standalone dish, perhaps with a simple side, or go all out with the colorful and crunchy veggie topping, you’re guaranteed a wonderfully balanced and flavorful meal. The synergy between the tender fish and the fresh, zesty salad is what makes this Greek Salmon truly unforgettable.

For precise ingredient measurements and step-by-step instructions, simply use the JUMP TO RECIPE button at the top of this post, or scroll down to the full recipe card located at the bottom.

Crafting Your Greek Salmon: Step-by-Step Guide

Preparing this Greek Salmon is a straightforward process, designed to yield maximum flavor with minimal fuss. We’ll start by preparing the salmon and its marinade, allowing the flavors to meld beautifully, then move on to assembling the vibrant Greek salad topping while the fish bakes. The key is efficient multi-tasking, ensuring everything comes together perfectly for a seamless meal.

Begin by preparing your whole side of salmon. Lay it out on a baking tray that has been generously greased with olive oil. This simple step is crucial for preventing sticking and making cleanup a breeze. Season the salmon evenly with a good dusting of Greek seasoning, along with freshly cracked salt and pepper. Next, prepare the simple yet potent marinade: in a small bowl, combine olive oil, fresh lemon juice, chopped fresh dill, dried oregano, finely minced garlic, and a pinch of chili flakes. Stir these ingredients together until well combined. Spoon this aromatic mixture over the seasoned salmon, gently rubbing it in to ensure every part of the fish is coated. Allow the salmon to rest for a few minutes while you preheat your oven and begin preparing the salad. I find that turning the oven on right after applying the marinade allows the flavors ample time to soak into the salmon, resulting in a more deeply flavored dish.

Seasoning the salmon side with Greek seasoning, salt, and pepper.

Mixing up olive oil, lemon juice, dill, oregano, garlic, and chili flakes to make salmon marinade.

While the oven reaches temperature and the salmon marinates, it’s time to assemble the vibrant Greek salad. This part of the recipe starts with a clever trick for softening the bite of red onions. Slice the red onion thinly and place it in a large bowl, then toss it thoroughly with red wine vinegar. If you observe closely, you’ll notice the vinegar begins to gently “pickle” the onions, causing their edges to turn a beautiful pink hue. This transformative process takes approximately 5-10 minutes. Allow the onions to luxuriate in the vinegar while you move on to chopping the remaining fresh vegetables for the salad.

Sliced red onion in a large bowl with red wine vinegar before marinating.

Sliced red onion in a large bowl with red wine vinegar after marinating.

Once the red onions have achieved that lovely pink tint, add the diced English cucumber, halved cherry tomatoes, and briny Kalamata olives to the bowl. Drizzle with a good quality olive oil and season with a pinch of salt and a dash of Greek seasoning. Toss all the ingredients together until they are well combined and glistening. This fresh, colorful medley is ready to await the perfectly baked salmon. Let it rest and allow the flavors to meld while the salmon finishes cooking, creating a harmonious and well-rounded meal.

Adding the other veg to the bowl with the tomatoes and seasoning them.

All the veggies tossed together with some olive oil added.

Carefully place the marinated salmon into the preheated oven and bake for approximately 15-20 minutes. The cooking time will vary slightly depending on the thickness of your salmon and your preferred level of doneness. For a perfectly cooked salmon that pleases everyone, I usually aim for a nice, even medium, where the fish is still moist and flaky. Once baked to perfection, for an extra touch of elegance, gently transfer the hot salmon to a large serving platter lined with a bed of fresh arugula. To make serving easier, you can delicately flake up one corner of the salmon with a fork. Generously spoon the prepared Greek veggie salad over the salmon and sprinkle with crumbled feta cheese. A final scattering of fresh dill will complete this “fancy” presentation, adding both visual appeal and a burst of fresh flavor.

A few strategically placed pieces of fresh dill on top truly complete the gourmet look of this impressive platter. Whether you’re aiming for an elaborate presentation for guests or simply seeking a quick and delicious weeknight dinner, this recipe consistently delivers on flavor and satisfaction. It’s a testament to how simple ingredients can come together to create something truly special.

To round out the meal, I often serve this Greek Salmon with a very simple and quick couscous on the side. Couscous is an ideal accompaniment as it readily absorbs the delicious juices and flavors from the salmon and salad. I have a fantastic recipe HERE that takes mere minutes to prepare and perfectly complements the rich, flavor-packed profile of this salmon dish. Its light texture and neutral flavor provide a wonderful contrast to the robust Greek flavors.

Expert Notes & Tips for Perfect Greek Salmon

Making this Greek Salmon is truly enjoyable, and these extra notes and tips will help ensure your dish turns out spectacular every time:

**Scaling the Recipe:** While a whole side of salmon makes for an impressive centerpiece, this recipe is incredibly adaptable. You can easily scale it down to prepare just 1-2 fillets for a smaller serving, adjusting the salad quantities accordingly (half or a quarter of the recipe) for a couple of people.
**Excellent Leftovers & Meal Prep:** Cooked Greek salmon makes fantastic leftovers! It can be enjoyed hot or cold, making it perfect for meal prepping throughout the week. The flavors often deepen overnight, creating an even more delicious dish.
**Easy Cleanup:** To ensure a super easy cleanup, always grease your baking pan with a little olive oil before placing the salmon. For an even quicker post-meal routine, line your baking sheet with aluminum foil. This creates a non-stick surface and allows you to simply discard the foil after baking.
**Built-in Marinating Time:** My personal trick is to turn the oven on right after I’ve applied the “marinade” to the salmon. This clever timing builds in a natural resting period, allowing all those wonderful Greek flavors to deeply seep into the fish while the oven preheats. This passive marinating significantly enhances the taste.
**The Magic of Pickled Onions:** When preparing the Greek salad, prioritize the red onions. Slice them thinly and let them rest in the red wine vinegar for as long as you can manage (at least 5-10 minutes, but longer is fine). This process subtly pickles the onions, significantly mellowing their harsh, raw bite and transforming them into a delightful, tangy addition. I’ve seen even staunch onion-haters fall in love with these gently pickled onions!
**Elevated Presentation with Arugula:** For a touch of sophistication, consider serving your perfectly baked salmon over a bed of fresh arugula. Gently lift the whole side of salmon off the baking tray (two spatulas work wonders for this!) and place it on a platter lined with the peppery greens. This not only makes for a stunning presentation but also adds a lovely peppery balance to the rich salmon and fresh veggies, effectively turning your salmon dinner into a hearty salad.
**Fish and Feta: A Match Made in Heaven:** While some culinary traditionalists might suggest that fish and cheese don’t belong together, I firmly believe that the creamy, salty feta cheese is an absolute dream with this Greek Salmon. When combined with the fresh, vibrant vegetables and the peppery arugula, it creates a flavor symphony that is utterly divine. Don’t be afraid to embrace this delicious combination!

Thoughtful Substitutions for Your Greek Salmon

This Greek Salmon recipe is quite forgiving and allows for several substitutions to suit your preferences or what you have on hand:

**Salmon Type:** I personally lean towards Atlantic salmon for its consistent texture and richness. However, feel free to use your preferred type of salmon. If you’re fortunate enough to live in the Pacific Northwest, where some of the world’s best wild-caught salmon is available, by all means, use that for an exceptional experience!
**Greek Seasoning:** I recommend using a no-salt Greek seasoning blend. This allows you to control the overall saltiness of the dish, ensuring it’s perfectly seasoned to your taste. If you don’t have Greek seasoning, a simple combination of dried oregano, dried thyme, onion powder, and garlic powder with salt and pepper will work beautifully.
**Olive Oil Quality:** This is a fantastic opportunity to use your really good extra virgin olive oil (EVOO). While the fish will be cooked, the quality of the olive oil contributes significantly to the savory depth of the marinade and the fresh dressing. Break out that flavorful EVOO you’ve been saving!
**Red Pepper Flakes:** The amount of red pepper flakes in this recipe is quite mild and adds just a touch of warmth rather than intense heat. Even my 1½-year-old nephew enjoyed this salmon without any issues. However, if you are strictly averse to any heat, feel free to omit them entirely.
**Herbs:** Greek cuisine is renowned for its generous use of herbs. Do not skimp on them! You can use fresh or dried herbs, depending on what’s available. If using fresh, you might need a slightly larger quantity than dried to achieve the same intensity of flavor. Fresh dill and oregano are particularly impactful here.
**Vegetables for the Salad:** While the recipe calls for specific vegetables, feel free to adjust based on seasonality and preference. Bell peppers (especially red or yellow), chickpeas, or even finely chopped romaine lettuce could be excellent additions to the Greek salad topping.
**Feta Cheese:** If you prefer a different salty, briny cheese, goat cheese or even a good quality halloumi (grilled or pan-fried) could offer an interesting twist, though feta remains the classic Greek choice.

Discover More of My Favorite Greek Recipes

If you loved this Greek Salmon, you’ll surely enjoy exploring other delicious Greek-inspired dishes from my kitchen:

Greek Fries with Chicken
Homemade Hummus Recipe
Greek Meatballs
Lemon Orzo Chicken with Feta and Tomatoes
Quick Greek Chicken
Traditional Greek Salad
Greek Avgolemono – Chicken and Rice Soup
Garlic Tzatziki
Saffron Chicken and Mushrooms
Roasted Chickpea Greek Salad

Did you try this incredible Greek Salmon recipe? I would absolutely love to hear about it! Please leave a review or comment below to share your experience. And don’t forget to sign up for my newsletter to get more delicious recipes delivered straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration and culinary adventures!

📖 Recipe Card: Greek Salmon with Mediterranean Salad

Yield: 8 servings

Greek Salmon with Mediterranean Salad

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

This Easy Greek Salmon recipe is a delightful and healthy weeknight dinner or an impressive dish for entertaining. Featuring perfectly baked salmon infused with vibrant Greek herbs, topped with a crisp, tangy Mediterranean salad and crumbled feta, it’s a true showstopper. Quick to prepare and bursting with flavor, it’s a complete meal that feels special yet is incredibly simple to make.

Ingredients

For the Greek Salmon:

1 (approx. 2-pound) whole side of Salmon, Atlantic preferred
Kosher Salt (Morton’s or similar)
Fresh Cracked Black Pepper
No-Salt Greek Seasoning, as needed
1 tablespoon Olive Oil
1 tablespoon fresh Lemon Juice
1 teaspoon fresh Dill, finely chopped
2 teaspoons dry Oregano
2 cloves Garlic, finely minced
1 teaspoon Red Pepper Flakes (optional, for a hint of heat)

For the Fresh Mediterranean Salad Topping and Serving:

1 cup Red Onion, thinly sliced
¼ cup Red Wine Vinegar
1 cup English Cucumber, diced
1 cup Cherry Tomatoes, halved
2 tablespoons Olive Oil
½ cup Kalamata Olives, halved
Kosher Salt (Morton’s or similar)
Greek Seasoning, as needed
1 teaspoon fresh Dill, chopped
6 ounces fresh Arugula (for serving bed)
2 cups Feta Cheese, crumbled

Instructions

Preparing and Baking the Salmon:

Preheat your oven to 425˚F (220˚C). Line a rimmed baking sheet with aluminum foil for easier cleanup.
Place the salmon (skin side down if applicable) onto the prepared baking sheet. Season the top generously with kosher salt, fresh cracked black pepper, and a light dusting of no-salt Greek seasoning.
In a small bowl, whisk together the 1 tablespoon olive oil, fresh lemon juice, 1 teaspoon chopped fresh dill, 2 teaspoons dry oregano, finely minced garlic, and red pepper flakes (if using). Spoon this flavorful marinade evenly over the seasoned salmon, gently rubbing it in.
Bake the salmon in the preheated oven for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads between 125˚F (52˚C) and 145˚F (63˚C), depending on your preferred level of doneness (125-130°F for medium-rare, 135-140°F for medium, 140-145°F for well-done).

Assembling the Mediterranean Salad Topping and Serving:

While the salmon bakes, prepare the salad. In a large bowl, combine the thinly sliced red onion and red wine vinegar. Let them rest for at least 5 minutes; this will slightly pickle the onions, softening their sharp bite and adding a delightful tang.
Stir in the diced English cucumber, halved cherry tomatoes, and halved Kalamata olives until well combined.
Drizzle with the 2 tablespoons of olive oil, then season the mixture with a pinch of salt and Greek seasoning to taste. Stir in the remaining 1 teaspoon of fresh dill.
Once the salmon is cooked, line a large serving platter with fresh arugula. Carefully transfer the baked salmon onto the arugula bed. Generously top the salmon and arugula with the vibrant Mediterranean veggie mixture. Finish by crumbling 2 cups of feta cheese over the top. Serve immediately, offering extra salad and feta on the side for those who want more.
To serve, gently flake off portions of the salmon from one corner, allowing diners to continue flaking their desired amount.

Notes

Notes & Tips

I love this recipe with a whole side of salmon, it is a real show-stopper. You can totally scale it down if you like and make 1-2 fillets and cut the salad by half or a quarter for just a couple of people. It also makes excellent meal prep/leftovers that can be eaten hot or cold if you do make the whole side.

Be sure to grease the pan with a little olive oil to make cleanup super easy. You can also bake the fish on an aluminum foil line baking sheet to make cleanup super easy.

I like to turn the oven on after I have added the “marinade” to the salmon. This kind of builds in a rest time for the flavors to all seep into the fish. Whip up the salad while the oven is getting hot.

When making the salad, start with the onions and let them rest in the vinegar for as long as you can. This helps to sort of pickle them a little and takes the harsh bite off the raw onions. I have made onion haters love these onions!

Fancy everything up a little and lift the whole side of salmon off the baking tray (I use two spatulas to get it off) and serve it over a bed of arugula. This can turn the salmon dinner into a salad or just offer a nice peppery balance to the recipe.

Also, I know many people say fish and cheese don’t go together, but the feta with all the fresh veggies mixed with the salmon and arugula, it’s all a match made in heaven!

Substitutions

I personally prefer Atlantic salmon, don’t bother coming at me for liking farm-raised salmon, also I love all things Norwegians do, so there! But if you prefer another type of salmon, or you live in the PNW where you can get the best, by all means, use that!

I prefer to use the No-Salt Greek Seasoning so that I can control the salt. You can just use salt and pepper, but I like the extra flavor it brings.

This is a great place to use your really good olive oil. Even though you will be cooking the fish in it you want something with a really savory flavor. Break out the EVOO!

The red pepper flakes don’t add a lot of heat, even my 1 ½-year-old nephew at this salmon and LOVED it with no problems. But if you HATE heat, leave it out.

Greek food is very herb-forward, load up those herbs and don’t skimp on them. They can be fresh or dried, either will work.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Zesty Greek Salmon