Give your weeknight dinner routine a Greek twist with this extra easy Greek salmon recipe! This decidedly Mediterranean fish recipe proves that keeping things simple does not mean you have to sacrifice flavor. 

An oregano-scented sauce made with a bold amount of lemon and garlic infuses the fish with vibrant Greek flavor. Sweet bursts of cherry tomatoes, green onion, and dill add a freshness to make it truly irresistible.

Whip up a Greek Salad while the salmon bakes and you’ll have a healthy, colorful dinner on your table in 15 minutes or less.

Ingredients for this Greek Salmon Recipe

Though the flavors are decidedly Greek, this easy-baked salmon is made with pantry essentials and simple ingredients you’ll find at just about any grocery store. You’ll need:

• Though extra virgin olive oil plays a supporting role, its part is essential. Not only does it coat the fish, keeping it juicy as it roasts, it also infuses the fish with the other flavor-makers and its own unique richness.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know!
  • RECOMMENDED FOR THIS RECIPE: Go Greek with out Favorite Olive Oils from Greece!
• Dill and fresh lemon juice and zest lift the richness of the salmon. You can swap in parsley and lime in their place.
• Garlic is an essential ingredient all across the Mediterranean and Middle East, adding a boldly sweet and savory flavor. 
• Greek oregano adds an aromatic, peppery note that’s very textbook-Greek (see “Ingredient Spotlight” below for more). 
• Salmon: I prefer center cut because it’s the same size throughout, ensuring it will cook evenly. I say that with full awareness that this is an easy weeknight recipe—use what you have. If the thin part of the salmon is a tiny bit overcooked then dinner can still go on! 
• Kosher salt and black pepper enhance the other flavors. 
• Green onion adds another layer of sweet and savory flavor. Shallots, red onions, and chives all work in its place. 
• Cherry tomatoes add bursts of sweetness and acidity. 

Ingredient Spotlight

Oregano is a fragrant herb from the mint family. The fresh leaves and stems are somewhat mild-tasting, but when they’re dried you get a stronger, more intense flavor. It’s often responsible for the earthy, peppery undertones and savory scent that defines Greek cuisine.

There are several types of oregano, with Greek, Italian, and Mexican being the most well-known. Any variety can be used in this recipe, though I prefer the bold, aromatic flavor of authentic Greek oregano. Whichever you choose, aim for fresh, green leaves with a vibrant aroma rather than ones that are brown or dull.

• TRY IT: Find authentic Greek oregano at our shop.
• BEST SUBSTITUTE: Italian Seasoning. 

How to Make this Easy Greek Salmon Recipe

The steps here are simple enough to memorize: Make a flavorful sauce, throw the salmon and veggies in a baking dish, cover with the sauce, and baked until cooked through. 

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F.  Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. Zest one lemon, then slice it in half and squeeze the juice into a small bowl. To the bowl, add half of the zest, 1 to 2 minced garlic cloves, 2 teaspoons Greek oregano and 3 tablespoons chopped fresh dill. Add enough olive oil to generously coat the salmon (about 1/3 cup) and whisk to combine. 
• Prep 1 pound of center-cut salmon. Pat the salmon dry and season with kosher salt and black pepper on both sides. Place in the prepared baking dish.
• Add some more flavor. Trim and chop 2 green onions and scatter on the salmon, along with 1 cup of whole cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve. 

What Does “Flakes with a Fork” Mean, Exactly? 

You’ll often hear the phrase, “flakes with a fork” to describe fish being cooked through. If you’re asking yourself, “What in the world does that mean?” here is an easy step-by-step:

• Remove the fish from the oven. 
• Insert a metal fork into the thickest part of the fillet. This is usually near the center.
• The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction. 
• The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Ways to Mix it Up

You can absolutely use this easy Greek salmon as a base to tweak according to what you have on hand or what you’re feeling that day. You’ll never get bored! Here are 4 ideas:

• Seasoning: Lemon and garlic get along with just about everything. Try Italian Seasoning or your favorite spice blend, like za’atar. 
• Herbs: Any tender green herbs, like parsley or mint.
• Veggies: Any quick-cooking veggies, like red onions, zucchini, and bell peppers.
• Fish: Any flaky fish, like cod or trout (adjust the cooking time according to the thickness of the fillet).

What to Serve with Greek Salmon

Though this salmon’s flavors certainly lean Greek, it’s a versatile protein that can go with just about any salad and grain. That said, you can repurpose many of the ingredients to make a fresh Greek Salad, which is not only convenient but also delicious. Same goes for the Greek lettuce salad called Maroulosalata.

You can happily stop there, but I like to round things out with a grain. Greek Lemon Rice and Spanakorizo (Greek Spinach Rice) both come to mind.

More Weeknight Salmon Recipes

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Salads

Quick & Healthy Greek Salmon Salad

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Greek Salmon

This no-fail salmon recipe delivers on flavor without the fuss. Feel free to swap in whatever tender green herbs you have on hand (like parsley or cilantro). Serve with Greek salad and your favorite grain.

Course Entree, Fish

Cuisine Greek

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 181.4kcal

Author Suzy Karadsheh

Ingredients

• Extra virgin olive oil
• 1 lemon, zested and juiced
• 1 to 2 garlic cloves, minced
• 2 teaspoons Greek oregano
• 3 tablespoons chopped fresh dill, plus more for garnish
• 1 pound center cut salmon fillet
• Kosher salt
• Black pepper
• 2 green onions, trimmed and chopped (both white and green parts)
• 1 cup cherry tomatoes

Instructions

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. In a small bowl, whisk together the lemon juice, half of the zest, garlic, oregano, dill, and enough olive oil to generously coat the salmon (about 1/3 cup).
• Prep the salmon. Pat the salmon dry and season with salt and pepper on both sides. Place in the prepared baking dish and scatter on the green onions and cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• To test for doneness:
  • Remove the fish from the oven.
  • Insert a metal fork into the thickest part of the fillet. This is usually near the center.
  • The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction.
  • The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Nutrition

Calories: 181.4kcal | Carbohydrates: 5.4g | Protein: 23.4g | Fat: 7.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 2.4g | Cholesterol: 62.4mg | Sodium: 56.1mg | Potassium: 708.5mg | Fiber: 1.6g | Sugar: 1.8g | Vitamin A: 333.5IU | Vitamin C: 24.4mg | Calcium: 47mg | Iron: 1.8mg

Try Our Greek Oregano!

100% natural, air-dried and hand-packed full bunch of oregano blossoms, leaves, and stems.

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The post Easy Greek Salmon appeared first on The Mediterranean Dish.

My lemon garlic salmon recipe is easy enough for a beginner to make on a weeknight, but elegant enough to serve at a dinner party. To give the salmon bold flavor I mix lemon juice and zest with olive oil, lots of finely chopped garlic, herbaceous oregano, and, for gorgeous color, paprika. 

I love cooking a big piece of salmon to make something that feels “fancy” but really takes very little time and effort. If you feel intimidated by the idea of cooking a large salmon fillet, don’t be!

Just like cooking salmon En Papillote (in parchment), baking salmon wrapped in foil traps the steam and ensures flaky, never-never dry fish infused with flavor all the way through. And you don’t have to worry about flipping it or removing the skin. Once it’s done the flesh lifts right off!

Seafood is a staple of the Mediterranean diet, and salmon in particular is high in vitamin D and omega-3 fatty acids and low in saturated fat. It’s also just a beautiful, tasty fish and a household favorite. I just know you’re gonna love it!

What is in Lemon Garlic Salmon?

Besides the fish, I usually have everything I need on hand to make Lemon Garlic Salmon. Maybe you don’t go through as many lemons, or as much garlic or parsley as I do, in which case you might need to pick up just a few more things! Here’s what you’ll need: 

• Salmon: Buy a big piece of fish for this recipe. I aim for two pounds of salmon, which, depending on the type of salmon you can get, might be an entire filet or a big center-cut piece. For this recipe, I prefer to buy the salmon with the skin still on. I find it helps the fish to hold its shape as it cooks. You can eat it or leave it in the pan as you serve. 
• Spices: Oregano adds its refreshing herbal flavor, while paprika brings toasty warmth and incredible orange color. Kosher salt and ground black pepper turn up the volume on the other flavors. 
• Lemon: You’ll need three big lemons for this recipe. The zest and juice of two adds lots of tanginess to the sauce, and the third I like to slice into rings to bake on top—just because it’s pretty—and wedges so people can add some more fresh lemon at the table. 
• Garlic and lemon is a match made in heaven. The lemon tames the heat of the garlic, which steams in the foil to release its sweet yet pungent flavor. Make sure to chop or mince it finely; nobody wants to bite into a big chunk of garlic! 
• Extra virgin olive oil is the rich, flavorful base for the sauce that allows the flavor of the dry spices to bloom and balances the sharpness of the lemon. A high-quality extra virgin variety will give you the best flavor. 
• Parsley: Finishing the fish with a sprinkle of chopped fresh parsley not only looks nice, the green really makes the reddish sauce pop! It also adds a nice note of fresh green flavor. 

Ingredient Spotlight

Though it’s not a star of this dish in terms of flavor, sweet paprika is a stealthy Mediterranean M.V.P. in this Lemon Garlic Salmon recipe because of the luscious orange color it gives the sauce.

Often used as a sprinkle just for color, sweet paprika is a chili powder made from dried and ground sweet red peppers. It has a pleasant, fruity flavor that tastes a little warm, but not hot. 

• TRY IT: Find my favorite Spanish sweet paprika at our shop.

How to Make Lemon Garlic Salmon

Making tender and juicy salmon with lemon and garlic is as easy as mixing up a sauce and baking the fish in the oven. Here’s the method step by step: 

Prep the Pan and Sauce

• Get ready. Position one oven rack in the center and one rack about 6-inches from the broiler. Preheat your oven to 375°F. Line a sheet pan longways with a large piece of foil, large enough to fold over the salmon. Brush the foil with extra virgin olive oil.
• Make the lemon-garlic sauce. Zest one of 3 lemons into a small bowl or measuring cup, then add the juice from 2 lemons. Add 3 tablespoons of extra virgin olive oil, 5 chopped cloves garlic, 2 teaspoons dried oregano, 1 teaspoon sweet paprika, and 1/2 teaspoon black pepper and whisk to combine.

 Season and Wrap the Salmon

• Prepare the salmon. Pat a 2-pound salmon fillet dry and season it well on both sides with Kosher salt. Place it on the foil, skin side down. Carefully pour the lemon garlic sauce on top, bending the foil upwards around the fish to contain the liquid. Use a spoon or a pastry brush to spread the sauce evenly across the surface of the fish. Slice half of the remaining lemon into rounds and the other half into wedges, and place the rounds on top of the salmon. 
• Wrap the salmon in foil. Fold the loose end of the foil up and over the salmon, tenting it high enough so there’s an air pocket between the foil and the lemons on top of the salmon. Crimp the foil closed at the top and sides to encase the fish and trap the steam. If you didn’t leave quite a long enough piece of foil, simply tear off another sheet and crimp the two together. 

Bake In Foil, then Broil Until Golden at the Edges

• Bake the salmon. Bake in the hot oven until the salmon is almost cooked through at the thickest part (see note),15 to 20 minutes.
• Broil the salmon. Carefully remove the pan from the oven and open the foil, folding it out to reveal the top of the salmon. Turn your broiler to high and place the salmon under the broiler briefly, until the top is lightly browned and the salmon is cooked through, about 3 minutes. Watch closely as it broils to make sure it doesn’t overcook and the lemons and garlic do not burn. Remove the salmon from the oven (see note).
• Serve. Sprinkle the salmon with the parsley and serve with the lemon wedges on the side.

How Can I Tell When Salmon is Cooked Through? 

This Lemon Garlic Salmon recipe is cooked through when the fish separates into flakes easily at the touch of a fork. It can be a little more challenging to check the progress of fish as it cooks in the oven, so there are three things to keep in mind: 

• The cooking time will vary based on the thickness of your fish: If your salmon fillet is thinner, or from the tail end, check several minutes early to ensure it doesn’t overcook. If your piece is very thick, 1 1/2 or more inches, it may take a bit longer.
• How can you tell when salmon is cooked? When your fish is ready, it should flake at the touch of a fork. Poke the salmon with your fork at the thickest part of the fillet and gently pull a piece away; your fork should not meet any resistance. If you like, you can use an instant-read thermometer to check for doneness. The USDA recommends an internal temperature of 145°F, measured at the thickest part of the fish. Personally, I prefer salmon cooked to about 135°F.
• What to do if your salmon is underdone: If it’s almost there you can just wrap the foil back over the top and let it rest on the counter for a few minutes to finish cooking through with residual heat of the pan. If it needs more heat you can just return it to the oven. Even if the oven is off it will still have enough residual heat to continue cooking the fish. Don’t leave it too long! Salmon can easily go from under-cooked to over-cooked quickly. 

Swaps and Substitutions 

Because salmon is a fattier, more robust fish, it can stand up to bold Mediterranean flavors without being overwhelmed. I’ve slathered it in harissa, paired it with Dijon mustard, and even marinated it in pepper paste inspired by Turkish kabobs. As long as you’ve got enough garlic, it’s easy to make swaps to change this recipe in tasty ways:

• Salmon: Any other large piece of fish (trout, cod, halibut, etc). Just adjust the cooking time depending on the size and thickness of the fillet. 
• Sweet paprika: Smoked paprika would add a layer of smoky flavor which would be delicious! 
• Lemon: Lime.
• Parsley: Fresh cilantro, basil, or chives. 

What to Look for When Buying Salmon?

Buying a large piece of fish can be intimidating, but it’s actually pretty straightforward. When shopping for salmon, color and smell are your best indicators of quality. Look for salmon that has a vibrant pink hue and smells clean and not too fishy. It should be firm, not mushy or dry. 

When possible, opt for wild salmon, either fresh or frozen. Sustainably-farmed salmon is a good option as well.

What to Serve with Lemon Garlic Salmon

Don’t let this flavorful sauce go to waste! I love serving this Lemon Garlic Salmon recipe with something starchy. Greek lemon rice, herbed potatoes, or Greek roasted potatoes are some of my favorite ways to mop up the sauce.

I also think this dish needs a big, crunchy salad. You really can’t go wrong with my Mediterranean tomato and cucumber salad. It’s bright, refreshing and cooling. The perfect balance to this zesty salmon recipe. Note, this salmon cooks quickly, so make the sides before you put the salmon in the oven.

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Baked Lemon Garlic Salmon

A simple, stir-together lemon-garlic sauce seasoned with paprika and oregano contributes big flavor and color to this Lemon Garlic Salmon recipe. Baking a large salmon fillet wrapped in foil ensures tender, juicy, and perfectly flaky fish with lots of flavor, but very little hands-on time. Serve it with a big salad and perfectly fluffy Basmati rice to soak up the sauce. Yum!

Course Entree

Cuisine Mediterranean

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 6

Calories 299.1kcal

Author Suzy Karadsheh

Ingredients

For the Salmon

• 2 pounds salmon fillet
• Kosher salt
• 1 large lemon
• Chopped parsley, for garnish

For the Lemon Garlic Sauce

• 2 large lemons
• 3 tablespoons extra virgin olive oil
• 5 garlic cloves, chopped
• 2 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1/2 teaspoon black pepper

Instructions

• Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat your oven to 375°F. Line a sheet pan longways with a large piece of foil, large enough to fold over the salmon. Brush the foil with extra virgin olive oil.
• Make the lemon-garlic sauce. Zest one of the lemons into a small bowl or measuring cup, then add the juice from both lemons. Add the extra virgin olive oil, garlic, oregano, paprika, and black pepper and whisk to combine.
• Prepare the salmon. Pat the salmon dry and season well on both sides with salt. Place it on the foil, skin side down. Carefully pour the lemon garlic sauce on top, bending the foil upwards around the fish to contain the liquid. Use a spoon or a pastry brush to spread the sauce evenly across the surface of the fish. Slice half of the remaining lemon into rounds and the other half into wedges, and place the rounds on top of the salmon.
• Wrap the salmon in foil. Fold the loose end of the foil up and over the salmon, tenting it high enough so there’s an air pocket between the foil and the lemons on top of the salmon. Crimp the foil closed at the top and sides to encase the fish and trap the steam. If you didn’t leave quite a long enough piece of foil, simply tear off another sheet and crimp the two together.
• Bake the salmon. Bake in the hot oven until the salmon is almost cooked through at the thickest part (see note),15 to 20 minutes.
• Broil the salmon. Carefully remove the pan from the oven and open the foil, folding it out to reveal the top of the salmon. Turn your broiler to high and place the salmon under the broiler briefly, until the top is lightly browned and the salmon is cooked through, about 3 minutes. Watch closely as it broils to make sure it doesn’t overcook and the lemons and garlic do not burn. Remove the salmon from the oven (see note).
• Serve. Sprinkle the salmon with the parsley and serve with the lemon wedges on the side.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, oregano, and paprika used in this recipe.
• The cooking time will vary based on the thickness of your fish:  If your salmon fillet is thinner, or from the tail end, check several minutes early to ensure it doesn’t overcook. If your piece is very thick, 1 1/2 or more inches, it may take a bit longer.
• How can you tell when salmon is cooked? When your fish is ready, it should flake at the touch of a fork. Poke the salmon with your fork at the thickest part and gently pull a piece of the flesh away; your fork should not meet any resistance. If you like, you can use an instant-read thermometer to check for doneness. The USDA recommends an internal temperature of 145°F, which should be measured at the thickest part of the fish fillet. Personally, I prefer salmon cooked to about 135°F.
• If your salmon is underdone: If it’s almost there you can just wrap the foil back over the top and let it rest on the counter for a few minutes to finish cooking through with residual heat from the sauce and the pan. If it needs more heat you can just return it to the oven. Even if the oven is off it will still have enough residual heat to continue cooking the fish. Don’t leave it too long! Salmon can easily go from under-cooked to over-cooked quickly.

Nutrition

Calories: 299.1kcal | Carbohydrates: 6.6g | Protein: 30.9g | Fat: 16.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 8.3g | Cholesterol: 83.2mg | Sodium: 68.6mg | Potassium: 843.7mg | Fiber: 2g | Sugar: 1.4g | Vitamin A: 249IU | Vitamin C: 29.4mg | Calcium: 48.9mg | Iron: 1.9mg

Try Our Greek Oregano!

100% natural, air-dried and hand-packed full bunch of oregano blossoms, leaves, and stems.

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*This post has recently been updated with new information for readers’ benefit.

The post Baked Lemon Garlic Salmon appeared first on The Mediterranean Dish.

Loaded with important nutrients, including protein, vitamins, and Omega-3 fatty acids (which are good for the heart and the brain), fish is one of the healthiest foods you can eat and is an essential element in the Mediterranean diet. 

Luckily, fish and shellfish are versatile ingredients and there are many ways to cook them—grilled, baked, sautéed, or simmered—to ensure they turn out beautifully. 

In some recipes, I prefer light flavors, seasoning seafood simply with the classic combination of lemon and garlic (which I love over baked cod) with tender fresh herbs. But hearty types of fish are equally wonderful with more daring combinations like tangy lime and spicy harissa with salmon or the warm flavor of Ras El Hanout in Moroccan fish.

Something else to love about cooking seafood is that most fish dinners can be ready in about 20 minutes, so they’re perfect for weeknights when you want something fast, easy, and healthy. For this reason, I like to prepare any sides or salads ahead of time to serve the fish as soon as it has finished cooking. If you’re open to some fresh ideas for the best fish dishes, you’ll find something tasty here to help you in the kitchen!

6 Fan Favorite Easy Fish Recipes

I cook these fish dinners on repeat for a reason: They’re easy, quick, and delicious! Here are my top 5 favorite fish dinner ideas to get you through the week:

Easy Baked Salmon with Vegetables and Feta

Sumac-spiced salmon and tangy feta cubes roast together with mushrooms, cherry tomatoes, and strips of bell pepper until everything is tender and juicy. The cheese doesn’t melt, but it does get luxuriously soft. Serve this easy baked salmon dinner with crispy smashed potatoes or brown rice. 

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Baked Cod Recipe with Lemon and Garlic

Tender, perfectly flaky cod with very little effort! You’ll love the lemon-garlic sauce. You can use this recipe to cook any flaky white fish fillets (such as red snapper and halibut). Serve lemon-garlic cod with crispy broccoli, oven fries, or fattoush salad.

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Mediterranean-Style Baked White Fish

This flavorful fish dinner is seasoned with oregano and garlic and a mixture of tomatoes, olives, and red onions. Use any white fish fillet you like: cod, halibut, grouper, and sea bass would all be excellent choices! The fresh tomato and olive flavors of baked white fish pair beautifully with lemon rice, and a big Greek salad or Mediterranean Couscous Salad.

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Easy Pesto Salmon with a Crispy Breadcrumb Crust

Layering salmon with pesto and topping it with olive oil bread crumbs gives this incredibly fast and easy recipe lots of crunch. I love the fresh lemon and basil flavor of the final drizzle! Serve this light fish dinner with a colorful, juicy salad such as Mediterranean Cucumber Tomato Salad or Marinated Cherry Tomato Salad. 

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20-Minute Fish Piccata

Can dinner get any more delicious than pan seared trout in buttery lemon and caper sauce? I thought chicken piccata and chicken piccata meatballs were good until I tried the sauce with tender trout filets. Now I think this is my favorite version of all! Add a little cooked angel hair pasta to the sauce for a real treat or, for something a little lighter, a refreshingly crunchy Fresh Fennel Orange Salad.

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Sheet Pan Shrimp

Who doesn’t want a dinner that takes only 10 minutes? This is one of my best fish recipes, well seafood, for busy weeknights. Succulent shrimp seasoned with lemon, garlic, Aleppo pepper and a few more herbs and spices go from the fridge to perfectly-cooked in minutes thanks to the oven’s even heat. Serve sheet pan shrimp with quick-cooking sautéed asparagus and couscous, two equally fast side dishes, to soak up the sauce. 

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6 Favorite Salmon Recipes 

Confession: I don’t eat salmon when I go out (I always think it’s overcooked), but it’s my favorite fish to cook at home! I keep it simple and make broiled salmon, pan-seared salmon, or poached salmon anytime I need an easy fish dinner, but salmon can also handle big, bold flavors. Jazz things up at your house with these Mediterranean-style salmon recipes everyone will love:

Stuffed Salmon with Spinach, Capers, and Greek Yogurt

You won’t believe how amazing this stuffed salmon is! It’s like a party in your mouth; flaky fish filled with a vibrant mix of spinach, capers, and preserved lemon. Greek yogurt binds the creamy filling together (and adds an extra bit of protein). Serve stuffed salmon with lemony Greek potatoes or our recipe for sweet and savory Middle Eastern Rice Pilaf. 

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Salmon Tacos: Mediterranean-Style!

A cultural mash-up in the best way, this simple salmon supper is a Mediterranean reimagining of Baja’s fish tacos. Using Aleppo pepper and cumin-spiced salmon and tzatziki sauce on top is my take on the corn tortilla-wrapped classic. Need an appetizer? Shrimp Ceviche and a Limonada to sip would be perfect!

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Salmon in Parchment Paper (Salmon en Papillote)

So easy, yet so elegant, salmon cooked in parchment paper with vegetables is a weeknight lifesaver, but it’s also special enough to serve to company. Seal it up, and the oven does the work. You’ll have a healthy, delicious meal in under 20 minutes! Serve it with Greek Lemon Rice and a crunchy Celery Salad with Greek Yogurt Dressing. 

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Salmon Burgers

Everyone loves burger night and making them with salmon instead of beef makes them a way healthier meal. The patties are packed with flavor thanks to a quick blitz in the food processor with Dijon mustard, fresh parsley, and coriander. You’ve got to have creamy tzatziki sauce on top and either Greek-Style Oven Fries or Baked Eggplant Fries on the side! 

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Baked Lemon Garlic Salmon

This bright, perfectly cooked salmon is ready in under 20 minutes, and my special technique ensures you get flaky, tender baked salmon every time! Because the salmon cooks so quickly, have all your sides ready before it comes out of the oven. Serve this citrusy salmon is over cooked pasta, Greek Lemon Rice or with French Lentil Salad with Cucumber, Bell Pepper, and Fresh Herbs.

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Crispy Homemade Fish Sticks

Kids and adults alike adore the crispy outsides and juicy insides of tender baked fish sticks! I like to use salmon, but cod, halibut, or any other thick and meaty fish fillets will work. We build in a lot of flavor by sprinkling the fish with a spice blend of black pepper, oregano, and paprika and then coating them in Parmesan bread crumbs. Serve them with tahini sauce or garlic aioli for dipping!

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12 Easy Baked Fish Recipes 

Baking or roasting fish is hands-down the easiest way to guarantee it comes out buttery-tender in record time. Simply season beautiful fish filets (or whole fish!), put them in a hot oven, and they come out juicy and perfectly flaky. These are some of my favorite baked and roasted fish recipes:

Turkish-Style Marinated Salmon

I was inspired by the smoky and spicy flavor of the lamb kebabs of Southern Turkey when I came up with this recipe. Because rich salmon can handle spice without being overwhelmed, I think it’s an ideal match for an overnight marinade with a bright red Turkish red pepper paste (Tatli Biber Salçasi). Enjoy it with a cooling Mediterranean Cucumber Salad and use the leftovers as a replacement for canned tuna in Tuna White Bean Salad with Spinach, Olives, and Basil.

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Baked Red Snapper with Zhoug

It can be easy to overcook thin fillets of tender red snapper in a pan, which is why I love baking them on a bed of lemon slices. The meaty, clean flavor of the fish is wonderful with zhoug, a bright and spicy condiment similar to pesto, but made with cilantro, parsley, and hot green chiles. Cool things off by serving it with something creamy like Creamy Cucumber Salad or Borani Kadoo (Roasted Zucchini and Tomatoes with Garlicky Yogurt). 

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Baked Trout with Lemon, Garlic, and Fresh Herbs

Who says healthy can’t be delicious? In this easy fish dinner, rainbow trout filets get a Mediterranean glow-up from a vibrant lemon-garlic marinade seasoned with urfa biber, an earthy, sun-dried chili pepper from southern Turkey. I love this simple dish with Greek Potato Salad and roasted asparagus or Asparagus Salad. 

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Baked Halibut with Lemon and Dill

Need a weeknight dinner as light and bright as Mediterranean sunshine? Try halibut scattered with tart sumac and sauced with fresh lemon and dill. Sweet, meaty halibut has a mild flavor that shines with delicate seasonings and it couldn’t be easier to make! Serve it with Greek Green Bean Salad or Fresh Fennel Orange Salad for more citrus and herb goodness.

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Lemony Dukkah-Crusted Sea Bass with Smashed Peas

Get ready to impress your dinner guests! Sea bass stands up to a fragrant crust of dukkah, a crunchy Egyptian sprinkle of nuts, seeds, and spices. It’s as elegant as something you’d get in a restaurant, especially since it’s served on a bed of parsley and peas, but so easy to put together. I like to serve it with an appetizer of Eggplant Bruschetta and crunchy Lebanese Rice. 

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One-Pan Baked Halibut Recipe with Vegetables

If you’re looking for a bright and quick sheet pan dinner that will deliver on flavor and nutrition, this baked halibut recipe with vegetables is the ticket. I like serving Avocado Hummus as a light appetizer to this fish dinner.

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Easy Garlic Parmesan Baked Flounder

A one-pan fish dinner you can make in about 20 minutes! This baked flounder is so simple yet so flavorful, thanks to a lemony Mediterranean sauce and some Parmesan cheese. Serve this elegant baked white fish with some Boiled Potatoes with Garlic and Herbs or roasted broccoli.

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Baked Grouper with Tomatoes and Olives

One of my favorite fish dishes! Ready in just over 20 minutes, this baked grouper is a healthy, low-carb fish dinner with a bold Mediterranean kick from garlic, fresh tomatoes, olives, and lemon juice. I can think of more than a dozen sides and salads to go along with it. Here are a few ideas: Shirazi salad, Mediterranean Lentil Salad, or Italian Roasted Veggies.

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Baked Sole Fillet

Simple baked sole fillets, spiced Mediterranean-style and baked in a buttery lime sauce with green onions, dill, and capers. This is one of my family’s favorite seafood recipes, and it’s perfect for when I’m short on time. Any other thin, white fish fillets would work. Keep in mind that sole fillets are quite thin and cook very quickly, so you will need to adjust cooking time for a thicker fish fillet. Serve it with a colorful Bell Pepper Salad with Mini Sweet Peppers.

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Whole Baked Red Snapper with Bell Peppers

This easy baked red snapper recipe with bold Mediterranean flavors of cumin, coriander, and sumac, fresh herbs, and bell peppers is a must-try! To make things easy, ask the fishmonger to clean the fish for you so it’s ready for you to work with once you get home. Serve this snapper with a side of rice or roasted potatoes and a big Fattoush Salad.
.

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Chilean Sea Bass Recipe with Basil Pesto

With just 7 ingredients, you can have a gorgeous fish dinner that packs a Mediterranean flavor punch! Chilean sea bass has a buttery, flaky texture that is perfect with the fresh basil flavor of pesto and sweet roasted tomatoes. If you can’t find Chilean sea bass, any other white fish will work just as well. Serve it with Baked Zucchini with Thyme and Parmesan or Crispy Brussels Sprouts. 

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Easy Lime-Harissa Spicy Salmon Recipe

The secret to this spicy fish is the tantalizing sauce made of fresh lime juice, harissa, garlic, and honey. It’s next level delicious, and so quick and easy to put together! Be sure to cover the salmon with foil while it bakes for tender, flaky fish. A bright and refreshing vegetable side, such as sautéed asparagus or crispy lemon broccoli, balances out the big flavors.

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8 Saucy Fish Stew and Soup Recipes

To me, fish soups and stews or a big pot of tender, brothy shellfish are just comfort in a bowl. Don’t forget the bread! Here are some of my favorite shellfish sautées and seafood soups and stews:

Cioppino (Seafood Stew)

This hearty Italian-American seafood stew is bursting with flavor. Dive into the pot brimming with clams, mussels, cod, shrimp, and scallops, all simmered in a rich tomato and white wine broth. Parsley-olive gremolata with orange zest adds a punch of freshness at the end. It’s perfect for a special occasion meal or a cozy night in, guaranteed to warm you up from the inside out. All you need with this one is a spoon, and maybe a simple Lemon Parmesan Lettuce Salad.

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Greek Fish with Tomatoes and Onions (Psari Plaki)

This beautiful dish of tender, tomato-braised fish starts with making a quick tomato and onion sauce in a pan on the stove, then tucking in fish filets to braise in the oven. It’s perfect with some good crusty bread and Greek olive oil, or some rice or barley for soaking up the sauce. 

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Sicilian-Style Fish Stew Recipe

I know, I know — this recipe is not as short as the others on this list, but I simply could not leave it out! Sicilian fish stew is one of those must-try fish recipes. It’s made of tender sea bass in tomato and wine broth with the classic Sicilian savory, salty, and sweet combination of garlic, capers, and raisins. Follow up these big flavors with refreshing Sicilian Strawberry Pudding (Gelo di Fragole), another delight from Sicily!

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Easy Salmon Soup

Think of this salmon soup as a lighter take on chowder, without the dairy, and with the zip of fresh dill instead. It’s more refreshing, but just as comforting, nutritious, and satisfying. You can make a bright salmon soup with potatoes, carrots, and fresh dill in just about 20 minutes from start to finish. The trick is slicing the potatoes and carrots super thinly so they cook in a flash. You’ll still have room for a little slice of Lemon Ricotta Cake afterwards.

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Mediterranean-Style Fish Soup

Make this quick and easy fish soup with warm Eastern Mediterranean spices on an evening when you want something hearty, but not heavy. It’s loaded with flavor from tomatoes, vegetables, loads of fresh herbs, and a splash of lemon juice. It’s the perfect one-pot warm-your-belly meal! Serve this soup as soon as it’s done so the fish doesn’t overcook. I like adding some rustic bread or couscous to sop up the rich broth.

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Mediterranean Shrimp Orzo Soup

This flavor-packed shrimp soup with vegetables, baby spinach, and loads of fresh herbs is satisfying and nutritious! I add some whole wheat orzo to give it some heft, but feel free to use another pasta or a quick-cooking grain of your choice. It’s a full meal on its own, but would be great with a springy Cucumber Radish Salad or a protein-rich Pea Salad with Feta and Mint.

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Steamed Mussels in Garlic White Wine Broth

Mussel magic in minutes! These tender beauties steam up in a garlicky white wine broth with shallots and herbs. Mussels, although not fish, speak to the spirit of the sea! They take a minute to clean, but they cook fast! So easy, so flavorful—it’s a perfect fun weeknight meal with friends. Broil up slabs of some crusty bread or Oven Fries for dipping in the broth. 

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Moroccan Fish Kofta in a Spicy Harissa Sauce

Okay, you’ve got me. This is more of a saucy simmer than a soup, but I would absolutely eat this spicy North African-style fish kofta recipe with a spoon. Boldly seasoned halibut “dumplings” (what else do you call meatballs that aren’t made of meat?) poach gently in in a fiery harissa-tomato sauce with a blend of cozy spices and fresh herbs. Add some rice or couscous, or just go for it with your spoon!

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4 Ways to Make a Meal of Tinned Fish

Canned fish isn’t just economical, it’s also some of the healthiest seafood you can eat! Canned sardines, anchovies, tuna, mackerel, and trout are rich in omega-3 fatty acids, high in protein, and a great source of vitamin D. I love that it’s so easy to open a can to toss with pasta or as an easy way to make any salad a nutritional powerhouse. Here are four easy ways to make tinned fish dinner:

Tuna White Bean Salad

A couple of pantry superstars—canned olive oil-packed tuna and cannellini beans—team up with fresh spinach, tomatoes, and green olives to make a protein-packed salad fit for dinner. Adding lots of lemon and handfuls of herbs make it zippy and refreshing. To round out the meal, serve it with Rosemary Focaccia with Roasted Garlic or irresistibly crunchy Kritsinia (Crispy Sesame Breadsticks).

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Sardine Toast with Pickled Sumac Onions and Chermoula

Turn a can of olive oil-packed sardines into a super fast and light supper in less than 10 minutes! Load up smashed sardine toasts with juicy tomato, crunchy cucumber, and quick-pickled sumac onions. The fresh flavors balance out the ocean richness of these super good-for-you little fish. I especially love this paired with Easy Blistered Tomato Bruschetta for a casual, snacky summertime dinner.

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Tuna Pizza with Onions and Black Olives

Olive-oil-packed tuna, creamy fresh mozzarella, briny black olives, and sweet red onions capture the flavor of Southern Italy on a crispy crust. Make our Neapolitan-style pizza crust from scratch or pick up a ball of dough ready-to-go from the store to make an easy pizza dinner everyone will love. Both Radicchio Salad with citrus and pear and a classic Aperol Spritz have bitter and sweet flavors that contrast the savory richness of the pizza beautifully.

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Stuffed Tomatoes with Tuna 

When you strike gold and come home with some beautiful tomatoes, crack open a couple cans of olive oil-packed tuna to make this homey recipe. You’ll stuff the hollowed-out tomatoes with a sautéed mixture of sofrito, tuna, parsley, and olives. Making them is a little bit hands-on, but not difficult. Serve them as a starter or add vibrant saffron rice or Spanish rice and beans to build up a meal.

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5 Favorite Grilled Fish and Shellfish Recipes 

When the weather is warm, nothing is better than grilling seafood outside! Grilling salmon and other fish tends to intimidate people, but it’s easier than you may think. When it’s chilly, these grilled fish recipes work just as well on a hot cast-iron grill pan, griddle, or skillet on the stovetop. Here are a few delicious grilled fish recipes to try:

Grilled Cod with Pistachio-Herb Salsa

Skip the marinade and instead top tender fillets of smoky grilled cod with fresh mint and pistachio salsa. It bursts with big flavors and because it’s not cooked it keeps a vibrant color, especially alongside something pink like Watermelon Salad with Feta, Cucumber, and Mint.

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Easy Mediterranean Shrimp Kabobs

Pair these simple shrimp kabobs with a big, bold Grilled Romaine Salad with Corn, Tomatoes, and Tahini for a smoky, satisfying supper. Grill the corn and make the tomato mixture first, and then you can grill the shrimp and lettuce right next to one another. They both cook in just moments!

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Grilled Swordfish with a Mediterranean Twist

This quick grilled swordfish recipe has a delicious Mediterranean flavor thanks to a simple olive oil marinade with fresh garlic and a trio of warm spices. The swordfish steaks take 15 minutes to marinate and about 8 minutes to grill to juicy perfection. Serve with a big salad like Summer Pasta Salad with Corn, Zucchini, and Basil Vinaigrette and call it dinner!

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Grilled Shrimp Foil Packets with Vegetables

Let’s have a round of applause for delicious dinners with minimal clean-up! Grilling foil packets of fresh veggies and shrimp in garlicky, lemony white wine sauce is a dead-simple summer supper. Add a little warm pita bread and some corn on the cob and dinner is ready to go. 

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Grilled Salmon with Mango Salsa

Between the marinade and the mint mango salsa on top, this grilled salmon recipe is next-level delicious. Follow my simple tips for perfectly grilled salmon every time. Bad weather? An indoor grill or griddle pan work just fine! Add some crunchy Red Cabbage Salad for even more irresistible color. 

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This Garlic Dijon Baked Salmon recipe comes from the Throw it Together chapter in my second cookbook, The Mediterranean Dish: Simply Dinner, where I share easy weeknight recipes packed with flavor.

Dijon Salmon is very much a no-fuss, beginner-friendly dinner–feel free to pass it off to the non-cook of the house when you need a night off. I call this method my “secret recipe,” but truthfully it’s the same way I cook salmon ninety percent of the time.

Whether I’m baking salmon along with fresh veggies and feta, for salmon tacos, and countless other recipes on the site, the “secret” to buttery-tender salmon is not cheffy in the least. You just need a big piece of aluminum foil!

The foil traps the steam, gently cooking the fish without letting the oven dry it out. It’s virtually fail-proof, so you’re already setting yourself up for success even without the delicious sauce.

To give the salmon big Mediterranean flavor, I mix olive oil with warming spices, peppery Dijon mustard, fresh lemon, and a healthy amount of garlic. The oil further keeps the fish from drying while infusing the fish with loads of flavor.

What is in Dijon Salmon?

When I was developing this for the cookbook I wanted an exciting, but easy dinner recipe that would bring a fresh Mediterranean flavor despite being mostly pantry staples. That way you can simply pop into the store for 5 minutes on your way home and still make something nourishing and delicious. You’ll need:

• Extra virgin olive oil is the not-so-neutral base for the Garlic and Dijon sauce, lending a richness and nuanced flavor of its own while infusing the fish with aromatics and seasonings. A high-quality extra virgin variety will give you the best flavor. (I use our buttery-smooth Italian Nocellara.)
• Salmon: I prefer skin-on center-cut fillets, as their uniform size means they’ll cook evenly. Whatever cut you have will be fine. Just be sure to check earlier than the 15 mark for thinner fillets. 
• Spices: Oregano, coriander, sweet paprika, red pepper flakes add a warming, aromatic note to the fish. Kosher salt and ground black pepper make everything more vibrant. 
• Fresh dill: Though it seems small, a pop of color and freshness really elevates just about any dish, but particularly simple baked fish dinners. 
• Lemon: There’s no such thing as a Mediterranean salmon recipe without citrus! The acidity lifts the richness of the fish, adding a freshness to make it irresistible. 
• Dijon mustard: Adds a peppery kick to the sauce. Stone ground or smooth both work here, but I would not substitute with yellow mustard as it’ll be rather flat and too vinegary. 
• Garlic: Adds sweet, savory, and peppery depth of flavor. 

Ingredient Spotlight

Coriander is gives such a lovely fragrance to fish. I don’t think people use enough! I grew up on coriander in Egypt, particularly paired with lemon and seafood. 

Though it’s simply the dried seeds of the cilantro plant, its flavor is much different from the fresh herb (and if you hate cilantro, that doesn’t mean you’ll hate coriander). Combined with the savory oregano, refreshing citrus, and sweet paprika, it gives the fish a lovely nuance and comforting quality. 

• TRY IT: Get my favorite coriander delivered to your home.

Swaps and Substitutions 

Here are some easy substitutions for this recipe:

• Lemon: Lime.
• Salmon: Any tender flaky fish (trout, cod, halibut, etc). Just adjust the cooking time according to the thickness of your fillet. 
• Dill: Any tender green herb, like cilantro, parsley, basil, or tarragon. 
• Red pepper flakes: Another dried chili pepper, like Aleppo pepper or Urfa biber (you can find both at our our spice shop). 
• Garlic: Green onion. 

How to Make the Best Salmon with Dijon Mustard

My easy salmon method will pretty much guarantee a tender, never dry salmon every time. Just be sure to start checking on it at the 15-minute mark (or even before for a thinner piece). 

It’s okay to lift the foil and stick a fork in the center to see if it flakes. If it needs more time, simply reseal the foil and put it back in the oven. Or, if it’s nearly there, reseal the foil and set it aside at room temperature for 3 minutes or so. Here are the steps:

Season the Salmon

• Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat to 375°F.
• Prepare the salmon: Line a large sheet pan with foil, leaving enough excess foil over one long side to fold over the salmon without touching it. Place a piece of parchment on top of the foil and brush with olive oil.
• Season the salmon. Pat 4 (5-ounce) salmon fillets dry and place on top of the parchment with the skin side down. Season with a good pinch of salt and black pepper (about 1/2 teaspoon each).
• Prepare the Garlic and Dijon Sauce. In a small bowl, add 1/4 cup olive oil, the zest and juice of 1 lemon, 1 1/2 teaspoons Dijon mustard, 3 minced garlic cloves. Season with 1 teaspoon dried oregano, and 1/2 teaspoon each coriander, paprika, and red pepper flakes (optional). Whisk well to combine.
• Coat the salmon with the Dijon sauce. Spread the sauce over the salmon, rubbing it into the tops and sides of each fillet. 

Bake In Foil, then Broil Until Golden at the Edges

• Bake the salmon. Fold the excess foil over the salmon, tenting it high enough so it doesn’t touch the fish. Crimp or fold the foil sides to completely enclose the fish. Bake for 15 to 20 minutes, or until the salmon is almost cooked through at the thickest part.
• Finish and serve. Carefully remove the sheet pan from the oven and open the foil to uncover the top of the salmon. Place the salmon on the top rack and turn the broiler to high. Broil for about 3 minutes, or just until the top of the salmon browns lightly. Watch closely to avoid overcooking and burning the garlic. Remove the salmon from the oven, sprinkle with chopped dill, and serve with lemon wedges on the side.

What to Serve with Dijon Salmon

My favorite way to serve this simple baked Dijon Salmon recipe is with Couscous, which expertly finds its way into all the nooks and crannies on your plate, soaking up the delicious sauce. I also like to add something green, like a fresh arugula salad or Green Beans to complement the rich, savory flavors of the fish.

That said, this is one of those proteins that can get along with just about anything. Serve with a fresh salad, roasted vegetables, your favorite grain—you really can’t go wrong. And if you loved this recipe, be sure to check out our round up of 35+ Bold and Easy Fish Recipes Anyone Can Make.

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Dijon Salmon

This Dijon Salmon recipe comes from my second cookbook, where I shared my favorite simple dishes that bring more joy without the fuss. This extra simple recipe does just that: a fail proof yet absolutely incredible dish you can make in minutes and the whole family will love. Serve with something fresh and green and couscous or your favorite grain.

Course Entree

Cuisine Mediterranean

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 344.3kcal

Author Suzy Karadsheh

Ingredients

For the Garlic Dijon Sauce

• 1/4 cup extra virgin olive oil
• 1 small lemon, zested and juiced
• 1 1/2 teaspoons Dijon mustard
• 3 large garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon red pepper flakes, optional

For the Salmon

• Extra virgin olive oil
• 4 (5-ounce) salmon fillets (skin-on center-cut preferred)
• Kosher salt
• Ground black pepper
• 2 tablespoons chopped fresh dill
• 1 small lemon, cut into wedges, for serving

Instructions

• Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat to 375°F.
• Prepare the Garlic and Dijon Sauce. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, garlic, oregano, coriander, paprika, and red pepper flakes (if using).
• Prepare the salmon: Line a large sheet pan with foil, leaving enough excess foil over one long side to fold over the salmon without touching it. Place a piece of parchment on top of the foil and brush with olive oil.
• Season the salmon. Pat the salmon dry and place the fillets on top of the parchment with the skin side down. Season with a good pinch of salt and black pepper (about 1/2 teaspoon each). Pour the prepared sauce over the salmon.
• Bake the salmon. Fold the excess foil over the salmon, tenting it high enough so it doesn’t touch the fish. Crimp or fold the foil sides to completely enclose the fish. Bake for 15 to 20 minutes, or until the salmon is almost cooked through at the thickest part.
• Broil the salmon. Carefully remove the sheet pan from the oven and open the foil to uncover the top of the salmon. Place the salmon on the top rack and turn the broiler to high. Broil for 1 to 3 minutes, or just until the top of the salmon browns lightly. Watch closely to avoid overcooking and burning the garlic. Remove the salmon from the oven (see note).
• Serve. Sprinkle the salmon with dill and serve with lemon wedges on the side.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
• Once you remove the salmon from the oven, if it appears underdone where some parts are still translucent: Close the tent of foil and let it rest for just a couple of minutes. Don’t leave it too long because even after pulling it from the oven salmon can easily go from undercooked to dry.

• When Is Salmon Ready? When your fish is ready, it should flake at the touch of a fork. Poke the salmon with your fork at the thickest part and gently pull a piece of the flesh away; your fork should not meet any resistance. If you like, you can use an instant-read thermometer to check for doneness. The USDA recommends an internal temperature of 145°F, which should be measured at the thickest part of the fish fillet, but personally I think the sweet spot for salmon is somewhere around 135°F.

 

Nutrition

Calories: 344.3kcal | Carbohydrates: 6.6g | Protein: 29.1g | Fat: 22.9g | Saturated Fat: 3.3g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 12.9g | Cholesterol: 78mg | Sodium: 89.3mg | Potassium: 802.6mg | Fiber: 2.1g | Sugar: 1.5g | Vitamin A: 291.3IU | Vitamin C: 29.6mg | Calcium: 48mg | Iron: 1.9mg

The Mediterranean Dish: Simply Dinner

125 Easy Mediterranean Diet-Inspired Recipes to Eat Well and Live Joyfully from New York Times Bestselling Author Suzy Karadsheh

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