Greek Salmon Recipe: A Flavorful, Mediterranean-Inspired Dish

If you’re looking for a healthy, flavorful dish that brings the taste of the Mediterranean right to your plate, this Greek Salmon Recipe is the perfect choice. This dish combines the richness of salmon with the vibrant flavors of lemon, oregano, and olive oil — classic ingredients in Greek cuisine. The result? A perfectly balanced, tender salmon fillet that’s bursting with fresh, zesty flavors.

Salmon is an excellent source of omega-3 fatty acids and protein, making it both delicious and nutritious. When paired with the tanginess of lemon and the earthy, aromatic notes of oregano, this recipe transforms a simple piece of fish into a truly memorable meal. It’s quick to prepare, making it ideal for weeknight dinners, and also elegant enough to serve for special occasions.

In this article, we’ll guide you through how to make the perfect Greek Salmon, share tips for cooking salmon to perfection, and suggest side dishes that will complement this Mediterranean-inspired meal. Ready to enjoy a vibrant, flavorful dish? Let’s dive in!

Ingredients:

For the Salmon:

• 4 salmon fillets (skin-on or skinless, about 6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice (about 1 lemon)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

For the Tzatziki Sauce:

• 1 cup Greek yogurt (full-fat or low-fat)
• 1/2 cucumber, finely grated and excess moisture squeezed out
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
• 1 small clove garlic, minced
• Salt and pepper, to taste

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Instructions:

1. Marinate the Salmon:

• In a small bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Stir well to combine.
• Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring it is well-coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to infuse.

2. Make the Tzatziki Sauce:

• While the salmon is marinating, prepare the tzatziki sauce. In a small bowl, combine the Greek yogurt, grated cucumber (with any excess moisture squeezed out), olive oil, lemon juice, dill, and minced garlic. Stir well to combine and season with salt and pepper to taste.
• For the best flavor, refrigerate the tzatziki for 15-30 minutes to allow the flavors to meld together.

3. Cook the Salmon:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
• Place the marinated salmon fillets on the prepared baking sheet, skin-side down (if using skin-on). Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).

4. Serve:

• Once the salmon is done, remove it from the oven and let it rest for a few minutes. Serve each fillet with a generous spoonful of tzatziki sauce on top or on the side. Garnish with fresh parsley and lemon wedges for a burst of freshness.

5. Optional Sides:

• Serve this Greek salmon with a side of roasted vegetables, quinoa, couscous, or a Greek salad for a complete Mediterranean-inspired meal.

Tips for Making the Best Greek Salmon:

1. Use Fresh Salmon:

• Fresh, high-quality salmon will provide the best flavor and texture. If you’re using frozen salmon, make sure to thaw it properly in the refrigerator before marinating and cooking.

2. Don’t Overcook the Salmon:

• Salmon cooks quickly, so keep an eye on it while baking. Overcooking can make it dry. The salmon is done when it easily flakes with a fork and the internal temperature reaches 145°F (63°C).

3. Adjust the Seasonings:

• Feel free to adjust the seasoning of both the salmon marinade and the tzatziki sauce. Add more lemon, garlic, or herbs to taste. For an extra kick, you can add a pinch of red pepper flakes to the tzatziki sauce.

4. Make the Tzatziki Ahead:

• Tzatziki tastes even better after a little time in the refrigerator. You can make it ahead of time and let it sit for 15-30 minutes or up to a few hours to allow the flavors to develop.

5. Grill the Salmon:

• If you prefer to grill the salmon, preheat your grill to medium-high heat and grill the fillets for about 4-5 minutes per side, depending on thickness. Use a grill basket or foil to prevent the salmon from sticking.

FAQs

1. Can I use skinless salmon fillets?

• Yes, you can use skinless salmon fillets for this recipe. Skin-on salmon provides a crispy texture and added flavor, but skinless fillets will still turn out delicious.

2. How do I know when the salmon is cooked?

• Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should be opaque and moist, but not raw in the center.

3. Can I use other fish for this recipe?

• Yes, this marinade and tzatziki sauce can also be used with other fish like cod, halibut, or tilapia. Adjust the cooking time based on the thickness of the fillets.

4. Can I make the tzatziki sauce dairy-free?

• Yes, you can substitute the Greek yogurt with a dairy-free yogurt alternative (like coconut or almond yogurt) to make the tzatziki sauce dairy-free. Just make sure the yogurt is thick enough to hold the texture.

5. Can I use store-bought tzatziki?

• While homemade tzatziki is ideal, store-bought tzatziki can be used in a pinch. Just be sure to choose a high-quality version for the best flavor.

6. How do I store leftovers?

• Store leftover salmon and tzatziki sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven at 300°F (150°C) for about 10-12 minutes, or until warmed through.

7. Can I make the salmon ahead of time?

• You can marinate the salmon ahead of time and store it in the refrigerator for up to 2 hours before cooking. However, it’s best to cook the salmon fresh for the best texture and flavor.

8. Can I add vegetables to the marinade?

• Yes, you can add sliced vegetables such as zucchini, bell peppers, or onions to the marinade and roast them alongside the salmon. They’ll absorb the flavors of the marinade and make for a delicious side.

9. Can I make this recipe spicy?

• Absolutely! If you like spice, add a pinch of red pepper flakes or finely chopped chili to the marinade for a little heat. You can also add some cayenne pepper to the tzatziki sauce for an extra kick.

10. Can I make this recipe with other proteins like chicken?

• Yes, you can use the marinade for chicken breasts or thighs as well. Adjust the cooking time for chicken: bake at 375°F (190°C) for 20-25 minutes, depending on the thickness of the chicken.