Mediterranean Greek Salmon with Lemon-Herb Sauce
A flavorful, healthy salmon recipe inspired by classic Greek flavors — featuring olive oil, lemon, garlic, oregano, and a fresh veggie topping. Perfect for a light lunch or elegant dinner!
🕒 Prep Time: 10 mins
🍳 Cook Time: 15 mins
🍽️ Serves: 2–3
🧂 Ingredients
For the Salmon:
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2 salmon fillets (about 6 oz each, skin on or off)
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1 tbsp olive oil
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1 tsp garlic (minced)
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1 tsp dried oregano
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½ tsp paprika
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1 tbsp lemon juice
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Salt & black pepper to taste
For the Greek Topping:
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½ cup cherry tomatoes (halved)
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¼ cup cucumber (diced)
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2 tbsp red onion (finely chopped)
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¼ cup kalamata olives (sliced)
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¼ cup feta cheese (crumbled)
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1 tbsp olive oil
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1 tbsp fresh parsley (chopped)
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½ tbsp red wine vinegar or lemon juice
For the Lemon-Herb Sauce (Optional):
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2 tbsp Greek yogurt
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1 tsp olive oil
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1 tsp lemon zest
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½ tsp dill or oregano
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Salt to taste
🔥 Instructions
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Preheat the oven or pan:
Heat your oven to 400°F (200°C) or preheat a skillet over medium heat. -
Season the salmon:
In a small bowl, mix olive oil, garlic, oregano, paprika, lemon juice, salt, and pepper.
Brush this mixture over both sides of the salmon fillets. -
Cook the salmon:
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Oven: Bake for 12–15 minutes until flaky.
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Pan: Sear salmon skin-side down for 4–5 minutes, flip, and cook another 3–4 minutes.
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Prepare the Greek topping:
In a bowl, combine tomatoes, cucumber, red onion, olives, feta, olive oil, parsley, and vinegar. Toss gently. -
Make the lemon-herb sauce (optional):
Whisk all sauce ingredients together until creamy. -
Assemble:
Place salmon on a plate, top with Greek salad mixture, and drizzle lemon-herb sauce on top.
🍋 Serving Suggestion
Serve with:
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Roasted potatoes or quinoa
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Pita bread or orzo salad
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A side of tzatziki or hummus
❓ Q&A
Q1: Can I use frozen salmon?
Yes! Just thaw it completely and pat it dry before seasoning.
Q2: What if I don’t have feta cheese?
You can use goat cheese or even cottage cheese as a mild substitute.
Q3: Can I grill this recipe?
Absolutely! Grill salmon over medium heat for 4–5 minutes per side and top with the Greek salad after.
Q4: How can I make it high-protein and low-fat?
Use non-fat Greek yogurt for the sauce and go light on the feta and olive oil.
Q5: Can I make this ahead?
Yes, you can cook the salmon and refrigerate it for up to 2 days. Add the Greek topping fresh before serving.