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This Greek salmon recipe is quickly marinated in olive oil, lemon, garlic, and greek seasoning, to infuse it with the most delicious Greek flavor. Mix up a simple Greek salad while it marinates and you can have a full Greek meal from start to finish in under 30 minutes!
You’re going to love this healthy weeknight meal. Marinate the salmon for 20 minutes, then make this tender, flaky salmon in the oven, on the grill, or with an air fryer. While the fish cooks, prepare a crunchy salsa with delicious Mediterranean flavors like lemon juice, crunchy veggies, fresh herbs, and feta.
I’ve been developing Greek recipes and salmon recipes for over 5 years, so it was about time I shared my favorite Greek marinated salmon with a crunchy chopped Greek salad. (It’s one of our favorites!)
I’ve perfected the art of the caramelized salmon from the grill, but I also tested this recipe in the oven in case weather doesn’t permit, or you don’t have one handy. This fail-proof salmon cooks in 10 minutes and includes all the best Greek flavors.
Follow my simple tips for perfectly cooked salmon and a few extra tips to prevent it from sticking to the grill.
Looking for more baked salmon recipes? Try almond crusted salmon, Teriyaki glazed salmon, or one pan everything bagel salmon next time.
Ingredients You Need
Here are the simple ingredients for this Greek Salmon recipe. Jump down to the recipe card for the exact measurements.
Greek Salmon and Marinade
- Salmon fillets: Purchase 5-6 ounce fillets or buy an entire side of salmon and cut it into fillets yourself (I like to use a knife and kitchen shears to cut the skin).
- Extra virgin olive oil: The base of any good marinade.
- Red wine vinegar and lemon juice: Add acid and distinct greek lemon flavor.
- Fresh garlic: You can sub this for garlic powder, but fresh garlic goes a long way.
- Fresh dill: Get your hands on fresh dill when possible, it makes such a difference! I tested this with dried dill as well and it is a good option.
- Greek seasoning: Dried oregano, basil, thyme, red pepper flakes, salt, and black pepper.
Greek Salad
- English cucumber: No need to peel it — the skin is super thin and edible.
- Roma tomatoes: They have less juice inside and add less moisture to the salad. Cherry tomatoes work too.
- Red onion: For bite and crunch.
- Avocado: Rich, buttery, and delicious flavor.
- Lemon, olive oil, and vinegar: The same as the marinade to make it easy.
- Feta cheese: Buy the block and cut it into cubes.
- Greek seasoning: Use a mix of dried oregano, dill, parsley, salt, and pepper.
Love Greek recipes? Try sheet pan Greek chicken or Instant Pot Greek lemon chicken soup too!
How to Make Greek Salmon
Here are the basic steps, with images, for this Greek Salmon recipe. Skip down to the recipe card below for the full printable recipe.
- Make the marinade: Mix all of the ingredients together in a large bowl or freezer bag. Remove some of the marinade for the greek salad.
- Marinate for 20 minutes: Add the salmon to the marinade and turn to coat. Cover and refrigerate for 20 minutes, or up to 12 hours.
- Make the Chopped greek salad: Wash, prep, and cut the veggies. Toss it all together in a simple Greek dressing using the same ingredients as the marinade.
- Grill salmon: Brush the grill grates with oil then heat the grill to medium heat (400°F). Place the salmon on the flesh skin side-down, cover, and grill for 4-5 minutes. Flip with a fish spatula and cook until the internal temperature reaches 125-130°F for medium-rare.
- Or bake salmon: Bake on a parchment-lined baking sheet at 400°F until the internal temperature reaches 115-130°F, 10-12 minutes.
- Serve and enjoy: Serve the salmon with an easy greek salsa/salad. Rice or orzo are great options as well. Finish with balsamic glaze and fresh chopped parsley.
Time-saving tip! Make the Greek salad while the salmon marinates.
Air Fryer Instructions
Preheat the air fryer to 375°F for 5 minutes. Place the marinated Greek salmon in the air fryer basket and air fryer for 8-10 minutes, until it reaches 130°F.
Quick Tips and FAQs
Cooking time will vary depending on how thick the salmon is so use an instant-read thermometer over cooking times. Don’t overcook the salmon. Pull it from the grill or oven when the temperature reads 125-130°F for a medium-rare salmon or 130-135°F for medium salmon. I can’t endorse cooking salmon beyond medium.
The salmon skin helps keep the delicate fish together, especially on the grill, and protects it from burning. I like to cook my salmon with the skin on and remove it before serving. You can also let people remove the skin themselves.
Salmon is really delicate and can easily break when you try to flip it on the grill. Here are a few tips to ensure this doesn’t happen!
1. Brush grills generously with oil before heating.
2. Put the flesh side down first when it’s freshly oiled.
3. Use a fish spatula to flip—never use tongs to flip fish.
4. Don’t move the salmon once you put it on the grill. It will stick initially and should release easily when it’s ready to flip. If it’s sticking, give it another minute or two.
What to Serve with Greek Salmon
The most delicious way to serve this Greek salmon is over rice with this cucumber tomato Greek salad and cover it in tzatziki (see recipe notes). It gives you everything you need in a Greek meal! Here are some of my other favorite ways to serve greek salmon:
- Try another Greek salmon bowl with roasted vegetables from this sheet pan Greek chicken and serve it with rice and feta.
- Serve it as a Greek salmon salad on a bed of romaine lettuce with english cucumbers, kalamata olives, tomatoes, feta, and balsamic dressing.
- Make the whipped feta from these Greek chicken meatballs!
- Spoon tzatziki sauce on top (see recipe notes). It’s a basic Greek yogurt sauce that’s perfect for salmon!
Storing Leftovers
Store this dish in an airtight container in the fridge for up to 3-4 days. I don’t recommend freezing cooked salmon. Enjoy leftover greek salmon cold in a salad or use one of these options to reheat it.
How to reheat salmon: Air fry or bake leftover salmon at 300°F until heated through, 5-8 minutes. To reheat it on the stove, heat a little olive oil in a large skillet over medium-high heat. Cook skin side down with the lid closed until it;s heated through.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Greek Salmon Recipe
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Ingredients
Greek Salmon
- 1/3 cup olive oil
- 3 Tablespoons red wine vinegar
- Juice from 1 lemon
- 4 garlic cloves minced
- 4 Tablespoons fresh dill chopped
- 2 Tablespoons fresh parsley chopped
- 2 teaspoons dried oregano
- 1/2 teaspoon EACH: dried basil and dried thyme
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 4 (5-6 ounce) salmon fillets
- Toppings: Balsamic glaze, fresh chopped parsley or dill
Greek Salad
- 1 English cucumber seeded and diced
- 1 roma tomato diced
- 1/4 cup red onion diced
- 1 avocado peeled and diced
- 4 ounces feta cheese cubed or crumbled
Instructions
- Mix all of the marinade ingredients together in a medium bowl. Remove 4 Tablespoons of the marinade to a separate medium bowl for the salad.1/3 cup olive oil, 3 Tablespoons red wine vinegar, Juice from 1 lemon, 4 garlic cloves, 4 Tablespoons fresh dill, 2 Tablespoons fresh parsley, 2 teaspoons dried oregano, 1/2 teaspoon EACH: dried basil and dried thyme, Pinch of red pepper flakes, 1 teaspoon kosher salt, 1/4 teaspoon pepper
- Add the salmon to the marinade and turn to coat. Cover and marinate in the refrigerator for at least 20 minutes, or up to 12 hours.4 (5-6 ounce) salmon fillets
- While it’s marinating, make the Greek Salad. Combine all of the ingredients with the reserved dressing and toss well. Refrigerate until serving.1 English cucumber, 1 roma tomato, 1/4 cup red onion, 1 avocado, 4 ounces feta cheese
Grill Salmon
- Brush the grill grates with oil then heat the grill to medium heat (375-400°F). Place the salmon on the grill flesh-side-down. Cover and cook 4-5 minutes, until the salmon easily releases from the grill grates. Use a fish spatula to flip the salmon and continue to cook for another 2-3 minutes with the grill closed, until the internal temperature reaches 125-130°F for medium-rare or 130-135°F for medium flaky salmon.
Bake Salmon
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the salmon on the baking sheet and bake in the preheated oven until the internal temperature reaches 125-130°F for medium-rare or 130-135°F for medium flaky salmon, 10-15 minutes. Cook times will vary depending on the size of your salmon.
- Serve the salmon with the Greek salsa and optional rice, orzo, or pasta. Drizzle with balsamic glaze and top with fresh chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Greek Salmon is delicious! It is easy to make and the marinade is so versatile. I love that you give cooking instructions using different methods plus all your tips. We used part of the marinade on rice,
Thanks, Lynne! We spend a lot of time gathering the tips and sharing recommendations so I’m so glad you appreciate them. I love to use this on chicken as well!