This greek salmon recipe is quickly marinated in olive oil, lemon, garlic, and fresh herbs so it soaks up all the right Greek flavors. You can grill, bake, or air fry it from start to finish in under 30 minutes.
While the salmon cooks, you make a fresh Greek salsa with cucumber, tomatoes, avocado, and feta. That’s the part that makes this feel like something.
Looking for more salmon recipes? Try my perfect marinated grilled salmon, salmon pesto pasta, or grilled salmon with mango salsa next.
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 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.
Looking for more baked salmon recipes? Try almond crusted salmon, Teriyaki glazed salmon, or one pan everything bagel salmon next time.
Grab These Ingredients
Here are the ingredients for this greek salmon recipe. Most are pantry staples and easy to find. Jump to the recipe card for 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
The full printable recipe is below, but here are the steps with a few notes.
Step 1. Make the marinade: Add all the marinade ingredients to a medium bowl and stir to combine. Place the salmon in the marinade, turn to coat, cover, and refrigerate for 20 minutes.
Step 2. Add the gnocchi: Add the uncooked gnocchi directly to the baking dish and toss it together with the chicken.
Step 3. Grill, bake, or air fry. Cook the salmon using your desired cooking method. My go-to is grilled because I’m a sucker for the sear marks, but air fryer is perfect for a quick lunch.
Grill: Brush the grill grates with oil. Preheat to medium-high heat (400-450°F). Place the salmon flesh-side-down, cover, and cook for 5-6 minutes. Flip with a fish spatula. If it sticks, give it another minute — it releases when it’s ready. Cook until the internal temperature reaches 130-135°F.
Bake: Preheat the oven to 400°F. Line a baking sheet with parchment. Place the marinated salmon on the sheet and bake for 12-15 minutes, until the internal temperature reaches 130-135°F.
Air fryer: Preheat the air fryer to 375°F for 5 minutes. Place the marinated salmon in the basket and air fry for 8-10 minutes, until it reaches 130°F.
Time-saving tip! Make the Greek salad while the salmon marinates.
How To Tell When Salmon Is Cooked Through
Use an instant-read thermometer and pull the salmon when it hits 125-130°F for medium salmon.
It will continue to cook slightly while it rests. You can also test with a fork at the thickest part. If it flakes cleanly into layers, it’s done. If the middle is still translucent and resists the fork, give it 2 more minutes.
Quick Tips and FAQs
20 minutes gives you full flavor penetration. You can marinate up to 12 hours, but don’t go longer. The acid in the lemon juice and red wine vinegar will start to break down the fish and make the texture mushy.
Fresh dill gives the best flavor here. If you only have dried, use 1 teaspoon dried dill in place of 2 tablespoons fresh. The parsley is mainly for freshness and color and can be skipped.
You can, but I wouldn’t. It takes 5 minutes and it’s what makes this feel like a full meal. Even a quick version with cucumber, tomatoes, feta, and a splash of red wine vinegar is worth it.
What to Serve with Greek Salmon
This is a complete plate with the Greek salsa, but if you want to round it out, rice, orzo, or a simple green salad all work well.
To add a creamy sauce (highly recommend), use my tzatziki sauce in the recipe card notes
My summer orzo pasta salad would be perfect alongside this.
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
Save this Recipe!
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 post may contain affiliate links. Read our disclosure policy.
This was easy and delicious. Will be making this again and again.
Thank you so much Natalie!
Absolutely delicious! I made the salmon and the salad with a side of lemon orzo. Didn’t change a thing, excellent. I shared the recipe with colleagues, we’re all eating it on repeat!
I love this. Thank you so much Dimitra!
I made this tonight, but used chicken instead of salmon. So good!
This marinade/dressing is delicious!!
So glad you enjoyed it!
I left my salmon in the marinade for about 4 hours and it was SO flavorful. My husband raved about it too. I’ll definitely be making this again.
Love to hear this!!
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!