Description
This Greek Salmon recipe features tender, oven-baked salmon fillets marinated in a flavorful blend of olive oil, fresh lemon juice, dill, oregano, and garlic. Perfect for a quick, healthy, and delicious meal that’s ready in just 20 minutes.
Ingredients
Salmon and Marinade
- 1 pound salmon, cut into fillets
- 3 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano
- 1 clove garlic, grated or minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Meanwhile, pat the salmon fillets dry with paper towels to remove excess moisture, then place them skin-side down on a lined quarter sheet baking pan to prepare for baking.
- Prepare Marinade: In a small bowl, combine the olive oil, freshly squeezed lemon juice, chopped fresh dill, dried oregano, grated or minced garlic, salt, and ground black pepper. Stir well to mix all the flavors together.
- Marinate Salmon: Brush or pour the marinade evenly over the salmon fillets, ensuring each piece is coated. Allow the salmon to sit and soak up the flavors while the oven finishes preheating.
- Bake Salmon: Place the baking pan with the marinated salmon in the preheated oven and bake for 15 minutes or until the salmon is cooked through and flakes easily with a fork.
- Rest and Serve: Remove the salmon from the oven and let it rest for 5 minutes to allow the juices to redistribute. Serve warm, optionally garnished with an additional squeeze of fresh lemon juice for extra brightness.
Notes
- Patting the salmon dry before marinating helps the marinade stick better and ensures a more flavorful crust.
- Use fresh dill for the best aromatic flavor; dried dill can be substituted but fresh is preferred.
- Check salmon doneness by seeing if it flakes easily with a fork; overcooking can dry it out.
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
