Go Back

Baked Mediterranean Salmon

A simple, comforting dish featuring traditional Mediterranean flavors of olive oil, lemon, garlic, and fresh herbs, perfect for weeknight dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets salmon fillets (about 6 oz / 170 g each) skin on or off
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 each lemon (zest + 2 tablespoons juice)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/2 teaspoon smoked paprika (optional) for warmth
  • 1/2 teaspoon kosher salt adjust to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup cherry tomatoes, halved
  • 1/4 cup pitted Kalamata olives, halved optional
  • 2 tablespoons capers, rinsed optional
  • to taste Fresh parsley or basil, chopped for garnish
  • to serve Lemon wedges
Optional Sides
  • Cooked quinoa, couscous, or farro
  • Simple arugula salad with lemon vinaigrette
  • Roasted or steamed seasonal vegetables

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a baking dish.
  2. In a small bowl, whisk olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, smoked paprika, salt, and pepper.
  3. Pat salmon fillets dry with paper towels and place them skin-side down (if using skin) on the prepared sheet/dish.
  4. Spoon the olive oil-herb mixture evenly over each fillet, rubbing gently so the flavors cling.
  5. Scatter the cherry tomatoes, olives, and capers around the salmon for a Mediterranean roast.
Cooking
  1. Bake for 12–15 minutes, depending on thickness. For fillets around 1-inch thick, 12 minutes usually yields a moist, slightly flaky center.
  2. Optional broil: For a golden top, broil on high for 1–2 minutes at the end—watch closely so it doesn't burn.
  3. Check doneness: Salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C) in the thickest part if you use a thermometer.
Serving
  1. Garnish with chopped parsley or basil and serve immediately with lemon wedges.

Notes

Let salmon rest 2–3 minutes after baking for juicier results. If fillets vary in thickness, remove thinner pieces earlier.