Mediterranean Salmon
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
This salmon is light, healthy and full of your favorite Mediterranean ingredients.
Fresh salmon fillets are brushed with an olive oil lemon glaze and topped with delicious vegetables, olives, feta cheese and fresh herbs.
You can cook the salmon on the grill, which makes it perfect for the summer, but when the cold weather rolls around, just pop it in the oven for the same great taste. Who doesn’t love a versatile recipe?
Mediterranean Salmon
- Cook time:
- 20min
- Prep time:
- 15min
- Total time:
- 35min
- Servings:
- 4
Ingredients
- 4 Columbia River King salmon fillets
For the Lemon Sauce
- 1/4 cup of olive oil
- Juice of 1 lemon, plus 1 tsp. of lemon zest
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1/4 tsp. salt
- 1/8 tsp. black pepper
For the Greek Topping
- 1/2 of an English cucumber, diced
- 2 cups of cherry tomatoes, sliced in half
- 4-5 green onions, green and white parts chopped
- 1/4 cup of red onion, diced
- 1 cup of kalamata olives, halved
- 1 cup of feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Instructions
To Bake the Salmon
- Preheat the oven to 450˚F.
- Combine the lemon sauce ingredients in a small bowl (olive oil, lemon juice and lemon zest, dried oregano, dried parsley, salt and pepper) and mix well.
- Brush each salmon fillet with the lemon sauce on both sides.
- Place salmon, skin-side-down on a non-stick baking sheet. Bake the salmon for about 12-14 minutes, or until the salmon is cooked through and reaches an internal temperature of 145˚F.
- While the salmon cooks, combine the Greek topping ingredients in a medium bowl (English cucumber, tomatoes, green onion, red onion, kalamata olives, feta cheese and fresh parsley).
- Remove the salmon from the oven and top each salmon fillet with a spoonful of the Greek topping. Serve warm.
To Grill the Salmon
- Preheat the grill to medium heat.
- Combine the lemon sauce ingredients in a small bowl (olive oil, lemon juice and lemon zest, dried oregano, dried parsley, salt and pepper) and mix well.
- Brush each salmon fillet with the lemon sauce on both sides.
- Lightly oil the grill grates before placing the salmon on the grill. Place salmon on the grill and cook for about 6 to 9 minutes per side or until the salmon flakes and the internal temperature reaches 145˚F.
- While the salmon cooks, combine the Greek topping ingredients in a medium bowl (English cucumber, tomatoes, green onion, red onion, kalamata olives, feta cheese and fresh parsley).
- Remove the salmon from the oven and top each salmon fillet with a spoonful of the Greek topping. Serve warm.
Delicious! Thank you. Easy to make.