Baked Greek Salmon
If you’re looking for a fresh and flavor-packed dinner that comes together with ease, this Baked Greek Salmon with Feta and Cucumber Salad is your answer. It’s light yet satisfying, packed with protein, and full of zesty Mediterranean flavors.
Salmon has always held a special place in my kitchen – it’s quick, versatile, and effortlessly elegant.
The inspiration behind this Greek-style version came from a trip to a seaside taverna in Santorini, where I first had warm grilled fish paired with a cool, crunchy cucumber salad.
Recreating that memory, I added a feta twist and a bright lemony dressing to make it weeknight friendly and oven-baked.
It’s become a staple ever since!
Why You’ll Love This
- Healthy & Nourishing: This dish is rich in omega-3s, high-quality protein, and refreshing vegetables.
- Easy & Quick: A no-fuss recipe that takes under 30 minutes from start to finish.
- Mediterranean Flavors: Bright, tangy, herby, and deeply satisfying.
- Perfect for Meal Prep: Both the salmon and the salad hold well for lunch the next day.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisines: Mediterranean, Greek
Servings: 4
Estimated Cost: $20
Equipment:
- Baking sheet or dish
- Mixing bowls
- Sharp knife
- Cutting board
- Zester or grater
- Whisk or fork
Ingredients
For the Salmon:
- 4 salmon fillets (6 oz each), skin-on or off
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and black pepper, to taste
- ⅓ cup crumbled feta cheese
- Fresh dill or parsley, for garnish (optional)
For the Cucumber Salad:
- 1 large English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- ¼ cup kalamata olives, pitted and halved
- ⅓ cup crumbled feta cheese
- 1 tablespoon fresh dill or parsley
- 1½ tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease with olive oil.
- Season the Salmon: In a small bowl, mix olive oil, lemon juice, lemon zest, minced garlic, oregano, paprika, salt, and pepper. Brush this mixture generously over the salmon fillets.
- Bake: Place the seasoned salmon in the baking dish and bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. Sprinkle feta over the salmon during the last 3 minutes of baking for a warm, melty topping.
- Make the Salad: While the salmon is baking, combine cucumber, cherry tomatoes, red onion, olives, feta, and herbs in a large bowl. Drizzle with olive oil and red wine vinegar or lemon juice. Toss to coat. Adjust salt and pepper to taste.
- Serve: Plate each salmon fillet with a generous scoop of cucumber salad. Garnish with extra herbs if desired and serve immediately.
Nutrition Facts
(Estimated per serving)
Calories: 410
Protein: 35g
Fat: 25g
Carbohydrates: 8g
Fiber: 2g
Sugar: 3g
Sodium: 480mg
Tips for Success
- Don’t Overbake: Salmon cooks quickly—keep an eye on it to avoid drying it out.
- Use Fresh Herbs: Fresh dill or parsley elevates both the fish and the salad beautifully.
- Chill the Salad: Letting the cucumber salad chill for 10 minutes enhances the flavor.
- Choose Good Feta: A block of feta in brine offers better texture and taste than pre-crumbled varieties.
Baked Greek Salmon
Ingredients
For the Salmon
- 4 salmon fillets (6 oz each) skin-on or off
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and black pepper to taste
- ⅓ cup crumbled feta cheese
- Fresh dill or parsley for garnish (optional)
For the Cucumber Salad
- 1 large English cucumber thinly sliced
- 1 cup cherry tomatoes halved
- ¼ small red onion thinly sliced
- ¼ cup kalamata olives pitted and halved
- ⅓ cup crumbled feta cheese
- 1 tablespoon fresh dill or parsley
- 1½ tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- Salt and pepper to taste
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease with olive oil.
- Season the Salmon: In a small bowl, mix olive oil, lemon juice, lemon zest, minced garlic, oregano, paprika, salt, and pepper. Brush this mixture generously over the salmon fillets.
- Bake: Place the seasoned salmon in the baking dish and bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. Sprinkle feta over the salmon during the last 3 minutes of baking for a warm, melty topping.
- Make the Salad: While the salmon is baking, combine cucumber, cherry tomatoes, red onion, olives, feta, and herbs in a large bowl. Drizzle with olive oil and red wine vinegar or lemon juice. Toss to coat. Adjust salt and pepper to taste.
- Serve: Plate each salmon fillet with a generous scoop of cucumber salad. Garnish with extra herbs if desired and serve immediately.
Notes
- Don’t Overbake: Salmon cooks quickly—keep an eye on it to avoid drying it out.
- Use Fresh Herbs: Fresh dill or parsley elevates both the fish and the salad beautifully.
- Chill the Salad: Letting the cucumber salad chill for 10 minutes enhances the flavor.
- Choose Good Feta: A block of feta in brine offers better texture and taste than pre-crumbled varieties.
Common Questions
Can I use frozen salmon?
Yes! Just make sure to thaw it fully and pat dry before seasoning and baking.
What can I use instead of feta?
Goat cheese or a plant-based feta alternative works well if you want a different flavor or need it dairy-free.
Can I grill the salmon instead?
Absolutely. This recipe adapts well to grilling—just cook over medium-high heat for about 4–5 minutes per side.
How long does the cucumber salad last?
It’s best fresh but can be stored in the fridge for up to 2 days. Store without salt if making ahead to prevent sogginess.
This Baked Greek Salmon with Feta and Cucumber Salad is the kind of recipe that feels like a mini getaway to the Mediterranean with every bite.
It’s light, vibrant, and nourishing – perfect for busy weeknights or weekend dinners with loved ones.
Enjoy the freshness and keep cooking with joy!
