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Baked Greek Salmon
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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.
Course Main Course
Cuisine Mediterranean, Greek
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 410kcal
Cost $20

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.