Mediterranean Baked Salmon is a simple yet impressive and delicious dish whether you serve it as a centerpiece of a holiday dinner table or a quick weeknight meal. It is the perfect combination of fresh salmon fillet marinated with Mediterranean flavors such as lemon juice, olive oil, and garlic.
Ready in just 25 minutes, this tender, and perfectly flaky baked salmon will be your new favorite seafood recipe!
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We love salmon as they are easy to make, delicious, and packed with nutrition. I often make Individual Salmon en Croute, Salmon and Spinach Quiche, or this flavorsome marinated Baked Mediterranean Salmon for dinner.
This simple recipe combines Mediterranean flavors with fresh salmon filet to make the most succulent, and mouth-watering salmon!
Why This Recipe Works
- A whole side of baked salmon is a great alternative to Oven Roasted Turkey or Slow Cooked Lamb Shoulder for a holiday dinner if you’re cooking for a smaller group.
- Mediterranean Baked Salmon is made with a few simple ingredients and is ready in just 25 minutes with a little hands-on preparation. A perfect weekday meal that the whole family will love.
- It is full of nutrition, as well as being gluten-free, and dairy free.
- This full-proof Marinated Salmon recipe is extremely easy to make, even if you are new to cooking.
Healthy Mediterranean Style Baked Salmon
Salmon is extremely rich in healthy omega-3 fatty acids, and a great source of protein, vitamins, and potassium. Having salmon in your diet can help reduce inflammation, lower blood pressure, and decrease risk factors for diseases. So I try to have salmon or any other fish such as Baked Sea Bass in Foil - Firinda Levrek (another delicious Mediterranean-style recipe) at least twice a week.
This Baked Salmon is probably the easiest way to put together a healthy meal on the table. The simple Mediterranean marinade of garlic, olive oil, and lemon juice provides you with the most flavorsome, flaky, and juicy piece of salmon.
Simply serve it with a side of Frozen Sweet Potato Fries in Air Fryer or Ratatouille Nicoise for an easy and healthy family dinner that the whole family will enjoy.
Guide for Buying the Right Salmon
There are many options when it comes to buying salmon, and it can be confusing to decide which one to get. This recipe calls for a large fillet of salmon, approximately 500 grams (1.1 lbs) equivalent to half of a side salmon. However, you can buy smaller fillets and reduce the cooking time if you prefer.
Look out for the freshest salmon fillets, and if possible, wild-caught ones from a fishmonger. Although they are pricier than the farmed ones, they taste so much better and are nutrient-rich. If you are in doubt, you can ask the fishmonger to help you with choosing high-quality and fresh salmon.
If you prefer your salmon skinless, ask your fishmonger to remove it for you. Also, make sure there are no bones left in the salmon fillets. You can use fish bone pliers to remove the bones from salmon fillets.
Ingredients and Substitutes
- Salmon - I use a large salmon fillet but you can buy individual salmon fillets if you prefer. Make sure you reduce the cooking time by a few minutes if you want to use small fillets!
- Lemon juice - It brightens and enriches the fish flavor and creates a pleasant contrast between the slightly salty fish meat and mildly sweet citrus. Add the zest of half of a lemon for a stronger citrusy flavor.
- Olive oil - I use extra virgin olive oil for the marinade. You can use any other olive oil or vegetable oil instead.
- Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to fish. You can adjust the amount to your taste.
- Other flavorings - A simple combination of thyme (dry or fresh), paprika, and freshly ground black pepper is my to-go flavoring for this recipe. You can add your favorite Mediterranean flavors and customize it to your taste!
How to Bake Marinated Salmon?
This is a very easy recipe with just a few simple ingredients. However, you need to follow a few simple steps to achieve the best results:
Take your salmon fillet(s) out of the fridge and let them sit on the counter for about 15 minutes to bring them to room temperature.
To make the marinade, combine the olive oil, lemon juice, salt, paprika, thyme, garlic, and freshly ground pepper.
Place the salmon fillet(s) into a lightly greased or parchment paper-lined baking dish skin side down.
Pour over the marinade on the salmon fillet(s) and spread it evenly using a silicon brush.
At this stage, you can let the salmon marinate for 30 minutes (in this case, skip bringing the salmon to room temperature) before baking it.
If you are in hurry, skip the marinating time and preheat your oven to 190° C (375° F).
When the oven is hot, place the baking dish and cook the salmon for 18 to 20 minutes, until its color turned opaque and it flakes easily with a fork. The thickest point of the salmon fillet should reach 52º C (125º F).
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
What to Serve with Marinated Baked Salmon?
This delicious Mediterranean-flavored salmon dish pairs beautifully with a side of salad like Orzo Pasta Salad or Lebanese Fattoush Salad.
Other great side dishes to serve with baked salmon are Potato Boulangere, Zeytinyagli Pirasa Yemegi (Turkish Braised Leeks), Air Fryer Brussel Sprouts, and Barbunya (Turkish Style Borlotti Beans).
You can have a look at my 16 Best Side Dishes for Salmon round-up post for more ideas about what to serve with Mediterranean Baked Salmon.
Top Tips From the Chef
- If you don’t want to use a large salmon filet, you can make this recipe with 4 individual salmon fillets by reducing the cooking time to 12 to 14 minutes.
- Do not marinate your salmon fillet for more than 4 hours as the fish will get mushy from the acid breaking down the proteins.
- Take your salmon fillet(s) out of the fridge and let them sit on the counter for about 15 minutes to bring them to room temperature.
- Cook your salmon fillet until the thickest point reaches 52º C (125º F). You can also check for doneness using a fork. The salmon should be easily flaked by a fork and the color should turn opaque.
- The cooking time might vary depending on the thickness of your particular piece of salmon and the desired doneness of the fish.
- Do not freeze the leftovers if you cooked your dish from frozen salmon fillet(s)!
Recipe FAQs
You can use the leftover salmon for mixing into your salad, pasta, quiche, fish cakes, or even scrambled eggs! The leftovers would keep for up to 2 days when refrigerated in an airtight container.
Yes, you can freeze the leftovers for up to 2 months when stored in airtight containers. Do not freeze the leftovers if you cooked your dish from frozen salmon fillet(s)!
Cook your salmon fillet until the thickest point reaches 52º C (125º F). You can also check for doneness using a fork.
The salmon should be easily flaked by a fork and the color should turn opaque.
Related Recipes
For more delicious salmon recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious and impressive Mediterranean-style Marinated Baked Salmon as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Mediterranean Baked Salmon
Equipment
Ingredients
- 500 g salmon (½ side)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon good quality olive oil
- 1 clove garlic (minced)
- 1 tablespoon fresh thyme (chopped)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
Instructions
- Take your salmon fillet(s) out of the fridge and let them sit on the counter for about 15 minutes to bring them to room temperature.
- To make the marinade, combine the olive oil, lemon juice, salt, paprika, thyme, garlic, and freshly ground pepper.
- Place the salmon fillet(s) into a lightly greased or parchment paper-lined baking dish skin side down.
- Pour over the marinade on the salmon fillet(s) and spread it evenly using a silicon brush.
- At this stage, you can let the salmon marinate for 30 minutes (in this case, skip bringing the salmon to room temperature) before baking it.
- If you are in hurry, skip the marinating time and preheat your oven to 190° C (375° F).
- When the oven is hot, place the baking dish and cook the salmon for 18 to 20 minutes, until its color turned opaque and it flakes easily with a fork.
Notes
- If you don’t want to use a large salmon filet, you can make this recipe with 4 individual salmon fillets by reducing the cooking time to 12 to 14 minutes.
- Do not marinate your salmon fillet for more than 4 hours as the fish will get mushy from the acid breaking down the proteins.
- Take your salmon fillet(s) out of the fridge and let them sit on the counter for about 15 minutes to bring them to room temperature.
- Cook your salmon fillet until the thickest point reaches 52º C (125º F). You can also check for doneness using a fork. The salmon should be easily flaked by a fork and the color should turn opaque.
- The cooking time might vary depending on the thickness of your particular piece of salmon and the desired doneness of the fish.
- Do not freeze the leftovers if you cooked your dish from frozen salmon fillet(s)!
Nutrition
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