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5 from 1 vote

Mediterranean Baked Salmon

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.
Prep Time7 minutes
Cook Time18 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mediterranean, Turkish
Diet: Gluten Free, Halal, Low Fat, Low Lactose
Servings: 4 portions
Calories: 244kcal
Author: Ayla Clulee

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
US Customary - Metric

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

Calories: 244kcal | Carbohydrates: 1g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 637mg | Potassium: 635mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 154IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg