A simple, flavorful Mediterranean-style salmon baked with garlic, lemon, sun-dried tomatoes, feta, oregano, and fresh herbs. The salmon stays tender and juicy while the feta becomes lightly golden and creamy around the edges.
Prep Time
10 minutes
Cook Time
15–20 minutes
Total Time
25–30 minutes
Servings
4
Ingredients
For the Salmon
4 salmon fillets, about 6 oz (170 g) each
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Mediterranean Topping
½ cup sun-dried tomatoes, drained and chopped
¾ cup crumbled feta cheese
¼ cup Kalamata olives, sliced
¼ cup finely diced red onion
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon capers — optional
½ teaspoon red pepper flakes — optional
For Finishing
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Fresh parsley or basil
Lemon wedges
Instructions
- Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking dish or sheet pan with parchment paper or lightly grease it with olive oil.
- Prepare the Salmon
Pat the salmon fillets dry with paper towels.
Place them skin-side down in the prepared baking dish.
Drizzle the salmon with olive oil and lemon juice.
- Season the Salmon
In a small bowl, combine:
Minced garlic
Oregano
Thyme
Paprika
Salt
Black pepper
Lemon zest
Rub the mixture evenly over the salmon fillets.
- Prepare the Mediterranean Topping
In another bowl, gently combine:
Chopped sun-dried tomatoes
Feta cheese
Kalamata olives
Red onion
Parsley
Basil
Capers, if using
Red pepper flakes, if using
Add 1 teaspoon of olive oil and gently toss.
- Top the Salmon
Spoon the feta and sun-dried tomato mixture generously over each salmon fillet.
Press the topping down gently so it stays on the fish during baking.
- Bake
Place the salmon in the preheated oven.
Bake for approximately 15–20 minutes, depending on the thickness of the fillets.
The salmon should flake easily with a fork and reach 145°F (63°C) in the thickest part for food safety.
For thinner fillets, begin checking around 12–14 minutes.
- Optional Golden Finish
For extra color, switch the oven to broil for the final 1–2 minutes.
Watch carefully so the feta and sun-dried tomatoes don’t burn.
- Finish and Serve
Remove the salmon from the oven.
Drizzle with fresh lemon juice and a little extra-virgin olive oil.
Garnish with fresh parsley or basil and serve with lemon wedges.
🥗 What to Serve With It
This salmon pairs beautifully with:
Mediterranean orzo
Greek salad
Roasted asparagus
Garlic green beans
Lemon rice
Quinoa
Couscous
Roasted zucchini
Crispy baby potatoes
Cauliflower rice
Warm pita bread
Tzatziki
For a lighter meal, serve it over a bed of spinach, arugula, cucumber, and tomatoes.
Optional Variations
Creamy Version
Add 2–3 tablespoons of Greek yogurt to the topping for a creamy finish.
Spinach & Feta
Add a handful of chopped baby spinach underneath the feta topping.
Artichoke Version
Add ½ cup chopped artichoke hearts to the Mediterranean topping.
Spicy Version
Increase the red pepper flakes or add a little harissa.
Lemon-Herb Version
Add extra lemon zest, dill, parsley, and oregano for a brighter flavor.
ALL NUT INFO & ALLERGEN INFORMATION
Does this recipe contain nuts?
No. The basic recipe contains no peanuts or tree nuts.
The ingredients are naturally nut-free as written.
Main allergens
Fish: salmon
Milk/Dairy: feta cheese
Possible allergens: packaged sun-dried tomatoes, olives, capers, or seasonings should be checked if preparing for someone with a severe allergy.
Nut-free preparation
This recipe is naturally nut-free. However, check packaged ingredients for may-contain statements or cross-contact warnings when cooking for someone with a serious nut allergy.
Dairy-free option
Replace the feta with a dairy-free feta alternative or simply omit it.
Gluten-free option
The recipe itself is naturally gluten-free. Check packaged ingredients and seasonings for gluten-containing additives or cross-contact if necessary.
Helpful Tips
Choose the right salmon
Center-cut fillets of relatively even thickness cook more evenly.
Don’t overbake
Salmon can become dry if cooked too long. Start checking early, especially if your fillets are thin.
Pat the salmon dry
Removing excess moisture helps the seasoning and topping adhere better.
Don’t add too much salt
Feta, olives, sun-dried tomatoes, and capers can all be salty, so season the salmon moderately.
Use oil-packed sun-dried tomatoes
If using sun-dried tomatoes packed in oil, drain them well. You can reserve the flavorful oil for another recipe.
Let it rest
Allow the salmon to rest for about 3–5 minutes after baking before serving.
Storage
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a 300°F (150°C) oven until warmed through, or microwave briefly.
Avoid overheating because the salmon can dry out.
Freezing
Cooked salmon can technically be frozen, but the feta and vegetables may change texture after thawing. For the best quality, enjoy it fresh or refrigerated.
Q&A
Q: Can I use frozen salmon?
A: Yes. Thaw it completely in the refrigerator first and pat it very dry before seasoning.
Q: Can I use salmon with the skin on?
A: Absolutely. Place the salmon skin-side down while baking. The skin helps protect the fish from drying out.
Q: Can I use a whole salmon fillet?
A: Yes. A whole side of salmon works beautifully. Increase the cooking time according to its thickness and check the thickest part with a thermometer.
Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: Yes. Cherry tomatoes or Roma tomatoes work well, although they contain more water and will create a juicier topping.
Q: Can I use another cheese instead of feta?
A: Yes. Goat cheese, ricotta salata, or a dairy-free feta alternative can work. Feta provides the most traditional Mediterranean flavor.
Q: Can I prepare the salmon ahead of time?
A: You can prepare the topping and season the salmon several hours ahead. Keep everything refrigerated until you’re ready to bake.
Q: How do I know when the salmon is done?
A: The salmon should flake easily and reach 145°F (63°C) in the thickest part.
Q: Can I make this in an air fryer?
A: Yes. Smaller salmon fillets can be cooked in an air fryer, but the exact time depends on thickness and the appliance. Check the internal temperature rather than relying only on time.
Q: Can I make this without olives?
A: Yes. Simply omit them or replace them with chopped artichoke hearts, roasted red peppers, or extra sun-dried tomatoes.
Q: Can I add spinach?
A: Yes. Add fresh spinach underneath the salmon or mix chopped spinach into the feta topping.
Q: Can I use goat cheese?
A: Yes. Goat cheese gives the dish a creamy, tangy flavor and pairs particularly well with sun-dried tomatoes.
Q: Is this recipe low-carb?
A: The salmon topping is relatively low in carbohydrates. The overall carbohydrate content will depend on the exact ingredients and what you serve alongside it.
Q: Is this recipe keto-friendly?
A: It can fit a keto-style meal depending on the specific ingredients and serving size. Serve it with low-carbohydrate vegetables rather than rice, pasta, or bread.
Q: Can I make it dairy-free?
A: Yes. Omit the feta or use a suitable dairy-free feta alternative.
Q: Can I make it nut-free?
A: Yes. The recipe is naturally nut-free as written. Always check packaged ingredients for allergy warnings if necessary.
Q: What herbs work best?
A: Oregano, thyme, parsley, basil, and dill all work well. A combination of oregano and fresh parsley gives the dish a particularly Mediterranean flavor.
Q: Can I add a creamy sauce?
A: Yes. A simple sauce made with Greek yogurt, lemon juice, garlic, and dill makes an excellent accompaniment.
Q: What can I do with leftovers?
A: Flake leftover salmon into a Mediterranean salad, stuff it into pita bread, add it to orzo, or serve it over greens with lemon and feta.
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