Lemon Garlic Greek Style Salmon
Out of all the salmon recipes I have tried in my life, this is the one we always go back to. Why? Because it produces the most flavorFULL fish, tender and it’s beyond easy to make. You can choose to marinate or not. It still comes out amazing if you don’t.
Lemon juice, zest, garlic and spices are the winning combination here. Adding in the tsatziki is the best part though. You haven’t had salmon, till you’ve had it with some tsatziki. I’m telling you, it is bomb and it’s an extra pack of protein to boot. The absolute KEY to making the tsatziki is to make it in advance. The ingredients need to time to meld together. Make it at least 30 minutes in advance of serving it.
The Greek chopped salad aspect of this recipe is SO refreshing and delicious. Easy to throw together while the fish is roasting in the oven. Everything here just pairs so beautifully and seamlessly with the lemony garlicky salmon.
You can serve this with some rice or french fries for a starch accompaniment. Keep it low carb and eat it as pictured, and trust me, it is just as filling and satiating.
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Lemon Garlic Greek Salmon
Ingredients
Salmon:
- 1.5 lbs wild salmon fillets*
- 2.5 tbs olive oil
- 3 cloves garlic, minced
- 1/2 lemon, juiced + zested
- 1/2 tsp chili pepper flakes
- 1/2 tsp dried oregano
- 1 tsp salt
Tsatziki
- 1.5 cups Tsatziki
Chopped Greek Salad:
- 1 large cucumber, chopped
- 1 pint cherry tomatoes, sliced
- 1/2 cup black olives, sliced
- 1/4 red onion, sliced thin
- 1/3 cup feta cheese, crumbled
- 2 tbs fresh dill, chopped
- 3 tbs olive oil
- salt to taste
Instructions
Salmon:
- Preheat your oven to 420°F. Line a baking sheet with parchment paper. In a small bowl, whisk together all of the ingredients (except the fish).
- Pat your salmon fillets dry and place on your baking sheet. Pour the marinade over the fish and brush it all over. Bake for 15-17 minutes or until the internal temperature of the thickest part is 145°F (internal temp).
Chopped Greek Salad:
- Combine all of the ingredients in a bowl.
I’m not a huge fan of salmon because of the fishy taste. I found out you can soak salmon in milk and it will take the fishy taste away. I did that step before putting everything together. I wasn’t sure how to know other than temp when the Salmon was done. I didn’t make the green salad in the recipe I made an actual salad with Greek items. I didn’t make the tsatkiki sauce either, I bought it. It was so delicious, my fiancé loved the new recipe. Also if you’re not into spice, or don’t like a lot of heat, do half of red pepper flakes.
Hi Kate! Definitely brave of you to try the recipe since you’re not a huge fan of fish. I’m really glad you and your fiancé enjoyed the meal and thank you for commenting and rating it! Cheers!
Hi Stella!
Question- I plan to try this recipe tomorrow with salmon but for my guests who don’t eat fish I was thinking of using the same exact recipe but supplementing with chicken. What kind of chicken would you use and for how long would you bake it?
Thanks 🙂
Hi Ciara, I would use chicken breasts and bake at 425 F for 20-30 minutes (depending on how thick your meat is)! Hope this reached you in time!!
This salmon is so easy and tasty! Marinaded it for 30 min..simple and delish! You never steer us wrong Stella!
Can use frozen Salmon?
Sure, just defrost it fully!
Looks delicious but a Question — in the video you use “lots of Dano Seasoning” but in the recipe you don’t list it — could you clarify
Hi Barbara, The DanO’s seasoning is a supplemental in the dish. I wanted to post a recipe that is not dependent on the DanO’s since not everyone has that in their kitchen. If you have it add it in. If you don’t have it, just follow my recipe above for a great salmon! Thank you!!
You mention in the video to add a generous amount not Dan-O’s seasoning but it’s not mentioned in the actual recipe.
The DanO’s is a supplemental seasoning. Since most people don’t have DanO’s I do not include it in my recipe. If you do have it, by all means, add it in!