One Pan Greek Salmon

Vibrant Greek flavours pair beautifully with rich salmon in this easy one-step Mediterranean-inspired sheet pan dinner that’s easy, hands-off and ready in less than 20 minutes.

Greek salmon

This delicious salmon sheet pan dish is absolutely full of flavour and incredibly easy to make. Just throw it all together and stick it in the oven for a tasty, fuss-free, hands-off week-night meal that you will want to make again and again.

See also

• Greek chicken with rice, an easy Mediterranean one-pot meal

• Enjoy the perfect village salad with this zesty, herby Greek dressing

• If you love salmon, this easy teriyaki salmon makes a big impression

Salmon isn’t a traditional part of Greek food culture but this relatively recent arrival has become very popular very fast, and you can see why. The rich fish works so well with the robust flavours of Greece, and who doesn’t love lemon with their salmon?

I have added feta, olives, tomatoes, herbs, onion and garlic for a real burst of Mediterranean sunshine in a light meal that is pure simplicity. The short cooking time means that the vegetables keep their colour and shape, making this a feast for the eyes too.

Keep it light with a green salad or pair it with rice or my Greek potatoes for a more substantial dinner.

Why make Greek salmon

• so easy – simply put everything on the tray and bake

• light and flavour focussed – pair with rice or potatoes for a more substantial meal

• fast – Greek salmon takes barely 3 minutes to prepare and 15 minutes hands-off cooking.

Greek salmon ingredients

• Salmon steaks

• Lemon – unwaxed for preference

• Feta – half a block, doesn’t need to be anything fancy

• Olives – Kalamata olives are the Greek classic, so if you have them use them. I have used a mix of stoned brown, green and black

• Olive oil – healthy and unprocessed

• Garlic

• Greek seasoning – I keep my own Greek herb blend to hand, but you can use a generic Mediterranean herb blend instead

• Cherry tomatoes – or cut up larger tomatoes

• Spring onions/scallions – use half a red onion if you prefer

How to make Greek salmon – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Preheat the oven to Gas Mark 4 / 350 °F /160 °C Fan. Then prepare the ingredients.

Spring onions: I cut one lengthwise and one crosswise for a variety.

Lemon: roll around on the worktop under the heel of your hand with a light pressure to release the juice.   Cut into quarters lengthwise.

Feta: cut into small cubes

Tomatoes and olives: cut in half.

Step Two – Drizzle some oil in a baking dish or pan and put the salmon steaks in, skin side down.

Helen’s Fuss Free Tip

If the ends of the salmon steaks are very thin, then tuck them under to make the end of the salmon deeper.  This will help the to ensure the fish cooks evenly.

Arrange the lemon quarters around the salmon, and scatter the feta, tomatoes, olives and spring onions over the top.

Sprinkle with the seasoning and finally drizzle with the rest of the olive oil.

Step Three – Place in the oven and bake for 12–15 minutes, until the salmon is cooked through (if you want to test with a probe thermometer, you are looking for 45–50 °C / 110–125 °F).

Remember that the salmon will carry on cooking in the residual heat, so don’t be tempted to leave it in for too long. 

Step Four – Squeeze the juice from the baked lemon wedges over the salmon and serve garnished with freshly chopped parsley and mint.

Serving suggestion

Serve with a fresh green salad. For a more substantial meal, add Greek potatoes easy sautéed potatoes, Greek rice or leek rice.

Variations

• Add extra vegetables. Small chunks of courgette or sweet pepper would work well.

• Vary the herbs to taste.

• Substitute red onion for the spring onions.

Storage

This dish is best enjoyed right away. If you have leftovers, cover and store in the fridge as soon as they are cold. Can be kept for up to three days. Not suitable for freezing.

Hints and tips

• For best results, choose salmon steaks that are the same size. If they taper too much at the end, tuck the end under so that the fish is a similar depth all the way along. This ensures more even cooking.

• You don’t need to wait for the oven to be quite up to temperature. Just put the dish in when it is ready.

• Any leftovers are good served cold with mayonnaise and crusty bread.

• Use up leftover feta in this delicious whipped feta dip.

FAQs

More quick and easy dinner recipes

• Steak in Stilton sauce – fast and fabulous for an indulgent dinner

• Sweet and sour chicken – an easy and delicious fakeaway recipe

• Chilli anchovy pasta – simple and full of flavour