Mediterranean Baked Salmon With Lemon and Garlic (Easy)

Mediterranean baked salmon cooks on a single sheet pan with lemon, garlic, oregano, cherry tomatoes, Kalamata olives, capers and red onion, finished with feta and fresh herbs. It serves 4 and takes about 25 minutes, with only 10 minutes of prep.

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each), skin-on or skinless
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 large lemon (about 3 tablespoons)
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and black pepper to taste

For the Mediterranean Topping:

• 1 cup cherry tomatoes, halved
• ⅓ cup Kalamata olives, halved
• ¼ cup crumbled feta cheese
• 2 tablespoons capers, drained
• 1 small red onion, thinly sliced into half-moons
• Fresh dill or parsley for finishing

Marinating, Arranging and Baking the Salmon

1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. While the oven heats, pat the salmon fillets dry with paper towels — this helps the surface brown rather than steam.

2. Mix the marinade. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, smoked paprika, salt, and pepper. Spoon about half of this mixture over the salmon fillets, spreading it evenly across the tops and sides.

3. Arrange the vegetables. Scatter the cherry tomatoes, olives, capers, and red onion around the salmon on the sheet pan. Drizzle the remaining marinade over the vegetables and toss lightly so everything is coated.

4. Bake for 12–15 minutes, until the salmon flakes easily with a fork and the thickest part reaches 145°F (63°C) on an instant-read thermometer. The tomatoes should be softened and starting to burst at the edges.

5. Add the feta and finish. Remove the pan from the oven, crumble the feta over the salmon and vegetables, and scatter fresh dill or parsley on top. The residual heat will soften the feta slightly without melting it completely.

Keeping Baked Salmon Moist

• Dry the fillets. Surface moisture is the main reason baked salmon steams instead of browning lightly. A quick pat with paper towels makes a real difference.
• Use a thermometer. The USDA’s safe minimum for fish is 145°F (63°C). Salmon dries out quickly past that point, so check it at the earliest time in the range rather than waiting.
• Skin-on fillets hold up better on the sheet pan and peel off easily after baking if you prefer skinless.
• Thaw frozen salmon completely, preferably overnight in the fridge. Baking from frozen cooks unevenly and leaves a watery pan that dilutes the marinade.

Cheese, Olive and Dairy-Free Swaps

• Goat cheese for feta: Melts a little more and keeps the salty, creamy contrast.
• Tahini for a dairy-free finish: A squeeze drizzled on after baking replaces the feta.
• Castelvetrano olives for Kalamata: Milder and buttery. You can also leave olives out and add artichoke hearts for a similar Mediterranean feel.

What to Serve With Mediterranean Salmon

Grain sides soak up the pan juices: couscous or orzo work well. For something cold and crisp, try the tomato cucumber salad or Greek pasta salad with feta and olives. Serve with hummus and warm pita for a casual Mediterranean spread, or pick roasted cauliflower for a lower-carb plate. If you want another Mediterranean dinner, the Greek lemon chicken uses similar flavors.

Make Ahead, Storing and Reheating

Mix the marinade and chop the vegetables up to a day ahead and keep them separate in the fridge. Assemble on the sheet pan right before baking; the cook time is short, so there is little benefit to baking in advance.

Refrigerate leftovers within 2 hours in an airtight container and eat them within 3 days. Reheat gently until hot throughout, 165°F (74°C), or eat the salmon cold, flaked over a salad. See safe minimum internal temperatures from foodsafety.gov.

FAQ

Why did my salmon come out dry?

Usually it was overbaked. Check the temperature early and take it out once it reaches 145°F (63°C); thinner fillets finish sooner than thick ones.

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