This Greek Salmon is an easy, healthy Mediterranean dinner made with tender baked salmon, crispy potatoes, and fresh herbs. Everything cooks on one pan for a flavorful weeknight meal that feels special but comes together with minimal prep.
Jump to:
Why This Recipe Stands Out
This Greek Salmon is bright, savory, and incredibly satisfying, making it perfect for healthy weeknight dinners or simple Mediterranean-style meals. Here’s why I love it:
- Easy One-Pan Mediterranean Dinner: Salmon and roasted potatoes cook together on a single sheet pan, keeping prep simple and cleanup minimal. It’s an effortless dinner that still feels thoughtfully made.
- Bold Greek-Inspired Flavor: The mix of lemon, oregano, and parsley gives the salmon that classic Greek brightness. It’s the same kind of clean, herby flavor I love in my Sheet Pan Salmon Oreganata With Green Beans And Potatoes.
- Perfectly Roasted Potatoes: The potatoes turn golden and tender with crisp edges while soaking up olive oil, garlic, and herbs. They make this salmon dinner feel hearty and complete.
- Healthy and High in Protein: This Greek salmon recipe is naturally high in protein and packed with wholesome ingredients. It’s a nourishing option that doesn’t sacrifice flavor.
- Always a Favorite:It’s one of those recipes that works for both busy weeknights and relaxed weekends. When I want something a little different, I switch things up with the nutty crunch of Pistachio Crusted Salmon With Spinach Raisin Salad.
Key Ingredients
- Salmon – The main protein in this recipe. I like using skin-on fillets for extra flavor and moisture, but skinless works too.
- Yellow Potatoes – Cut into wedges, they roast beautifully and turn golden on the outside while staying soft inside. Yukon Gold or red potatoes are good substitutes.
- Garlic Powder – Brings a gentle garlic flavor without overpowering the dish. You can use fresh minced garlic if you prefer.
- Dried Oregano – A classic Greek herb that ties the flavors together. If you have fresh oregano, use about twice the amount.
- Capers – Finely chopped and rinsed to reduce excess saltiness. They add a tangy, briny note that complements the salmon.
- Kalamata Olives – Pitted and chopped for a salty, rich flavor. Green olives can be used if that’s what you have on hand.
- Lemon Zest – Adds brightness and a fresh citrus aroma to the topping. Always zest before juicing for ease.
- Fresh Lemon Juice – Used in both the potatoes and the finishing drizzle. It brings acidity and freshness to balance the richness of the fish.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I usually make this with salmon fillets, but you can also use trout or cod. Just adjust the cooking time since thinner fish cooks faster.
- Potato Swaps: Yukon Gold or red potatoes work just as well as yellow ones. You can even try sweet potatoes for a slightly sweeter flavor.
- Herb Choices: I love oregano here, but dill or thyme also pair nicely with the lemon and fish. Use what you have on hand.
How to Make Greek Salmon
Step 1: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Step 2: In a large bowl, combine potatoes, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon dried oregano, and ½ tablespoon fresh lemon juice. Mix gently to coat the potatoes evenly.
Step 3: Spread the potatoes on the prepared baking sheet in a single layer. Bake for 20 minutes.
Step 4: After 20 minutes, use a wooden spoon or spatula to flip the potatoes. Bake for another 10 minutes until golden and crisp.
Step 5: While the potatoes bake, rinse the salmon and pat it dry with paper towels. Season with ¼ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon oregano. Drizzle with ½ tablespoon olive oil.
Step 6: Remove the baking sheet from the oven and push the potatoes to one side. Place the salmon fillets on the empty side of the sheet.
Step 7: Return the sheet to the oven and bake for 10–15 minutes, or until the salmon reaches an internal temperature of 145°F (63°C).
Step 8: In a small bowl, combine capers, chopped olives, lemon zest, ½ tablespoon olive oil, and chopped parsley. Stir to mix.
Step 9: Remove the salmon and potatoes from the oven. Drizzle the salmon with the remaining ½ tablespoon fresh lemon juice.
Step 10: Divide the salmon and potatoes between plates. Spoon the olive-caper topping over the salmon and serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Greek Salmon
Side Dishes
- This Greek Salmon already comes with roasted potatoes, but if you’re cooking for a crowd, a few extra sides make the meal feel complete. We love serving it with Roasted Mediterranean Potatoes for even more of that bright, herby flavor.
- For something green and fresh, try Mediterranean Asparagus with Balsamic Drizzle and Pine Nuts or a colorful tray of Roasted Fall Vegetables.
- We also like pairing it with Mediterranean Green Beans and Tomatoes for a lighter side that still feels hearty.
Salads
- A crisp salad is always a good idea with this dish. The briny flavors of the salmon topping go beautifully with a Smoked Salmon Nicoise Salad or a simple Classic Shepherd's Salad.
- If you’re in the mood for something a little different, the Nordic Superfood Salad adds a nice crunch, while the creamy Cold Beet Salad with Greek Yogurt brings a cool, earthy contrast to the warm salmon.
Frequently Asked Questions
Yes. You can easily make this recipe with trout, cod, or halibut. Just keep an eye on the cooking time since thinner fillets will cook faster than salmon.
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). It should look opaque and moist in the center.
You can. If you prefer, roast the potatoes on one pan and the salmon on another to control the timing more easily.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, or enjoy the salmon cold over a salad.
More Recipes You'll Enjoy
- Greek Avgolemono Soup – This Greek Avgolemono Soup recipe, a classic lemon rice and chicken soup, is a deliciously hearty meal that's ready in just 35 minutes!
- Lemon Chicken Orzo – This Lemon Chicken Orzo is my go-to one-pan dinner when I want something easy, zesty, and comforting. It’s loaded with juicy chicken, tender orzo, and bright lemon flavor in every bite.
- 15-Minute Salmon Tacos – This 15-minute salmon taco recipe features flaky salmon. Enjoy it with some crisp and tangy cabbage slaw for the best combo!
- Cod Piccata – This Cod Piccata with Creamy Sauce is a quick 30-minute dinner recipe that's perfectly creamy, a bit briny, and so good.
Recipe
Greek Salmon Recipe
Ingredients
- 1 ¼ pound salmon
- 2 pounds potatoes yellow variety, cut into wedges
- 3 tablespoon olive oil
- ¾ teaspoon kosher salt adjust if your olives are very salty
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon capers rinsed and finely chopped
- 2 tablespoons Kalamata olives pitted and finely chopped
- ½ lemon zested
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped parsley
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the potato wedges with 2 tablespoons of olive oil, ½ teaspoon of the salt, the black pepper, garlic powder, ½ teaspoon of the dried oregano, and ½ tablespoon of the lemon juice, tossing until the potatoes are evenly coated.
- Spread the potatoes out on the prepared baking sheet and bake for 20 minutes, then flip them with a spatula and return them to the oven for another 10 minutes.
- While the potatoes roast, rinse the salmon, pat it dry, and season with the remaining ¼ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon dried oregano, then drizzle with ½ tablespoon olive oil.
- Remove the baking sheet from the oven, push the potatoes to one side to make room, and place the salmon on the sheet. Return to the oven and bake for 10 to 15 minutes, until the salmon reaches an internal temperature of 145°F (63°C).
- While the salmon cooks, combine the capers, chopped olives, lemon zest, remaining ½ tablespoon olive oil, and parsley in a small bowl.
- Remove the salmon and potatoes from the oven and drizzle the salmon with the remaining ½ tablespoon lemon juice.
- Divide the salmon and potatoes among serving plates, spoon the caper-olive mixture over the salmon, and serve immediately.
Notes
- Cut the potatoes evenly so they roast at the same rate and get crisp on the edges.
- Pat the salmon dry before seasoning to help it roast evenly and develop a light crust.
- Use a large baking sheet to give the potatoes and salmon enough space to roast instead of steam.
- Flip the potatoes halfway through baking for even browning and a golden finish.
- Check the salmon a few minutes early to avoid overcooking. It should flake easily and stay moist inside.
- If your olives or capers are very salty, rinse them well before chopping to keep the flavors balanced.
- Fresh lemon juice added right before serving brightens the dish and enhances the Mediterranean flavors.
- Make the olive-caper topping while the salmon bakes so it’s ready to spoon on as soon as the fish comes out.
- For easy cleanup, line the baking sheet with parchment paper or foil before roasting.
- Leftovers keep well for up to 3 days. Enjoy the salmon cold over a salad or gently reheat in the oven at 350°F until warm.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Petro says
tasty