This recipe for Mediterranean Baked Salmon is fresh fish fillets topped with garlic, kalamata olives, sun-dried tomatoes, capers, and fresh dill, then roasted to tender perfection. A super easy dinner option that’s quick to make and perfect for busy weeknights!
If you need an easy, tasty dinner on the table as soon as possible, this baked salmon fits the bill! It takes less than 20 minutes to make, yet is packed with tons of flavor. No marinating required!
You can never go wrong with salmon for dinner; I often find myself making salmon piccata, grilled salmon, or this speedy and flavorful baked salmon. In this one-pan baked salmon recipe, Mediterranean ingredients do the work of adding great flavor and also keeping the fish moist and tender as it bakes.
Why you’ll love this recipe
- Quick and simple: This Mediterranean salmon is a quick, simple, and easy recipe to put together in just 20 minutes. As an added plus, everything cooks in one pan for fast cleanup.
- Healthy: Salmon is full of omega 3’s, high in protein, and packed with vitamins. It is also a great low-carb dinner option.
- So flavorful: Tender and juicy on the inside and crispy on the outside. If you’re bored of the same old salmon recipes, give this one a try! It’s so incredibly delicious!
The best part about this delicious Mediterranean-baked salmon recipe is how such simple ingredients can create amazing flavors. Here’s everything you’ll need to make it:
- Salmon: You will need four medium-sized salmon fillets. If using frozen fish, be sure to thaw it right before cooking.
- Kosher salt & pepper: To bring all of the flavors together!
- Garlic: Freshly minced garlic gives the salmon a wonderful flavor.
- Olive oil: Rich olive oil is used to cook the salmon and gives the skin a crunchy finish. Any kind of neutral cooking oil can be used in place of olive oil such as avocado, safflower, etc.
- Kalamata olives: Pitted kalamata olives are naturally tangy and add a hint of savoriness to the dish.
- Sun-dried tomatoes: Use the sun-dried tomatoes packed in oil for this recipe.
- Capers: One of our favorite ingredients for adding extra pizzaz to a dish. Capers are tangy, briny, and somewhat lemony.
- Fresh dill: Adds color, freshness, and wonderful flavor.
How to make this recipe
Prep the salmon: First, preheat the oven to 400ºF. Then, lay the salmon filets into a rectangular oven-safe dish. Season with salt, and pepper and rub the garlic and olive oil all over the filets.
Add the additional ingredients: Top with the olives, sun-dried tomatoes, and capers.
Cook: Bake the dish in the preheated oven for 16-20 minutes, or until the salmon is flaky and golden on top.
Serve: Garnish with freshly chopped dill and serve with a dollop of yogurt or sour cream, if desired.
Tips for recipe success
Here are a few tips to make sure your salmon turns out perfect!
- This Greek-flavored topping will work well on other types of fish such as swordfish, halibut, cod, and trout. You may need to adjust the cooking time, though.
- You can use any fresh herbs you happen to have on hand – other great choices include parsley, basil, or chives.
- If your salmon has skin, you can easily remove the skin using a fork once the salmon is cooked.
Frequently asked questions
For the most health benefits and the tastiest dish, I recommend spending a little extra on high-quality wild salmon. You can definitely taste the difference! For the highest quality salmon, you want to purchase wild-caught salmon, which is usually king, coho, or sockeye salmon.
Cooking time can be longer or shorter depending on the thickness of the salmon. Salmon is cooked through when the flesh is opaque and flakes easily from the fillet. We recommend using an instant-read thermometer and going by internal temperature when checking for salmon doneness. Cook salmon to about 140 degrees. This will typically take 16 to 20 minutes. The salmon will continue to cook while it rests after removing from the oven. This ensures the salmon will always be moist and not overcooked!
Salmon is a great choice for a healthy diet. It’s high in protein and low in carbohydrates. Salmon is full of vitamins and minerals including Vitamin B12, potassium, and selenium. Salmon is also a great source of omega-3 fatty acids which have numerous health benefits.
This easy salmon recipe with olives and sun-dried tomatoes makes a filling meal on its own. For a bit more heft, you can add a side of rice, pasta, or crispy smashed potatoes.
For a bit of crunch and texture, I like to pair the salmon with a fresh salad. Other delicious options:
Storage & reheating
- Storing leftovers. While salmon is best served immediately if you have leftovers, store it in an airtight container in the refrigerator for up to 4 days.
- How to reheat. Reheat in a 300ºF preheated oven or air fryer for 5-10 minutes until warmed through. Alternatively, you can reheat in the microwave in 20-second increments until heated all the way through. It’s also good cold on a salad.
More salmon recipes to try
If you love this salmon recipe, then you’ll love these:
- Oven-Baked Salmon and Veggies
- Honey Lime-Glazed Salmon
- Blackened Salmon
- Maple-Glazed Dijon Mustard Salmon
- Creamy Balsamic Chicken Skillet
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Mediterranean Baked Salmon
- 4 skinless, boneless salmon filets
- Kosher salt and ground pepper to taste
- 2-3 garlic cloves minced
- 1 tbsp olive oil
- 1/2 cup kalamata olives
- 1/4 cup sun-dried tomatoes drained and chopped
- 2 tbsp capers plus juice
- 2 tbsp chopped fresh dill
- Optional to serve: plain greek yogurt or sour cream
- Preheat the oven to 400ºF. Lay the salmon filets into a rectangle oven-safe dish.
- Season with salt, and pepper and rub with the garlic and olive oil all over the filets.
- Top with the olives, sun-dried tomatoes, and capers.
- Bake in the preheated oven for 16-20 minutes, or until the salmon is flaky and golden on top.
- Garnish with freshly chopped dill and serve with a dollop of yogurt or sour cream, if desired.
- The salmon filets may take a shorter or longer amount of time to cook depending on the thickness of the filets. Keep this in mind.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
Joe Silva says
Hi Rena, thanks for posting this terrific recipe! I made it last night and my wife and I loved it. Going in heavy rotation for sure!
Rena Awada says
Perfect! Thanks for the feedback. Appreciate the review
Donna Robinson says
Made this tonight. My husband loved it.