This Greek Style Salmon delivers vibrant Mediterranean flavors in one pan. It combines juicy salmon with lemon, oregano, garlic, and tomatoes for a bright, satisfying meal. Ready in under 30 minutes, it’s perfect for weeknights or entertaining.

Why You’ll Love This Greek Style Salmon

• Fresh, vibrant flavors: Bright lemon, garlic, and herbs complement the rich salmon perfectly.
• One-pan easy: Sear the salmon and build the sauce in the same skillet for minimal cleanup.
• Elegant yet simple: Impressive enough for guests but simple enough for a busy weeknight.
• Versatile serving: Pairs beautifully with rice, orzo, salad, or quinoa.

Ingredients & Tools

• 4 salmon fillets (about 150–180 g each), skin on or off
• 3 tbsp extra virgin olive oil
• 1 large lemon (you’ll need juice and slices)
• 4 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried dill
• 200 g cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 tbsp capers, rinsed
• 60 ml dry white wine or vegetable broth
• Salt and freshly ground black pepper to taste
• Fresh parsley or dill for garnish

Tools: A large oven-safe skillet, microplane or garlic press, citrus juicer (optional), and a spatula or fish turner.

Notes: Good-quality olive oil carries the flavors beautifully. Don’t skip the capers—they add a briny pop that cuts through the salmon’s richness.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Choose the right salmon. Look for fillets that are evenly thick, so they cook at the same rate. Skin-on helps keep the fish moist, but skin-off works fine if you prefer—just reduce cooking time slightly.
• Don’t be shy with seasoning. Salmon can handle bold flavors, so season both sides well with salt and pepper before searing. The oregano and dill are classic Greek—they add an herby depth that’s just irresistible.
• Use a hot pan for that perfect sear. A properly preheated skillet ensures a golden, slightly crisp exterior while keeping the inside tender. If your pan isn’t hot enough, the salmon might steam instead of sear.
• Fresh lemon juice is non-negotiable. Bottled juice just doesn’t have the same bright, zesty punch. You’ll use the juice in the sauce and thin slices for garnish—it makes all the difference.

How to Make Greek Style Salmon

Storage & Freshness Guide

• Fridge: Cool completely, store in an airtight container with sauce for up to 2 days.
• Freezer: Not recommended—salmon texture becomes watery upon thawing.
• Reviving: Reheat gently in a covered skillet with a splash of broth or water to keep moist.

Serving Suggestions

Complementary Dishes

• Lemon Herb Orzo — The small rice-shaped pasta soaks up the delicious pan sauce beautifully, and the lemon echoes the bright notes in the salmon.
• Simple Greek Salad — Crisp cucumbers, tomatoes, red onion, and feta cheese tossed in a lemony vinaigrette add freshness and crunch alongside the rich fish.
• Roasted Asparagus — Tender asparagus spears with a drizzle of olive oil and a sprinkle of sea salt complement the Mediterranean flavors without overpowering them.

Drinks

• Crisp Assyrtiko White Wine — This Greek white wine has bright acidity and citrus notes that mirror the lemon in the dish, creating a harmonious pairing.
• Sparkling Water with Lemon and Mint — A refreshing, non-alcoholic option that cleanses the palate and highlights the herby, zesty elements of the meal.
• Herbal Iced Tea — Brew a pot of mint or lemon verbena tea, chill it, and serve over ice for a soothing, fragrant drink that won’t compete with the salmon.

Something Sweet

• Baklava — Layers of flaky phyllo, nuts, and honey provide a sweet, sticky contrast to the savory, tangy notes of the salmon—it’s a classic Greek finale.
• Yogurt with Honey and Walnuts — Creamy Greek yogurt drizzled with honey and sprinkled with crushed walnuts is light, satisfying, and wonderfully simple.
• Lemon Sorbet — A scoop of zesty, palate-cleansing sorbet feels refreshing after the rich salmon and ties the meal together with a citrusy bow.

Top Mistakes to Avoid

• Overcooking the salmon. Salmon continues to cook after you take it out of the pan, so aim for slightly underdone in the center—it will carry over to perfection. Dry, flaky salmon is a real shame.
• Using a cold skillet. If your pan isn’t properly preheated, the salmon won’t develop that lovely golden crust. Wait until the oil shimmers before adding the fillets.
• Skipping the deglazing step. When you add the wine or broth, make sure to scrape up all the browned bits from the bottom of the pan—that’s pure flavor gold!
• Crowding the pan. If you put too many fillets in at once, the temperature drops, and the salmon steams instead of sears. Cook in batches if your skillet is small.

Expert Tips

• Tip: Let the salmon come to room temperature for 10–15 minutes before cooking. This helps it cook more evenly, so you avoid a cold center or overcooked edges.
• Tip: If you don’t have an oven-safe skillet, no worries! After searing, just reduce the heat to low, add the sauce ingredients, cover the pan, and let it simmer for 5–7 minutes until the salmon is cooked through.
• Tip: For extra flavor, marinate the salmon in the lemon juice, olive oil, and herbs for 20–30 minutes before cooking. It infuses the fish with even more zesty, herby goodness.
• Tip: If you love a bit of heat, add a pinch of red pepper flakes to the sauce along with the garlic. It gives a subtle kick that balances the richness of the salmon.

FAQs

Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it completely in the refrigerator overnight. Pat it very dry with paper towels before seasoning—excess moisture is the enemy of a good sear. Frozen fillets can sometimes be a bit thinner, so keep an eye on the cooking time to avoid overcooking.

What can I use instead of white wine?
You can substitute with an equal amount of vegetable or chicken broth—it’ll still add depth. A splash of lemon juice or even a tablespoon of white wine vinegar diluted with water works too. The goal is to deglaze the pan and add a touch of acidity.

How do I know when the salmon is perfectly cooked?
The salmon should be opaque and flake easily with a fork, but still look moist in the center. If you have a thermometer, aim for an internal temperature of 52–54°C (125–130°F)—it will carry over to 57°C (135°F) as it rests. Remember, it continues cooking after you take it off the heat!

Can I make this recipe ahead of time?
You can prep the ingredients—chop the onion, mince the garlic, halve the tomatoes—a few hours in advance. But for the best texture, cook the salmon just before serving. Reheated salmon tends to dry out, so I don’t recommend making the whole dish ahead.

Is it necessary to use an oven-safe skillet?
It’s ideal for finishing the salmon evenly, but not strictly necessary. If you don’t have one, after searing and making the sauce, just reduce the heat to low, cover the skillet, and let it simmer until the salmon is cooked through—about 5–7 minutes. It might take a bit longer, so keep an eye on it.