Lemon Garlic Greek Salmon

There are a lot of salmon recipes I’ve cooked over the years, but this one is the one I keep returning to. It’s simple, quick, and has that perfect balance of bright lemon, punchy garlic, and aromatic herbs. The first time I served it with homemade tzatziki and a crisp Greek salad, my family practically cleaned their plates before I sat down. Now, it’s on regular rotation whenever we’re craving something fresh but filling.

The beauty of this dish is that it’s forgiving. If I have time, I’ll marinate the salmon ahead of time. If not, I season it right before it goes into the oven, and it still turns out tender and full of flavor.

Why You’ll Keep Making This

This salmon is the definition of weeknight-friendly: it only takes a handful of ingredients and about 20 minutes to pull together. Yet it feels like something you’d order at a seaside taverna.

I love how the lemon zest brightens the salmon, the garlic gives depth, and the tzatziki cools everything down with a creamy, tangy touch. Add in a Greek chopped salad—cucumbers, tomatoes, olives, red onion—and suddenly a simple piece of fish turns into a complete Mediterranean feast.

Ingredients You’ll Need

• 4 salmon fillets (skin-on or skinless, about 6 oz each)

• Juice and zest of 1 lemon

• 3 garlic cloves, minced

• 2 Tbsp olive oil

• 1 tsp dried oregano (or 1 Tbsp fresh, chopped)

• Salt and pepper to taste

• Tzatziki (homemade or store-bought, but homemade is worth it)

• Greek chopped salad (cucumbers, tomatoes, olives, red onion, feta)

Ingredient note: If you’ve never made tzatziki from scratch, it’s as easy as grating cucumber, squeezing out the water, and mixing with Greek yogurt, garlic, lemon juice, and dill. The trick is making it ahead so the flavors meld—at least 30 minutes, though an hour or two is even better.

How to Make Lemon Garlic Salmon

1. Preheat oven to 400°F.

2. Place salmon fillets on a baking sheet lined with parchment.

3. In a small bowl, whisk together lemon juice, zest, garlic, olive oil, oregano, salt, and pepper.

4. Brush or spoon the mixture evenly over the salmon.

5. Roast for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork.

6. Serve with tzatziki and Greek salad on the side.

I sometimes broil the salmon for the last minute just to get a little extra golden color on top—it makes the presentation pop.

Practical Tips from My Kitchen

• Don’t overcook: Salmon continues to cook once you pull it out. I take it out just as it starts flaking and let it rest a few minutes.

• Skin-on advantage: If your salmon has skin, roast it skin-side down. It helps keep the fillet moist and peels off easily once cooked.

• Tzatziki timing: Make tzatziki first so it has time to chill while the salmon bakes.

• Meal prep tip: This dish packs beautifully for lunch. I make extra salmon, refrigerate it, and eat it cold over salad the next day.

Make Ahead Notes

If you want to get ahead, whisk the lemon-garlic marinade in the morning and keep it in the fridge. When it’s dinnertime, just brush it over the salmon and roast.

Tzatziki can be made a full day ahead and actually tastes better after resting overnight.

Serving Ideas

• Classic pairing: with Greek salad, tzatziki, and warm pita bread.

• For something heartier: add rice, roasted potatoes, or even fries on the side.

• Low-carb option: serve just with salad and tzatziki—it’s filling on its own.

• Entertaining twist: serve smaller salmon portions alongside mezze dishes like hummus, olives, and grilled vegetables.

Storage

• Fridge: Store cooked salmon in an airtight container for up to 3 days.

• Reheat: Warm gently in the oven at 300°F, covered with foil, until just heated through. Or enjoy cold over salad.

• Freezer: Cooked salmon can be frozen up to 2 months, but the texture is best fresh.

FAQs

Do I have to marinate the salmon?
Not at all. It tastes great even if you season right before baking. Marinating just deepens the flavor.

Can I grill this instead of baking?
Yes, it’s delicious on the grill. Brush with oil first to prevent sticking.

What can I substitute for tzatziki?
If you don’t have tzatziki, plain Greek yogurt with lemon and dill works, or even a drizzle of tahini.

How do I know when the salmon is done?
The fish should flake easily with a fork and look opaque in the center. For accuracy, aim for 125–130°F internal temperature for medium.

Continue to Content

Yield: 4

Lemon Garlic Greek Salmon

Print

This Greek-inspired salmon is zesty, fresh, and bursting with flavor.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the Salmon

• 1.5 lbs wild salmon fillets
• 2 ½ tablespoons olive oil
• 3 cloves garlic, minced
• Juice and zest of ½ lemon
• ½ teaspoon dried oregano
• ½ teaspoon red chili flakes
• 1 teaspoon salt

For the Tzatziki

• 1 ½ cups tzatziki (prepare at least 30 minutes before serving)

For the Chopped Greek Salad

• 1 large cucumber, chopped
• 1 pint cherry tomatoes, halved
• ½ cup black olives, sliced
• ¼ red onion, thinly sliced
• ⅓ cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped
• 3 tablespoons olive oil
• Salt, to taste

Instructions

1. Preheat oven to 420°F and line a baking sheet with parchment paper.
   
2. In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, chili flakes, and salt.
   
3. Pat salmon fillets dry, place on the baking sheet, and brush with the marinade.
   
4. Bake for 15–17 minutes, or until the thickest part reaches an internal temperature of 145°F. (For deeper flavor, marinate the fish for 30 minutes before baking.)
   
5. In a mixing bowl, toss together cucumber, cherry tomatoes, olives, onion, feta, dill, and olive oil. Season lightly with salt.
   
6. Plate the baked salmon alongside the Greek salad and a generous scoop of tzatziki. Add extra lemon wedges if desired for brightness.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 670Total Fat 43gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 31gCholesterol 115mgSodium 1209mgCarbohydrates 20gFiber 3gSugar 14gProtein 52g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This Lemon Garlic Greek Style Salmon is the kind of recipe that makes you feel like you’re sitting at a sunny table by the sea—even if you’re just in your kitchen on a busy weeknight. With its bright flavors, quick cooking time, and easy prep, it’s one of those dishes that never disappoints. Serve it with tzatziki and salad, and you’ve got a meal that’s both wholesome and satisfying.

Also try these Salmon recipes:-

• Sheet Pan Lemon Garlic Butter Salmon
• Creamy Dill Sauce with Salmon
• Dijon Baked Salmon