Oven-Baked Salmon with Greek Salad On Top!
Light and fresh, yet completely satisfying, this Greek Salmon is a celebration of classic Mediterranean flavors with my go-to favorite seafood.
What is Horiatiki Salad?
You may know it as a Greek salad, but horiatiki is the refreshing dish made with fresh tomatoes, cucumbers, red onions, Kalamata olives, and feta cheese. It’s often dressed with olive oil, vinegar, and herbs, and believe it or not, there’s usually no lettuce in sight!
Why this recipe works
- The salmon is oven-baked with a quick Greek vinaigrette-inspired marinade, keeping it tender and juicy
- The horiatiki salad offers a crisp, refreshing crunch.
- Briny Kalamata olives (my favorite!) and salt from the feta balance all the flavors!
If you love this recipe, be sure to give our Oven Baked Salmon with Herbed Rice, Mediterranean Baked Cod, or Sicilian Swordfish a try. Or check out all of our easy seafood recipes!
Ingredient Notes
- Salmon fillet: This is marinated in extra virgin olive oil, red wine vinegar, lemon juice, garlic, Kosher salt, dried oregano, and black pepper.
- Horiatiki salad: Red onion, red wine vinegar, cherry or grape tomatoes, cucumbers, feta cheese, Kalamata olives, dried oregano, Kosher salt, and black pepper.
If you love olives as much as I do–they’re seriously too good!–you may also like this salmon escabeche. It’s got a completely different flavor, but is every bit as simple as this salmon recipe!
Easy Instructions
To make the salmon: Prepare the salmon by patting it dry with paper towels, then placing it on a rimmed baking sheet. Make the quick marinade by combining olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper. Stir well, then pour on top of the salmon fillet.
Place a few sprigs of fresh dill on top, then bake in a preheated oven until the temperature of the salmon registers 120F, about 12-15 minutes at 350F.
For the Horiatiki Salad: Combine tomatoes, cucumbers, red onion (I soak these in red wine vinegar for 10 minutes to mellow their flavor), Kalamata olives, and crumbled feta cheese. Drizzle with olive oil, some of the vinegar from the onions, dried oregano, Kosher salt, and pepper. Stir well, taste, and adjust seasoning.
When the salmon is fully cooked, pour the horiatiki salad on top. Serve with lemon wedges for an extra pop of flavor.
Expert Tips
- If using wild salmon, such as Alaskan salmon, check for doneness after 10 minutes. Wild salmon tends to be thinner than farmed salmon and needs less time cooking.
- Don’t have salmon available? You can make this with any variety of seafood, including oven-baked shrimp! It’s also fantastic with cod, arctic char, and trout.
- Want to grill the salmon? Go for it. Cook over medium-high heat for 4-5 minutes per side, or until cooked through. You can also pan-sear fish filets if you want.
- Add more veggies! Customize to include your favorite vegetables, such as bell peppers, jarred artichoke hearts, or even baby spinach.
Make-Ahead, Leftovers, & Storage
- Notes on making ahead: The salad is best fresh. The cucumbers and tomatoes will soften if left sitting in the marinade for long. If you’re looking to meal prep for the week, chop all of the veggies in advance. When ready, mix the salad fresh. This yields the best texture. The salmon is also best fresh — the quick marinade has both vinegar and lemon juice which, if left sitting on seafood too long, will cook it a bit. It’s an easy meal to prep in real time, I promise!
- Leftovers and storage: Store any leftovers in an airtight container in a refrigerator. Use within 3 days. Remember, seafood has a shorter shelf life than meats or poultry.
- Reheating: Gently reheat salmon in the oven. Be sure to drain any leftover salad so it’s not too liquidy.
- I do not recommend freezing this salmon recipe. While salmon freezes well, the horiatiki salad will not. Enjoy fresh!
Serving Suggestions
This would be fantastic with my pearl couscous salad with feta (or fluffy Moroccan couscous!) and some crusty bread.
To make it a heartier meal, consider serving it with roasted vegetables or roasted lemon potatoes.
Substitutions and Variations
- Not a fan of Kalamata olives? First of all, give them to me, because I am obsessed! But feel free to use any black olives you like. If you omit them entirely, consider topping with some capers. The briny taste works so well!
- If you don’t have fresh dill, simply omit — do not use dried dill, which will compete with the flavor of the dried oregano.
- Add a dollop of tzatziki sauce on the side for extra zing!
- Don’t like red onion? You can use shallots for a milder onion flavor or even thinly sliced green onion.
If you make this Greek Salmon recipe, please let me know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Oven-Baked Greek Salmon with Horiatiki Salad
Video
Equipment
Ingredients
For the salmon
- 2 lb salmon fillet, skin on or off
- 2 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- 2 tsp fresh lemon juice, the rest of the lemon can be cut into wedges for serving
- 1 clove garlic, grated
- 1 tsp Kosher salt
- ½ tsp dried oregano
- ¼ tsp freshly ground black pepper
- Fresh dill sprigs
For the horiatiki salad
- ¼ medium red onion, thinly sliced into half moons
- ¼ cup red wine vinegar
- ½ pint cherry tomatoes, halved, about 1 cup halved tomatoes
- 1 mini cucumber, halved lengthwise, then thinly sliced
- 2 oz feta cheese, crumbled
- ⅓ cup Kalamata olives, pitted and halved
- 2 Tbsp extra virgin olive oil
- ½ tsp dried oregano
- ½ tsp Kosher salt
- Freshly ground black pepper
Instructions
- Prepare the salmon. Preheat the oven to 350°F (175°C). Pat salmon dry with paper towels, then place on a parchment lined baking sheet.
- Make the vinaigrette. Place 2 Tbsp extra virgin olive oil, 1 Tbsp red wine vinegar, 2 tsp fresh lemon juice, 1 grated garlic clove, 1 tsp Kosher salt, ½ tsp dried oregano, and ¼ tsp black pepper in a mason jar. Seal the lid tightly, shake well, then pour on top of the salmon filet. Place a few fresh dill sprigs on top (I use a lot, but add as much or as little as you like!)
- Bake the salmon. Place in a preheated oven and bake for 12-15 minutes, depending on how thick the salmon is. The internal temperature should reach 120°F. While the salmon cooks, make the salad.
- Make the horiatiki salad. Place thinly sliced red onion in a small bowl with ¼ cup red wine vinegar. Allow this to sit for 10 minutes while you make the salad. In a large mixing bowl, combine tomatoes, diced cucumbers, 2 oz cubed feta cheese, and ⅓ cup halved Kalamata olives.
- Dress the salad. Drain the red onion (you can reserve the red wine vinegar for another use), then add to the bowl with the salad ingredients. Drizzle with 2 Tbsp extra virgin olive oil, 2 tsp of the reserved red wine vinegar, ½ tsp dried oregano, ½ tsp Kosher salt, and a pinch of black pepper. Toss to thoroughly mix, then taste and adjust seasoning as needed.
- Garnish, then serve! When the salmon is finished, spoon the horiatiki salad on top. Enjoy immediately with lemon wedges and additional fresh dill!
Notes
- Notes on making ahead: Unfortunately, the salad is really best fresh. The cucumbers and tomatoes will soften if left sitting in the marinade for long. If you’re looking to meal prep for the week, you can chop all of the veggies in advance and even soak the onions in vinegar for a couple days. The onions will pickle a bit, but still be delicious in the salad. When ready, mix the salad fresh. This yields the best texture. Likewise, the salmon is best fresh — the quick marinade has both vinegar and lemon juice which, if left sitting on seafood too long, will cook it a bit. It’s an easy meal to prep in real time, I promise!
- Leftovers and storage: Store any leftovers in an airtight container in a refrigerator. Use within 3 days. Remember, seafood has a shorter shelf life than meats or poultry.
- Reheating: Gently reheat salmon in the oven. Be sure to drain any leftover salad so it’s not too liquidy.
- I do not recommend freezing this salmon recipe. While salmon freezes well, the horiatiki salad will not. Enjoy fresh!
This dish was the absolute best!!!!! I’ve changed my eating habits within the last 6 months and wanted to show my friend how flavorful food can be. Just the horiatiki salad alone would have been great as well as the sauce mixture that was poured over the salmon before baking. Definitely making this again, but will have to triple the recipe cause I’m sharing it with everyone! Thank you!!
Thank you, Babette! It is so dang flavorful! Going to be making it a lot more this year, I’m sure of it. Enjoy! xo, Ari