Greek Salmon

Prep: 15 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

Salmon is part of my weekly dinner rotation. Out of all the ways to prepare salmon, baking it in a hot oven at 425°F is my go-to, thanks to how quickly it cooks while giving you a crisped top and perfectly tender interior. While I love a simple preparation of salt and pepper, it doesn’t take much to make salmon really shine. Here, a handful of heavy hitters (namely, fresh dill, garlic, oregano, and lemon juice) come together to make a super-flavorful Greek-inspired marinade that imparts a ton of flavor with little effort (and if you’re into it, give this Greek chicken a try too!).

Ingredients

1/2 cup finely chopped fresh dill fronds and tender stems (about 1/2 medium bunch)
1/4 cup olive oil
1 small shallot, finely chopped (about 3 tablespoons)
2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon)
2 cloves garlic, finely chopped
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 (6-ounce) salmon fillets
1 medium lemon, cut into wedges

Instructions

Heat the oven to 425°F
Line a rimmed baking sheet with parchment paper
Stir 1/2 cup finely chopped fresh dill fronds and tender stems, 1/4 cup olive oil, 1 finely chopped small shallot, 2 tablespoons freshly squeezed lemon juice, 2 finely chopped garlic cloves, 2 teaspoons dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes together in a medium bowl
Pat 4 (6-ounce) salmon fillets dry with paper towels
Place skin-side down on the baking sheet
Spread the dill mixture evenly over the top and sides of the salmon
Bake until the salmon is cooked through and flakes easily with a fork, 8 to 12 minutes
An instant-read thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done
Serve with lemon wedges