Greek Salmon With Lemon, Dill & Olive Oil – Bright, Fresh, and Easy

This Greek salmon is the kind of weeknight dinner that tastes like a vacation. It’s bright with lemon, fragrant with dill, and rich with good olive oil. You get crispy edges, tender flakes, and a clean, zesty finish that’s hard to beat.

The best part: you can make it in about 20 minutes with simple ingredients. Whether you’re new to cooking fish or a seasoned home cook, this recipe makes salmon feel effortless and special.

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Greek Salmon With Lemon, Dill & Olive Oil – Bright, Fresh, and Easy

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Ingredients

• Salmon fillets: 4 skin-on fillets (about 6 ounces each). Skin helps keep the fish moist and flavorful.
• Lemon: Zest and juice of 1 large lemon, plus extra slices for garnish.
• Fresh dill: A small bunch, finely chopped, plus extra sprigs to serve.
• Garlic: 2–3 cloves, minced.Use fresh for the best flavor.
• Extra-virgin olive oil: 2–3 tablespoons for the marinade and drizzling.
• Sea salt and black pepper: To taste.
• Red pepper flakes (optional): A pinch for gentle heat.
• Dry oregano (optional): 1/2 teaspoon for classic Greek aroma.
• Lemon wedges: For serving.

Instructions

• Prep the salmon: Pat the fillets dry with paper towels. This helps them brown and crisp. Place them on a plate or baking sheet, skin side down.
• Make the marinade: In a small bowl, combine lemon zest, 1–2 tablespoons lemon juice, minced garlic, chopped dill, olive oil, 3/4 teaspoon sea salt, a few grinds of pepper, and oregano if using.Stir to form a loose paste.
• Season generously: Spoon the marinade over the salmon, coating the top and sides. Let it sit for 10–15 minutes at room temperature while you preheat your cooking method.
• Choose your cooking method: Oven: Preheat to 425°F (220°C). Line a baking sheet with parchment.Roast the salmon for 8–12 minutes, depending on thickness, until it flakes easily and reaches 125–130°F (52–54°C) for medium.
• Stovetop: Heat a nonstick or stainless skillet over medium to medium-high with a light film of olive oil. Place salmon skin side down and cook 5–7 minutes. Flip and cook 1–3 minutes more.
• Grill: Preheat to medium-high.Oil the grates. Grill skin side down for 6–8 minutes, then flip for 1–2 minutes to finish.
• Finish with lemon: Squeeze a little fresh lemon juice over the hot salmon and add a drizzle of olive oil for extra sheen and flavor.
• Garnish and serve: Top with more fresh dill and lemon slices. Serve with a simple salad, roasted potatoes, or warm pita and tzatziki.

What Makes This Recipe So Good

• Clean Mediterranean flavors: Lemon, dill, garlic, and extra-virgin olive oil let the salmon shine without overpowering it.
• Fast and flexible: Cooks in under 15 minutes and works in the oven, on the stovetop, or on the grill.
• Perfect texture: A quick sear or roast creates crisp edges and a tender, flaky center.
• Healthy and satisfying: Omega-3s from salmon, heart-healthy fats from olive oil, and fresh herbs bring balance and nourishment.
• Weeknight-friendly: Minimal prep, easy cleanup, and pantry-friendly ingredients.

What You’ll Need

• Salmon fillets: 4 skin-on fillets (about 6 ounces each). Skin helps keep the fish moist and flavorful.
• Lemon: Zest and juice of 1 large lemon, plus extra slices for garnish.
• Fresh dill: A small bunch, finely chopped, plus extra sprigs to serve.
• Garlic: 2–3 cloves, minced.

  Use fresh for the best flavor.

• Extra-virgin olive oil: 2–3 tablespoons for the marinade and drizzling.
• Sea salt and black pepper: To taste.
• Red pepper flakes (optional): A pinch for gentle heat.
• Dry oregano (optional): 1/2 teaspoon for classic Greek aroma.
• Lemon wedges: For serving.

Step-by-Step Instructions

1. Prep the salmon: Pat the fillets dry with paper towels. This helps them brown and crisp. Place them on a plate or baking sheet, skin side down.
2. Make the marinade: In a small bowl, combine lemon zest, 1–2 tablespoons lemon juice, minced garlic, chopped dill, olive oil, 3/4 teaspoon sea salt, a few grinds of pepper, and oregano if using.

   Stir to form a loose paste.

3. Season generously: Spoon the marinade over the salmon, coating the top and sides. Let it sit for 10–15 minutes at room temperature while you preheat your cooking method.
4. Choose your cooking method:
   • Oven: Preheat to 425°F (220°C). Line a baking sheet with parchment.

     Roast the salmon for 8–12 minutes, depending on thickness, until it flakes easily and reaches 125–130°F (52–54°C) for medium.

   • Stovetop: Heat a nonstick or stainless skillet over medium to medium-high with a light film of olive oil. Place salmon skin side down and cook 5–7 minutes. Flip and cook 1–3 minutes more.
   • Grill: Preheat to medium-high.

     Oil the grates. Grill skin side down for 6–8 minutes, then flip for 1–2 minutes to finish.

5. Finish with lemon: Squeeze a little fresh lemon juice over the hot salmon and add a drizzle of olive oil for extra sheen and flavor.
6. Garnish and serve: Top with more fresh dill and lemon slices. Serve with a simple salad, roasted potatoes, or warm pita and tzatziki.

Keeping It Fresh

• Use fresh fish when possible: Look for bright, moist fillets that smell clean, not fishy.

  If using frozen, thaw overnight in the fridge.

• Don’t over-marinate: 10–15 minutes is enough. Too long in lemon juice can start to “cook” the fish and alter texture.
• Store properly: Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently or enjoy cold.
• Refresh the flavors: Add a squeeze of lemon and a sprinkle of fresh dill right before serving leftovers to brighten them back up.

Benefits of This Recipe

• Nutrient-dense: Salmon offers high-quality protein and omega-3 fatty acids that support heart and brain health.
• Mediterranean approach: Olive oil, herbs, and citrus create bold flavor with minimal processed ingredients.
• Low effort, high reward: With just a few pantry staples, you get a restaurant-level dish at home.
• Versatile pairing: Works with grains, salads, grilled vegetables, or a mezze-style spread.

Common Mistakes to Avoid

• Overcooking: Salmon turns dry fast.

  Pull it from heat when the center is slightly translucent. It will finish cooking off the heat.

• Skipping the dry pat: Moisture prevents browning. Always pat the fish dry before seasoning.
• Too much acid too early: Heavy lemon juice in the marinade for a long time can toughen the exterior.

  Keep the marinade brief and finish with fresh lemon at the end.

• High heat without oil: A thin layer of olive oil helps prevent sticking and promotes crisp skin.
• Cold pan or oven: Start hot for best texture and even cooking.

Alternatives

• Herb swaps: Try parsley, mint, or a mix of dill and oregano. Fresh herbs are best, but you can use dried in a pinch (use half the amount).
• Citrus twist: Use Meyer lemon, a bit of orange zest, or a splash of white wine for a softer, aromatic finish.
• Different fish: This flavor combo works with trout, cod, halibut, or sea bass. Adjust cooking time for thinner fillets.
• Dairy addition: Add crumbled feta and a few kalamata olives after cooking for extra Greek flair.
• Sheet-pan meal: Roast salmon with cherry tomatoes, red onion, and sliced zucchini on the same tray for a complete dinner.
• Yogurt sauce: Serve with tzatziki or a quick lemon-dill yogurt (Greek yogurt, lemon juice, dill, salt, pepper).

FAQ

How do I know when salmon is done?

Aim for 125–130°F in the thickest part for medium.

The flesh should flake easily with a fork and look opaque at the edges with a slightly translucent center.

Can I use dried dill?

Yes, but use less. Start with 1 to 1 1/2 teaspoons dried dill in the marinade, and consider adding a bit of fresh parsley or oregano for brightness.

Should I leave the skin on?

Yes, if possible. The skin protects the flesh from direct heat and helps keep it moist.

You can easily slide a spatula between the skin and flesh after cooking if you prefer not to eat it.

What sides pair best with Greek salmon?

Try a tomato-cucumber salad, lemony roasted potatoes, herbed rice, sautéed greens, or warm pita with tzatziki. Keep sides fresh and light to match the flavors.

Can I meal-prep this?

Absolutely. Cook the salmon slightly under your preferred doneness, cool it quickly, and store for up to 2 days.

It’s great flaked over salads or grain bowls.

What olive oil should I use?

Choose a good extra-virgin olive oil with a fresh, peppery finish. Its flavor matters here, since it’s both in the marinade and drizzled on top.

Can I cook it from frozen?

You can, but texture is better when thawed. If cooking from frozen, bake at 400°F, uncovered, for 18–22 minutes, seasoning halfway through when the surface thaws.

How do I prevent the white albumin from appearing?

Cook gently and avoid overcooking.

Pull the salmon at medium doneness and rest for a couple minutes. A short marinade and even heat also help.

Wrapping Up

Greek Salmon with Lemon, Dill & Olive Oil is simple, bright, and always satisfying. With a handful of fresh ingredients, you get tender fish, vivid flavor, and a meal that fits any night of the week.

Keep an extra lemon and bunch of dill in the fridge, and this recipe becomes your easy, go-to dinner. Add a crisp salad or warm pita, and you’re set.