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

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

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.

Method
 

  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.
  5. 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.
  6. Grill: Preheat to medium-high. Oil the grates. Grill skin side down for 6–8 minutes, then flip for 1–2 minutes to finish.
  7. 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.
  8. Garnish and serve: Top with more fresh dill and lemon slices. Serve with a simple salad, roasted potatoes, or warm pita and tzatziki.