Sometimes you need to get dinner on the table, and this Baked Mediterranean Salmon recipe does that! It’s seasoned with lemon, paprika, grainy mustard, and oregano. The whole thing is ready in under 30 minutes. And you can even bake some vegetables with the fish for a complete sheet pan style meal.
A simple recipe that’s perfect for busy weeknights or even for a special occasion. All you need is one of my Salad Recipes to complete the meal. I’ve included pairing and menu ideas below.
Table of Contents
Why This Recipe Works
- Easy and low‑fuss: one pan, one marinade, and minimal prep for a complete dinner.
- Classic Mediterranean Flavor: paprika, grainy mustard, dried oregano… spices and condiments I always have on hand and I’m sure you do too!
- It’s a balanced sheet‑pan meal: protein (salmon) plus veggies (cherry tomatoes and green beans) all cook together, making side‑tracking unnecessary.
Ingredients
This is one of my go-to weeknight recipes that uses simple ingredients. I don’t know about you, but I don’t want to run off to the grocery store on a Tuesday at 5 pm for a missing ingredient! Here’s what you’ll need:
- Salmon: Use your fillet of choice, skin‑on or off (can substitute with trout or other firm fish). Fresh would be great, but most salmon available at the grocery store these days is thawed anyway, so there’s no shame in buying frozen fillets and thawing them yourself at home. I personally prefer making this recipe using a whole salmon side or half a side (depending on how many people I am cooking for). But you can totally use portioned salmon fillets just like I have done with my Honey Harissa Salmon recipe. Also try my Mediterranean Salmon Salad.
- Smoked Paprika: I love both the flavor and color smoked paprika gives this marinade. Use hot or mild, the choice is yours.
- Grainy Mustard: I love grainy mustard with salmon. It adds a tangy punch and texture. Smooth Dijon also works. But you can also just omit it.
- Dried Oregano: Classic Mediterranean herb vibe (or substitute with dried thyme or Italian seasoning). You’ll find it in many of my recipes, including my Baked Cod in Puttanesca Sauce.
- Side Vegetables: Salmon cooks really quickly, so if you want to cook vegetables on the tray with it, choose ones that will cook in about 15 minutes. Cherry tomatoes and green beans are my go-to. Sometimes I will also add asparagus. Avoid potatoes, cauliflower, or other vegetables that take longer to cook.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Baked Mediterranean Salmon Recipe
Step 1. Preheat the oven and Make the Marinade. Preheat your oven to 350 °F (175 °C). In a small bowl, whisk together olive oil, lemon juice, lemon zest, paprika, grainy mustard, garlic, and dried oregano to make the marinade.
Step 2. Season the Salmon. Place the salmon fillet (skin‑side down if your fillet has skin) on a parchment-paper-lined baking sheet. Season with salt and black pepper.
Step 3. Add the Marinade and side Vegetables. Spread the marinade evenly over the top of the fish. Add the cherry tomatoes and green beans around the salmon. Drizzle them lightly with some of the marinade.
Step 4. Bake and Serve. Bake in the preheated oven for about 15–19 minutes, or until the salmon reaches your desired doneness. Note: Smaller/thinner fillets may need less cooking time; thicker fillets a bit more — check for flakiness or use a meat thermometer if you have one. Garnish with fresh dill and serve with lemon wedges.
How to Check Salmon Doneness
For best results, use an instant-read thermometer. It is the most accurate way to ensure your salmon is perfectly cooked:
- Rare: 110–115°F (43–46°C) – very soft and slightly translucent in the center.
- Medium: 125°F (52°C) – moist, tender, and flakes easily.
- Well-done: 145°F (62°C) and up – firmer and more opaque, but be careful not to dry it out.
Insert the thermometer in the thickest part of the fillet to check the temperature. If you don’t have a thermometer, look for flesh that flakes easily with a fork and is opaque all the way through (unless you like it more on the rare side).
Pairing and Menu Ideas
When it comes to starch, serve it with my plain white rice, brown rice, cauliflower rice, Middle Eastern Rice Pilaf, Saffron Rice, Vermicelli Rice, Spanakorizo (Greek Spinach Rice), or with my Batata Harra (spicy Lebanese potatoes) or Garlic Rosemary Roasted Potatoes. You can even serve it with my garlic mashed potatoes.
I also recommend serving it with a salad. My Jerusalem salad (chopped salad), Maroulosalata (Greek Lettuce Salad) or Fattoush work really well.
For a heartier salad, serve this fish with one of my bean or pasta salads. Try it with my Greek Lentil Salad, Greek Butter Bean Salad, Kale Chickpea Salad, Mediterranean Lentil Salad or my Mediterranean Pasta Salad.
Expert Tips
- Try not to overcrowd the pan: give the salmon and veggies space so everything roasts evenly and gets nice caramelization.
- Use parchment paper and not aluminum foil. The fish will stick to the foil and you’ll have a mess on your hands. Parchment paper is just so much better and makes for easy cleanup, just like in my other one-pan recipes: One-Pan Greek Chicken and Potatoes.
- Let the salmon come close to room temperature before baking (about 15 minutes outside the fridge). This helps it cook more evenly.
- Keep an eye on the salmon near the 15‑minute mark. Since ovens and fillet thickness vary, it’s easy to overcook. Salmon is done when it flakes easily or reaches about 145 °F internally.
- Use an Air Fryer. This recipe works beautifully in the air fryer, too.
- Use a fish spatula. It makes lifting the fillet from the sheet pan or baking dish so much easier without breaking it. Or just do what I do and serve the fish right off the parchment paper it was baked on!
Recipe FAQs
Yes. You can prep the marinade and clean the veggies a few hours in advance, then assemble and bake when you’re ready. You can also assemble the whole recipe and place the prepared tray in the fridge for up to 3 hours before baking. Any longer and the acid in the marinade may start changing the texture of the salmon.
Place cooked salmon and veggies in an airtight container and refrigerate up to 2 days, but I personally try to finish leftovers the next day.
While I don’t recommend it, yes, it is possible. Freeze cooled salmon and veggies in a freezer‑safe container or bag for up to 2–3 months. Thaw overnight in the fridge before reheating gently.
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Baked Mediterranean Salmon (with Paprika, Garlic and Lemon)
Ingredients
Marinade
- 2 tablespoon Olive oil
- 2 tablespoon Lemon juice
- 1 tablespoon Lemon zest – From 1 lemon
- 1 tablespoon Grainy mustard
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 2-3 Garlic cloves (minced)
Salmon
- 2½ lbs Salmon fillet – Whole or portioned
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper
Side Vegetables
- ½ lb Green beans – Add more or less if you prefer
- ½ pint Cherry tomatoes – Add more or less if you prefer
Garnish
- Fresh dill
- Lemon wedges
Instructions
- Preheat the oven and Make the Marinade. Preheat your oven to 350 °F (175 °C). In a small bowl, whisk together 2 tablespoon Olive oil, 2 tablespoon Lemon juice, 1 tablespoon Lemon zest, 1 tablespoon Grainy mustard, 1 teaspoon Smoked paprika, 1 teaspoon Dried oregano and 2-3 Garlic cloves (minced) to make the marinade.
- Season the Salmon. Place 2½ lbs Salmon fillet (skin‑side down if your fillet has skin) on a parchment-paper-lined baking sheet. Season with 1 teaspoon Kosher salt and ¼ teaspoon Black pepper.
- Add the Marinade and side Vegetables. Spread the marinade evenly over the top of the fish. Add ½ lb Green beans and ½ pint Cherry tomatoes around the salmon. Drizzle them lightly with some of the marinade.
- Bake and Serve. Bake in the preheated oven for about 15–19 minutes, or until the salmon reaches your desired doneness. Note: Smaller/thinner fillets may need less cooking time; thicker fillets a bit more — check for flakiness or use a meat thermometer if you have one. Garnish with Fresh dill and serve with Lemon wedges.
Notes
- Salmon: Use your fillet of choice, skin‑on or off (can substitute with trout or other firm fish). Fresh would be great, but most salmon available at the grocery store these days is thawed anyway, so there’s no shame in buying frozen fillets and thawing them yourself at home. I personally prefer making this recipe using a whole salmon side or half a side (depending on how many people I am cooking for). But you can totally use portioned salmon fillets.
- Smoked Paprika: I love both the flavor and color smoked paprika gives this marinade. Use hot or mild, the choice is yours.
- Grainy Mustard: I love grainy mustard with salmon. It adds a tangy punch and texture. Smooth Dijon also works. But you can also just omit it.
- Dried Oregano: Classic Mediterranean herb vibe (or substitute with dried thyme or Italian seasoning).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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