Baked Mediterranean Salmon (with Paprika, Garlic and Lemon)

Baked Mediterranean Salmon fillet garnished with fresh dill and served with blistered cherry tomatoes and green beans on a wooden tray.

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Baked Mediterranean Salmon (with Paprika, Garlic and Lemon)

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mediterranean

Servings: Servings

Author: Luay Ghafari

Cost: $25

Ingredients

Marinade

2 tbsp Olive oil
2 tbsp Lemon juice
1 tbsp Lemon zest - From 1 lemon
1 tbsp Grainy mustard
1 tsp Smoked paprika
1 tsp Dried oregano
2-3 Garlic cloves (minced)

Salmon

2½ lbs Salmon fillet - Whole or portioned
1 tsp Kosher salt
¼ tsp 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 tbsp Olive oil, 2 tbsp Lemon juice, 1 tbsp Lemon zest, 1 tbsp Grainy mustard, 1 tsp Smoked paprika, 1 tsp 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 tsp Kosher salt and ¼ tsp 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

Refer to the post above for step-by-step recipe photos, helpful tips and tricks.

Key Ingredient 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).

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.

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