18 Delicious Greek Salmon Recipes for Every Occasion

Dive into the vibrant flavors of Greece with our roundup of 18 Delicious Greek Salmon Recipes that promise to transform your meals into a Mediterranean feast! Whether you’re craving a quick weeknight dinner, a seasonal delight, or just some hearty comfort food, we’ve got a dish for every occasion. Get ready to impress your taste buds and keep everyone asking for seconds—let’s get cooking!

Greek Lemon Garlic Salmon

Venturing into the world of Mediterranean flavors has always been a journey of joy for me, especially when it involves a dish as vibrant and heartwarming as Greek Lemon Garlic Salmon. It’s the kind of meal that brings a little sunshine to your table, no matter the season.

Ingredients

• 1.5 lbs of fresh salmon fillets (skin-on for extra flavor)
• A generous glug of extra virgin olive oil
• 3 cloves of garlic, minced (because more garlic is always better)
• The zest and juice of 2 large lemons
• A couple of tbsp of dried oregano
• A pinch of salt and freshly ground black pepper
• A splash of water (just to keep things moist)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillets on the prepared baking sheet, skin-side down. Drizzle them with that generous glug of olive oil, making sure each piece is nicely coated.
3. Sprinkle the minced garlic, lemon zest, oregano, salt, and pepper evenly over the salmon. Tip: Rubbing the seasonings in a bit helps them stick better.
4. Squeeze the lemon juice over the top and add that splash of water around the fillets to keep everything juicy.
5. Bake for about 15-20 minutes, or until the salmon flakes easily with a fork. Tip: Don’t overcook it; salmon is best when it’s still a bit pink in the center.
6. Let it rest for a couple of minutes before serving. Tip: This allows the flavors to meld together beautifully.

The salmon comes out perfectly tender, with a bright, zesty flavor that’s balanced by the earthy oregano. Try serving it over a bed of quinoa or with a side of roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Herbed Greek Salmon with Feta

Sometimes, all it takes is a simple dish to transport you straight to the Mediterranean coast. That’s exactly what happened to me the first time I whipped up this Herbed Greek Salmon with Feta. It’s become my go-to for a quick, flavorful dinner that feels anything but ordinary.

Ingredients

• 1.5 lbs of salmon fillets (skin-on for extra flavor)
• A couple of tablespoons of olive oil
• A generous sprinkle of dried oregano
• A pinch of salt and freshly ground black pepper
• A handful of crumbled feta cheese
• A splash of lemon juice
• A small bunch of fresh dill, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillets on the prepared baking sheet, skin-side down. Drizzle them with olive oil, making sure each piece is lightly coated.
3. Sprinkle the dried oregano, salt, and black pepper evenly over the salmon. Tip: Rubbing the herbs between your fingers before sprinkling helps release their flavors.
4. Bake in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork. Tip: Don’t overcook the salmon to keep it moist and tender.
5. Remove the salmon from the oven and immediately top with crumbled feta cheese and a splash of lemon juice. The residual heat will slightly melt the feta.
6. Garnish with chopped fresh dill before serving. Tip: Fresh dill adds a bright, herby contrast to the rich salmon and feta.

Out of the oven, this dish is a beautiful harmony of textures and flavors—the salmon is perfectly flaky, the feta adds a creamy saltiness, and the lemon brings a zesty freshness. Serve it over a bed of quinoa or with a side of roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Greek Style Salmon with Olive Tapenade

Nothing beats the joy of discovering a recipe that’s both easy to make and bursting with flavors, and this Greek Style Salmon with Olive Tapenade is exactly that. I stumbled upon this dish during a lazy Sunday when I was craving something Mediterranean, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 pound of salmon fillets (skin-on for extra flavor)
• A couple of tablespoons of extra virgin olive oil
• A splash of lemon juice (about 2 tablespoons)
• 1 cup of mixed olives, pitted and roughly chopped
• A small handful of fresh parsley, chopped
• A pinch of red pepper flakes for a bit of heat
• 2 cloves of garlic, minced
• Salt and freshly ground black pepper to season

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillets on the prepared baking sheet, skin side down, and drizzle them with a tablespoon of olive oil and the lemon juice. Season lightly with salt and pepper.
3. In a small bowl, mix together the chopped olives, parsley, red pepper flakes, minced garlic, and the remaining olive oil to create the tapenade.
4. Spread the olive tapenade evenly over the top of each salmon fillet, pressing gently to adhere.
5. Bake in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork but is still moist inside.
6. Let the salmon rest for a couple of minutes before serving to allow the flavors to meld together beautifully.

Great served over a bed of quinoa or with a side of roasted vegetables, this dish offers a perfect balance of savory, tangy, and slightly spicy flavors. The tapenade adds a delightful texture contrast to the tender, flaky salmon, making every bite a little adventure.

Greek Salmon and Orzo Salad

Mmm, there’s something about the combination of tender salmon and orzo that just feels like a hug in a bowl. I stumbled upon this Greek-inspired dish during a lazy Sunday meal prep, and it’s been a staple in my kitchen ever since. Perfect for those days when you want something light yet satisfying, without spending hours in the kitchen.

Ingredients

• 1 lb salmon fillets, skin on
• A couple of cups of orzo pasta
• A splash of olive oil
• 1 lemon, juiced and zested
• A handful of cherry tomatoes, halved
• A small cucumber, diced
• A handful of Kalamata olives, pitted and halved
• A sprinkle of feta cheese
• A pinch of dried oregano
• Salt and freshly ground black pepper to your liking

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared sheet, drizzle with a splash of olive oil, and season with salt, pepper, and a pinch of dried oregano. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
3. While the salmon bakes, cook the orzo according to package instructions, then drain and rinse under cold water to stop the cooking process.
4. In a large bowl, toss the cooled orzo with the lemon juice, zest, cherry tomatoes, cucumber, and olives. Tip: Rinsing the orzo cools it quickly and prevents sticking.
5. Flake the baked salmon into large chunks and gently fold into the orzo mixture. Tip: Keep the salmon pieces big for texture.
6. Sprinkle the salad with feta cheese and an extra drizzle of olive oil before serving. Tip: Let the salad sit for 10 minutes before serving to let the flavors meld.

Delightfully fresh and vibrant, this salad is a symphony of textures and flavors. The creamy feta and the briny olives play off the citrusy orzo beautifully, while the salmon adds a rich, buttery contrast. Serve it chilled on a hot day or at room temperature for a cozy dinner—it’s versatile like that.

Grilled Greek Salmon Skewers

Nothing beats the joy of firing up the grill on a sunny afternoon, especially when it’s for these Grilled Greek Salmon Skewers. I remember the first time I tried this recipe; the aroma alone was enough to transport me straight to the Mediterranean coast. It’s become my go-to dish for impressing guests or treating myself to a flavorful, healthy meal.

Ingredients

• 1.5 lbs of fresh salmon, cut into 1-inch cubes
• A couple of tablespoons of olive oil
• A splash of lemon juice
• 2 cloves of garlic, minced
• A teaspoon of dried oregano
• Salt and pepper, just enough to season
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Start by preheating your grill to a medium-high heat, around 375°F to 400°F.
2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Tip: Letting the salmon marinate in this mixture for even 10 minutes can make a world of difference in flavor.
3. Thread the salmon cubes onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
4. Place the skewers on the grill. Cook for about 3-4 minutes on each side, or until the salmon is opaque and flakes easily with a fork. Tip: Don’t overcrowd the grill to ensure each skewer gets those perfect grill marks.
5. Remove the skewers from the grill and let them rest for a couple of minutes before serving. Tip: This rest period allows the juices to redistribute, making the salmon even more succulent.

Absolutely delightful, these skewers offer a perfect balance of tangy and herby flavors with a slightly charred exterior. Serve them over a bed of quinoa or with a side of tzatziki sauce for an extra touch of Greek authenticity.

Greek Salmon Burgers with Tzatziki

Zesty flavors and a healthy twist on a classic burger is what we’re diving into today. I stumbled upon this Greek Salmon Burger recipe during a summer trip to the Mediterranean, and it’s been a staple in my kitchen ever since. Perfect for those who love a juicy burger but want to keep things light and flavorful.

Ingredients

• 1 pound of fresh salmon, skin removed and chopped
• A couple of cloves of garlic, minced
• A handful of fresh dill, chopped
• A splash of lemon juice
• 1/2 cup of breadcrumbs
• 1 egg, lightly beaten
• A pinch of salt and pepper
• 1/2 cup of Greek yogurt
• A drizzle of olive oil
• 1 cucumber, grated and squeezed dry

Instructions

1. In a large bowl, mix the chopped salmon, minced garlic, chopped dill, lemon juice, breadcrumbs, and the beaten egg until well combined. Tip: Don’t overmix to keep the burgers tender.
2. Form the mixture into 4 equal-sized patties. Chill in the fridge for 15 minutes to firm up. This makes them easier to handle when cooking.
3. Heat a drizzle of olive oil in a pan over medium heat. Cook the patties for about 4 minutes on each side, or until golden and cooked through. Tip: Resist the urge to press down on the burgers; it squeezes out the juices.
4. While the burgers cook, mix the Greek yogurt with the grated cucumber for a quick tzatziki. Add a pinch of salt and pepper to taste.
5. Serve the salmon burgers on buns or a bed of greens, topped with the tzatziki sauce. Tip: Add sliced tomatoes and red onions for extra crunch and flavor.

Amazingly moist and packed with flavor, these Greek Salmon Burgers are a delightful change from the usual. The tzatziki adds a cool, creamy contrast that’s just irresistible. Try serving them with a side of roasted potatoes or a crisp salad for a complete meal.

Baked Greek Salmon with Tomatoes and Olives

Just last week, I found myself staring at a beautiful piece of salmon in my fridge, wondering how to jazz it up for dinner. That’s when I remembered this incredibly simple yet flavorful Baked Greek Salmon with Tomatoes and Olives recipe that never fails to impress. It’s a dish that brings a little Mediterranean sunshine to your table, no matter where you are.

Ingredients

• 1.5 lbs of salmon fillet
• A couple of cups of cherry tomatoes, halved
• A handful of Kalamata olives, pitted and halved
• A splash of olive oil
• 2 cloves of garlic, minced
• A sprinkle of dried oregano
• A pinch of salt and pepper
• A squeeze of lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet on the prepared baking sheet and drizzle it with a splash of olive oil, making sure it’s lightly coated.
3. Scatter the halved cherry tomatoes and Kalamata olives around the salmon, then sprinkle the minced garlic, dried oregano, salt, and pepper over everything.
4. Bake in the preheated oven for about 20 minutes, or until the salmon flakes easily with a fork and the tomatoes are bursting.
5. Right before serving, give it a fresh squeeze of lemon juice over the top for that extra zing.

For an extra tip, let the salmon sit at room temperature for about 10 minutes before baking to ensure even cooking. Also, if you’re not a fan of Kalamata olives, green olives make a great substitute. Lastly, serving this dish over a bed of quinoa or with a side of crusty bread to soak up the juices is a game-changer.

Flaky, juicy, and packed with the vibrant flavors of the Mediterranean, this salmon dish is a weeknight dinner hero. The tomatoes get wonderfully sweet and jammy in the oven, contrasting beautifully with the briny olives and tender salmon. Try serving it with a simple arugula salad for a complete meal that feels anything but simple.

Greek Salmon Pasta with Spinach and Feta

Unbelievably, this Greek Salmon Pasta with Spinach and Feta has become my go-to dish for those evenings when I crave something both nutritious and indulgent. It’s a recipe that reminds me of a sunny afternoon in a small Greek taverna, where the flavors were as vibrant as the scenery.

Ingredients

• 8 oz of your favorite pasta (I’m partial to penne for this one)
• 2 salmon fillets, skin-on for that extra crispiness
• A couple of cups of fresh spinach, because it wilts down to nothing
• A generous handful of feta cheese, crumbled
• A splash of olive oil
• 2 cloves of garlic, minced (because more garlic is always better)
• A pinch of red pepper flakes, for a little heat
• Half a lemon, juiced (save the other half for serving)
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Season the salmon fillets with salt, pepper, and a drizzle of olive oil, then bake for 12-15 minutes until just cooked through.
3. While the salmon bakes, cook the pasta according to the package instructions until al dente, then drain, reserving a cup of pasta water.
4. In a large pan, heat a splash of olive oil over medium heat, add the garlic and red pepper flakes, and sauté until fragrant, about 30 seconds.
5. Toss in the spinach and stir until just wilted, then add the cooked pasta, a squeeze of lemon juice, and a bit of the reserved pasta water to loosen everything up.
6. Flake the baked salmon into the pan, gently mixing to combine without breaking the salmon too much.
7. Off the heat, sprinkle the crumbled feta over the top and give it one last gentle toss.

Absolutely, the creamy feta against the flaky salmon and the slight bite of the pasta makes every forkful a delight. Serve it with an extra wedge of lemon on the side for those who love a brighter kick.

Greek Salmon Quinoa Bowls

Over the weekend, I found myself craving something light yet satisfying, and that’s when I stumbled upon the idea of Greek Salmon Quinoa Bowls. It’s the perfect blend of hearty and fresh, and honestly, it’s become my go-to for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 cup of quinoa, because it’s the base of our bowl
• A couple of salmon fillets, about 6 oz each
• A splash of olive oil, for that perfect sear
• 1 tbsp of lemon juice, to brighten everything up
• A handful of cherry tomatoes, halved
• 1/2 cup of cucumber, diced
• A sprinkle of feta cheese, because what’s Greek without it?
• A drizzle of tzatziki sauce, for that creamy finish

Instructions

1. Rinse the quinoa under cold water until the water runs clear, then cook it according to the package instructions. Tip: Let it sit covered for 5 minutes off the heat to fluff up perfectly.
2. While the quinoa cooks, heat a splash of olive oil in a pan over medium-high heat. Season the salmon fillets with salt and pepper, then sear them for about 4 minutes on each side, or until they’re golden and just cooked through. Tip: Don’t overcrowd the pan to get that perfect crust.
3. In a bowl, toss the cooked quinoa with lemon juice, then top with the seared salmon, cherry tomatoes, cucumber, and a sprinkle of feta cheese. Tip: Let the salmon rest for a couple of minutes before adding it to the bowl to keep it juicy.
4. Finish with a drizzle of tzatziki sauce and serve immediately.

Delightfully, the quinoa bowls come together with a wonderful contrast of textures—the creamy tzatziki, the crisp veggies, and the flaky salmon. For an extra touch, serve with a side of warm pita bread to scoop up every last bite.

Greek Salmon Stuffed Peppers

Yesterday, I stumbled upon a recipe that’s been a game-changer for my weeknight dinners—Greek Salmon Stuffed Peppers. It’s a delightful twist on the classic stuffed peppers, packed with flavors that remind me of my summer trip to the Greek islands. Perfect for when you’re craving something healthy yet indulgent.

Ingredients

• 4 large bell peppers, any color you like
• 2 cups of cooked quinoa, because it’s fluffy and absorbs flavors like a dream
• 1 lb of fresh salmon, skin removed and chopped into small pieces
• A handful of fresh spinach, roughly chopped
• 1/2 cup of crumbled feta cheese, for that tangy kick
• A splash of olive oil, to sauté
• 1 tbsp of dried oregano, because it’s not Greek without it
• Salt and pepper, just enough to season
• 1/2 cup of Greek yogurt, for serving

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cut the tops off the bell peppers and remove the seeds. Stand them up in the baking dish.
3. In a pan, heat a splash of olive oil over medium heat. Add the chopped salmon and cook until it’s just opaque, about 3 minutes.
4. Toss in the spinach, quinoa, feta, and oregano. Stir until the spinach wilts and everything is well mixed. Season with salt and pepper.
5. Spoon the mixture into the bell peppers, packing it down slightly. Cover with foil and bake for 25 minutes.
6. Remove the foil and bake for another 10 minutes until the peppers are tender and the tops are slightly golden.
7. Let them cool for a couple of minutes before serving with a dollop of Greek yogurt on top.

So, the peppers come out tender but still hold their shape, and the filling is moist and bursting with flavors. I love serving these with a side of tzatziki for an extra Greek touch. Trust me, it’s a dish that’ll transport you straight to the Mediterranean with every bite.

Greek Salmon and Chickpea Salad

After a long day of work, there’s nothing I love more than throwing together a meal that’s both nutritious and bursting with flavor. That’s exactly what this Greek Salmon and Chickpea Salad is all about—a perfect blend of hearty and fresh that comes together in no time.

Ingredients

• 1 lb salmon fillet, skin on
• A couple of cups of cooked chickpeas
• A handful of cherry tomatoes, halved
• A splash of olive oil
• 1 lemon, juiced
• A sprinkle of dried oregano
• Salt and pepper, just enough to season
• A small bunch of fresh parsley, chopped
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet on the prepared sheet, drizzle with a splash of olive oil, and season with salt, pepper, and a sprinkle of dried oregano. Tip: Leaving the skin on helps keep the salmon moist during cooking.
3. Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook it to keep it tender.
4. While the salmon cooks, toss the chickpeas and cherry tomatoes with olive oil, lemon juice, salt, and pepper in a large bowl.
5. Once the salmon is done, let it cool for a couple of minutes, then flake it into large pieces, discarding the skin.
6. Gently mix the flaked salmon into the chickpea and tomato mixture. Tip: Be careful not to break the salmon up too much for the best texture.
7. Finish by sprinkling the chopped parsley and crumbled feta cheese over the top.

Ready to serve, this salad is a delightful mix of textures—creamy feta, tender salmon, and crunchy chickpeas. I love serving it over a bed of greens for an extra veggie boost or with a side of warm pita bread to scoop up every last bite.

Greek Salmon Wraps with Cucumber Sauce

Greek Salmon Wraps with Cucumber Sauce are my go-to when I’m craving something light yet satisfying. Growing up, my mom always emphasized the importance of a balanced meal, and these wraps perfectly embody that philosophy with their combination of protein, veggies, and a creamy sauce that ties everything together.

Ingredients

• 2 salmon fillets (about 6 oz each)
• A couple of whole wheat tortillas
• 1 cup of diced cucumber
• A splash of olive oil
• 1/2 cup of Greek yogurt
• A handful of fresh dill, chopped
• 1 tbsp of lemon juice
• A pinch of salt and pepper
• 1/2 cup of shredded lettuce
• 1/4 cup of sliced red onion

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook the salmon to keep it moist.
4. While the salmon is baking, mix the diced cucumber, Greek yogurt, chopped dill, and lemon juice in a bowl to make the cucumber sauce. Season with a pinch of salt and pepper.
5. Once the salmon is done, let it cool for a couple of minutes, then flake it into large pieces.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable. Tip: Warming the tortillas prevents them from tearing when you roll them.
7. Spread a generous amount of the cucumber sauce on each tortilla, then top with the flaked salmon, shredded lettuce, and sliced red onion.
8. Roll the tortillas tightly around the filling, tucking in the sides as you go. Tip: If you’re having trouble rolling, you can secure the wraps with toothpicks.

Last but not least, these wraps are a delightful mix of textures and flavors—creamy, crunchy, and perfectly seasoned. I love serving them with extra cucumber sauce on the side for dipping or drizzling.

Greek Salmon with Roasted Vegetables

Delightfully simple yet packed with flavor, this Greek Salmon with Roasted Vegetables has become my go-to weeknight dinner. It’s the kind of meal that feels fancy enough for guests but is so easy to whip up, even on my busiest days. I love how the Mediterranean flavors come together, and the best part? It’s all done in one pan, making cleanup a breeze.

Ingredients

• 1.5 lbs of salmon fillets (skin on or off, your choice)
• A couple of cups of mixed vegetables (I use bell peppers, zucchini, and red onion)
• A generous drizzle of olive oil
• A splash of lemon juice
• 2 cloves of garlic, minced
• A teaspoon of dried oregano
• Salt and pepper, just enough to season
• A handful of kalamata olives, pitted
• A sprinkle of feta cheese for serving

Instructions

1. Preheat your oven to 400°F (200°C) and grab a large baking sheet.
2. Toss the mixed vegetables with a drizzle of olive oil, minced garlic, dried oregano, salt, and pepper. Spread them out on the baking sheet.
3. Roast the vegetables in the preheated oven for about 15 minutes, just until they start to soften.
4. While the veggies are roasting, season the salmon fillets with salt, pepper, and a splash of lemon juice.
5. Push the vegetables to the sides of the baking sheet and place the salmon in the center. Drizzle a bit more olive oil over the salmon.
6. Return the baking sheet to the oven and bake for another 12-15 minutes, depending on the thickness of your salmon. The fish should flake easily with a fork when done.
7. Scatter the kalamata olives over the top during the last 5 minutes of baking.
8. Once everything is cooked, sprinkle with feta cheese before serving.

Zesty and vibrant, this dish is a celebration of textures and flavors. The salmon is perfectly flaky, the vegetables are tender with a slight char, and the feta adds a creamy saltiness that ties it all together. I love serving this over a bed of quinoa or with a side of crusty bread to soak up all the delicious juices.

Greek Salmon Souvlaki

Craving something fresh yet hearty for dinner last night, I found myself reaching for the vibrant flavors of the Mediterranean. That’s how this Greek Salmon Souvlaki came to life in my kitchen, a dish that’s as fun to make as it is to eat.

Ingredients

• 1.5 lbs of salmon, cut into 1-inch cubes
• A couple of wooden skewers, soaked in water for 30 minutes
• 1/4 cup of olive oil
• A splash of lemon juice
• 2 cloves of garlic, minced
• 1 tsp of dried oregano
• 1/2 tsp of salt
• A pinch of black pepper
• 1 cup of Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 tbsp of fresh dill, chopped

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add salmon cubes, tossing gently to coat. Let marinate for 15 minutes.
3. Thread the salmon onto the soaked skewers, leaving a little space between each piece for even cooking.
4. Grill the skewers for about 4 minutes on each side, or until the salmon is opaque and flakes easily with a fork.
5. While the salmon cooks, mix Greek yogurt, grated cucumber, and dill in a bowl to make the tzatziki sauce.
6. Serve the salmon skewers hot with a generous dollop of tzatziki on the side.

Here’s a tip: don’t skip soaking the skewers—it prevents them from burning on the grill. Also, letting the salmon marinate even for just 15 minutes makes a world of difference in flavor. And for the tzatziki, squeezing the cucumber dry is key to avoiding a watery sauce.

How delightful this dish turns out! The salmon is perfectly tender with a smoky char, and the cool, creamy tzatziki balances it beautifully. Try serving these skewers over a bed of fluffy couscous or with a side of roasted veggies for a complete meal.

Greek Salmon and Avocado Salad

Zesty and fresh, this Greek Salmon and Avocado Salad has become my go-to lunch during these warm summer days. It’s packed with flavors that remind me of my trip to the Greek islands last year, and the best part? It’s incredibly easy to whip up, even on my busiest days.

Ingredients

• 2 salmon fillets (about 6 oz each)
• A couple of cups of mixed greens
• 1 ripe avocado, sliced
• A handful of cherry tomatoes, halved
• A small red onion, thinly sliced
• A splash of olive oil
• 1 tbsp of lemon juice
• A sprinkle of salt and pepper
• 1/2 cup of crumbled feta cheese
• A few kalamata olives, pitted
• 1 tsp of dried oregano

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet, drizzle with a splash of olive oil, and sprinkle with salt, pepper, and dried oregano.
3. Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook the salmon to keep it moist.
4. While the salmon is baking, toss the mixed greens, avocado slices, cherry tomatoes, and red onion in a large bowl.
5. In a small bowl, whisk together a splash of olive oil and lemon juice for the dressing. Tip: Adjust the lemon juice to your liking for more zest.
6. Once the salmon is done, let it cool for a couple of minutes before flaking it into large chunks.
7. Add the flaked salmon, crumbled feta cheese, and kalamata olives to the salad bowl.
8. Drizzle the dressing over the salad and gently toss everything together. Tip: Be gentle to keep the avocado slices intact.

Flaky, tender salmon pairs beautifully with the creamy avocado and tangy feta in this salad. Serve it with a slice of crusty bread to soak up all the delicious flavors, or enjoy it as is for a light and satisfying meal.

Greek Salmon with Lemon Dill Sauce

Kicking off this recipe roundup with a dish that’s as vibrant as a summer day in Greece—Greek Salmon with Lemon Dill Sauce. It’s a recipe that brings back memories of my first trip to the Mediterranean, where the simplicity of ingredients meets the richness of flavors. Perfect for those evenings when you want something light yet satisfying.

Ingredients

• 2 salmon fillets (about 6 oz each)
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• 1 lemon, juiced and zested
• A splash of white wine (optional, but it adds a nice depth)
• A handful of fresh dill, chopped
• 1/2 cup of Greek yogurt
• A small clove of garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillets on the prepared baking sheet. Drizzle them with olive oil and season with salt and pepper. Tip: Let the salmon sit at room temperature for about 10 minutes before cooking to ensure even cooking.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. The exact time will depend on the thickness of your fillets.
4. While the salmon is baking, whisk together the lemon juice, zest, white wine (if using), dill, Greek yogurt, and minced garlic in a small bowl to make the sauce. Tip: For a smoother sauce, let it sit for a few minutes to allow the flavors to meld.
5. Once the salmon is done, let it rest for a couple of minutes before serving. Tip: Resting the salmon helps retain its juices, making it even more flavorful.
6. Serve the salmon with a generous dollop of the lemon dill sauce on top.

What makes this dish stand out is the creamy, tangy sauce that perfectly complements the rich, flaky salmon. It’s a match made in heaven, especially when served over a bed of quinoa or with a side of roasted vegetables for a complete meal.

Greek Salmon and Eggplant Moussaka

Zesty flavors and hearty layers come together in this Greek-inspired twist on a classic moussaka. I stumbled upon this version during a summer in Thessaloniki, where the local tavernas served it with a side of crisp, lemony greens. It’s become a staple in my kitchen, especially when I’m craving something that feels both indulgent and wholesome.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 lb salmon fillet, skin removed and cut into chunks
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• a pinch of cinnamon
• a dash of nutmeg
• 1 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/2 cup breadcrumbs
• a handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Arrange the eggplant slices on a baking sheet, brush with olive oil, and bake for 20 minutes until they’re soft and slightly golden. Tip: Salting the eggplant beforehand can help remove any bitterness.
3. While the eggplant bakes, heat a splash of olive oil in a pan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the salmon chunks to the pan, cooking until they’re just opaque, about 3-4 minutes. Tip: Don’t overcook the salmon; it’ll finish cooking in the oven.
5. Stir in the crushed tomatoes, cinnamon, and nutmeg, simmering for 5 minutes to blend the flavors.
6. Layer half the baked eggplant in the prepared dish, top with the salmon mixture, then the remaining eggplant.
7. Mix the beaten eggs with Parmesan and breadcrumbs, then spread over the top layer. Tip: For a crispier top, broil for the last 2 minutes of baking.
8. Bake for 25 minutes until the topping is golden and bubbly.

This moussaka is a delightful mix of creamy, tangy, and savory, with the salmon adding a rich depth. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. Trust me, it’s a combo that’ll have everyone asking for seconds.

Greek Salmon Gyros with Homemade Pita

Zesty flavors and a touch of Mediterranean sunshine are what come to mind when I think of these Greek Salmon Gyros with Homemade Pita. I remember the first time I tried making them at home, the aroma alone transported me straight to a cozy taverna by the Aegean Sea. Now, it’s a staple in my kitchen, especially when I’m craving something fresh yet satisfying.

Ingredients

• 1 lb salmon fillet, skin on
• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp active dry yeast
• 1 tsp sugar
• 3/4 cup warm water
• 2 tbsp olive oil, plus a splash for cooking
• 1 tsp salt
• 1 cucumber, diced
• 1 cup Greek yogurt
• 1 garlic clove, minced
• a handful of fresh dill, chopped
• a couple of lettuce leaves, shredded
• 1 tomato, sliced
• 1/2 red onion, thinly sliced

Instructions

1. Start by making the pita dough. In a bowl, mix the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Add the flour, olive oil, and salt to the yeast mixture. Knead for about 5 minutes until the dough is smooth and elastic.
3. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
4. While the dough rises, prepare the salmon. Heat a splash of olive oil in a pan over medium heat. Cook the salmon skin-side down for 4 minutes, then flip and cook for another 3 minutes. Let it rest before slicing.
5. For the tzatziki, mix the Greek yogurt, diced cucumber, minced garlic, and chopped dill in a bowl. Chill until ready to serve.
6. After the dough has risen, divide it into 4 balls. Roll each ball into a 6-inch circle on a floured surface.
7. Heat a dry pan over high heat. Cook each pita for about 1 minute on each side, until puffed and lightly charred.
8. To assemble, spread tzatziki on a warm pita, top with sliced salmon, shredded lettuce, tomato slices, and red onion. Roll up and enjoy!

Marvel at how the flaky salmon pairs perfectly with the creamy tzatziki and the soft, warm pita. The freshness of the veggies adds a delightful crunch, making every bite a harmonious blend of textures and flavors. Try serving these gyros with a side of lemon wedges for an extra zing!

Conclusion

We hope this roundup of 18 delicious Greek salmon recipes inspires your next meal! Whether you’re cooking for a special occasion or a weeknight dinner, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!