Greek Salmon Recipes

GREEK SALMON WITH LEMON AND DILL RECIPE

Steps:

• Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.
• Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.
• Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.
• Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.
• Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.

GREEK SALMON SALAD RECIPE

Steps:

• Preheat the oven to 425 degrees F and position a rack in the middle.
• Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.
• Bake the salmon in the heated oven for 8 to 12 minutes until it's done and flakes easily (see cook's tip #1 below). Meanwhile, work on the salad and the vinaigrette.
• Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don't add the feta yet)
• Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
• Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).
• Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!

GREEK SALMON

Steps:

• Preheat the oven to 400 degrees. Pat dry salmon fillets and place skin-side down on a lined quarter sheet baking pan.
• In a small mixing bowl, stir to combine olive oil, lemon juice, dill, oregano, garlic, salt, and pepper. Brush or pour the marinade over the salmon and let it sit while the oven is preheating.
• Bake for 15 minutes. Let rest for 5 minutes, then serve with an extra squeeze of lemon juice on top, if desired.

GREEK GRILLED SALMON WITH VEGGIES

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
• Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
• Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.

GREEK SHEET PAN SALMON AND ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.
• Stir together olive oil, lemon juice, and Greek seasoning in a small bowl. Combine feta cheese and olives in a second bowl.
• Brush half the oil mixture over salmon and drizzle the remainder over the asparagus.
• Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes, depending on thickness of the salmon. Sprinkle salmon with feta mixture during the last 5 minutes of cooking.

GREEK SALMON

Steps:

• Place the salmon in a microwave safe plate.
• Mix the olive oil and Greek seasoning.
• Brush the mixture over the fillets.
• Cover tightly.
• Microwave 10 minutes @ 50% power.