There’s something magical about a meal that looks impressive but comes together in under 40 minutes. This Mediterranean Baked Salmon combines briny feta, tangy sun-dried tomatoes, and flaky fish into one stunning plate that tastes like you spent hours in the kitchen. The best part? It’s foolproof enough for Tuesday night yet elegant enough to serve guests.
Table of Contents
Ingredients for Mediterranean Baked Salmon
I always choose fresh, skin-on salmon fillets for this recipe because they hold up beautifully during baking and the skin adds extra flavor. Quality ingredients make all the difference here, and fortunately, everything you need is easy to find at any grocery store. My preference is to use block feta cheese that I crumble myself rather than pre-crumbled varieties, as it has better texture and melts more evenly over the fish.
- 4 fillets (6 oz each) salmon, skin-on
- 1 cup crumbled feta cheese (about 6 oz) – I recommend using block feta for better texture
- ½ cup sun-dried tomatoes, chopped
- ¼ cup olives, pitted and sliced (optional but adds nice briny notes)
- 2 tablespoons olive oil – I usually use extra virgin for richer flavor
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste – Go light on salt since feta is already salty
- Fresh parsley, chopped (for garnish, prepare while salmon bakes)
Step-by-Step Instructions
I recommend prepping all your ingredients before you start cooking, as this recipe moves quickly once you begin. Use a 9×13-inch baking dish to give the fillets enough space.
Step 1: Preheat your oven to 400°F (200°C). While it heats, grab a mixing bowl and combine the crumbled feta cheese, chopped sun-dried tomatoes, sliced olives, olive oil, minced garlic, dried oregano, and a pinch each of salt and pepper. Mix thoroughly until everything is well distributed and the feta is coated with the oil and seasonings.
Step 2: Place your salmon fillets in a 9×13-inch baking dish, skin-side down. Pat them dry with a paper towel first, as this helps seasonings stick better. Lightly season each fillet with salt and pepper, remembering that the feta topping will add more saltiness.
Step 3: Spoon the feta and sun-dried tomato mixture generously over each salmon fillet, spreading it evenly to cover the top surface. Don’t worry if some falls to the sides; it will create a flavorful sauce as it bakes.
Step 4: Cover the baking dish tightly with aluminum foil. This keeps moisture locked in and prevents the salmon from drying out. Bake for 15 minutes covered.
Step 5: Remove the foil carefully (watch for steam) and continue baking for an additional 10 minutes. The salmon is perfectly done when it flakes easily with a fork, appears opaque throughout with a slightly lighter pink center, and reaches an internal temperature of 145°F. The feta should be softened with lightly golden edges.
Step 6: Remove from the oven and let rest for 2 minutes. This allows the juices to redistribute. Garnish with freshly chopped parsley for a pop of color and fresh flavor before serving. The skin will peel away easily if your family prefers skinless portions.
Perfect Side Dishes for Mediterranean Baked Salmon
This salmon pairs beautifully with sides that complement its rich, tangy flavors while adding variety in texture and nutrition.
Lemon Roasted Asparagus: The bright, crisp asparagus cuts through the richness of the feta and provides a perfect textural contrast to the tender fish.
Garlic Herb Chicken with Mashed Potatoes: While the chicken is a different protein, the creamy mashed potatoes from this recipe make an excellent side that soaks up the delicious Mediterranean juices.
Greek Salad: Fresh cucumbers, tomatoes, and crisp lettuce dressed in a light vinaigrette echo the Mediterranean theme while keeping the meal light and refreshing.
Roasted Baby Potatoes: Golden, crispy potatoes seasoned with olive oil and herbs provide a satisfying, comforting element that balances the lighter fish. Try the potato technique from our Garlic Parmesan Chicken and Potatoes for perfectly roasted spuds.
Crispy Gnocchi with Spinach and Feta: This pillowy gnocchi dish shares the Mediterranean feta love and makes a hearty accompaniment.
Quinoa Pilaf: This protein-packed grain soaks up the delicious juices from the salmon and adds wholesome fiber to round out the meal nutritionally.
Storing and Reheating Your Salmon
Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. You can also freeze it for up to 1 month in a freezer-safe container, though the texture may change slightly upon thawing. I recommend keeping the fish and any side dishes separate to maintain the best texture and flavor.
When reheating, use gentle heat to avoid drying out the salmon. I prefer reheating in a 300°F oven for about 8 minutes, covered with foil, or in the microwave on 50% power in 30-second intervals until just warmed through. Pro tip: Add a tablespoon of water or broth before reheating to help maintain moisture.
This dish is incredibly versatile beyond dinner. Flake leftover salmon over a salad for lunch, toss it with pasta like our Creamy Garlic Parmesan Chicken Pasta, or serve it cold on a bagel with cream cheese for a protein-packed breakfast. The Mediterranean flavors actually develop more overnight, making leftovers just as delicious as the fresh dish.
FAQs
Can I use frozen salmon for this recipe?
Yes, just thaw it completely in the refrigerator overnight and pat it very dry before seasoning. Excess moisture can make the topping slide off and create a watery baking dish.
What if I don’t like olives?
Simply leave them out. The feta and sun-dried tomatoes provide plenty of flavor on their own, and you can add capers or artichoke hearts as alternatives if you want extra briny notes.
How do I know when the salmon is done?
The fish should flake easily with a fork, appear opaque throughout with a slightly lighter pink center, and register 145°F on an instant-read thermometer in the thickest part of the fillet.
Mediterranean Baked Salmon With Feta & Sun-dried Tomatoes
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine crumbled feta cheese, chopped sun-dried tomatoes, sliced olives (if using), olive oil, minced garlic, dried oregano, and a pinch of salt and pepper. Mix well to combine.
- Place the salmon fillets in a 9×13-inch baking dish, skin-side down. Pat dry with a paper towel and season lightly with salt and pepper.
- Spoon the feta and sun-dried tomato mixture evenly over each salmon fillet, spreading to cover the top surface.
- Cover the baking dish tightly with aluminum foil to keep the salmon moist while baking. Bake in the preheated oven for 15 minutes.
- Remove the foil carefully and bake for an additional 10 minutes or until the salmon flakes easily with a fork, appears opaque throughout, and reaches an internal temperature of 145°F. The feta should be softened with lightly golden edges.
- Remove from the oven, let rest for 2 minutes, and garnish with freshly chopped parsley before serving.
Notes
