Mediterranean Salmon
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This Mediterranean Salmon needs to be on your menu this summer! Fresh, flavorful, and surprisingly simple, this Mediterranean Salmon is the kind of dinner that checks all the boxes.
The salmon is seasoned with a blend of herbs and spices, baked until perfectly tender, and finished with a vibrant topping of avocado, tomatoes, Kalamata olives, feta, and fresh herbs.
What I love most about this recipe is how the fresh topping transforms a simple piece of salmon into something that feels a little extra special. The creamy avocado, salty feta, and briny olives complement the rich salmon beautifully, while the tomatoes and herbs keep everything bright and refreshing.
Another bonus? This Mediterranean Salmon is packed with protein! At 34-38 grams of protein per fillet, this salmon is a great option if you’re trying to reach high-protein goals.
It’s the perfect meal for when you want something healthy and satisfying without spending hours in the kitchen. Whether you’re making it for a quick weeknight dinner or serving it to guests, this Mediterranean-inspired salmon is always a hit.
Table Talk with Tawnie
I’m always looking for different salmon recipes to try. My Chili Crisp Salmon is on repeat but sometimes I am craving a different flavor and that’s where this recipe comes in. It’s so fresh, I can’t get enough of that avocado topper, and with a refreshing salad and glass of white wine to go with it all… it’s chef’s kiss!
I’ve got this Sheet Pan Salmon with Homemade Pesto here on Kroll’s orner too and it’s another healthy dinner that’s full of flavor, quick and easy! And if it’s the Mediterranean flavors you love, check out my Mediterranean Chicken & Rice or Mediterranean Ground Beef Sweet Potato Bowls too.
- Salmon: Choose your salmon fillets that are firm with brightly colored flesh. Frozen salmon works too, thaw completely before cooking. You can also buy a large piece of salmon and cut it into ~6 oz pieces.
- Seasonings: You’ll need dried oregano, dried basil, dried parsley, onion powder, garlic powder, salt and pepper.
- Kalamata Olives: Add that classic briny Mediterranean flavor. Be sure to buy pitted olives to save time, then give them a rough chop. If you’re not a fan of Kalamata olives, black olives can be substituted, though the flavor will be milder.
- Avocado: Use a ripe but firm avocado so it holds its shape when mixing the topping. If it’s overly soft, it can become mushy. Add the avocado just before serving for the freshest flavor and texture.
- Tomato: Roma tomatoes work especially well because they’re firm and less watery, but any ripe tomato will do. If using larger tomatoes, remove some of the seeds to keep the topping from becoming too wet.
- Feta: I recommend buying a block of feta and crumbling it yourself for the best flavor and texture. The salty, tangy cheese pairs perfectly with the olives, avocado, and tomato in the topping.
- Fresh Mint & Parsley: Fresh herbs are much more flavorful than dried in the topping. These fresh herbs brighten the entire dish and give it that signature Mediterranean flavor. Don’t skip them if possible! If you don’t have mint, you can use additional parsley instead.
Step by Step Directions:
(For the full recipe, scroll down to the recipe card below)
Season the Salmon
In a small bowl, mix all the seasonings. Pat the salmon dry with paper towels. Drizzle butter or olive oil over the salmon, and then sprinkle the spice mixture on top and rub it into the salmon a bit.
Bake
Bake the salmon at 400°F for ~15 minutes or until it reaches an internal temperature of 145°F. Most chefs would argue that the 130 °- 135°F range is best. Use your best judgment.
Prepare the Topping
While the salmon bakes, combine all ingredients for the salmon topper in a bowl. Taste and adjust seasonings as desired.
Finish and Serve
Finish the salmon with a squeeze of lemon and the salmon topper. Serve with your favorite sides. I love it with my Mediterranean Pasta Salad (pictured here with pearl couscous) or Cucumber Tomato Salad for something a little lighter.
Expert Tips
- Pat the salmon dry first: Removing excess moisture helps the seasonings stick better and encourages a beautifully golden exterior.
- Don’t overcook the salmon. I recommend checking it around the 12-minute mark, especially if your fillets are on the thinner side. Salmon continues cooking slightly after it’s removed from the oven.
- Use an instant-read thermometer: Be careful not to overcook the salmon. Salmon with an internal temperature of 145°F is considered well-done. For moist, tender salmon, I recommend pulling it from the oven around 130-135°F and allow it to rest on the warm pan for a few minutes before serving. The salmon should flake easily with a fork.
- Other methods besides baking: You can also pan sear the salmon or broil the salmon. For pan searing, add butter or olive oil to a nonstick skillet, and cook for about 3-4 minutes on each side. For broiling, heat oven to high broil and cook salmon for 8 minutes.
- Wait to add the avocado: Dice and mix the avocado into the topper just before serving so it stays fresh and vibrant.
- Serve immediately: The contrast between the warm salmon and cool Mediterranean topping is what makes this dish so delicious.
Serving Suggestions
Mediterranean Pasta Salad
I love serving this salmon with my Mediterranean Pasta Salad. You can use orzo (like pictured) or recently I’ve been using pearl couscous to mix it up. The flavors pair perfectly with the salmon and topping!
Cucumber Tomato Salad
When I want a side that’s a little lighter (or if you’re trying to avoid gluten/excess carbs) I highlight recommend my Cucumber Tomato Salad. It is so fresh, crisp, and refreshing!
Smashed Potatoes
If you’re wanting a non-salad side, my Crispy Smashed Potatoes would be great with this salmon! Personally I would probably pair the potatoes with a roasted veggie (zucchini, broccoli, asparagus, brussels sprouts) but you do you!
Storage
- Refrigerator: Store leftover salmon and topper separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Warm the salmon gently in the microwave in 30-second intervals or in a 300°F oven until heated through. Add the topper after reheating.
- Salmon topper: The topper is best enjoyed fresh. If making ahead, prepare everything except the avocado and stir it in just before serving.
FAQs
Can I use frozen salmon fillets?
Definitely! Just let the salmon thaw completely and pat it dry before seasoning and baking.
Do I need to remove the skin from the salmon?
No. You can leave the skin on if preferred. The salmon can be served directly off the skin after baking.
How do I know when the salmon is done baking?
The salmon should flake easily with a fork and reach your desired internal temperature. I typically aim for 130-135°F for tender, juicy salmon.
How long does salmon last?
Cooked salmon will last in the fridge for up to 3 days.
How do I heat up leftover salmon?
Salmon is best enjoyed the day-of but you can totally reheat the next day! Without drying out the salmon, you can reheat the salmon on a rimmed baking sheet in the oven at 275°F for about 15 minutes, or on the stove in a nonstick skillet. Be sure to add a splash of water to get some moisture back into the salmon.
Can I make the salmon topper ahead of time?
Yes. Prepare it up to 1 day in advance, but wait to add the avocado until just before serving.
Can I grill the salmon instead of baking it?
Absolutely. Grill over medium-high heat until cooked through, then top with the Mediterranean avocado mixture before serving.
Can I use the salmon topper on other proteins?
Definitely! The avocado, tomato, olive, and feta mixture is delicious on grilled chicken, steak, shrimp, or even spooned over grain bowls and salads.
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Mediterranean Salmon
Ingredients
For the salmon:
- 4 salmon fillets* (thawed, skin off)
- 2 Tbsp. unsalted butter (melted (or olive oil))
- 1 tsp. garlic powder
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. dried parsley
- 1/2 tsp. onion powder
- kosher salt and freshly ground black pepper (to taste)
- lemon wedges (for serving)
For the salmon topper:
- 1-2 avocado (diced)
- 1/2 cup kalamata olives (chopped)
- 1/2 cup tomatoes (diced)
- 1/3 cup feta cheese
- 1 Tbsp. fresh parsley (chopped)
- 1 Tbsp. fresh mint (chopped)
- 1 Tbsp. olive oil
- salt and pepper (to taste)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat and prep: Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or foil, or lightly grease a 9×13-inch oven-safe baking dish with olive oil.
- Mix the seasonings: In a small bowl, mix all the seasonings.1 tsp. garlic powder, 1 tsp. dried basil, 1 tsp. dried oregano, 1/2 tsp. dried parsley, 1/2 tsp. onion powder, kosher salt and freshly ground black pepper
- Prepare the salmon: Pat it dry with paper towels and place it on the baking sheet or baking dish. Drizzle butter or olive oil over the salmon, and then sprinkle the spice mixture on top. Then I like to rub it into the salmon a bit.2 Tbsp. unsalted butter, 4 salmon fillets*
- Bake: Bake the salmon for ~15 minutes, or until it reaches an internal temperature of 145°F. Start Timer Most chefs would argue that the 130 °- 135°F range is best. Use your best judgment and note that the temperature will rise more as it finishes cooking when you pull it out of the oven. Also, feel free to broil the last few minutes of baking for a slightly caramelized finish.
- Salmon topper: While the oven bakes, combine all ingredients in a bowl for the salmon topper. Taste and adjust seasonings as desired.1-2 avocado, 1/2 cup kalamata olives, 1/2 cup tomatoes, 1/3 cup feta cheese, 1 Tbsp. fresh parsley, 1 Tbsp. fresh mint, 1 Tbsp. olive oil, salt and pepper
- Finish and serve: Finish the salmon with a squeeze of lemon on top and the salmon topper, and serve with your favorite sides (I like this Mediterranean Pasta Salad or this Cucumber Tomato Salad for something a little lighter).lemon wedges
Notes
- *Each fillet should be ~6 oz each
- Store cooked salmon in the fridge in an airtight container for up to 3 days
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This recipe was originally published in June 2021. It was updated with new ingredients and instructions as well as additional tips and tricks in June 2026.
📸 Photos by Amanda Chasten Photography
My husband and I are on a quest to eat healthier and this recipe will become a staple. It was super easy and DELICIOUS! I didn’t make the Greek dressing, but I did pour a capful of Olive Garden dressing over the filets, gently massaging it into the salmon. I prepared the salmon with the seasonings listed substituting Herbs de Provence for oregano and adding dried dill weed, and tossed it in the oven after marinating. For the topping, I used canned roasted/diced tomatoes, capers, sliced black olives, crumbled blue cheese (out of feta) EVOO, and salt and pepper. On to the shrimp version!
That sounds amazing Tracy! Thank you!! 🙂
This was delicious, and easy too. We used the air fryer, and the salmon was tender and perfect. The topping was yummy and the feta with the salmon is a great combination.
love using the air fryer, especially in this summer heat! thank you 🙂
I made only the seasoning for the salmon, all the dried spices, because I did not have any of the other ingredients. This was a wonderful blend that complimented the salmon perfectly! And the spices are ones every cook would have in their pantry! I did lightly spray the salmon with EVOO (extra virgin olive oil) to get the seasoning to stick.
Great recipe! We used trout instead of salmon. We also left out the olives and feta bc we don’t care for them. I made the couscous salad on the side and it made a ton! Next time I will probably cut that amount in half (there are only 3 of us). Overall, very yummy and a good option for a healthy meal with lots of veggies and flavor!
Gorgeous photo! Thank you so much for making…mmmmm!
Enjoyed this for dinner last night and it did not disappoint! Perfectly tender and flavorful; easily, a new favorite way to enjoy salmon!
This salmon was so delicious and full of so much flavor! My teens and I loved how well this turned out! Such a savory and delicious salmon recipe! Can’t wait to make this again!
This salmon is seriously delicious! It turned out perfectly cooked, and that Mediterranean topping is packed with fresh flavor.
We love salmon and this recipe is so healthy and fresh, not to mention delicious and easy! Thank you!
This recipe was just perfect for us because we love salmon and all things mediterranean flavored. It turned out perfectly and was beautiful to boot!
Hi Pam! I’m so glad, thank you so much!! xo, Tawnie