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Baked Greek Salmon

Baked Greek Salmon

This is a fast and simple way to bake salmon that delivers a huge amount of flavor. The key technique is a double baste; the salmon is coated in a lemon-oregano sauce before it goes into the oven, and then again halfway through cooking. This builds layers of flavor and creates a beautifully glazed, slightly crispy top.
Prep Time10 minutes
Active Time16 minutes
Rest Time5 minutes
Total Time31 minutes
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Ingredients

  • 4 6-ounce skin-on salmon fillets
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3 cloves fresh garlic grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Diamond Crystal kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh dill

Instructions

  • Preheat the oven to 400F and line a rimmed baking sheet with the parchment paper.
  • In a small bowl, whisk together the olive oil, lemon juice, grated garlic, oregano, red pepper flakes, salt, and pepper.
  • Pat the salmon fillets dry with the paper towels and place them skin-side down on the prepared baking sheet, leaving space between each piece.
  • Brush half of the sauce over the tops and sides of the salmon fillets.
  • Bake for 8 minutes.
  • Remove from the oven and brush with the remaining sauce.
  • Return to the oven and bake for another 6-8 minutes, until the salmon flakes easily or reaches 130-135F in the thickest part.
  • Sprinkle with the fresh dill and let rest for 5 minutes before serving.

Notes

The finished salmon should have a golden top with a flavorful glazed crust.