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A skillet with grilled greek salmon and salsa.

Greek Salmon

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Created by Mariam E.
Moist, flakey, and full of flavor, this Greek Salmon is a show-stopping meal that comes together in under 30 minutes. It’s full of Mediterranean flavors and the salsa paired with the salmon is a breeze to make. Made all in one pan, this is the perfect meal for a busy weeknight.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Greek
Servings 4 servings


To cook salmon

  • 4 8 oz. salmon fillets skinless or skin on
  • 2 tablespoons olive oil divided
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

To prepare Greek salsa

  • ½ cup grape tomatoes halved
  • cup cucumber sliced
  • cup red onion diced
  • 3 tablespoons kalamata olives sliced
  • 2 tablespoons feta cheese
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • ½ tablespoon fresh dill leaves chopped
  • Salt & pepper to taste


  • Brush a tablespoon of olive oil over the salmon fillets on both sides.
  • In a small bowl mix the seasonings; oregano, basil, garlic powder, onion powder, salt and pepper. Rub the seasonings over the salmon evenly.
  • Heat a large skillet with the remaining tablespoon of olive oil. Add the salmon and fry until crispy and golden for 4-5 minutes and flip it to the other side gently and cook further for 2-3 minutes.
  • Meanwhile prepare the salsa. To a wide bowl combine ingredients; tomatoes, cucumber, red onion, kalamata olives, feta cheese, olive oil, lemon juice, dill, salt & pepper. Gently toss together.
  • Serve the salmon with a spoonful of salsa on top.


  • If you do not have fresh dill for the Greek salsa, you can see dried dill.
  • When searing the salmon, don’t move it around until you’re ready to flip it. If you move it too soon it’s likely to stick and tear.
  • You can also bake the Greek salmon in the oven at 400 degrees F for 8-10 minutes, uncovered.
  • Make sure to pat dry the salmon on both sides of each filet with a paper towel. This helps to take the excess moisture out of the salmon so the seasoning will stick better and they get a nicer sear on the outside. 
  • Avoid overcooking the salmon as it’ll be dry and tough.


Calories: 380kcal | Carbohydrates: 4g | Protein: 36g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 101mg | Sodium: 556mg | Potassium: 941mg | Fiber: 1g | Sugar: 2g | Vitamin A: 301IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 2mg
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