With this recipe, I will show you how easy it is to prepare my tender and succulent Mediterranean Side of Salmon. This dish is so quickly and easily made that you can have it on the table in just 30 minutes, making it ideal for mid-week family meals, whilst being sufficiently elegant to serve when entertaining. A side of beautiful, glistening salmon is baked in the oven with sunny, colourful, Mediterranean ingredients, and served with an easily made Yoghurt Sauce. With this dish, you will bring the wow factor to your table.
Why You’ll Love This Recipe:
- If you like salmon, this recipe is certain to become one of your go-to easy meals. You get maximum reward for minimal effort.
- It is made from simple ingredients that are readily available.
- As all ingredients are baked on the sheet pan, cleanup is faster. But if a meal is not complete for you without potatoes, it goes well with our Crispy Roasted Smashed Potatoes.
- You can easily customise the recipe to suit your taste by varying the ingredients that you add to the baking tray.
- It is an easy way to serve a group of people.
- The dish is naturally gluten-free and can be dairy-free if you use appropriate yoghurt for the sauce.
- It is packed with flavour as the ingredients all complement each other.
Recipe Inspiration: true to our blog name, we like simple recipes that are easily prepared and packed with flavour (especially Mediterranean flavours!) This dish epitomises our aims with food. You will be delighted by how easy it is.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Side of salmon fillet – we use fresh, skin on salmon. For more even cooking, we remove the thin strip of belly fat. Many people love this part of the salmon, so don’t hesitate to cook it separately.
- Lemon – we use fresh lemon in three ways. Finely sliced lemon is placed on the sheet pan under the salmon. Lemon zest and freshly squeezed juice are in the marinade we briefly apply to add flavour to the salmon.
- Extra virgin olive oil – an integral ingredient in the Mediterranean way of eating. It adds great flavour. Use the best olive oil that you have.
- Dried oregano – I have used dried oregano, a popular addition to Mediterranean dishes.
- Garlic clove – we always use fresh garlic; it is superior to bottled garlic.
- Sea salt and freshly ground black pepper – it is essential to properly season food while cooking.
- Cherry tomatoes – roasting the tomatoes caramelises their natural sugars and intensifies their flavour.
- Red onion – for this recipe, we prefer red onion as it is milder and sweeter than brown/yellow or white. You can use another variety if you prefer.
- Castelvetrano olives – you may also see them labelled as Sicilian green olives. Their firm texture and mild flavour are a great accompaniment to the salmon. We use pitted olives.
- Capers – are available either brined or salted and in various sizes. I prefer brined “baby” capers as they are suitable to use whole. The larger ones, which are the size of a pea, are generally best if chopped. If using salted capers, they need to be well rinsed before use.
- Greek yoghurt – is the base of our sauce. It is thicker than regular yoghurt as it has already been strained, but you can use regular yoghurt if you prefer.
- Dijon mustard – we use mustard in the dressing. The subtle spice and slight acidity perfectly complement the fish. If necessary, check that the brand you use is gluten-free or dairy-free.
- Parsley – for the best flavour, use flat leat Italian parsley.
Variations:
Olives – you could use Kalamata olives if you prefer, or another variety that you enjoy eating.
Parsley – if you prefer, you could use fresh dill in the yoghurt sauce.
Artichoke – some marinated jarred artichoke hearts would be a great addition to the sheet pan. Rinse them well to remove excess brine and pat dry.
How To Make Mediterranean Side of Salmon:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Score the salmon skin:
On a large board, turn the salmon flesh side down and lightly score the skin, making diagonal, parallel lines. Be careful to avoid cutting into the flesh.
Add the lemon slices to a large sheet pan lined with baking paper where the fish will lay.
Place the salmon on the lemons on the tray, still flesh side down.
2 – Prepare the marinade:
In a small bowl, combine the marinade ingredients. Spoon half the marinade onto the skin of the fish and rub into the scored skin.
Turn the fillet over, spoon over the remaining marinade and rub it into the flesh.
3 – Arrange on the sheet pan:
Add the cherry tomatoes, sliced onion, olives and capers and combine with the olive oil and salt so everything is coated. Evenly distribute the mixture around the salmon.
Roast until the salmon flakes easily and is cooked to your liking.
4 – Make the yoghurt sauce:
Meanwhile, combine all the sauce ingredients and check that the flavours are to your taste, adjusting them if necessary. If the sauce appears too thick, add a teaspoon or two of water.
Serve the salmon with lemon wedges and yoghurt sauce.
Hint: for the best result, the salmon should not be overcooked, or it will become dry. We have suggestions on how to check when the fish is cooked in the recipe.
Tips for Success, Storage and FAQs:
I score the skin side so that when I rub the marinade onto both sides of the fish, it is better absorbed into the skin side. It also means that the fish cooks more evenly.
You can store it in an airtight container in the fridge for up to 3 days. Ideally, you should refrigerate the fish as soon as possible after it has been cooked and has cooled down. However, if the fish has been at room temperature for 2 hours, it should be discarded.
Before eating the refrigerated fish, I recommend that you have it at room temperature for about 15 minutes to remove the chill.
Yes, you can. Store it in an airtight container and consume it within two months. Thaw it overnight in the fridge. If you want to reheat it, do it as below.
Add pieces to a salad, scrambled eggs, fried rice or use as a sandwich filling. Flake some into a good mayonnaise along with a squeeze of fresh lemon juice. Season to your taste.
Top Tip:
Check the salmon fillet for pin bones. Ideally, they will have been removed by your fishmonger, but nobody wants to get a bone, so it is worth checking. Place the salmon skin side down and gently run your fingers along the length of the fish, especially the centre. If you find a bone, you will need fish tweezers or clean, small pliers. If you don’t have either, at a push you can use regular tweezers, washed well, to remove the bones.
Serving Suggestions:
Baked salmon is very versatile. You will find many ways to enjoy this Mediterranean Side of Salmon. Some suggestions are:
- It is so quickly and easily made that it is an ideal mid-week family meal.
- A side of salmon is an elegant dish, perfect to serve when entertaining.
- It is another great option for festive celebrations, such as Easter or Christmas.
- For casual parties, add the salmon to a buffet along with my Potato Salad with Peas and Mint and Broccoli and Bacon Salad.
- As it is delicious served while warm or at room temperature, take some to picnics or potlucks.
- The acidity of the dressing on my Kale and Apple Slaw perfectly complements the richer salmon.
- It is perfect for an al fresco meal in sunny weather
Having learned how easy it is to make this show-stopping Mediterranean Side of Salmon, you will find yourself turning to this easy recipe on a regular basis. Be sure to let me know what you think in the comments below!
Alex xx
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Mediterranean Side of Salmon
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Salmon:
- 1 kg (2.2 lbs) side of salmon fillet, skin on – prepared weight, after removing belly fat See Note 1
- 1 large lemon – washed and sliced finely
For the Marinade:
- 2 tablespoon extra virgin olive oil See Note 2
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 clove garlic – finely grated
- ½ teaspoon coarse cooking sea salt
- ½ teaspoon freshly ground black pepper
Additions to Sheet Pan:
- 300 g (10.5 oz) cherry tomatoes – pierced with knife to prevent bursting
- 1 medium red onion – finely sliced into ½ cm (¼ inch) rings
- 90 g (½ cup) Sicilian green olives – pitted
- 2 teaspoon baby capers
- 2 teaspoon extra virgin olive oil
- ½ teaspoon coarse cooking sea salt
For the Yoghurt Sauce:
- 250 ml (1 cup) Greek yoghurt
- 1 tablespoon Dijon mustard
- 1 tablespoon flat leaf parsley – finely chopped
- ½ teaspoon sea salt
Instructions
For the Salmon:
- Remove the salmon from the fridge.First, you will need to trim away the belly fat on the salmon. This is on the long side of the salmon; it is thinner and fattier. Take a sharp knife and cut from the top to the bottom of the fillet. Your salmon fillet will now look more even and will cook more evenly. But don’t discard the belly fat, you can cook it separately in the oven or frying pan. To many people, it is a delicacy.
- On a large board, turn the salmon flesh side down and use a sharp knife to lightly score the skin, making diagonal, parallel lines about 2 ½ cm (1 inch) apart. Be careful to avoid cutting into the flesh.
- Add the lemon slices to a large baking paper lined sheet pan where the fish will lay.Place the salmon on the tray, still flesh down. If it’s large, you may need to place it diagonally on the tray.
- Combine all marinade ingredients, mix together well.Spoon half of the marinade onto the skin of the fish and rub into the scored skin.Turn the fillet over, spoon over the remaining marinade and rub it into the flesh.Set aside (at room temperature) while you prepare the other ingredients for the tray for a maximum of 20 minutes as the marinade will begin to “cook” the fish.
- Preheat your oven to 200 degrees C (390 F).
- Add the cherry tomatoes to a medium size bowl. Be sure to pierce their skin or they may burst in the oven. Add the sliced onion, olives and capers. Toss with the olive oil and salt so everything is coated. Evenly distribute the mixture around the salmon.
- Roast in the oven for 15–20 minutes, depending on the thickness of the fish, until cooked to your liking and flakes easily. See Note 3.
- Remove the fish from the oven and set it aside to rest for 5 minutes. Serve the Mediterranean Salmon on the sheet pan – the salmon is very fragile at this stage. Enjoy with the yoghurt sauce and some fresh lemon wedges.
For the Yoghurt Sauce:
- Combine all the sauce ingredients and check that the flavours are to your liking, adjusting them if necessary. If the sauce appears too thick, add a teaspoon or two of water.
Notes
- Belly fat: for more even cooking, we remove the thin strip of belly fat down the side of the fillet. Many people love this part of the salmon, so don’t hesitate to cook it separately for yourself.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
- Check for doneness: use a knife to gently pull apart the flesh in the thickest part of the salmon. If it separates and flakes easily, it is cooked. If the flesh still looks translucent and doesn’t flake easily, you will need to cook it a little longer.
- Check using a thermometer: insert into the thickest part of the fish. The USDA recommends that salmon be cooked to 63 degrees C (145 F). It is essential that you don’t cook it any higher or the fish will become dry. Be aware that it will continue cooking a little after removing it from the oven so take it out a little earlier and allow it to rest for a few minutes to finish cooking.
- Storage: you can store it in an airtight container in the fridge for up to 3 days. Ideally, you should refrigerate the fish as soon as possible after it has been cooked and has cooled down. However, if the fish has been at room temperature for 2 hours, it should be discarded. Before eating the refrigerated fish, I recommend that you have it at room temperature for about 15 minutes to remove the chill.
- Freezing: store the cooled salmon in an airtight container and consume it within two months. Thaw it overnight in the fridge.
- Leftovers: add pieces to a salad, scrambled eggs, fried rice or use as a sandwich filling. Flake some into a good mayonnaise along with a squeeze of fresh lemon juice. Season to your taste.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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