You can customize the flavors and ingredients in this Mediterranean baked salmon to suit your family’s taste and use up what you’ve got in your cupboard! If you’re more into sage, use that instead of rosemary. If you have a ton of white beans to use up, substitute those for the garbanzo beans. Use your favorite fish in place of the salmon – trout, catfish, tilapia, haddock, cod or Mahi Mahi will all work well in this recipe. Just adjust the cooking time accordingly, depending on what type of fish you use.

It might be tempting to skip the yogurt sauce, but I strongly urge you to give it a try!! It has just 4 ingredients and takes just minutes to throw together. It really ties all of the flavors together and gives this warm, comforting dish a cool, tangy element.

Don’t overcook the salmon. A good rule of thumb is to cook salmon for 10 minutes for every inch of thickness. So a typical cut of salmon will be cooked through in about 10-12 minutes depending on the size/thickness of the salmon. I find that cutting the fillet into smaller portions helps to cook it faster than cooking a large 1 pound fillet.

Don’t remove the salmon skin before baking. After the salmon is baked, the skin will peel off very easily, so there is no need to remove it before. The skin will also help keep the salmon fillet more moist.