Baked Mediterranean Salmon

4.8 from 4 reviews

This quick and easy 15-minute Baked Mediterranean Salmon recipe is loaded with your favorite Greek herbs, roasted chickpeas, and a tangy lemon yogurt sauce. It's simple, hearty, and filling which means it will quickly earn a spot in your monthly meal rotation!



Garbanzo Beans:




  1. Heat oven to 400 degrees.
  2. Drain liquid from garbanzo beans.
  3. Add them to a large baking dish along with olive oil, oregano, rosemary, garlic, paprika, and a couple large pinches of salt and pepper.
  4. Toss to coat the garbanzo beans evenly.
  5. Place salmon fillets, skin side down, on top of the garbanzo beans.
  6. Drizzle with oil and sprinkle with oregano, paprika, salt and pepper.
  7. Place lemon slices on top of salmon.
  8. Bake for 10 minutes, or until the salmon is opaque. While the salmon is baking, throw together my super easy lemon yogurt sauce
  9. Garnish with yogurt sauce and fresh dill and enjoy!



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.


Keywords: oven baked salmon recipe, baked salmon fillet, baked salmon recipe lemon