This delicious and easy Greek Salmon is the perfect quick healthy dinner for the whole family. The marinade is a simple mix of olive oil, lemon, dill, and oregano.
The fish is is pan-fried, giving it a wonderfully crisp exterior and meltingly tender and succulent center. Perfect for serving with Greek rice and a Greek salad.
Greek Marinade for Fish
This marinade is packed with flavor and so simple to put together. Plus it doesn’t need 8 hours to work. Just a couple of hours is enough to give your salmon that Greek vibe!
To make this marinade you need to mix together:
- olive oil
- lemon zest
There is no salt in the marinade as this can dry out the salmon so we will add the salt as we start to cook it.
Although I love to use salmon this marinade will work for any fish, especially meaty fish like mahi-mahi, ling, shark, cod or halibut.
How to cook salmon fillet
Salmon is a meaty fish that stands up well to being roasted/baking, grilling or pan-frying. You want to get a delicious golden exterior and fork-tender center. I tend to pan fry this Greek salmon.
Pan Cooked Greek Salmon
Once the salmon has been marinated in the lemon, dill and olive oil it is ready for the pan.
You don’t need any oil in the pan as the residual marinade will cling to the fish.
Place a heavy-based frying pan over medium heat and allow it to get hot. Once hot, remove the salmon fillets from the marinade and push off any large chunks of herbs. Season the salmon generously with salt and then add the salmon fillets to the pan, top side down.
Cook for 3 minutes until a nice crust has formed then carefully flip the salmon and cook for a further 3 minutes.
How to serve Lemon and Dill Salmon
The salmon is so packed with the wonderful flavors of Greece that we want to enhance that further. Once the salmon has cooked, sprinkle it with more fresh dill, oregano and a spritz of lemon juice. This will bring out all of the delicious flavors. Don’t go too heavy on the lemon, it just needs a small squeeze from a lemon quarter. Too much and you will lose the herb flavor.
Alternatively, serve the salmon with lemon wedges so everyone can add their own lemon at the table.
What to serve with Greek Salmon
Alternatively, this Greek Salmon is great with an orzo dish, like this Greek Orzo.
You can go more traditional and serve the fish with some potatoes! These Greek Lemon Potatoes would be perfect!
What wine goes with Salmon? (Wine pairing)
To bring out then herbs and hold it’s own with the lemon then we tend to go with a crisp minerally Sauvignon Blanc. It can cut through the richness of the salmon and works well with the marinade.
Another alternative would be a white Rioja, which balances the lemon perfectly!
For those wishing for a red then unusually I have found that a Gamay is a great choice, it is low in tannins and the floral medium-bodied wine can balance the flavor-packed fish well. Or opt for a fruity zinfandel that isn’t too dry!
For more delicious Salmon Recipes why not try:
- Pan Seared Salmon with Creamy Lemon Pasta
- Seared Salmon with Lemon Risotto
- Pan Seared Salmon with Creamy Smashed Potatoes
- Seared Salmon with Peas and Chorizo
- Smoky Blackened Salmon Soft Tacos
- Creamy Tuscan Salmon (Salt and Lavender)
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Greek Salmon with Lemon and Dill Recipe
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh dill – see note 1
- 1 tbsp fresh oregano – see note 1
- 1/2 tsp black pepper
- 1 lemon
- 4 fresh salmon fillets – see note 2
- 1/2 tsp salt
- Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.
- Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.
- Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.
- Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.
- Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.
- You can use dried herbs in place of the fresh, just use 2 teaspoons of each instead.
- We prefer this dish with skin off salmon fillets because the marinade stops the skin from crisping up and soggy fish skin is gross!