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Mediterranean Herb and Lemon Baked Salmon
Mediterranean Cuisine · 30 Minutes · Serves 2-3
Mediterranean Herb Lemon Baked Salmon
Atlantic salmon fillets are naturally rich in fat and have a delicate texture, making them ideal for simple seasonings common along the Mediterranean coast to highlight their fresh flavor. This recipe is inspired by the common combinations of lemon, olive oil, herbs, tomatoes, and olives found in Greek and Italian coastal cuisine. Instead of rich sauces masking the fish's flavor, the baking process allows the herbaceous oils to slowly penetrate the fish. For Hong Kong households, we've specifically toned down the strong flavors of olives and spices found in traditional recipes, retaining a fresh, tangy aroma that pairs well with rice, pasta, or salad.
Quick Answer
Thaw salmon fillets according to package instructions, then pat dry. Marinate with olive oil, lemon, minced garlic, oregano, and tomatoes. Place skin-side down in the oven and bake at 200°C for approximately 15-20 minutes, until the center of the fish is completely opaque and reaches a safe internal temperature.
Ingredients
- 400g skin-on salmon fillets (thaw and prepare according to package instructions)
- 2 tbsp extra virgin olive oil
- 1 lemon (half sliced, half juiced)
- 2 cloves garlic (minced)
- 150g cherry tomatoes (halved)
- 40g black or green olives (pitted)
- 1 tsp dried oregano
- 10g fresh parsley (chopped)
- Pinch of black pepper
- About ½ tsp sea salt
- ½ onion (thinly sliced)
Instructions
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1. Prepare salmon and preheat oven
First, thaw the salmon according to package instructions; do not leave it at room temperature for an extended period. Pat the surface of the fillets dry with paper towels, and check for and remove any bones. Preheat the oven to 200°C.
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2. Prepare Mediterranean herb oil
Combine olive oil, lemon juice, minced garlic, oregano, black pepper, and a pinch of salt. Let it sit for about 5 minutes to allow the garlic and herb flavors to release.
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3. Arrange ingredients in baking dish
Line a baking dish with sliced onions and cherry tomatoes. Place the salmon fillets, skin-side down, on top. Drizzle with the herb oil, then add lemon slices and olives, allowing the fish to absorb the Mediterranean flavors.
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4. Bake the salmon
Place in the preheated oven and bake at 200°C for approximately 15-20 minutes. Adjust the actual baking time based on the thickness of the fillets. The fish is nearly done when it changes from translucent to opaque, and flakes easily when gently pressed.
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5. Check for doneness and finish
If using a food thermometer, the thickest part of the fish should reach approximately 63°C (145°F) to meet food safety standards for fish. Remove from the oven and let rest for 2 minutes, then sprinkle with parsley and serve.
Frequently Asked Questions
Do frozen salmon fillets need to be thawed first?
Yes. You should prioritize following the thawing instructions on the product packaging. Generally, it's recommended to thaw slowly in the refrigerator, then pat dry before cooking, to prevent excessive water release during baking which can affect the texture.
Do skin-on salmon fillets need to be skinned before baking?
No. Keeping the skin on helps retain moisture in the fish, and baking skin-side down also helps prevent the fish from falling apart by direct contact with the baking dish.
Can Hong Kong households use other herbs instead of oregano?
Yes. Oregano is a common herb in Mediterranean cuisine. If you're not used to its flavor, you can substitute with basil, parsley, or a small amount of rosemary, to maintain a fresh flavor that doesn't overpower the salmon's natural taste.
How long should salmon be baked to avoid overcooking?
This depends on the thickness of the fillet, but baking at around 200°C for 15 to 20 minutes is common. Thinner fillets should be checked earlier to avoid drying out the flesh.