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This Mediterranean Salmon is a 15 minute meal that cooks on one pan and is super flavorful. With sun-dried tomatoes and basil, it’s an easy baked salmon recipe.
Mayonnaise helps to hold the ingredients together on top of the salmon and provides a little bit of moisture. Just bake for 15 minutes and dinner is ready. It’s also a great salmon meal prep recipe.
Pair Mediterranean salmon with a butter lettuce salad or arugula salad, potatoes, or pasta.
Table of Contents
Baked Mediterranean Salmon Recipe
My Mediterranean halibut is one of the most popular recipes with readers, and that recipe was inspired by a halibut fish salad that I love. I essentially took all the salad ingredients, and piled it on top of the fish to bake. What people love is the amazing flavor and how easy it is!
I took the same concept here and applied it to my favorite fish! You’ll love this Mediterranean salmon recipe because:
- Easy – Bakes in 15 minutes on one pan. Doesn’t require much cooking skill!
- Brain food – This recipe is high in omega 3’s which promote brain health!
- 6 main ingredients – Such a simple recipe for a bunch of flavor!
- Special diet friendly – This recipe fits a Mediterranean diet, migraine diet, gluten free, and dairy free.
Types of Salmon
Although salmon isn’t a Mediterranean fish, it’s high omega-3 content makes it a great staple for a Mediterranean Diet. Everyone has a different preference on what type of salmon tastes best. Here are some tips for choosing salmon.
- For a more buttery, rich flavor, use King salmon. This will be a more fatty fish and is less prone to drying out in the oven. I personally prefer this for the best flavor and high omega-3 content.
- For a stronger fish flavor, use Coho or Sockeye salmon. This will have a deeper color and less white stripes in the meat (less fat).
- Atlantic salmon will be the least expensive and most widely found, especially if buying frozen. It will be more mild in flavor.
All types will work for this salmon recipe, but the timing was tested with a type similar to king salmon, so coho or sockeye may take 2-3 minutes less to cook.
Ingredients
- Salmon – This recipe was tested using Verlasso, a sustainbly farmed salmon, which is similar to king salmon in flavor and style. Any type of salmon you like will work for this recipe. If using frozen, defrost overnight or in cool water for 30 minutes.
- Mayonnaise – I use an avocado or olive oil based mayonnaise, like primal kitchen or chosen foods. I know it sounds crazy, but it adds a ton of moisture and allows all the ingredients to coat the salmon well. It doesn’t end up tasting like mayo.
- Sun-dried tomatoes – Look for a sulfite free brand. They can be packed in oil or just dried. I get mine at Central Market/HEB next to the fresh tomatoes.
- Basil – Fresh basil works best here, but dried basil will work in a pinch.
- Oregano – Dried or fresh will work here!
- Garlic – Fresh minced garlic adds a great flavor to the mixture.
Red pepper flakes are optional, but add a bit of spice!
How to Make
Step 1: Make the sun-dried tomato mixture
Preheat oven to 425 degrees F. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, basil and red pepper flakes (if using).
Step 2: Prepare the salmon
Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt and black pepper (about 1/4 teaspoon). Spread the tomato mixture over the top of the fish.
Step 3: Bake
Bake at 425 degree Fahrenheit for 15 minutes. My fish was about 1 ½” thick and took 15 minutes. If using a wild caught or coho salmon, reduce the cooking time to about 12-14 minutes. Remove from oven and top with fresh chopped basil. Enjoy!
Can I Air Fry This Salmon Recipe?
To air fry this Mediterranean salmon recipe, go through the same process and oil the grate of your air fryer. Air fry at 400 degrees Fahrenheit for about 10 minutes.
Recipe Edits
- Salmon – Other types of fish can be used like cod or halibut.
- Sun-dried tomatoes – Fresh tomatoes can be used or you can leave them off entirely. However, this will change the flavor.
- Mayonnaise – In order to keep the mixture all together and provide some moisture, the mayo is an essential component. But you can use a homemade version or an egg free mayo, as well as store-bought.
- Lemon – If tolerated, a squeeze of lemon on the top is delicious!
Serving Suggestions
My favorite way to serve this Mediterranean salmon recipe is with a simple vegetable side dish. Here are a few recommendations.
Storage and Reheating
Leftover baked Mediterranean salmon can be stores in the fridge in an airtight contain for up to 3 days, but is best to consume the same day of cooking. Freezing is not recommended.
To reheat: Microwave in 30 second increments, or place in the air fryer at 380 degrees Fahrenheit for about 3-5 minutes, or until just heated through. You can also warm it again in the oven at 350 degrees Fahrenheit for about 7 minutes. I recommend covering with foil to retain some moisture.
Salmon Recipes
For more salmon recipes like this Mediterranean Salmon, see these posts. And for a similar recipe using another type of fish, check out my Mediterranean halibut recipe.
Salmon
Spicy Salmon Bowl
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Mediterranean Salmon
Ingredients
- 4 6 oz fillets fresh salmon, Ask for a center cut, even piece
- 1/4 chopped sundried tomatoes
- 1/4 cup mayonnaise
- 3-4 garlic cloves (3 if they're large), 3 if they're large
- 1/2 teaspoon dried oregano
- 2 tablespoons chopped fresh basil, plus more for garnish
- Optional: dash red pepper flakes
- extra virgin olive oil, kosher salt, and black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, basil and red pepper flakes (if using).
- Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt and black pepper. Spread the mayonnaise/tomato mixture over the top of the fish.
- Bake at 425 Fahrenheit for 15-17 minutes. My fish was about 1 ½" thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!
Notes
- Salmon can be substituted with halibut or cod.
- This recipe can be air fried at 400 degrees F for about 10 minutes.
- Make ahead – Fish will store well for up to 1 day before baking. If making ahead, don’t season with salt until before baking (you can just sprinkle on top). Store in the fridge on a small sheet pan till you are ready to cook.
- Look for sulfite-free sun-dried tomatoes, either freshly dried or in oil.
- Air fryer – Cook at 400F for about 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
