Name: Mediterranean Salmon Bake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 skinless (boneless salmon fillets (6 to 8 ounces each)); Kosher salt (to taste); Freshly ground black pepper (to taste); 2 to 3 garlic cloves (finely minced (approximately 1 tablespoon)); 1 tablespoon olive oil; ½ cup pitted kalamata olives (halved); ¼ cup oil-packed sun-dried tomatoes (drained and finely chopped); 2 tablespoons capers (drained); 1 teaspoon caper brine (optional, for enhanced flavor); 2 tablespoons fresh dill (chopped); Plain Greek yogurt or sour cream (for serving (optional))

Easy Mediterranean Salmon Bake made with garlic, kalamata olives, sun-dried tomatoes, capers, and dill. Bright, fresh, and ready in 25 minutes!

Let me tell you, this Mediterranean Salmon Bake isn’t just another weeknight dinner. Nope—it’s more like your passport to the sun-drenched shores of Greece, minus the airfare and jet lag. You know that feeling when you’re eating something that tastes way fancier than the effort you put in? That’s this dish. I made it for the first time after a particularly long Monday, and somehow, with barely 10 minutes of prep, the kitchen smelled like I was hosting a seaside dinner party. Alone. In pajamas. And honestly? Zero regrets.

Why You’ll Love This Mediterranean Salmon Bake Recipe?

This is what I call a “zero-fuss, maximum-flavor” kind of recipe. It’s a beautiful mess of bold Mediterranean flavors—briny kalamata olives, tangy capers, garlicky goodness, and that bright pop of fresh dill. Everything roasts together in one pan, and in under 30 minutes, you’ve got something that looks gourmet but feels as comforting as a warm hug. It’s low-carb, protein-packed, and naturally gluten-free too. Oh, and did I mention there’s barely any cleanup? That’s what I call a win.

Ingredient Notes:

You’ve got some flavor powerhouses in this dish. Let’s break ‘em down real quick:

Salmon fillets: Fresh, boneless, skinless. I like 6–8 oz per person, but you do you.
Garlic: Use fresh cloves for the best flavor. I know it’s tempting to grab the jarred stuff—but fresh really sings here.
Olive oil: A good drizzle helps carry all the other flavors and gives the salmon that golden glow.
Kalamata olives: Salty and rich, they add a briny punch that balances the richness of the salmon.
Sun-dried tomatoes: Get the kind packed in oil—they’re softer and more flavorful.
Capers + a splash of brine: These are like little flavor bombs. Don’t skip the brine—it’s liquid gold.
Fresh dill: Because nothing says “Mediterranean” like a sprinkle of green freshness.
Greek yogurt or sour cream: Optional, but a dollop on the side makes everything feel luxe.

How To Make Mediterranean Salmon Bake?

Okay, let’s get to the part where your kitchen starts smelling like heaven.

Step 1: Preheat and prep.
Set your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish. Nothing fancy—just enough oil to stop things from sticking.

Step 2: Season the salmon.
Pat those beautiful salmon fillets dry (don’t skip this or they won’t brown right), lay them in the dish, and hit both sides with kosher salt and black pepper.

Step 3: Garlic rub.
Mix minced garlic and olive oil in a little bowl. Rub this fragrant mix all over the salmon. It’s messy, but kind of satisfying.

Step 4: Top it off.
Scatter the olives, sun-dried tomatoes, and capers (brine too!) right over the salmon. Don’t be shy—it should look like a mosaic of flavor.

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Step 5: Bake.
Pop the dish into your preheated oven and bake for 16–20 minutes, or until the salmon flakes easily and reaches 145°F (63°C) in the thickest part.

Step 6: Garnish and serve.
Out of the oven, sprinkle with fresh dill. Serve it hot with a dollop of Greek yogurt or sour cream if you’re feeling extra.

Storage Options:

Got leftovers? Lucky you. This salmon keeps beautifully. Just store it in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, or flake it cold over a salad. Bonus: It’s even better the next day once the flavors have really settled in.

Variations and Substitutions:

Want to make this dish your own? Let’s play.

No dill? Use parsley, basil, or even fresh oregano.
Can’t do dairy? Skip the yogurt topping—it’s still delicious without it.
No sun-dried tomatoes? Roasted red peppers work in a pinch.
Craving crunch? Toss in some toasted pine nuts right before serving.

What to Serve with Mediterranean Salmon Bake?

This salmon is so flavorful, you don’t need much. But if you want to round it out…

Side salad with lemon vinaigrette? Perfection.
Roasted potatoes or couscous? You’re in comfort food territory now.
Toasted pita and hummus on the side? Go full mezze—why not?

Frequently Asked Questions:

Can I use frozen salmon?
Absolutely—just thaw it fully and pat it dry. You don’t want extra water messing with your bake.

Is this gluten-free?
Yep, every ingredient here is naturally gluten-free. Just double-check labels if you’re using jarred items.

Can I meal prep this?
You can! Prep the topping mix in advance, then just add it to fresh fillets and bake when ready.

That’s it, my friend! If you’re craving something quick, wholesome, and packed with bold flavor, this Mediterranean Salmon Bake might just become your new go-to. I’d love to know—how did yours turn out? Did you put your own spin on it? Drop a comment and let’s chat food.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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