Greek Marinated Salmon

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  • Yield: 4 servings 1x


  • 1/4 cup lemon juice, approximately from 2 medium lemons
  • 1/3 cup olive oil
  • 2 tablespoons chopped fresh oregano
  • 3 small cloves garlic, grated or minced
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound salmon fillet (I used wild-caught)
  • Optional topping: beet tzatziki


  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together lemon juice, olive oil, oregano, garlic, mustard, salt and pepper until combined.
  3. Place salmon inside a gallon-sized ziplock bag and pour marinade over top. Make sure salmon is fully coated with marinade and let sit for 30 minutes in the refrigerator.
  4. Remove salmon from marinade, place on parchment-lined baking sheet and discard excess marinade.
  5. Bake salmon for 20-25 minutes at 350 degrees F, or until salmon is slightly opaque in the middle and flakes easily.
  6. Optional: Top with beet tzatziki.


  • Serving Size: 4 ounces