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Easy Greek Salmon with Lemon and Dill recipe photo

Greek Salmon with Lemon and Dill

Fresh salmon fillets marinated in olive oil, lemon, dill, and oregano, then pan-seared until cooked to your liking.
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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 41 minutes
Cuisine Greek
Servings 4 servings

Equipment

  • non-metallic bowl
  • frying pan or skillet
  • paper towel

Ingredients
  

Ingredients

  • 3 tablespoonextra virgin olive oil
  • 1 tablespoonfresh dill- see note 1
  • 1 tablespoonfresh oregano- see note 1
  • 1/2 teaspoonblack pepper
  • 1 lemon
  • 4 fresh salmon fillets- see note 2
  • 1/2 teaspoonsalt

Instructions
 

Instructions

  • In a non-metallic bowl, combine 3 tablespoons extra virgin olive oil, ½ teaspoon black pepper, 1 tablespoon fresh dill (chopped), and 1 tablespoon fresh oregano (chopped). Stir, then add the zest and juice of 1 lemon and mix to combine.
  • Add 4 fresh salmon fillets to the bowl and turn them to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes and up to 3 hours.
  • When ready to cook, remove the salmon from the refrigerator. Preheat a heavy-based frying pan or skillet over medium-high heat until hot (about 2–3 minutes).
  • Remove the fillets from the marinade and let excess marinade drip back into the bowl; gently pat off large pools with a paper towel if needed.
  • Season both sides of the fillets with ½ teaspoon salt.
  • Place the salmon presentation side down into the hot pan. Cook undisturbed for 3 minutes.
  • Carefully flip each fillet and cook for an additional 3 minutes, or until cooked to your preferred doneness.
  • Transfer the salmon to a plate and let rest briefly before serving.

Notes

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!