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Mediterranean Salmon Recipe

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Try this Mediterranean salmon recipe with smoky spices, tangy feta, and vibrant rice. Perfect for an easy and flavorful dinner!

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • Salmon:
  • 2 pounds salmon fillets
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon salt
  • 3 tablespoons olive oil (divided use)
  • Mediterranean Rice:
  • 1½ cups jasmine rice, cooked
  • 15 ounces canned chickpeas, drained and rinsed
  • 6 ounces cherry tomatoes (mixed colors), halved
  • ⅓ cup sliced kalamata olives
  • ¼ cup sliced green olives
  • 3 tablespoons fresh lemon juice
  • Feta Cheese Mixture:
  • 6 ounces feta cheese, diced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon dried oregano (or more to taste)
  • 2 tablespoons chopped fresh oregano (optional)
  • Garnish: fresh oregano sprigs

Instructions

Cook the salmon: crispy skin and tender flesh

  1. Heat your skillet over medium heat for about 4 minutes. This ensures an even sear when the salmon hits the pan.
  2. Rub the salmon with 1 tablespoon of olive oil and the spice mix. Trust me, the smoked paprika really makes the flavors pop.
  3. Add the salmon, skin side up, and let it cook undisturbed for 4 minutes. Don’t poke or move it—it’s forming that perfect crust!
  4. Flip the salmon, reduce the heat, and cook for another 5 minutes. The flesh should be opaque and flake easily with a fork.
  5. Carefully remove the salmon and peel off the skin if desired. Pro tip: Save the crispy skin as a snack if you like—it’s packed with nutrients and so tasty.

Mediterranean rice: a one-skillet wonder

  1. Use the same skillet to combine cooked rice, chickpeas, cherry tomatoes, and olives. Let everything heat through on medium heat.
  2. Add a splash of olive oil and fresh lemon juice to brighten it all up. Stir and season with salt and pepper to taste.

Feta topping: the creamy finishing touch

  1. In a bowl, toss feta cubes with olive oil, lemon juice, and dried oregano. Add fresh oregano if you have it—it’s not required but adds a lovely herbal note.

Assemble it all

  1. Stir half the feta mixture into the skillet with the rice.
  2. Nestle the salmon fillets back into the skillet, and warm everything gently.
  3. Sprinkle the remaining feta mixture on top, garnish with oregano, and serve straight from the pan.

Notes

This recipe serves four but is easy to scale up or down. For a smaller portion, halve the ingredients. If doubling, cook the salmon in batches to avoid overcrowding the skillet. One thing to note: if you increase the feta topping, you may want to adjust the lemon juice to taste, so it doesn’t overwhelm the dish.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner