Greek Salmon

Greek Salmon

from thekitchn.com
22 min
1 4

Ingredients

  • 1/2 cup finely chopped fresh dill fronds and tender stems (about 1/2 medium bunch)
  • 1/4 cup olive oil
  • 1 small shallot, finely chopped (about 3 tablespoons)
  • 2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon)
  • 2 cloves garlic, finely chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 4 (6-ounce) salmon fillets
  • 1 medium lemon, cut into wedges

Directions

  1. 1

    Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

  2. 2

    Stir 1/2 cup finely chopped fresh dill fronds and tender stems, 1/4 cup olive oil, 1 finely chopped small shallot, 2 tablespoons freshly squeezed lemon juice, 2 finely chopped garlic cloves, 2 teaspoons dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes together in a medium bowl.

  3. 3

    Pat 4 (6-ounce) salmon fillets dry with paper towels. Place skin-side down on the baking sheet. Spread the dill mixture evenly over the top and sides of the salmon.

  4. 4

    Bake until the salmon is cooked through and flakes easily with a fork, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done. Serve with lemon wedges.