Mediterranean Salmon Recipe

Salmon: Fresh, skinless fillets are best for this recipe, providing a tender and flavorful base.

Olive oil: Adds richness and helps to keep the salmon moist while baking.

Garlic powder: Provides a subtle garlic flavor without the hassle of peeling and mincing fresh garlic.

Oregano: A key herb in Mediterranean cuisine, adding a slightly peppery and aromatic note.

Basil: Another staple herb that brings a sweet and slightly minty flavor to the dish.

Salt: Enhances all the other flavors and ensures the salmon is well-seasoned.

Black pepper: Adds a bit of heat and depth to the overall taste.

Lemon: Sliced and placed on top of the salmon, it infuses the fish with a bright, citrusy flavor as it bakes.

When preparing the salmon, make sure to pat the fillets dry with a paper towel before brushing them with the olive oil mixture. This helps the seasoning adhere better to the fish and ensures a crispier texture. Additionally, for a more intense flavor, you can marinate the salmon in the olive oil mixture for about 15-20 minutes before baking.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for salmon in Mediterranean dishes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• dried oregano - Substitute with fresh oregano: Fresh oregano has a more vibrant and robust flavor than dried oregano.

• dried basil - Substitute with fresh basil: Fresh basil offers a sweeter and more aromatic flavor compared to dried basil.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as an alternative to black pepper.

• lemon - Substitute with lime: Lime provides a similar acidic and citrusy flavor, making it a good substitute for lemon.

• Allow the salmon to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled salmon fillets in an airtight container. If stacking fillets, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, wrap each salmon fillet tightly in plastic wrap or aluminum foil. This prevents freezer burn and maintains the fish's flavor.
• Place the wrapped fillets in a resealable freezer bag. Squeeze out as much air as possible before sealing to further protect against freezer burn.
• Label the freezer bag with the date of freezing. This helps you keep track of how long the salmon has been stored.
• Store the bag in the coldest part of your freezer. The salmon can be frozen for up to 3 months without significant loss of quality.
• When ready to use, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the salmon gently in the oven at 300°F (150°C) until warmed through, or enjoy it cold in salads or sandwiches.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover salmon on a baking sheet lined with parchment paper.
  3. Add a splash of olive oil or a squeeze of lemon juice to keep the fish moist.
  4. Cover the salmon loosely with aluminum foil to prevent it from drying out.
  5. Heat for about 15 minutes or until the salmon is warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the salmon fillets in the skillet, skin-side down if they have skin.
  4. Cover the skillet with a lid to trap the heat.
  5. Cook for about 5-7 minutes, flipping halfway through, until the salmon is heated evenly.

• Microwave Method:

  1. Place the salmon on a microwave-safe plate.
  2. Add a splash of olive oil or a few drops of water to keep it moist.
  3. Cover the plate with a microwave-safe lid or another plate to trap steam.
  4. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the salmon in a steamer basket over the simmering water.
  3. Cover the pot with a lid.
  4. Steam for about 5-7 minutes or until the salmon is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Lightly brush the salmon with olive oil.
  3. Place the salmon in the air fryer basket.
  4. Heat for about 5-6 minutes, checking halfway through to ensure it doesn't dry out.

• Oven: Used to bake the salmon fillets at the required temperature of 400°F (200°C).

• Baking sheet: A flat sheet used to place the salmon fillets on for baking.

• Parchment paper: Lining the baking sheet to prevent the salmon from sticking and to make cleanup easier.

• Small bowl: Used to mix the olive oil, garlic powder, dried oregano, dried basil, salt, and black pepper.

• Brush: Used to apply the olive oil mixture evenly over the salmon fillets.

• Knife: Used to slice the lemon.

• Cutting board: A surface to safely slice the lemon on.

• Measuring spoons: Used to measure out the olive oil, garlic powder, dried oregano, dried basil, salt, and black pepper.

Pre-mix the seasoning: Combine the olive oil, garlic powder, dried oregano, dried basil, salt, and black pepper in advance and store in an airtight container.

Use parchment paper: Lining the baking sheet with parchment paper makes cleanup quick and easy.

Slice lemons ahead: Pre-slice the lemon and store in the fridge to save time during preparation.

Batch cooking: Cook extra salmon fillets and store them for future meals.

Preheat the oven: Start preheating your oven while you prepare the ingredients to save time.