Best Mediterranean Salmon Recipes

MEDITERRANEAN SALMON PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
• Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
• Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.

MEDITERRANEAN ROASTED SALMON

Steps:

• Place salmon in a greased 15x10x1-in. baking pan; sprinkle with 1/4 teaspoon salt. In a small bowl, whisk the oil, vinegar, honey, mustard and remaining salt. Spoon 1 tablespoon over each fillet., In a large bowl, combine the tomatoes, onion, green pepper, olives and remaining oil mixture. Spoon over fillets. , Bake at 425° for 12-15 minutes or until fish flakes easily with a fork.

GRILLED MEDITERRANEAN SALMON IN FOIL

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
• Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
• Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the cherry tomato mixture. Fold up the edges of the foil over the salmon to create a parcel, making sure to seal the edges well.
• Turn down the heat of the grill and carefully place the foil parcels on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

BRAISED SALMON MEDITERRANEAN STYLE

Steps:

• Prepare the fruit and vegetable garnish. Peel the carrot and slice in thin half moons. Slice the celery branches and peel the clementines and remove as much as the white filaments as possible. Cube the tomato, and peel and thinly slice the onion.
• In a medium size pot, add the water, clementine juice, white wine, red wine vinegar and olive oil and bring to a boil. Add the carrots, onions, celery and tomato and salt and pepper (it should taste under-seasoned, as it will go through reduction). Then cover, lower the heat and let cook for 10 to 15 minutes while you prepare the fish.
• Remove any dark flesh from the fish if present. Wash the lettuce leaves, remove the hard white part and blanch the lettuce by plunging them in boiling water for 5 to 10 seconds, until it becomes limp and dark green. Remove and refresh immediately in cold water. When cold, drain and squeeze out the excess water.
• Then season each piece of salmon individually on both sides, and wrap them neatly in the lettuce leaves so that you get nice small bundles. Place the fish in the braising liquid, on top of the vegetables. The liquid should reach halfway up the sides of the salmon. Lower the heat to very low, cover and cook for 5 to 10 minutes. (The cooking time depends on your preferences. Some people like their fish slightly underdone in the middle, others like it cooked through. Check the inside of one fish by gently pulling the lettuce aside and separate the flakes of the salmon. The inside color will tell you how done it is. The best is when it is slightly orange inside and pink on the outside)
• When the fish is cooked, remove from the pot and reduce the cooking liquid by 1/3 to 1/2, until full-flavored. Add the clementine segments to warm them. Do not allow them to overcook and fall apart. Check the seasoning and add the lemon juice.
• Place each piece of fish in a small soup plate. Surround the fish with a nice mix of garnish and cover it with the cooking juice. Decorate with pieces of black olives, sliced scallion, and little celery leaves bouquets. Finally, brush the fish with some olive oil to make it shiny, and serve immediately.

POACHED MEDITERRANEAN SALMON

Steps:

• Combine lemon juice, capers, olives, vinegar, garlic, and enough water to cover the salmon in a large skillet over medium-high heat. Bring to a boil and add salmon. Reduce heat to medium-low. Let simmer, covered, until salmon is opaque and easily flaked with a fork, about 10 minutes.
• Remove salmon from the liquid. Let liquid simmer until reduced by half, about 5 minutes. Add tomatoes and basil; cook and stir the sauce until tomatoes begin to break down, about 3 minutes. Spoon sauce over the salmon to serve.

MEDITERRANEAN SALMON FILLETS BAKED IN FOIL

Steps:

• Rinse each fillet well under cold water then pat completey dry using paper towels.
• Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.
• This is only optional; brush the top of each fillet with a light coat of olive oil.
• Sprinke each fillet with lemon pepper, salt and dried dill (to taste).
• Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.
• Fold the long sides of foil over the fillets then roll up the short sides to seal.
• Place each packet seam sides up on a greased baking sheet.
• Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.

MEDITERRANEAN SALMON

Steps:

• Combine tomatoes, 2 tablespoons olive oil, red wine vinegar, olives, onion, capers, 1/2 teaspoon salt, 1/2 teaspoon pepper.
• Set aside.
• Brush both sides of the salmon with the remaining olive oil.
• Sprinkle with remaining salt and pepper.
• Heat a large non-stick skillet over medium-high heat or postion broiler rack so that the top of the fish on rack will be 3 inches from heat source-preheat broiler.
• Saute or broil salmon 3-4 minutes per side or until cooked through.
• Add basil to reserved tomato mixture.
• Serve with salmon.

MEDITERRANEAN SALMON WITH WHITE BEANS

Steps:

• Saute onion in 1 tablespoon hot oil in a saucepan over medium heat 2 minutes or until slightly softened.
• Add beans, olives, and tomatoes; cook over medium heat, stirring occasionally, 2 minutes or until thoroughly heated.
• Remove from heat, and stir in basil.
• Sprinkle fish fillets evenly with salt and pepper. Cook in a large nonstick skillet in remaining 1 tablespoon hot oil over medium-high heat 3 minutes on each side or until fish flakes easily.
• Spoon bean mixture over fish, and serve immediately. Sprinkle with lemon juice if desired.

MEDITERRANEAN-TWIST SALMON

Steps:

• Heat 1 teaspoon olive oil in a saucepan over medium heat. Cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side.
• Heat 2 tablespoons olive oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 5 minutes. Pour balsamic vinegar into tomato mixture; add basil. Cook and stir tomato mixture until flavors blend, about 3 minutes.
• Place salmon on a plate and top with tomato sauce.

PAN-SEARED MEDITERRANEAN STUFFED SALMON

Steps:

• Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
• Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.
• Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.

OVEN-ROASTED MEDITERRANEAN SALMON

Steps:

• Pre-heat oven to 400-degrees.
• In medium saucepan, combine all sauce ingredients and simmer over medium heat about 5 minutes.
• Season salmon with salt and pepper.
• Arrange in a single layer in baking dish.
• Spoon sauce around salmon and bake 15 minutes, or until just cooked through.
• Remove from oven; spoon sauce over salmon and serve.

MEDITERRANEAN SALMON EN PAPILLOTE (IN A PAPER PACKAGE)

Steps:

• 1. Preheat oven to 425 degrees F.
• 2. Bring 1 cup chicken broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous, tomatoes, and the next 6 ingredients in a large bowl. Add 1 tablespoon oil, and season to taste with kosher salt and cracked black pepper; toss to combine. Set aside.
• 3. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut, following the heart shape, and open. Sprinkle both sides of fillets with 1 TBS of Greek seasoning each. Place 1 fillet near the fold of each piece of parchment. Top each fillet with 1/4 cup onion slices and 3 lemon slices; drizzle 1 teaspoon oil over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425degrees for 12 minutes. Place on plates; cut open. Serve immediately with couscous.

MEDITERRANEAN ZA'ATAR SALMON

Steps:

• Mix mayo and 1 Tbsp. (3 tsp.) za'atar until blended. Brush half the mayo mixture onto fish fillets; place, mayo sides down, in large skillet. Brush tops of fillets with remaining mayo mixture. Cook on medium heat 5 to 6 min. on each side or until fish flakes easily with fork. Remove fish from skillet; cover to keep warm.
• Add vegetable broth and remaining za'atar to skillet; stir until blended. Bring to boil, stirring occasionally. Stir in couscous; cover. Simmer on medium-low heat 8 min., stirring occasionally.
• Add all remaining ingredients except cheese; cook and stir 1 to 2 min. or just until spinach is wilted. Top with fish and cheese; cook, covered, 2 to 3 min. or until fish is heated through and cheese is melted.

MEDITERRANEAN BREADED SALMON WITH VEGETABLES

Steps:

• Heat oven to 375°F. Line 15x10x1/2-inch pan with heavy-duty foil; spray foil with cooking spray.
• If lima beans are frozen in solid block, microwave on High about 1 minute or just long enough to break beans apart. Place beans and eggplant in pan; drizzle with 2 tablespoons oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; toss. Spread in single layer in pan. Bake 15 minutes.
• Pat salmon dry with paper towels. Remove pan from oven. Push vegetables to sides of pan; place salmon skin side down in center. Brush salmon with 1 teaspoon oil; sprinkle with 1/8 teaspoon each salt and pepper. Arrange vegetables in single layer around salmon. In small bowl, mix topping ingredients. Press half of mixture, about 1/2 cup, evenly on salmon. Sprinkle remaining topping over vegetables.
• Bake 20 to 30 minutes or until fish flakes easily with fork and vegetables are crisp-tender. (If fish browns too quickly, cover loosely with foil.)
• Spoon beans and eggplant into large heatproof bowl; cover salmon with foil. Toss vegetables with roasted peppers and spinach. Cover with foil; let stand 2 to 3 minutes or until spinach is slightly wilted. Cut salmon into 4 servings; carefully lift fish from skin with pancake turner to serving plate. Serve salmon with vegetables.

EASY BAKED SALMON WITH GARLIC-BALSAMIC GLAZE | THE MEDITERRANEAN DISH

Steps:

• Preheat oven to 425 degrees F.
• In a small saucepan, mix balsamic vinegar and honey. Bring to a boil over medium heat, then reduce heat to simmer. Cook for 15 minutes or so. Remove from heat, and let cool for 5 minutes.
• To the balsamic mixture, add garlic, spices, mustard, and olive oil. Mix until well combined.
• Line a large baking sheet with parchment paper.
• Season salmon well with salt, and a little black pepper on both sides. Brush one side with the balsamic glaze, then lay salmon, glazed sided down, on the prepared baking sheet. Dress the top generously with the balsamic glaze (reserve a small bit of the glaze for the end.)
• Place salmon in oven (middle rack), and bake until salmon flakes nicely. Baking time will depend on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every inch of thickness, roast 8 to 10 minutes. Could be a total of 15 to 18 minutes.
• Remove from oven and brush with remaining glaze. Top with fresh chopped herbs. Enjoy!

MEDITERRANEAN SALMON WRAPS

Steps:

• In medium bowl combine salmon, parsley, olives, onion, oil, lemon peel and lemon juice. Season with salt and pepper.
• To make each sandwich, place 3 lettuce leaves on each tortilla. Top each with a quarter of the salmon salad, top with a few red pepper slices and tomato slices. Fold the tortilla about an inch over each end of the filling, then roll up.

MEDITERRANEAN SALMON & QUINOA

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13" casarole dish
• Combine chicken broth, quinoa and sea salt in a large sauce pan. Heat to boil and cook until most of the liquid is absorbed and the quinoa is nearly done, about 10-12 minutes. Cover and set aside.
• Combine spinach, sun-dried tomatoes and olives in a small bowl and mix together thoroughly.
• Add olive oil to a large skillet and heat on high. Add salmon pieces skin side down to the skillet. place lemon slices around the salmon. Sear the salmon skin until crispy then turn them over. Cook the other side only long enough to sear.
• Put the quinoa in the casarole dish, then layer the spinach mixture over the quinoa. place the salmon pieces skin side up around the top of the dish. place lemon slices around. cover the entire surface with feta cheese.

SALMON WITH MEDITERRANEAN SALSA

Steps:

• Spray baking dish with nonstick spray.
• In mixing bowl, combine the remaining ingredients.
• Top each salmon fillet with the tomato mixture.
• Bake in preheated 350 degree oven for 15 to 20 minutes.

MEDITERRANEAN PAN-ROASTED SALMON

Steps:

• 1. Mix seasonings in medium bowl. Sprinkle 2 tsp over salmon. Reserve remaining seasoning mixture in bowl. Set Aside. 2. Heat 1 Tbsp of oil in large skillet on medium-high heat. Place salmon skin-side up, in skillet. Cook 5 minutes. 3. Meanwhile add sugar and remaining 2 tsp oil to reserved seasoning mixture, mix well. Add fennel and tomatoes; toss to coat. Turn salmon fillets. Place fennel mixture around salmon in skillet in skillet. Cook 6 minutes or until fish flakes easily with a fork. Serve with lemon wedges.

MEDITERRANEAN SALMON FOIL PACKETS

Steps:

• Prepare outdoor grill for covered direct grilling over medium-high heat.
• Trim ends from yellow squash and zucchini. With vegetable peeler, peel squash and zucchini lengthwise into long thin ribbons.
• Transfer ribbons to a foil cooking bag. (Or, place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness.).
• Sprinkle tomatoes, olives, basil, oil, and 1/2 teaspoon salt over squash and zucchini ribbons. Sprinkle lemon peel and remaining 1/4 teaspoon salt over salmon.
• Place salmon on top of squash mixture; seal bag. (Or, if using foil, bring long sides of foil up and over salmon; fold several times to seal well, then fold in ends to seal tightly.).
• Place foil packet on grill rack. Cover grill and cook 12 minutes.
• When salmon is done, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open.
• Slide vegetables and salmon onto 4 dinner plates to serve. Top with feta cheese as desired.