Best 12 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.

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.

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-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.

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.

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

Steps:

• Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.
• Preheat your oven's broiler.
• Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.

MEDITERRANEAN SALMON CHOWDER

Steps:

• In a 3-Quart Dutch Oven, coat the bottom with Extra Virgin Olive Oil. Heat to Low-Medium. Saute Onion and Celery until tender (5 minutes). Add potatoes, Turkey Sausage and salsa. Stir to coat evenly. Add water and bring to boil, reduce heat and simmer, covered for 10 minutes. Add milk and simmer until potatoes are tender (about 5 minutes - test with a fork). Stir in salmon, capers, Worcestshire, salt, pepper and dill. Simmer until salmon is cooked thoroughly (about 4 minutes). Spoon into bowls and top each bowl with a dollop of sour cream and a sprig of Cilantro.

BROILED SALMON WITH MEDITERRANEAN LENTILS

Steps:

• In a small saucepan, saute carrot and onion in oil until tender. Add the lentils, peas, garlic and capers; cook and stir 3 minutes longer., Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Stir in lemon juice., Spritz fillets with butter-flavored spray; sprinkle with salt and pepper. Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork. Serve with lentil mixture.