The 4-Ingredient Mediterranean Salmon I Make All the Time

This 4-ingredient salmon recipe has tons of Mediterranean flavor and couldn’t be easier to make. It’s ready in just 20 minutes, making it perfect for a weeknight dinner.

May 13, 2024 - 15:00

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The 4-Ingredient Mediterranean Salmon I Make All the Time

4-ingredient mediterranean salmon on a platter next to a bowl of lemon wedges and a glass of wine — Simply Recipes / Ciara Kehoe

When I’m cooking up something and I’m not sure what direction to go in, I almost always start in my spice cabinet. Inspiration comes in the form of opening a jar, taking a sniff, and seeing if it strikes me in the moment.

That’s exactly how this Mediterranean salmon came into being. One whiff of sweet, herbaceous fennel seeds sends me straight to a sunny coastline. When combined with garlic and lemon zest, it gives instant flavor to fish fillets.

Mediterranean is a very broad term and this recipe only just skims the surface of this wonderfully vast and varied cuisine. Fennel seeds, garlic, and lemon are common ingredients in Italian and Greek cuisines, both of which I’ve pulled quite loosely from with delicious results.

Easy Variations

This recipe is all about making use of what you have on hand, so feel free to play around depending on what’s stocked in your kitchen:

No fennel seeds? Replace them with dried oregano, thyme, rosemary, or Italian seasoning. Or, if you happen to have fresh herbs on hand, use about 2 tablespoons of oregano, thyme, or rosemary leaves (or even fennel fronds!) and finally, chop them.
No lemon? About a quarter of a medium to large orange, or even one small clementine, can be used instead.

4-ingredient mediterranean salmon on a plate with rice and fresh vegetables — Simply Recipes / Ciara Kehoe

How To Serve My 4-Ingredient Mediterranean Salmon

This is a simple recipe with flavors that pair well with a countless number of other Mediterranean-inspired dishes. I like to serve it over orzo or rice and add a green vegetable like roasted broccoli or a simple green salad.

Here are a few other great sides:

Preheat the oven to 400°F.

Arrange a rack in the middle of the oven.

Combine the garlic and spices:

Crush the fennel seeds lightly with a mortar and pestle or by placing on a cutting board and using the flat side of a chef’s knife.

Place the garlic, crushed fennel seeds, lemon zest, and several grinds of pepper in a small bowl and mix with a fork to combine.

Prepare the salmon:

Drizzle the olive oil in a baking dish large enough to fit the salmon fillets evenly with a little space between. Season the salmon all over with salt, place in the baking dish, and turn gently to coat in the oil. Place the salmon skin-side down and sprinkle the garlic-fennel mixture evenly on top, pressing down lightly with your fingers to adhere.

Roast the salmon:

Roast until the salmon is just cooked through and an instant-read thermometer inserted into the thickest part of the salmon registers 120°F to 130°F (for medium-rare), 10 to 15 minutes. If you like your salmon medium-well or well-done, cook for a few minutes longer.