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Full of healthy omega-3s, fatty acids, and proteins, this 5-ingredient Mediterranean Salmon recipe is good for you and deliciously satisfying! With minimal ingredients, it’s so darn simple!
Table of Contents
- Why You’ll Love 5-Ingredient Mediterranean-Style Salmon
- Ingredients for Mediterranean Salmon Foil Packets
- How to Make Mediterranean Salmon Foil Packs
- Side Dishes to Serve with Mediterranean Salmon Foil Packets
- Salmon Packet Prep & Storage Tips
- Mediterranean Salmon Recipe Tips and Variations
- More Easy Salmon Recipes to Try
- 5-ingredient Mediterranean Salmon Recipe
This healthy and easy weeknight dinner is a perfect meal that appeals to every member of my family. We eat plenty of seafood in this house – and right along with that, I have plenty of tasty salmon recipes that everyone loves!
With so many different ways to make salmon, I’m always looking to incorporate new and fresh flavors into our dinner rotation. Enter this Mediterranean salmon recipe!
Why You’ll Love 5-Ingredient Mediterranean-Style Salmon
Every parent loves a healthy recipe their kids will devour. This is that recipe! There are so many reasons to love homemade salmon foil packets, but these are a few of my favorites:
- Minimal Prep Work and Cleanup: Thanks to the foil packets and simple ingredient list, prep and cleanup are a breeze. Perfect for busy weeknights when you just don’t have the time.
- Prepare In Advance: This recipe can easily be prepared ahead of time—just top with your desired ingredients, wrap it up in the foil pack, and store until you’re ready to bake. They’re both fridge and freezer-friendly!
- Healthy and Satisfying: Salmon is packed full of good nutrients. A Mediterranean diet is one of the healthiest meal plans out there, and this simple Mediterranean salmon recipe takes inspiration from the fresh, nutritious foods allowed on the diet plan.
- Portable: Love camping? The foil packets make this a great option to cook over the campfire as well!
Ingredients for Mediterranean Salmon Foil Packets
The beauty of this easy recipe is that it calls for minimal ingredients and is flexible as well! Below is an overview of the simple ingredients in my Mediterranean salmon recipe. I’ll also talk about some common and popular ingredient substitutions and variations you can try. As always, complete ingredient measurements and directions are included in the recipe card below.
- Salmon Fillets: you can use fresh or frozen salmon for this recipe. If using frozen, thaw it ahead of time.
- Pesto: a creamy mixture of pine nuts and basil makes the perfect topping.
- Onions: for flavor and texture.
- Grape Tomatoes: sweet, tangy, and acidic. You could also use cherry tomatoes if you like sweeter tomatoes.
- Feta Cheese: this classic cheese is a staple in any Greek or Mediterranean dish.
Simple Ingredients Variations for Mediterranean Salmon
If you want more Mediterranean flavors, add more vegetables! If you want to keep your salmon foil packets simple, choose a few of the following ingredients to add or swap:
- Kalamata olives or green olives (staples in Mediterranean cuisine)
- Artichoke hearts
- Bell peppers
- Red onion slices (instead of white or yellow onions)
- Sun-dried tomatoes (pair deliciously with feta cheese)
- Lemon slices (adds so much flavor to the fish)
- Feta-olive tapenade instead of a classic pesto
- Fresh herbs like fresh dill, basil, rosemary, and thyme
How to Make Mediterranean Salmon Foil Packs
This easy salmon recipe only takes minutes of prep and is perfect for a healthy, effortless meal. With delicious flavors, fresh ingredients, and practically no cleanup, you can’t go wrong!
- Place each salmon fillet skin side down on a piece of aluminum foil.
- Top the salmon with pesto, onions, tomatoes, and feta cheese.
- Wrap the foil packets, pinching tightly to close.
- Bake the salmon foil packs at 350 degrees F for 20-25 minutes.
Can I use parchment paper instead of aluminum foil to cook salmon?
Parchment paper is an excellent alternative if you don’t have foil. Just make sure to adequately seal or fold the parchment paper so no steam escapes while baking – we want a tight seal on our foil packs for even cooking! However, foil is preferable over parchment paper if you’re cooking over an open flame.
Will salmon skin stick to foil?
Yes – if the foil is not prepared with a non-stick spray, salmon skin will stick to the foil. To prevent this, you just need to spray the foil with cooking spray before assembling your foil packs for perfectly non-stick results.
How do you tell when salmon is done cooking in foil?
At the end of the cooking time, open just one of the foil packets to check for doneness. You’ll know the fish is done when it flakes easily with a fork. If the salmon is not done, return the packs to the oven for a few additional minutes. The cooking time will depend on the thickness of your salmon – a thicker piece of salmon will take longer to cook than thinner, smaller fillets.
Side Dishes to Serve with Mediterranean Salmon Foil Packets
Salmon pairs well with many easy side dishes. For this recipe, serve your Mediterranean salmon with pasta, white rice, couscous, or crusty bread on the side. Add a veggie, and you’ve got a nicely balanced, healthy meal. Here are some side dish ideas:
- Dump-and-Bake Sun Dried Tomato Pasta
- Boursin Cheese Pasta with Summer Veggies
- Greek Pasta Salad
- Greek Pita Bread Bites
- Marinated Vegetable Salad
- Cucumber Tomato Onion Salad
- Green Salad with Red Wine Vinaigrette
- Cucumber Dill Salad
- Couscous Salad
- Sautéed Zucchini
- Roasted Yellow Squash
Salmon Packet Prep & Storage Tips
Mediterranean salmon packs are perfect for meal prep – making your life so much easier!
- Prep Ahead: assemble the foil packs as directed, fold, and store in the fridge or freezer until ready to bake! These salmon packs can be stored in the freezer for up to two months. Thaw them completely before baking.
- Leftovers: store any leftover salmon in an airtight container in the fridge for up to three days. Leftovers would be delicious the next day in a Mediterranean salmon bowl or chopped up in a classic Greek Salad.
Mediterranean Salmon Recipe Tips and Variations
- Sheet Pan Salmon: instead of foil packs, you can prepare Mediterranean salmon fillets on a sheet pan for an easy sheet pan dinner. Line a rimmed baking sheet with foil and spray with cooking spray. Prepare the salmon fillets with pesto, onions, and feta cheese. Surround the salmon with fresh tomatoes and any other veggies of your choice, and bake until the salmon is tender and flakey.
- For more flavor, season the salmon fillets with olive oil, sea salt, black pepper, and a spritz of lemon juice before baking. You could also add an herb and spice blend of garlic powder, dried oregano, basil, and thyme.
- Cooking just for two? Cut the ingredients in half, using only 2 salmon fillets. The cooking instructions remain the same.
- You can use fresh or frozen salmon filets in this recipe. If using frozen, make sure the salmon is completely thawed before baking.
- Atlantic salmon is the most readily available in most grocery stores, but this recipe would also work with wild-caught salmon.
- Salmon should be cooked to an internal temperature of 145 degrees F. If you’re unsure of the doneness, use an instant-read thermometer inserted into the thickest part of the fish to be sure.
More Easy Salmon Recipes to Try
5-ingredient Mediterranean Salmon
Ingredients
- 4 salmon fillets about 6 ounces each
- 1/2 cup prepared pesto
- 1 onion chopped
- 1 pint grape tomatoes halved
- ½ cup crumbled feta cheese
Instructions
- Heat oven to 350F (180C). Spray 4 large pieces of aluminum foil with cooking spray.
- Place each salmon fillet on top of a piece of aluminum foil. Top each fillet with about 2 tablespoons pesto, ¼ cup of onion, ¼ of the tomatoes, and approximately 2 tablespoons of feta cheese. There’s no need to measure the ingredients — just use as much or as little as you like!4 salmon fillets, 1/2 cup prepared pesto, 1 onion, 1 pint grape tomatoes, ½ cup crumbled feta cheese
- Seal the aluminum foil packets by folding them over the fish and pinching tightly to close. Place the foil packets on a large baking sheet and bake for approximately 25 minutes. Fish is done when it flakes easily with a fork.
Notes
- Sheet Pan Salmon: instead of foil packs, you can prepare Mediterranean salmon fillets on a sheet pan for an easy sheet pan dinner. Line a rimmed baking sheet with foil and spray with cooking spray. Prepare the salmon fillets with pesto, onions, and feta cheese. Surround the salmon with fresh tomatoes and any other veggies of your choice, and bake until the salmon is tender and flakey.
- For more flavor, season the salmon fillets with olive oil, sea salt, black pepper, and a spritz of lemon juice before baking. You could also add an herb and spice blend of garlic powder, dried oregano, basil, and thyme.
- Cooking just for two? Cut the ingredients in half, using only 2 salmon fillets. The cooking instructions remain the same.
- You can use fresh or frozen salmon filets in this recipe. If using frozen, make sure the salmon is completely thawed before baking.
- Atlantic salmon is the most readily available in most grocery stores, but this recipe would also work with wild-caught salmon.
- Salmon should be cooked to an internal temperature of 145 degrees F. If you’re unsure of the doneness, use an instant-read thermometer inserted into the thickest part of the fish to be sure.
This sounds so delicious, I bet the salmon is cooked perfectly!
Yesss! Thanks, Emily!
Any approximate advice for how long to cook using an actual campfire? Thanks!
Hi, Cate! I’m the worst to ask, since I don’t go camping. I found the recipe below, which suggests anywhere from 16-25 minutes depending on how far the foil packet is from the fire. I’d check out her instructions and go from there: https://reusegrowenjoy.com/foil-pack-campfire-cooked-salmon/
Hope that helps!
This was amazing! I will add more pesto and feta next time. The house smelled wonderful. This is a keeper! This
Thanks, Josephine!
I think I’m going to try adding some asparagus to the packets. Thanks for the recipe!
Sounds perfect!!
Making these now!
Hope you enjoy, Stephanie! 🙂
Can you use frozen salmon fillets?
Definitely! I always thaw them first in the fridge overnight, but I imagine they would even work frozen (directly from the freezer). I just don’t know what the cooking time would be for a frozen fillet — you’d have to keep an eye on them and peek to know when they’re done. 🙂