Simple Greek Salmon Rice Bowls make a quick, family-friendly dinner. This easy meal ready in under 30 minutes is flexible — enjoy the salmon by itself or build bowls with marinated vegetables, feta, tzatziki and other Mediterranean-style toppings over rice.
I look for shortcuts that still deliver great flavor without taking all evening. This oven-baked salmon is fast, simple and full of bright, fresh taste. It’s a true 30-minute meal when paired with rice and quick-prep Mediterranean toppings.
This salmon works well with many preparations — try it with lemon-dill, maple-citrus, pesto or herb-butter variations if you want a different flavor profile.
Why You Will Love This Greek Salmon Recipe:
- Easy to prep. A short marinade and minimal hands-on time. While the salmon bakes, make the rice and prep toppings. In about 15 minutes the salmon will be ready.
- Ready in 30 minutes or less. Perfect for busy weeknights when you need a fast, satisfying dinner without takeout.
- Highly customizable. Lay out rice, veggies, olives, feta, tzatziki and other toppings so everyone can build their own bowl. If you prefer, serve the salmon alongside a salad or other sides instead of a rice bowl.
Salmon Ingredients:
- salmon: 4 fresh fillets (about 6 ounces each), try to choose fillets of similar thickness for even cooking. See notes below for using frozen fish.
- lemon juice: freshly squeezed for best brightness; optional lemon zest for extra citrus flavor.
- olive oil: use a good extra virgin olive oil for the marinade and to dress vegetables if desired.
- garlic: freshly minced is preferred; substitute garlic powder if needed (about 1/2 – 3/4 tsp).
- oregano: dried oregano works well and is easy to find; Greek seasoning is an alternative.
- dill: fresh dill is best added after baking, though dried dill can be used in the marinade (about 1 tsp).
- sea salt and black pepper
Rice Bowl Ingredients:
These are our go-to toppings, but feel free to swap in your favorites.
- rice: Use whichever rice you prefer. Quick-cook or microwave rice is convenient, but freshly cooked white or brown rice tastes best when you have time.
- tomatoes: Cherry or grape tomatoes are ideal and easy to halve.
- cucumbers: Baby or English cucumbers work well — fewer seeds and a milder flavor.
- red onion: Thinly sliced; omit if preferred.
- kalamata olives: From the olive bar or jar — either is fine.
- feta: A block of feta crumbled fresh tastes best, but pre-crumbled is convenient.
- tzatziki sauce: Store-bought or homemade, a cool dollop of tzatziki pairs perfectly with the salmon and veggies.
- other additions: Bell peppers, roasted red peppers, sun-dried tomatoes, warm pita, fresh herbs or extra Greek yogurt are all great options.
Step-By-Step Instructions:
- Make the marinade. Whisk together olive oil, lemon juice, dill (or reserve fresh dill for after baking), minced garlic, oregano, salt and pepper. Reserve half of the mixture to dress the vegetables.
- Season the salmon. Pat fillets dry, brush with half the marinade, and place skin-side down on a parchment-lined baking sheet. Chill briefly up to 30 minutes if desired.
- Bake. Roast at 400°F for about 15 minutes, or until the fish is opaque and flakes easily with a fork. Internal temperature should reach 145°F.
- While the salmon bakes, prepare the rice and chop the cucumber, tomatoes and red onion. Toss the vegetables with the reserved marinade and chill until serving.
- Cook rice on the stove or use a quick-cook option. Leftover rice reheats well and speeds up assembly.
- Assemble bowls. Divide warm rice among four bowls, top with a salmon fillet and arrange the marinated vegetables, olives, feta and tzatziki. Let everyone customize their bowl.
Recipe Tips:
- Bring salmon to room temperature before cooking. Let fish rest 15–25 minutes to help it cook evenly. You can brush it with the marinade while cold and then let it warm slightly before baking.
- Using frozen salmon: Brush frozen fillets with the marinade, place in a 9×13 pan, cover with foil and bake covered for about 10 minutes, then uncover and bake another 8–10 minutes. Check doneness around 15 minutes and adjust as needed.
- Cook with the skin on. Leaving the skin on while cooking helps prevent dryness and keeps the fillet intact; remove the skin before eating if you prefer.
- Meal prep friendly. Prep rice and toppings in advance and store separately. Cooked salmon keeps in the refrigerator for 3–4 days in an airtight container.
Air Fryer Instructions:
Preheat the air fryer to 400°F. Lightly oil the basket and arrange fillets so they don’t touch. Air fry for 7–9 minutes, or until the internal temperature reaches 145°F. Thicker fillets may need a bit more time.
Storage:
Store cooked salmon in an airtight container or tightly wrapped for 3–4 days in the refrigerator. To freeze, cool completely, wrap tightly in plastic wrap and foil, and store up to 3 months. Thaw in the fridge before reheating.
Other Recipes To Try:
- Slow Cooker Chicken Burrito Bowls
- Ground Turkey Teriyaki
- Peanut Mango Stir Fry
- Maple Glazed Salmon
- Butter Herb Instant Pot Salmon
HUNGRY FOR MORE? Subscribe to the newsletter for new recipes and follow on social channels for updates and ideas.
Tap stars to rate!
5 from 3 votes
Greek Salmon Rice Bowls
By: Lorie Yarro
Simple Greek Salmon Rice Bowls are a perfect dinner the whole family will love. An easy dinner that is ready in under 30 minutes and easily customizable for everyone! Enjoy the salmon on its own or with marinated vegetables, feta, tzatziki and more in hearty rice bowls!
Pin
Print
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Salmon:
- 4 salmon fillets, approx. 4 oz. fillets
- ¼ c olive oil
- 1½ T lemon juice
- 1 tsp oregano
- 2 garlic cloves, minced
- ½ tsp pepper
- ½ tsp sea salt
- 2 tsp fresh dill* (see notes), chopped
For the Rice Bowls:
- 2 – 3 c rice
- 2 c cucumber, sliced
- 1 c cherry or grape tomatoes, halved
- 1/4 c red onion, thinly sliced
- 1 c kalamata olives
- ½ c feta crumbles, more as desired
- ½ c tzatziki
Instructions
For the Salmon:
-
Preheat the oven to 400°F. Whisk together olive oil, lemon juice, dill*, oregano, garlic, salt and pepper.
-
Line a baking sheet with parchment, pat salmon dry, reserve half the marinade, and brush the remaining mixture over the fillets. Refrigerate up to 30 minutes if desired.
-
Bake about 15 minutes or until opaque and flakes easily. Internal temperature should reach 145°F.
For the Rice Bowls:
-
While the salmon cooks, slice cucumber, onion and tomatoes and toss with the reserved marinade. Prepare rice and other toppings.
-
Divide rice into four bowls, top with salmon and arrange toppings for everyone to customize.
-
Serve with warm pita if desired. Enjoy!
Notes
*Fresh dill can darken when cooked; if you prefer the brighter look and flavor, sprinkle fresh dill over the salmon after it comes out of the oven.
- The toppings are flexible. Adjust amounts of cucumber, tzatziki, tomatoes and other toppings to taste.
- Meal prep friendly. Prep components ahead and assemble bowls throughout the week.
- Boost flavor. Toss the cucumber, onion and tomatoes with a bit of olive oil, salt, pepper and a touch of garlic for extra flavor.
Nutrition
Calories: 517kcal, Carbohydrates: 83g, Protein: 34g, Fat: 32g
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
Shop This Post:
Garlic Press
Citrus Juicer
Sheet Pan
Silicone Flexible Turner