Simple Greek Salmon Rice Bowls make an easy, flavorful weeknight dinner the whole family will enjoy. Ready in under 30 minutes, these bowls are highly customizable — serve the salmon on its own or combine it with marinated vegetables, feta, tzatziki and other Mediterranean toppings over a bed of rice for a satisfying meal.
I’m always looking for quick shortcuts that still produce a delicious dinner without a lot of effort. This oven-baked salmon is fast, simple to prepare and full of bright, fresh flavor. Paired with rice and Mediterranean-style toppings, it becomes a balanced, colorful meal that’s easy to adapt for picky eaters or guests.
This baked salmon is a true 30-minute meal: while the fish cooks you can prepare rice and toss together the toppings. Build bowls to suit each person — that flexibility makes this a weekday favorite.
Why You Will Love This Greek Salmon Recipe:
- Simple to prep. The marinade uses pantry staples and comes together quickly. While the salmon bakes you can prepare rice and chop toppings, so the whole meal is ready fast.
- Ready in 30 minutes or less. Minimal hands-on time makes this recipe ideal for busy evenings when you still want a homemade meal.
- Highly customizable. Lay out bowls of rice, vegetables, olives, feta, tzatziki and other add-ins so everyone can assemble their own bowl. You can also serve the salmon alongside a fresh salad or warm pita if you prefer.
Salmon Ingredients:
- Salmon: 4 fresh fillets (about 6 ounces each) of similar thickness to ensure even cooking. See notes below for working with frozen salmon.
- Lemon juice: Freshly squeezed is best; add some zest for extra citrus brightness.
- Olive oil: Use a good extra-virgin olive oil for the marinade; the remaining marinade can dress the vegetables.
- Garlic: Freshly minced is preferred. If needed, substitute garlic powder (about 1/2–3/4 tsp).
- Oregano: Dried oregano works well if fresh is unavailable. A Greek seasoning blend is also an option.
- Dill: Fresh dill is ideal — sprinkle it over the salmon after baking or add it to the marinade. Dried dill can be used if needed.
- Sea salt and black pepper
Rice Bowl Ingredients:
These are suggested toppings and amounts — feel free to adjust to taste.
- Rice: Use your favorite type. Minute rice or microwave rice shortens cook time; white or brown rice both work well.
- Tomatoes: Cherry or grape tomatoes are convenient and flavorful, halved or quartered.
- Cucumbers: English or baby cucumbers have small seeds and a clean flavor.
- Red onion: Thinly sliced; omit if preferred.
- Kalamata olives: Pitted and halved from the jar or olive bar.
- Feta: Crumbled fresh from a block if possible; pre-crumbled works fine too.
- Tzatziki sauce: Store-bought or homemade Greek yogurt cucumber sauce for a cool, tangy topping.
- Other additions: Bell peppers, roasted red peppers, sun-dried tomatoes, chopped basil, Greek yogurt, or warm pita make great extras.
Step-By-Step Instructions:
- Make the marinade: Whisk together olive oil, lemon juice, dill (or hold some to sprinkle after baking), garlic, oregano, salt and pepper. Reserve half to toss with the vegetables.
- Brush the remaining marinade over the salmon fillets. Arrange them skin-side down on a parchment-lined baking sheet. Chill up to 30 minutes if you like, or bake immediately.
- Bake at 400°F for about 15 minutes, or until the salmon is opaque and flakes easily with a fork. The internal temperature should reach 145°F. Cooking time will vary with thickness.
- While the salmon cooks, slice cucumber, tomatoes and red onion. Toss the vegetables with the reserved marinade and chill until serving.
- Prepare rice on the stovetop or in the microwave. Leftover cooked rice works well and saves time.
- Assemble the bowls: Divide rice among four bowls, top with salmon, then add marinated vegetables, olives, feta and a dollop of tzatziki. Let guests customize their bowls as desired.
Recipe Tips:
- Bring salmon to room temperature before baking. Let fillets sit 15–25 minutes before cooking for more even results.
- Using frozen salmon: You can bake from frozen. Brush with marinade, place in a 9×13 pan, cover with foil and bake covered for about 10 minutes, then uncover and bake 8–10 more minutes. Check for doneness and adjust time as needed.
- Cook with the skin on. Leaving skin on helps the fillets hold together and prevents drying; you can remove it after baking if you prefer.
- Great for meal prep. Prepare components in advance and assemble bowls throughout the week for quick lunches or dinners.
Air Fryer Instructions:
Preheat the air fryer to 400°F. Lightly oil the basket grates and arrange salmon fillets so they don’t touch.
Air fry for about 7–9 minutes or until the internal temperature reaches 145°F. Thicker fillets may need additional time.
Storage:
Cooked salmon is best fresh but can be stored in an airtight container in the refrigerator for 3–4 days. Keep it in the coldest part of the fridge.
To freeze cooked salmon, cool completely, wrap tightly in plastic wrap and foil, and store for up to 3 months. Thaw in the refrigerator 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
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Greek Salmon Rice Bowls
Ingredients
For the Salmon:
- 4 salmon fillets (approx. 4–6 oz each)
- 1/4 cup olive oil
- 1 1/2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 2 teaspoons fresh dill, chopped (see notes)
For the Rice Bowls:
- 2–3 cups cooked rice
- 2 cups cucumber, sliced
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 cup kalamata olives
- 1/2 cup feta crumbles
- 1/2 cup 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 and pat salmon dry. Reserve half the marinade and brush the rest over the fillets. Chill up to 30 minutes if desired.
- Bake about 15 minutes or until salmon is opaque and flakes easily (internal temperature 145°F).
For the Rice Bowls:
- While the salmon cooks, slice cucumber, tomatoes and onion and toss with the reserved marinade. Prepare rice and other toppings.
- Divide rice among four bowls, top with salmon and arrange toppings for serving. Serve with pita if desired.
- Enjoy immediately.
Notes
*If you prefer the look of fresh dill, sprinkle it on after baking rather than cooking it on the fillets. Adjust topping amounts to suit your tastes. Tossing the cucumber, onion and tomatoes with a little olive oil, salt and pepper adds extra flavor. These bowls are easy to meal prep for lunches or dinners throughout the week.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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