Baked Feta Salmon Dish

I'm so excited to share this baked feta salmon recipe with you today, because honestly, it might be the easiest dinner I've made all month.

Jump to:

• Why You'll Love This Baked Feta Salmon
• Feta Salmon Ingredients You'll Need
• Baked Feta Salmon
• How to Make Baked Feta Salmon
• Storing and Reheating Baked Feta Salmon
• Fun Ways to Change Up This Baked Feta Salmon
• Baked Feta Salmon Questions You Might Have
• Recipes You May Like
• Give This Baked Feta Salmon a Try

It started when Alex sent me one of those viral TikTok videos of baked feta pasta, going on and on about how good it looked. I watched it, loved the idea, but I wanted something a little lighter for our house. So I swapped the pasta for salmon, kept the same roasted tomatoes and melty feta, and just like that, this dish was born.

I've made it at least six times now, and every single time, the pan comes back empty. Sarah asks for it on Fridays. Donald calls it "the tomato salmon thing" because he can never remember the name, but he always asks when we're having it again.

The best part? It's naturally gluten free, comes together in one dish, and takes about 20 minutes start to finish. If you love easy salmon dinners as much as we do, you'll also want to try my salmon recipe for another simple weeknight option.

Why You'll Love This Baked Feta Salmon

Here's the thing about this recipe. It checks every box for a busy weeknight, and it still tastes like you put in real effort.

• It's a true one dish meal, so cleanup is quick
• Ready in just 20 minutes from start to finish
• Naturally gluten free, no substitutions needed
• The feta gets soft and creamy, almost like a sauce
• Salmon comes out juicy every time, not dry
• Works for two people or scales up for the whole family

Feta Salmon Ingredients You'll Need

You don't need anything fancy here. Most of this list is probably already in your fridge.

• 12 ounces salmon, fresh or defrosted
• 1.5 cups cherry tomatoes, cut in half
• ¼ cup chopped red onion
• ⅓ cup chopped kalamata olives
• ⅓ cup feta cheese crumbles
• 1 tablespoon extra virgin olive oil
• ½ teaspoon garlic powder
• ½ teaspoon oregano
• Sea salt and black pepper, to taste

I always keep a jar of kalamata olives on hand because they show up in a lot of my dinners, including my tzatziki sauce, which pairs surprisingly well with this salmon if you want a cool, creamy sauce on the side.

If your grocery store is out of cherry tomatoes, grape tomatoes work just fine. And if feta isn't your thing, goat cheese crumbles are a decent stand in, though the flavor won't be quite as sharp.

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How to Make Baked Feta Salmon

This recipe really is as simple as it sounds. I promise you don't need any special skills for this one.

Prep the Vegetables

Preheat your oven to 400 degrees.

Add the halved tomatoes, chopped onion, kalamata olives, and feta cheese crumbles to an oven safe dish. Drizzle olive oil over everything, then sprinkle on the garlic powder and oregano.

Mix it all together right in the dish. This is the base that turns into a warm, saucy topping once it bakes.

Bake the Salmon

Pat your salmon dry with a paper towel first. This step matters more than you'd think, since it helps the salmon get that nice texture on top instead of turning soggy.

Nestle the salmon right in the center of the dish, on top of the tomato mixture. Drizzle a little more olive oil over the fish and season it with salt and pepper to taste.

Bake for 15 to 18 minutes, or until the salmon flakes easily and the tomatoes look roasted and slightly blistered. Every oven runs a little different, so start checking around the 15 minute mark.

Once it's out of the oven, gently break up the feta and tomatoes with a fork and mix them together. It turns into this warm, chunky, almost sauce like topping that you'll want to spoon over every bite of salmon.

Storing and Reheating Baked Feta Salmon

Leftovers keep well in the fridge for up to 3 days in a sealed container.

To reheat, I usually toss it in a skillet over medium low heat for a few minutes, just until warmed through. The microwave works fine too if you're short on time.

Honestly, I've also eaten it cold straight from the fridge the next morning, and it was still really good. Not something I'd recommend for everyone, but it happens in my house more than I'd like to admit.

Fun Ways to Change Up This Baked Feta Salmon

Once you've made this a couple of times, you'll probably start playing around with it too.

• Swap the olives for capers if that's what you have on hand
• Add a handful of spinach to the dish before baking for extra greens
• Try a squeeze of lemon over the salmon right before serving
• Use this same method with shrimp instead of salmon for a quicker cook time

Have you ever had a recipe turn out even better the second time around because you tweaked one small thing? That's exactly what happened here. The first time I made this, I forgot the oregano completely, and it was good, but the second time with it, it was so much better.

I've also served this over rice a few times when Alex wanted something heartier, and it worked really well soaking up all that tomato feta juice.

This dish also reminds me a little of the Greek style salmon my mom used to make when I was a teenager, minus the feta. She always kept things simple, just olive oil, lemon, and whatever herbs happened to be in the fridge that week. I think that's part of why this one felt so natural to put together. Some recipes carry a bit of home in them, even when you've changed half the ingredients.

Baked Feta Salmon Questions You Might Have

What temperature should baked feta salmon be cooked to?

Salmon is safe to eat once it reaches an internal temperature of 145 degrees. I usually just check that it flakes easily with a fork, which typically happens right around the 15 to 18 minute mark at 400 degrees.

Can I use frozen salmon for baked feta salmon?

Yes, you can, but I recommend fully defrosting it first. Frozen salmon holds a lot of extra water, and baking it straight from frozen can make the dish watery instead of roasted. I usually defrost mine in the fridge overnight.

What can I serve with baked feta salmon?

We love it with a side of crusty bread for soaking up the juices, or over rice for something more filling. A simple green salad also works well if you want to keep dinner light.

On nights when Donald wants something more filling, I'll throw some crispy roasted potatoes in the oven alongside it. If you want a homemade sauce to serve on the side, my teriyaki sauce sounds unexpected here, but a few of my readers have told me it works surprisingly well drizzled on top.

How long does baked feta salmon last in the refrigerator?

Stored in a sealed container, leftovers last up to 3 days in the fridge. I honestly haven't had it last longer than that in my house anyway, since it tends to disappear fast.

Recipes You May Like

If you enjoyed this recipe, here are a few more dinners from our kitchen that I think you'll love too.

• Savory Baked Dijon Salmon for another quick, oven baked salmon dinner with a tangy twist
• Quick Garlic Butter Shrimp Scampi if you want another seafood dinner that comes together in minutes
• Sweet and Spicy Honey Garlic Shrimp Stir Fry for a different flavor direction with shrimp on busy nights

Give This Baked Feta Salmon a Try

So there you have it, my go to baked feta salmon dish that started as a copy of a pasta trend and turned into one of our real family favorites.

It's simple, it's gluten free, and it comes together fast enough for even the busiest weeknight. Plus, watching that feta and tomato mixture turn into a warm, saucy topping never gets old.

I hope this one becomes a regular in your kitchen too. Give it a try this week, and let me know how it turns out for you!

Don't forget to save this one to Pinterest so you can find it again next time you need a fast, homemade dinner idea.