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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 it’s own or with marinated vegetables, feta, tzatziki and more in hearty rice bowls!

Greek salmon over a bed of rice with cucumbers, tomatoes, tzatziki sauce and other toppings.
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I am always looking for the best short cuts to get the best dinner on the table. A delicious meal that everyone will enjoy and also one that did not take a great deal of effort.

This oven-baked salmon recipe is so quick and simple and bursting with fresh flavor. The easiest way to make salmon! Add it to a rice bowl with your favorite fresh Mediterranean flavors and ingredients and enjoy!

If you are a big fan of salmon, try this citrus maple salmon, pesto sheet pan salmon or our favorite Instant pot herbed butter salmon filets!

Why You Will Love This Greek Salmon Recipe:

  • They are so simple to prep. Simple ingredients and simple prep. Marinate the salmon and while it bakes, prep the rice and toppings. 15 minutes and the salmon is ready–add it to your rice and top it with all the goodies. So simple!
  • The entire meal comes together in 30 minutes or less. That is a must for us in our house. Anything longer and dinner is just not going to happen. No need for carryout or delivery when dinner is so simple to whip up and a delicious way to enjoy salmon!
  • The bowls are easily customizable so everyone can create their own favorite. When you have a dinner spread where everyone can make their own meal essentially, everyone is happy. Set out the crunchy veggies, rice, olives, hummus, feta and more and everyone can customize their own meal! Isn’t that what we want out of dinner? Not in the mood for rice bowls? Serve it up with a fresh salad and another favorite side dish!

Salmon Ingredients:

  • salmon: 4 fresh salmon fillets, about 6 ounces and somewhat even thickness for even cooking. See recipe notes for cooking frozen salmon!
  • lemon juice: freshly squeezed is ideal. You can add a bit of lemon zest as well for a more vibrant citrus flavor.
  • olive oil: a little olive oil is used for the marinade for the salmon and can be used to marinate some veggies as well–pick an extra virgin olive oil that you like the flavor!
  • garlic: freshly minced garlic for best flavor, but if you need to sub garlic powder, you can. Use about 1/2 – 3/4 teaspoon.
  • oregano: while I love using some fresh herbs like oregano, I have found that oregano can be a hard one to track down. I tend to opt for dry oregano flakes in this baked Greek salmon. You can also sometimes find a greek seasoning in the spice aisle at the grocery and use that if desired!
  • dill: fresh dill, added just after baking or can also be added into the marinade is the best. You could also use dried dill instead. Opt for about 1 teaspoon.
  • sea salt and black pepper
Salmon, lemon juice, dill, spices and other ingredients labeled on counter.

Rice Bowl Ingredients:

These are our favorites, but you are more than welcome to consider other options and variations.

  • rice: use your favorite rice. I love to use minute rice or a quick microwave rice when I am in a hurry, but if you have time to cook som rice up nice and fluffy do that! White or brown rice both are great options!
  • tomatoes: I opt for cherry tomatoes or grape tomatoes. Fresh from the garden as well when they are in season!
  • cucumbers: baby cucumbers or English cucumbers are our preference. They don’t have all the large seeds and I find the flavor of both to be so much better.
  • red onion: I skip this for my husband as he is not a fan.
  • kalamata olives: from the olive bar or straight from the jar–both are great!
  • feta: I love getting a block of feta and crumbling it fresh. Not always an option, but great if you can! Feta cheese crumbles will work just fine!
  • tzatziki sauce: this is my favorite condiment. Easy to grab ready to go at the grocery, or feel free to toss your own together! There is a tzatziki Greek yogurt dip that I like to grab for veggies, sandwiches and other recipes and it’s great to add to these rice bowls.
  • other possible additions: chopped bell peppers, roasted red peppers, sun-dried tomatoes, warm pita bread, chopped basil, Greek yogurt, and more!

Step-By-Step Instructions:

  • Whisk together the olive oil, lemon juice, dill* (see notes), garlic, oregano, salt and pepper. Reserve half of the marinade for your vegetables later.
  • Brush the oil and seasoning mixture evenly over the salmon filets. You can chill for up to 30 minutes if desired before placing them on a parchment lined baking sheet skin side down.
  • Bake the salmon for about 15 minutes or until opaque and easily flaked with a fork. Internal temperature should reach 145°F.
  • While the salmon cooks, prepare the rice bowl ingredients. Chop the cucumber, tomato and onions and toss with the reserved marinade. Allow to chill until ready to serve.
  • You can prepare your rice stove top or in the microwave. If you have minute rice, go for it! Rice ready in the fridge that just needs to be warmed up? Bonus!
  • Assemble your rice bowls. This is the fun part! Everyone can customize their bowls so that means no one will walk away from the dinner table unsatisfied.
Overhead view of Greek salmon rice bowls with feta, kalamata olives, tomatoes, cucumbers and more.

Recipe Tips:

  • Bring the salmon to room temperature before baking for best results. Let your salmon sit out for about 15-25 minutes or so before cooking. This allows for even cooking. I like to brush the marinade over top straight from the fridge and then allow it to sit out to come to room temp like that.
  • Can this be made using frozen salmon? Yes! If you are in a pinch, you can make this delicious greek salmon recipe using frozen fish. To do so, brush with the marinade and then bake in a 9×13 inch pan or one that will fit your 4 pieces of salmon. Cover with foil to allow it to steam first and then cook the rest of the way uncovered. Start by cooking covered for about 10 minutes and then another 8-10 minutes uncovered. Check the temperature at about the 15 minute mark to adjust as needed.
  • Cook your salmon with the skin on. You do not have to eat the skin, but leaving it on while it cooks keeps the fish from drying out, holds it together and allows for the most even cooking. You can remove it after baking!
  • These can easily be meal prepped. If you love prepping your meals ahead of time, you can certainly prep these rice bowls in advance and eat them throughout the week.
Salmon in dish with rice and veggies with fork and part of the salmon flaked.

Air Fryer Instructions:

To air fry your salmon, preheat the air fryer to 400°F. Brush the grates of the basket with oil and arrange the salmon so that none are touching.

Air fry for about 7-9 minutes, or until an internal temperature of 145°F is reached. You may need longer cook time if your salmon is fairly thick.

Storage:

Salmon will always be best just after cooking, but you can store it in an airtight container or tightly wrapped in foil for about 3-4 days. Place it in the coldest part of your refrigerator for best results.

If you want to freeze the cooked salmon, allow it to cool completely and then wrap it in plastic wrap and foil tightly. Store for up to 3 months and thaw in the refrigerator before reheating.

Other Recipes To Try:

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5 from 3 votes

Greek Salmon Rice Bowls

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 it's own or with marinated vegetables, feta, tzatziki and more in hearty rice bowls!
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
  • 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
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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 paper and arrange the salmon. Pat salmon dry. Reserve half of the marinade, and brush the other half over the salmon fillets generously. You can allow the salmon to marinate for up to 30 minutes in the refrigerator if desired.
  • Bake the salmon for about 15 minutes or until opaque and flakes easily with a fork. This time will vary if your salmon is very thick or very thin. Internal temperature should reach 145°F.

For the Rice Bowls:

  • While the salmon is cooking, slice the cucumber, onion and tomatoes and toss them with reserved marinade. Prepare rice and prep other ingredients.
  • Divide the cooked rice evenly into 4 bowls, add salmon on top. Divide the toppings evenly across the bowls or arrange on table for everyone to add as desired.
  • Serve with fresh pita bread. Enjoy!

Notes

*I don’t like the look of the dill when it has cooked on the salmon as it becomes very dark and brown. I like to sprinkle it over top instead when the salmon comes out of the oven. This may be just a hangup I have, but feel free to add it as you prefer!
  • The toppings for these Greek Salmon Rice Bowls can certainly be adjusted. I added the approximate amounts that we use for things like cucumbers, tzatziki, tomatoes and other toppings. Please use the amount you prefer!
  • These can easily be meal prepped. If you love prepping your meals ahead of time, you can certainly prep these rice bowls in advance and eat them throughout the week.
  • Toss the cucumber, onion and tomatoes in a bit of olive oil and season with salt and pepper for even more flavor. When I have the extra time, I like to prep the veggies ahead of time and then toss them in olive oil and add a bit of flavor. Sometimes I like to add a touch of garlic as well.

Nutrition

Calories: 517kcal, Carbohydrates: 83g, Protein: 34g, Fat: 32g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Cholesterol: 84mg, Sodium: 1239mg, Potassium: 844mg, Fiber: 3g, Sugar: 4g, Vitamin A: 579IU, Vitamin C: 13mg, Calcium: 215mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




2 Comments

  1. Juliann says:

    5 stars
    So good and simple. I used Trader Joe’s frozen rice to make things even easier and English cucumber as a personal preference.

    Lorie – how do I reheat the salmon? And do you recommend storing everything separately before assembling? I’m new to meal prepping.

    Thanks, lady 🙂

    1. Lorie says:

      Love this! And the minute rice is always a win for me. Sooooo my favorite way to reheat salmon is in the air fryer for about 4-5 minutes at 350. If not, oven at 350 for about 10 minutes. And as annoying as it is, this dish is best kept separate since some stuff is cold at serving. Unless you’re ok with heated cucumber???