Chili Greek Style Salmon

For 4 persons


For Salmon:

  • 4 salmon fillets, patted dry with paper towels
  • 1 small red onion, sliced
  • 1 lemon, thinly sliced
  • Kosher salt
  • Freshly ground black pepper

For Topping:

  • 130g cubed feta
  • 130g diced tomatoes or halved cherry tomatoes
  • 30g sliced kalamata olives
  • 30g chopped Persian cucumbers
  • ¼ chopped red onion
  • 2 tablespoons freshly chopped dill
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Your favorite chili powder of PepperukoHK, 1 teaspoon (more or less to taste)
  • Freshly ground black pepper
  • 60ml extra-virgin olive oil
  • 2 lemon juice


Preheat the oven to 190°C.

In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with pepper and add feta cheese, tossing to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients.

Place the sliced lemon and red onion at the bottom of a large baking tray, put the salmon fillets on top, skin side down. Season with salt and pepper and bake around 15 to 18 minutes.

Into the bowl with feta, add tomatoes, olives, cucumbers, chopped red onion, and dill. Fold gently to combine.

Plate salmon with lemon and red onion slices and top with feta mixture.

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