This 2-Ingredient Salmon Is My All-Time Favorite

Once warm weather hits, I start to crave lighter meals featuring lots of fresh, seasonal produce paired with a delicate protein like chicken or fish. And one fish that has never let me down is a classic salmon filet. 

Over the years, I’ve tried so many recipes for salmon, including the French preparation of salmon en papillote, scrumptious salmon patties, quick air fryer salmon, and so many more. But my all-time favorite way to make salmon is this simple, Mediterranean-inspired, two-ingredient recipe.

All you need are salmon fillets and store-bought Greek dressing for the juiciest, most flavor-packed salmon that pairs perfectly with spring and summer vegetables.  It’s delicious with seasonal leafy greens tossed in Greek dressing with feta on top. I also like to have a starch on the side, like wild rice or roasted potatoes.

Why You Should Make This Easy Salmon

One of the best things about this recipe is that it’s ready in under 20 minutes. After brushing the salmon fillets with Greek dressing, marinate them in the fridge for five minutes. While the fish marinates, lightly oil a baking sheet and preheat it in the oven.

Then, add the fish (skin-side down) to the oiled, hot baking sheet and bake for 12 to 13 minutes. To create an extra fancy crust on top, turn your oven to the broil setting for the last three minutes. 

Tips for Making My 2-Ingredient Salmon

• Quick Marinating: Fish is more delicate than other meats, and it can become mushy if you marinate it too long. I like to stick with a five-minute marinade to make sure my salmon comes out tender and flaky. 
• Preheat the Baking Sheet for Crispy Skin: There are differing opinions on whether salmon should be eaten with the skin. I’m a big fan of a crispy skin, and often when salmon is baked, the skin comes out flabby. Adding a tablespoon of oil to the baking sheet and letting the pan heat in the oven for five minutes before adding the salmon yields crunchy, crispy skin. 
• Broil for a Crispy Top: I adjust my oven from the bake setting to the broil setting for the last three minutes of baking to create a nice crust on top of the fish. Just watch the salmon carefully because the broiler can burn food really quickly. One to two minutes is enough.  

How To Make My 2-Ingredient Salmon

To make four servings, you’ll need:

• 4 salmon fillets (8 ounces each)
• 1/4 cup plus 2 tablespoons store-bought Greek dressing (Ken’s Simply Vinaigrette Greek is my favorite), divided
• 1/2 teaspoon kosher salt
• Ground black pepper, to taste
• 1 tablespoon olive oil

Preheat the oven to 400°F. Place the salmon fillets on a large plate and brush all over with 1/4 cup Greek dressing, distributing it evenly between the fillets. Sprinkle with salt and pepper. Marinate at room temperature for 5 minutes (no longer).

While the fish marinates, drizzle the olive oil on a medium baking sheet and place it in the oven for 5 minutes.

Carefully remove the hot baking sheet from the oven and, using an oven mitt, rotate the pan carefully to coat the entire surface with the oil. Place the marinated salmon fillets on the baking sheet, skin-side down. Pour any Greek dressing remaining on the plate over the fillets and bake for 12 to 13 minutes. If you want a crispy crust on top, set the oven to the broil setting ONLY for the last 2 to 3 minutes of baking. 

Remove the salmon from the oven and drizzle or brush with the remaining 2 tablespoons dressing. Serve with your favorite sides and enjoy! 

Store leftover salmon in an airtight container in the refrigerator for no more than 2 days. You can also freeze baked salmon. Let it cool, then place it in an airtight container in the freezer and eat within 2 months for the best flavor and texture. Let the salmon thaw overnight in the refrigerator, then reheat in a 350°F oven for 10 minutes or until heated through.