Greek Lemon Salmon, Potato & Rice Bake

This Greek Lemon Salmon, Potato & Rice Bake is an easy one-pan dinner loaded with bright Mediterranean flavor. Golden potato wedges are roasted first with extra-virgin olive oil, lemon, garlic, and oregano until they begin to caramelize around the edges. Basmati rice and broth are added to the same pan, then everything is topped with juicy salmon seasoned with plenty of garlic, lemon, and oregano.

The potatoes finish cooking alongside the fluffy, flavorful rice while the salmon stays tender and juicy. Finish the whole pan with fresh lemon, dill or parsley, and a generous drizzle of good olive oil for a simple Greek-inspired dinner that’s beautiful enough for company but easy enough for a weeknight.

Why You’ll Love This Greek Lemon Salmon Bake

What do I need for the lemon potatoes?

Yukon Gold potatoes roast until golden around the edges while becoming tender and creamy inside.

Extra-virgin olive oil helps the potatoes caramelize while adding rich Mediterranean flavor.

Fresh lemon juice gives the potatoes their signature bright, tangy flavor.

Dried oregano adds earthy, aromatic flavor that pairs beautifully with the lemon and olive oil.

Salt & freshly cracked black pepper enhance the potatoes and bring out their natural flavor.

What do I need for the rice?

Basmati rice cooks into light, fluffy grains while absorbing the savory broth and flavors from the potatoes and salmon. Rinse the basmati rice well. Rinse it under cool water until the water runs mostly clear. This removes excess surface starch and helps keep the finished rice fluffy rather than sticky.

Boiling chicken broth or water provides the liquid needed to steam the rice until tender. Chicken broth adds extra savory richness. Water will work, but chicken broth makes the rice much more savory and complements the lemon, garlic, and oregano beautifully. Use a low-sodium broth if you prefer to control the salt yourself.

Salt and freshly cracked black pepper season the rice as it cooks.

Dried oregano carries the Mediterranean flavor throughout the rice.

Fresh dill adds bright, fresh herbal flavor that complements both the lemon and salmon.

What are the ingredients for the lemon salmon?

Salmon fillets stay tender and juicy as they gently cook over the rice and potatoes.

Extra-virgin olive oil adds richness and helps the lemon-garlic seasoning coat the salmon.

Fresh lemon juice gives the salmon a fresh, citrusy brightness.

Garlic adds bold, savory flavor to every bite.

Lemon zest intensifies the fresh citrus aroma without adding additional acidity.

Dried oregano adds earthy herbiness to the salmon and keeps the seasoning consistent with the potatoes and rice.

Dijon mustard adds subtle tang and depth while helping the seasonings cling to the fish.

Salt and freshly cracked black pepper enhance the salmon’s rich flavor.

Crushed red pepper flakes add a gentle touch of heat, if desired.

What’s the best thing to use for finishing this dish?

Fresh lemon juice wakes up the flavors of the salmon, potatoes, and rice just before serving. You can add as much as you like, but this dish likes lots of lemon juice.

Fresh dill or parsley adds color and a fresh, herby finish.

Extra-virgin olive oil adds a final layer of richness at the end and adds even more moisture to the rice and salmon.

Feta cheese adds an optional creamy, salty, tangy finish, but it takes this dish over the top. So, I highly recommend it. Here’s the brand I think is best.

Lemon wedges let everyone add an extra burst of fresh citrus at the table.

How long do I roast the potatoes?

Preheat the oven to 425°F. Add the potato wedges to a 9×13-inch baking dish. Drizzle with olive oil and lemon juice, then season with oregano, salt, and plenty of freshly cracked black pepper. Toss everything together until the potatoes are well coated.

Arrange the potatoes in a single layer, leaving a little space between them when possible, and roast uncovered for 20–25 minutes, or until the potatoes begin to soften and develop golden, caramelized edges. They don’t need to be fully cooked at this point because they will continue cooking with the rice.

**Dimitra’s note: ** Don’t fully cook the potatoes during the first bake. You’re looking for potatoes that have started to soften and have some beautiful golden edges. They’ll continue cooking once you add the broth and rice.

Do I add uncooked rice?

Yes! Carefully remove the baking dish from the oven. Add the rinsed and drained basmati rice around the potatoes. Sprinkle with salt, pepper, oregano, and fresh dill.

Pour the boiling chicken broth over the rice. Gently stir the rice with a spoon so it distributes evenly throughout the baking dish without disturbing the potatoes too much.

Cover the baking dish very tightly with foil. This is important because the trapped steam cooks the rice. Return to the oven and bake for 15 minutes.

**Dimitra’s notes** Use boiling liquid. Adding boiling broth or water keeps the temperature of the baking dish from dropping dramatically and helps the rice cook evenly, and be sure to cover the pan tightly. The foil needs to create a good seal around the baking dish. The rice relies on trapped steam to cook properly.

What do I season the salmon with?

While the rice begins cooking, combine the olive oil, lemon juice, garlic, lemon zest, oregano, Dijon mustard, salt, black pepper, and crushed red pepper flakes in a small bowl. Pat the salmon fillets dry and spoon the lemon-garlic mixture generously over the top of each piece.

When do I add the salmon?

Carefully remove the baking dish from the oven and remove the foil. Nestle the salmon fillets over the partially cooked rice and potatoes. Cover the baking dish tightly with the foil again and return it to the oven.

Bake for 15–20 minutes, or until the salmon is cooked to your liking, the rice is fluffy and tender, and the potatoes are completely cooked through. Thin fillets may be ready closer to 12–15 minutes, while thick center-cut portions can take 15–20 minutes. Check the salmon early if your fillets are on the thinner side.

For a little extra color on the salmon, remove the foil during the final few minutes of cooking or place the pan briefly under the broiler. Keep a close eye on it so the salmon does not overcook.

What’s the best way to serve Greek lemon salmon, potato & rice?

Allow the dish to rest for about 5 minutes before serving. Squeeze plenty of fresh lemon juice over the salmon, potatoes, and rice, and don’t be shy! The rice and potatoes absorb all those delicious pan juices as they bake, and a final squeeze of fresh lemon and a drizzle of good extra-virgin olive oil wake everything back up and give the dish that fresh, bright Greek flavor.

Sprinkle with fresh dill or parsley and drizzle with a little extra-virgin olive oil. Serve with lemon wedges and, if desired, crumbled feta cheese.

Can I use any type of potato?

Yukon Gold potatoes are ideal because they become creamy inside while still developing beautiful golden edges. Small or medium russet potatoes also work. They will be fluffier inside and may absorb a little more of the flavorful cooking liquid. Cut the potatoes into medium wedges rather than small pieces. The first roasting step gives the wedges enough of a head start to finish cooking with the rice while maintaining that classic Greek lemon-potato appearance. Try to keep the wedges similar in size so they cook evenly.

What type of salmon can I use?

Skin-on or skinless salmon both work. If using skin-on salmon, place it skin-side down over the rice. Center-cut salmon portions work especially well for this recipe because their thickness helps them stay juicy while the rice finishes cooking. You can also substitute a large side of salmon, but you may need to adjust the cooking time depending on its thickness.

What can I add for different variations?

Add feta: Sprinkle crumbled feta over the finished dish for a salty, creamy Greek finish.

Add olives: Scatter Kalamata olives over the finished pan just before serving.

Add spinach: Stir a few handfuls of baby spinach into the hot rice after removing the pan from the oven. Cover for several minutes and allow the residual heat to wilt it.

Make it spicy: Add additional crushed red pepper flakes to the salmon marinade or serve with Aleppo pepper.

Extra herby: Finish with a combination of fresh dill and parsley.

What to Serve With Greek Salmon, Potatoes & Rice

This is a complete meal on its own, but it’s delicious served with a simple Greek salad, maroulosalata, steamed greens, roasted vegetables, or tzatziki.

For an especially simple dinner, serve it straight from the baking dish with lemon wedges, feta, olives, and a crisp salad on the side.

Can I make this ahead and store for later?

You can cut the potatoes several hours ahead and keep them submerged in cold water. Drain and dry them very well before roasting so they can develop golden edges.

You can also prepare the lemon-garlic mixture for the salmon earlier in the day and refrigerate it.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently so the salmon does not dry out. Adding a splash of broth or water to the rice before reheating will help restore some moisture.

For the Lemon Potatoes

For the Rice

For the Salmon