Imagine sinking your fork into a perfectly Baked Salmon with Avocado & Feta – the salmon flaky and tender, topped with creamy avocado and the tangy punch of feta cheese. This Mediterranean-inspired dish transforms ordinary salmon into something truly extraordinary with minimal effort. The combination of heart-healthy fats from the salmon and avocado paired with the briny feta creates a flavor profile that’s both sophisticated and comforting. Baked Salmon with Avocado & Feta is perfect for both weeknight dinners and special occasions when you want to impress without spending hours in the kitchen. You’ll learn how to perfectly bake salmon and create a topping that elevates this nutritious fish to restaurant-quality status.

Why You’ll Love This Recipe

This Baked Salmon with Avocado & Feta recipe stands out from other salmon dishes for several compelling reasons. First, it’s incredibly simple yet delivers complex, layered flavors that taste like you spent hours in the kitchen. The buttery texture of avocado creates a natural sauce that melts slightly when added to the warm salmon, while the feta adds a salty punch that cuts through the richness perfectly.

The textural contrast is particularly noteworthy – tender, flaky salmon provides the perfect canvas for the creamy avocado and the slight crumble of the feta cheese. Each bite offers a different experience as the flavors meld together.

Health-conscious eaters will appreciate that this dish is packed with omega-3 fatty acids, protein, and a range of nutrients while remaining naturally low in carbohydrates. It’s also adaptable to various dietary needs and preferences, whether you’re following a keto, paleo, or Mediterranean eating plan.

Perhaps best of all, this impressive dish comes together in under 30 minutes, making it perfect for busy weeknights when you want something special without the fuss. The avocado feta topping can even be prepared while the salmon bakes, streamlining your cooking process.

Ingredients

For the perfect Baked Salmon with Avocado & Feta, you’ll need:

4 salmon fillets (6 oz/170g each), skin-on, preferably wild-caught
2 tablespoons (30ml) olive oil, extra-virgin for best flavor

1 teaspoon (5g) kosher salt
½ teaspoon (2g) freshly ground black pepper
1 teaspoon (2g) dried oregano

2 medium ripe avocados, diced (about 2 cups)
4 oz (115g) feta cheese, crumbled
2 tablespoons (30ml) fresh lemon juice

2 tablespoons (8g) fresh dill, chopped
1 tablespoon (15g) capers, drained (optional)
2 cloves garlic, minced (about 2 teaspoons)

¼ teaspoon red pepper flakes (optional)
Lemon wedges for serving

The quality of your salmon matters significantly in this dish. Wild-caught salmon typically has a more robust flavor and firmer texture than farm-raised, but either will work beautifully. When selecting avocados, choose ones that yield slightly to gentle pressure for the perfect creamy texture. Traditional Greek feta made from sheep’s milk offers the most authentic flavor, but any good quality feta will complement this salmon avocado bake wonderfully.

Pro Tips

Achieving restaurant-quality Baked Salmon with Avocado & Feta comes down to mastering a few critical techniques. First, don’t skip patting the salmon dry before seasoning. This seemingly small step removes excess moisture, allowing for better browning and preventing the fish from steaming in its own juices. A properly dried salmon fillet will develop a more appealing exterior while remaining moist inside.

Temperature control is crucial for perfectly cooked salmon. Invest in an instant-read thermometer and aim for an internal temperature of 125°F (52°C) for medium-rare or 130°F (54°C) for medium. The salmon will continue cooking slightly after you remove it from the oven, resulting in the ideal doneness. Remember that overcooked salmon quickly becomes dry and tough, so err on the side of less cooking time if you’re uncertain.

For the avocado topping, timing is everything. Prepare it just before the salmon is done to prevent oxidation and color change. If you must make it in advance, add a bit more lemon juice and press plastic wrap directly onto the surface of the mixture. For the most balanced flavor profile, season the avocado mixture separately from the salmon, tasting and adjusting until you achieve the perfect balance of creaminess, saltiness from the feta, and brightness from the lemon and herbs.

Instructions

Step 1: Prepare the salmon Preheat your oven to 400°F (200°C) and position a rack in the center. Take the salmon fillets out of the refrigerator about 15 minutes before cooking to allow them to come to room temperature, which promotes even cooking. Using paper towels, pat the salmon fillets completely dry on all sides. Place the fillets skin-side down on a parchment-lined baking sheet. The parchment prevents sticking and makes cleanup significantly easier.

Step 2: Season the salmon In a small bowl, mix together the olive oil, kosher salt, black pepper, and dried oregano. Using a pastry brush or your fingers, evenly coat the top and sides of each salmon fillet with this seasoning mixture, being careful not to disturb the delicate flesh too much. The oil helps the seasonings adhere while also keeping the salmon moist during baking.

Step 3: Bake the salmon Place the baking sheet in the preheated oven and bake the salmon for 10-12 minutes, depending on the thickness of your fillets. For perfectly cooked Baked Salmon with Avocado & Feta, look for an internal temperature of 125°F (52°C) at the thickest part. The salmon should be just barely opaque and should flake easily with a fork when gently prodded. Remember that salmon continues cooking after being removed from the oven, so it’s better to slightly undercook than overcook.

Step 4: Prepare the avocado and feta topping While the salmon bakes, prepare your topping. In a medium bowl, gently combine the diced avocados, crumbled feta cheese, lemon juice, chopped dill, capers (if using), minced garlic, and red pepper flakes. Season with a pinch of salt and freshly ground black pepper, keeping in mind that feta is already quite salty. Fold the ingredients together carefully to avoid mashing the avocado – you want distinct pieces of avocado and feta rather than a homogeneous mixture.

Step 5: Top and serve Once the salmon is done, remove it from the oven and let it rest for about 3 minutes. This brief resting period allows the juices to redistribute within the fish. Carefully transfer each fillet to a serving plate, then generously spoon the avocado and feta mixture over each piece of salmon. Garnish with additional fresh dill if desired, and serve immediately with lemon wedges on the side for an extra bright finish to your Baked Salmon with Avocado & Feta.

Variations

Mediterranean Herb Salmon with Avocado & Feta Enhance the Mediterranean flavors of this Baked Salmon with Avocado & Feta by creating an herb crust before baking. Mix 2 tablespoons of finely chopped fresh oregano, thyme, and rosemary with the olive oil, then spread this herb mixture over the salmon before baking. For the topping, add 1/4 cup of finely diced red onion and 1/2 cup of halved cherry tomatoes to the avocado and feta mixture. This variation celebrates the bright, herbaceous flavors of Mediterranean cuisine while maintaining the dish’s signature creamy texture.

Spicy Lime Salmon with Avocado & Cotija For a Mexican-inspired twist, replace the dried oregano with 1 teaspoon of ground cumin and 1/2 teaspoon of chili powder when seasoning the salmon. Substitute the lemon juice with lime juice in both the salmon seasoning and the topping. Replace the feta with crumbled cotija cheese, and add 1/4 cup chopped cilantro and 1 finely diced jalapeño (seeds removed for less heat) to the avocado mixture. This variation brings a zesty, spicy element to the dish while preserving the contrast between the warm salmon and cool, creamy topping.

Dairy-Free Salmon with Avocado & Olive Tapenade For those avoiding dairy, create an equally flavorful version by omitting the feta and instead adding 1/4 cup of finely chopped kalamata olives and 2 tablespoons of nutritional yeast to the avocado mixture. The olives provide the salty punch typically delivered by the feta, while the nutritional yeast adds a subtle cheesy flavor. Enhance the topping with 1 tablespoon of finely chopped sun-dried tomatoes for an additional dimension of umami that complements the rich salmon perfectly.

Storage & Serving

Baked Salmon with Avocado & Feta is best enjoyed immediately after preparation, as the contrast between the warm salmon and the cool avocado topping creates a delightful sensory experience. However, if you need to store leftovers, separate the components for best results. Store cooked salmon in an airtight container in the refrigerator for up to 2 days. The avocado and feta mixture can be stored separately with additional lemon juice and plastic wrap pressed directly onto the surface to prevent browning for up to 24 hours.

When reheating salmon, do so gently to avoid drying it out. Place it in a 275°F (135°C) oven, covered with foil, for about 15 minutes, or until just warmed through. Never microwave salmon as it will become rubbery. Top with the cold avocado mixture just before serving.

For an elegant presentation, serve this dish with a simple side of roasted asparagus or a crisp green salad dressed with lemon vinaigrette. The bright acidity of these sides balances the richness of the salmon beautifully. For a more substantial meal, consider serving with lemon herb quinoa or roasted fingerling potatoes with herbs. A glass of crisp white wine, such as Sauvignon Blanc or unoaked Chardonnay, pairs wonderfully with the complex flavors of this dish.

FAQs

How do I know when my salmon is perfectly cooked? Perfectly cooked salmon should reach an internal temperature of 125°F (52°C) for medium-rare or 130°F (54°C) for medium. It should be opaque on the outside but still slightly translucent in the center and will flake easily with a fork. The color should be a vibrant pink rather than pale, which indicates overcooking.

Can I use frozen salmon for this recipe? Yes, but thaw it completely in the refrigerator overnight and pat it thoroughly dry before cooking. Frozen salmon tends to release more moisture during cooking, which can affect the final texture. You may need to increase the cooking time by 2-3 minutes.

Is there a substitute for feta if I don’t have any on hand? Goat cheese makes an excellent substitute with its tangy flavor, or try crumbled queso fresco for a milder option. If you prefer a non-dairy alternative, try capers or finely chopped olives to add a salty element that balances the creamy avocado.

Can I make this dish ahead of time for a dinner party? For best results, prepare the components separately. Season the salmon and keep it refrigerated until ready to bake. Make the avocado mixture without the feta up to 2 hours ahead (with extra lemon juice and plastic wrap pressed directly on top), then add the feta just before serving. Bake the salmon shortly before guests arrive.

What’s the best way to keep the avocado from browning? The lemon juice in the recipe helps prevent browning. For additional protection if making ahead, press plastic wrap directly onto the surface of the avocado mixture and refrigerate. The exclusion of oxygen is key to preventing oxidation and subsequent browning.

Conclusion

This Baked Salmon with Avocado & Feta is comfort food at its finest — sophisticated yet simple, nutrient-dense yet indulgent. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, without requiring hours in the kitchen. The combination of flaky salmon, creamy avocado, and tangy feta creates a perfect balance of flavors and textures that will have everyone asking for seconds. Whether you’re cooking for yourself, your family, or guests, this recipe delivers restaurant-quality results with minimal effort. Give it a try tonight and discover your new favorite way to enjoy salmon!

Baked Salmon with Avocado & Feta