Lemon Pepper Salmon Recipe

Introduction

This Lemon Pepper Salmon recipe is a bright and flavorful way to enjoy tender, juicy salmon fillets. With a zesty lemon and garlic coating, it’s quick to prepare and perfect for a healthy weeknight dinner.

Ingredients

• 2 tablespoons olive or avocado oil, or 2 tablespoons melted butter (extra virgin olive oil recommended)
• 2 cloves garlic, minced
• Salt, to generously season salmon fillets
• 2 large lemons
• 1 teaspoon fresh black pepper
• 4 salmon fillets, about 6 ounces each, patted very dry
• Fresh cracked black pepper, if desired

Instructions

1. Step 1: Preheat your oven to 400°F and grease a large baking sheet or dish.
2. Step 2: Remove the salmon fillets from the fridge and let them sit at room temperature for 20 minutes. Pat them completely dry with paper towels and arrange on the prepared baking sheet.
3. Step 3: Season the salmon generously with salt on all sides.
4. Step 4: Slice half of one lemon into 4 thin rounds, then cut the remaining half into 4 wedges for serving.
5. Step 5: Zest the second lemon (about 1 teaspoon) and juice half of it (about 2 tablespoons).
6. Step 6: In a small bowl, whisk together the minced garlic, fresh black pepper, lemon juice, olive oil or melted butter, and lemon zest until well combined.
7. Step 7: Spoon the lemon pepper mixture over each salmon fillet, rubbing it all over the tops and sides to cover every spot.
8. Step 8: Place a lemon slice on top of each fillet.
9. Step 9: Bake the salmon for 10 to 18 minutes, depending on thickness and your preferred doneness. Thin fillets (1 inch) take 10–12 minutes for medium-rare, while thicker fillets (1.5+ inches) need 12–15 minutes for medium-rare, up to 18 minutes for well-done.
10. Step 10: Check doneness with a meat thermometer—125°F for medium-rare, 145°F for well-done.
11. Step 11: Serve immediately with the reserved lemon wedges and a sprinkle of fresh cracked black pepper, if desired.

Tips & Variations

• For extra flavor, marinate the salmon in the lemon pepper mixture for 15–30 minutes before baking.
• Substitute fresh black pepper with white pepper for a milder heat.
• Try using avocado oil instead of olive oil for a richer taste and higher smoke point.
• Add fresh herbs like dill or parsley on top before serving to brighten the dish.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 275°F or in a skillet over low heat to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw and pat the fillets dry before cooking to ensure even baking and proper seasoning.

What can I serve with lemon pepper salmon?

This salmon pairs well with steamed vegetables, rice, quinoa, or a fresh green salad for a balanced meal.

Lemon Pepper Salmon Recipe

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4.5 from 74 reviews

This Lemon Pepper Salmon recipe features succulent salmon fillets seasoned with a zesty lemon pepper garlic marinade, baked to perfection in the oven. The fresh lemon slices add bright citrus notes, making it a simple yet flavorful dish perfect for a healthy weeknight dinner.

• Author: Mia
• Prep Time: 25 minutes
• Cook Time: 12-18 minutes
• Total Time: 37-43 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon and Seasoning

• 4 salmon fillets, about 6 ounces each, patted very dry
• Salt, to generously season salmon fillets
• Fresh cracked black pepper, to taste

Lemon Pepper Coating

• 2 tablespoons olive oil or avocado oil (extra virgin olive oil recommended) or 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 teaspoon fresh black pepper
• 2 large lemons

Instructions

1. Prep Your Oven and Pan: Preheat your oven to 400°F (200°C) and grease a large baking sheet or dish to prevent the salmon from sticking during baking.
2. Bring Salmon to Room Temperature: Remove the salmon fillets from the refrigerator and let them sit at room temperature for about 20 minutes to ensure even cooking.
3. Dry and Season Salmon: Pat the salmon fillets completely dry using paper towels. Arrange them on the prepared baking sheet and season all sides generously with salt.
4. Prepare Lemon Pepper Coating: Slice half of one lemon into 4 thin rounds for topping the salmon. Cut the remaining half lemon into 4 wedges for serving. Zest the second lemon to get about 1 teaspoon of zest and juice half of it (around 2 tablespoons). In a small bowl, whisk together the minced garlic, fresh black pepper, lemon juice, olive oil or melted butter, and lemon zest until well combined.
5. Apply Coating and Top: Spoon the lemon pepper mixture over each salmon fillet. Use your hands or a brush to rub it evenly over the tops and sides, making sure there are no dry spots. Then, place a lemon slice on top of each fillet.
6. Bake the Salmon: Bake the salmon in the preheated oven for 10 to 18 minutes, depending on thickness and desired doneness. Thin fillets (about 1 inch thick) will take 10 to 12 minutes for medium-rare. Thicker fillets (1.5 inches or more) will need 12 to 15 minutes for medium-rare, or up to 18 minutes for well-done.
7. Check Doneness: Use a meat thermometer to check doneness: aim for 125°F for medium-rare or 145°F for well-done.
8. Serve Immediately: Serve the salmon hot with the reserved lemon wedges and an optional sprinkle of fresh cracked black pepper for extra flavor.

Notes

• Letting the salmon come to room temperature before cooking helps it cook more evenly.
• Adjust baking time based on the thickness of your salmon fillets to avoid overcooking.
• Using fresh lemon zest and juice brightens the flavor compared to bottled lemon juice.
• For a lower-fat version, use olive or avocado oil instead of butter.
• Check the salmon frequently towards the end of baking to prevent it from drying out.

Keywords: lemon pepper salmon, baked salmon, easy salmon recipe, healthy salmon, lemon garlic salmon, weeknight dinner