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This lemon pepper salmon recipe is absolutely perfection, with a bright, zesty coating that makes every bite irresistible. Ready in just 20 minutes with simple ingredients you probably already have, this baked lemon pepper salmon delivers restaurant-quality results that’ll leave your family with happy bellies!!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- Fresh lemon and cracked pepper create this amazing citrusy crust that keeps the salmon crazy moist underneath— every bite tastes incredible!
- This lemon pepper salmon oven method is ready in 20 minutes flat! It’s the kind of healthy dinner that works even on your most insane weeknights.
- This is so versatile—family-friendly but fancy enough for company. My kids demolish this stuff, but it’s impressive enough when you’re trying to wow the in-laws! Complement this dish with my Best Ever Rice Pilaf recipe and Sautéed Green Beans.
Chef’s Tips
- Take the salmon out 20 minutes before cooking. This ensures it cooks evenly throughout. Cold salmon straight from the fridge gives you overcooked edges and an undercooked center—definitely not what we want!
- If you want to jazz it up, stir in 1 tablespoon of fresh dill, parsley, or thyme to the coating, or double the garlic for more punch.
- Definitely, don’t skip the generous salt. Salt draws out moisture and creates that perfect crust. Season right when you pull it from the fridge so it has time to work its magic.
- Hands off once it’s in the oven! Resist the urge to flip or poke at it. Let the heat do its thing undisturbed for the most even cooking.
More Amazing Salmon Recipes
- Hot Honey Salmon
- Jerk Salmon with Mango Salsa
- Salmon Wellington
- Air Fryer Salmon
- Salmon Rice Bowl (TikTok Recipe)
- Sous Vide Salmon
- Teriyaki Sesame Salmon Hibachi with Fried Rice and Vegetables
- Honey Chipotle Salmon BBQ Nachos
- Pan-Seared Salmon in a Creamy Red Pepper Parmesan Sauce
- Blackened Salmon
Lemon Pepper Salmon
This lemon pepper salmon recipe is absolutely perfection, with a bright, zesty coating that makes every bite irresistible. Ready quickly with simple ingredients, it's an easy dinner that delivers restaurant-quality results that'll leave your family with happy bellies!!
Equipment
- 1 Large baking sheet or baking dish
Ingredients
- 2 tablespoons olive or avocado oil, or 2 tbsp butter melted (extra virgin olive oil)
- 2 cloves garlic, minced
- salt, to generously season salmon filets
- 2 large lemons
- 1 teaspoon fresh black pepper
- 4 salmon filets about 6 ounces each, patted very dry
- fresh cracked black pepper if desired
Instructions
Prep Your Oven and Pan
- Preheat oven to 400°F and grease a large baking sheet or dish.
- Remove 4 salmon fillets (about 6 ounces each) from fridge and let sit at room temperature for 20 minutes.
- Pat salmon fillets completely dry with paper towels and arrange on prepared baking sheet.
- Season generously with salt on all sides.
Make the Lemon Pepper Coating
- Slice half of 1 lemon into 4 thin rounds, then cut the remaining half into 4 wedges for serving.
- Zest the second lemon (about 1 teaspoon) and juice half of it (about 2 tablespoons).
- In a small bowl, whisk together 2 cloves garlic, minced, 1 teaspoon fresh black pepper, 2 tablespoons lemon juice, 2 tablespoons olive oil or melted butter, and 1 teaspoon lemon zest until well combined.
- Spoon mixture over each salmon fillet, using your hands or a brush to rub it all over the tops and sides—you want no dry spots.
- Top each piece with a lemon slice.
Bake to Perfection
- Bake for 10 to 18 minutes, depending on thickness and desired doneness. Thin fillets (1 inch) take 10 to 12 minutes for medium-rare. Thick fillets (1.5+ inches) take 12-15 minutes for medium-rare, and up to 18 minutes for well-done.
- Check for doneness with a meat thermometer: 125°F for medium-rare, 145°F for well-done.
- Serve immediately with the reserved lemon wedges and a sprinkle of fresh cracked black pepper if desired
Make it Dairy-Free: Just use olive oil instead of butter – works like a charm.
Storage: Leftover salmon keeps in the fridge for up to 3 days. Reheat gently at 275°F or toss it cold into salads.
Frozen Salmon: If you’re not using fresh salmon, thaw the frozen version completely and pat extra dry before you get started, as frozen fish releases way more moisture.
Air Fryer: For lemon pepper salmon air fryer style, cook at 400°F for 7 to 10 minutes, depending on thickness.
Approximate Information for One Serving
Calories: 322calProtein: 34gFat: 18gSaturated Fat: 3gCholesterol: 94mgSodium: 76mgPotassium: 920mgTotal Carbs: 6gFiber: 2gSugar: 1gNet Carbs: 4gVitamin A: 83IUVitamin C: 29mgCalcium: 39mgIron: 2mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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