Lemon Pepper Salmon
40aprons.com/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!!
Recipe Makes (Approximate):
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
Recipe Notes
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.
Nutrition Information (Approximate)
Calories: 322calProtein: 34gFat: 18gSaturated Fat: 3gCholesterol: 94mgSodium: 76mgPotassium: 920mgTotal Carbs: 6gFiber: 2gSugar: 1gNet Carbs: 4gVitamin A: 83IUVitamin C: 29mgCalcium: 39mgIron: 2mg
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