Lemon Pepper Salmon 15 Minute Prep Video

Salmon is always a quick and easy dinner win! If you’re looking for more baked salmon recipes, be sure to check out our favorite cilantro lime salmon, Cajun honey mustard salmon in foil, baked panko garlic butter salmon, baked teriyaki salmon, baked Greek salmon, and baked fajita salmon.

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HOW TO MAKE BAKED lemon pepper SALMON VIDEO

Can I Use Other Types of Fish?

Absolutely! The bold, lemon pepper, garlic flavors in this recipe would be a welcome addition to any of your favorite types of fish. Give these a try:

Use wild caught salmon if possible. To make the best Lemon Pepper Salmon, start by selecting the best salmon available. Look for salmon that is bright pink in color, smells fresh but not fishy, and, if possible, is wild caught. I prefer wild caught salmon (king, coho and sockeye) because it has richer flavor, but if you want milder flavor, than farm-raised Atlantic salmon might be the way to go. Atlantic salmon can cook up watery or mushy due to the artificial diet but I have had success with farm raised salmon from Costco (fresh and frozen), they seem to have higher quality suppliers. What size salmon is best? You can use either six or seven 6-8 oz. salmon fillets OR one 2 1/2-3-pound salmon fillet.Where to purchase salmon? Purchase salmon at the seafood counter of your local market or grocery store to ensure the freshest salmon. Costco also has a good selection of fresh and frozen salmon.Can I use frozen salmon? Absolutely! Frozen fish is a great option because it is packaged at peak freshness in individual fillets so you can use just what you need. It’s also easy keep stocked. Costco has excellent frozen salmon (am I sounding like a Costco commercial yet 😆). To thaw, either transfer the packaged fillets (or place in a sealable bag) from the freezer to the refrigerator to sit overnight (it can 12 to 24 hours to thaw) or let the salmon (packaged) rest in a large bowl of cold water for 30-60 minutes, changing the water occasionally if it’s gone tepid.Do I use skin on or off salmon? Your large salmon fillet will likely come with the skin on. You should cook salmon with the skin on and then it will easily peel off after cooking. Cooking salmon with the skin on traps in moisture and prevents juices from running out the bottom of the salmon, keeping it extra juicy. If you purchase skinless salmon fillets, they will still be delicious.

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baked salmon recipe Ingredients

This Lemon Pepper Salmon is bright, peppery, buttery, sunshine perfection made with just a few ingredients. In addition to the salmon, you will need (find full recipe measurements in the recipe card at the bottom of the post):

Lemon pepper seasoning: This seasoning is a lemon lovers dream made with dehydrated lemon zest, black pepper, salt, garlic powder, and onion powder. It delivers a bold punch of lemon pepper goodness that elevates this recipe to extraordinary. Butter: Salmon and butter are a match made in heaven! Butter adds that rich, buttery flavor we all love and keeps the salmon extra moist. Use unsalted butter otherwise reduce the salt in the recipe or the salmon will be too salty. If you’re looking for a healthier alternative, you can replace some or all of the butter with extra virgin olive oil. Lemon juice: Most of the lemon flavor will come from the lemon pepper seasoning but the lemon juice adds a splash of freshness.Garlic: Fresh garlic adds that punch of garlicky goodness. Fresh is best but you may substitute with 1 teaspoon garlic powder if needed. Dijon: I promise Dijon won’t make your baked salmon recipe tasty mustardy! Instead, it underscores the lemon juice in all the right ways with additional complex, tangy depth. If you’re strongly opposed, you can skip it.Seasonings: The recipe is rounded out with fresh or dried parsley, thyme, basil, paprika, dill, onion powder and salt – no one note baked salmon here!Asparagus: The asparagus is optional but makes a fabulously easy, tasty side. Look for medium asparagus so it bakes in the allotted time. If you can only find super thin asparagus, add it after the salmon has been baking a few minutes.

IS THIS SALMON RECIPE GLUTEN FREE?

Yes, this oven baked salmon is gluten free but you’ll want to double check the label of your lemon pepper seasoning.

HOW TO MAKE lemon pepper SALMON

Are you ready to see just how easy this Lemon Pepper Salmon recipe is to make? Let’s take a closer look with step-by-step photos (full measurements in the recipe card at the bottom of the post): I love lemon pepper because it delivers dynamic lemon flavor in minutes and the pepper pumps of the flavor. Anything you smother in lemon pepper seasoning is guaranteed to have flavor – and this baked salmon recipe is no exception!

WHERE CAN I BUY LEMON PEPPER SEASONING?

Lemon Pepper Seasoning is very common which is good news for us! You should easily be able to find it in the spices section of your grocery store. Purchase it for this recipe then use it on chicken, shrimp, vegetables and more!

Can I make homemade lemon pepper seasoning?

Absolutely! Store-bought lemon pepper seasoning is super convenient but you are welcome to make your own by dehydrating lemon zest in the oven for a few hours and then combining in your blender with peppercorns and sea salt like in this recipe.

Step 1: Prep asparagus (optional). If using asparagus, add them to a foil lined baking sheet and toss with olive oil, salt and lemon pepper. Line them on each side of the pan, leaving a space for the salmon down the middle; don’t worry that the asparagus is overlapping.

Step 2: Prep salmon. Add salmon skin side down (if it has it) to a large piece of foil and fold the foil up around salmon to create a boat. This will keep all of the lemon pepper butter goodness from melting away from the salmon.

Step 3: Make lemon pepper butter. Add the butter and minced garlic cloves to a medium bowl and microwave until butter is melted. Whisk in the lemon juice, Dijon and all seasonings.

Step 4: Add lemon pepper butter. Pour the butter evenly all over salmon.

Step 5: Bake. Bake for 12-17 minutes or until salmon is almost opaque throughout (internal temp of 125-130 degrees F) and easily flakes with a fork.

HOW can you tell WHEN SALMON IS DONE?

The most accurate way to tell if your salmon is done is with an instant read meat thermometer, but if you don’t own one, you can also pay attention to appearance. As salmon cooks, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, a moist coral color, but not raw. If the salmon is completely opaque all the way through, it won’t be as juicy and tender. Note: The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature, it will be dry, chalky and overdone. Cooked salmon will also easily flake with a fork along the muscle fibers. Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked. It is better for salmon to be under-cooked than overcooked in my opinion.

Can I make this Lemon Pepper Salmon on the grill?

Yes, this recipe is easy to cook on the grill! Completely enclose the salmon in foil (including the top) and preheat the grill to 375-400 degrees F with the lid closed. Add the salmon, close the grill and cook for 15-20 minutes depending on thickness, or until the salmon registers 130-135 degrees on an instant read thermometer inserted into the thickest part. (1-inch-thick salmon can take as little as 10 minutes, 1 ½-inch thick salmon will take closer to 20 minutes.)

POSSIBLE RECIPE VARIATIONS

Increase lemon pepper: Use up to 2 tablespoons lemon pepper to really get a punch of flavor. You can also decrease the lemon pepper for a milder flavor. Add fresh herbs: Replace any of the dried herbs with three times the amount of fresh. Play with the seasoning: Mix up the herbs or the ratios to change the flavor profile.Make it spicy: Add additional pepper, red pepper or cayenne pepper. Swap the asparagus: Choose vegetables with similar cooking times such as broccoli, zucchini, bell peppers, green beans, etc., or mix and match veggies. Make it sweeter: Go for a honey lemon profile by adding 1-2 tablespoons honey to the lemon butter. Make it less tangy: Decrease the lemon juice or lemon pepper seasoning.

CAN I PREP THIS RECIPE IN ADVANCE?

Absolutely! Whisk all of the lemon pepper butter ingredients together and refrigerate. Line the salmon on a baking sheet with the asparagus and cover with foil. When ready to bake, microwave the lemon butter for 15 seconds or so to soften then slather it over the salmon. Let the salmon rest on the counter for 30 minutes, then proceed to bake per recipe instructions.

HOW LONG DOES COOKED SALMON LAST IN THE FRIDGE?

Store leftover salmon in an airtight container in the fridge for up to three days.

CAn I freeze baked salmon?

Freeze leftover salmon for up to 3 months. To freeze, slice salmon into fillets and place fillets in a freezer size bag in a single layer, squeeze out excess air to preserve freezer burn, label and freeze. You can also freeze individual salmon fillets by wrapping in plastic wrap before storing together. I do not recommend freezing the asparagus because it will become mushy once frozen and thawed.

HOW TO REHEAT BAKED SALMON

From the fridge: Cut the salmon into fillets and gently reheat in a skillet, covered, for about 5 minutes or in the microwave at 30-second intervals. You can also warm in the oven for about 10 minutes at 275 degrees F, until it reaches an internal temperature of 125°F to 130°F. Take care not to overcook the salmon or it will become dry. From frozen: Thaw salmon in the refrigerator overnight then reheat per any of the above methods.

WHAT SIDES SHOULD I SERVE WITH OVEN BAKED SALMON?

This baked salmon recipe can be a meal-in-one with the salmon and asparagus, or it would also be delicious with:

Grains: This vibrant lemony salmon loves a starch such as fancier rice pilaf, Parmesan risotto or mushroom risotto or simpler rice, quinoa, or low carb cauliflower rice or broccoli rice.Potatoes: Instead of rice, pair the baked salmon with mashed potatoes, melting potatoes, Hasselback potatoes, twice baked potatoes, smashed potatoes or mashed sweet potatoes.Salads: This robust, flavorful salmon pairs well with big refreshing salad such as watermelon feta salad, broccoli bacon salad, green bean salad, apple salad or strawberry spinach salad.Fruit: Sweet, refreshing fruit is always a welcome addition to balance the tangy lemon pepper seasoning. Try summer fruit salad, perfect fruit salad, creamy grape salad or tropical fruit salad.Bread: This sunshine recipe pairs beautifully with my favorite Garlic Bread, Moist Sweet Cornbread, Dinner Rolls or Parmesan Breadsticks.

What can I make with leftovers?

This Lemon Pepper Salmon recipe makes fantastic leftovers! Add it to any of the below dishes to add a punch of flavor:

Salmon salad: I LOVE adding salmon leftovers to salad. Add salmon to a bed of baby arugula, spring mix or spinach along with cucumbers, Craisins, feta, sliced almonds and sunflower seeds. If you’re feeling fancy, you can splurge with caramelized pecans (so good). Drizzle with olive oil and balsamic vinegar or I love mine with peach vinegar (you don’t even need to add oil!).Breakfast foods: Add flaked salmon to quiche, frittata, eggs benedict, or scrambled eggs or serve on the side of any type of eggs – so good!Salmon pasta: Add salmon to any of your favorite pastas such as fettuccine Alfredo, sun-dried tomato fettuccine, cacio e pepe, or creamy mushroom pasta. You can also go low carb and serve it with zoodles or spaghetti squash.Salmon risotto: Stir salmon into any of your favorite risotto recipes: mushroom risotto, Parmesan risotto, spinach risotto, butternut squash risotto – yum!Salmon grain bowls: Add your favorite grains to a bowl and pile with salmon and your favorite veggies. The veggies can be roasted/cooked like roasted broccoli, cauliflower, Brussels sprouts or butternut squash, or raw such as fresh tomatoes, thinly sliced radishes, sprouts etc. or pickled like pickled jalapenos, carrots, etc. or a combo of all three! You can also top with a fried or soft-boiled egg.