Lemon Pepper Salmon Recipe

I perfected a foolproof foil method for Lemon Pepper Salmon that makes Baked Salmon With Lemon ready in just 30 minutes and impossible to ignore.

I love when simple flavors do the heavy lifting, so when salmon fillets meet lemon pepper seasoning something clicks. I kept meaning to save it for guests but kept eating it for myself, guess that’s a compliment.

People ask if it’s Lemon Pepper Salmon Oven magic or one of those trendy Salmon Recipes With Lemon, and I just shrug because it tastes like more work than it is. Bright, punchy, and oddly reliable even when I’m rushing, it makes me feel like I pulled off a trick.

You’ll wanna know the secret, but it still feels like your little win.

Ingredients

• Salmon, packed with protein and omega 3s, heart healthy and satisfying
• Olive oil, provides healthy fats and antioxidants, adds smooth mouthfeel
• Butter, adds richness and a silky texture, mostly saturated fats
• Lemon, bright acidic flavor, vitamin C, cuts richness and lifts the dish
• Garlic, pungent and savory, small amount boosts flavor and may aid immunity
• Lemon pepper, zesty citrus and black pepper combo, adds aromatic bite
• Parsley, fresh herb, adds color, mild grassy notes and clean finish
• Red pepper flakes optional, sprinkle for heat, small calories, big kick

Ingredient Quantities

• 1 1/2 to 2 pounds salmon fillets, skin on or off, about 4 fillets (6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted (or cut into pats)
• 1 to 1 1/2 teaspoons lemon pepper seasoning
• 1/2 teaspoon kosher salt, or to taste
• 2 garlic cloves, minced
• 1 medium lemon, thinly sliced, plus 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped (or fresh dill, if you prefer)
• 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)

How to Make this

1. Preheat oven to 400°F. Pat 1 1/2 to 2 pounds salmon fillets dry with paper towels and let sit at room temp for about 10 minutes, skin on or off is fine.

2. Lay a large sheet of aluminum foil on a rimmed baking sheet and brush it lightly with 2 tablespoons olive oil so the fish wont stick.

3. In a small bowl mix 2 tablespoons melted unsalted butter (or leave as pats), 1 to 1 1/2 teaspoons lemon pepper seasoning, 1/2 teaspoon kosher salt, 2 minced garlic cloves, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper flakes if using.

4. Place the salmon fillets skin side down on the oiled foil. Spoon or brush the butter and spice mixture evenly over each fillet.

5. Top the fillets with thin slices from 1 medium lemon, tucking a few slices under the fillets too for extra flavor, and sprinkle 2 tablespoons chopped fresh parsley or dill over everything.

6. Fold the foil up around the salmon and crimp the edges to make a loose sealed packet, leaving a little space inside so steam can circulate.

7. Bake in the preheated oven 12 to 15 minutes for average 1 inch thick fillets, 15 to 18 minutes if thicker. Check doneness: salmon should flake easily and reach about 125°F for medium rare or 135°F if you like it more done.

8. If you want a bit of browning, open the packet and put the pan under the broiler for 1 to 2 minutes, watching closely so it doesnt burn.

9. Carefully open the foil away from your face to let the steam out, let the salmon rest 2 to 3 minutes, then garnish with extra parsley and a squeeze of fresh lemon before serving.

Equipment Needed

1. Rimmed baking sheet
2. Large sheet of aluminum foil
3. Pastry brush or spoon (to oil the foil and baste the salmon)
4. Small mixing bowl (for the butter and seasoning)
5. Measuring spoons
6. Sharp chef’s knife
7. Cutting board
8. Microplane or fine grater (for lemon zest)
9. Instant-read thermometer
10. Paper towels and oven mitts

FAQ

Lemon Pepper Salmon Recipe Substitutions and Variations

• Olive oil – swap with avocado oil (use 1:1, high smoke point and neutral), grapeseed oil (1:1, neutral), or a light vegetable oil (1:1) if you want a cheaper option; extra-virgin olive oil works too but has stronger flavor.
• Unsalted butter – use ghee (1:1, browns nicely), coconut oil (1:1, will add a mild coconut note), or salted butter (1:1, just cut back a bit on the added kosher salt).
• Lemon pepper seasoning – make a quick mix: 1 tsp fresh lemon zest + 1 tsp coarsely ground black pepper + a pinch of salt (equals about 1 to 1.5 tsp); or use plain black pepper plus a little lemon zest if you dont have the blend.
• Fresh parsley/dill – substitute with cilantro, fresh basil, or chopped chives (use about 2 tbsp chopped); each gives a different bright note so pick based on what you like.

Pro Tips

1) Use an instant read thermometer and pull the salmon a few degrees early — sorry, dont use that character — aim for about 125°F if you like medium rare, 130 to 135°F if you want it firmer. It keeps cooking while it rests so trust me, pull it early rather than leaving it in.

2) If the fillets have skin slip a small pat of butter or a smear of compound butter under the skin so it melts and bastes the flesh from the inside, if theres no skin just spread a thin layer on top. Adds moisture and flavor without turning everything greasy.

3) For a little crust open the packet and broil or sear for 1 minute at the end, but watch it the whole time because it goes from perfect to burned in 30 seconds. If you like a charred edge try a super hot skillet for 20 to 45 seconds after baking.

4) Thickness matters more than weight so measure at the thickest part and adjust time, thinner pieces cook crazy fast. Also always pat the fish dry and dont over lemon-marinate ahead of time or the acid will start to “cook” the flesh and make it mushy.