Easy Lemon Pepper Salmon Recipe
This quick lemon pepper salmon bakes in under 15 minutes with bright citrus, cracked pepper, and a buttery finish—perfect for a weeknight dinner.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 pounds salmon fillet, skin-on cut into 4 pieces
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon kosher salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons unsalted butter for finishing
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and lightly oil it. Pat salmon dry with paper towels.
- In a small bowl, whisk olive oil, lemon juice, lemon zest, black pepper, salt, garlic powder, and onion powder until combined.
- Place salmon skin-side down on the sheet. Spoon or brush the lemon-pepper mixture evenly over the tops of the fillets.
- Bake for 10 to 12 minutes, until the salmon flakes easily with a fork and an instant-read thermometer inserted in the thickest part registers 125°F to 130°F.
- While the salmon rests, melt the butter in a small saucepan or microwave-safe bowl. Spoon the melted butter over the hot salmon.
- Garnish with chopped parsley and serve immediately with extra lemon wedges if desired.
Notes
Tip: For crispier edges, broil the salmon for 1 to 2 minutes after baking. Air fryer option: cook at 400°F for 8 to 10 minutes. Use skin-on fillets for easiest serving and to help keep the fish moist.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg