Baked Salmon Lemon Pepper

Last Tuesday found me staring at salmon fillets at 6pm, completely exhausted but craving something that felt like care. The lemon pepper combo hit me like an old friend suggestion. Somehow those bright, punchy flavors turned a tired weeknight into something that made my kitchen smell like a restaurant.

My sister called mid prep once, asking what smelled so incredible. She came over with takeout plans and left with a salmon recipe instead. We ate standing up in the kitchen, burned our tongues slightly, and agreed this was the kind of meal that makes people feel loved without trying too hard.

Ingredients

• 4 salmon fillets: Six ounce portions cook evenly and stay juicy, skin on adds flavor but skinless works beautifully too
• Olive oil: Two tablespoons helps the seasoning stick and creates that gorgeous golden color
• Freshly cracked black pepper: Whole peppercorns cracked right before seasoning give way more depth than pre ground pepper
• Kosher salt: Enhances the salmon natural sweetness and helps the lemon flavors pop
• Lemon zest: The oils in the zest carry way more intense lemon flavor than juice alone, use a microplane if you have one
• Fresh lemon juice: Adds brightness and cuts through the rich fish
• Minced garlic: Two cloves give aromatic depth without overpowering the delicate salmon
• Lemon slices: These bake right on top and look stunning on the platter
• Fresh parsley: Totally optional but that green contrast makes everything look restaurant worthy

Instructions

Heat things up:

Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup later

Position your fish:

Place salmon fillets skin side down on the prepared sheet, leaving some space between them for even cooking

Make the magic mixture:

Whisk together olive oil, black pepper, salt, lemon zest, lemon juice, and minced garlic in a small bowl until combined

Give it some love:

Brush the seasoning mixture generously over each fillet, making sure every bit of fish gets coated

Top it off:

Place a thin lemon slice on each fillet, they will caramelize slightly as they bake

Bake to perfection:

Cook for 15 to 18 minutes until the salmon flakes easily with a fork and is just opaque throughout

Let it rest:

Give the fish two minutes to rest before serving, then sprinkle with fresh parsley if you want that extra pop of color

Save

This became my go to for cooking school friends after late night study sessions. Someone would inevitably ask, how did you make this so perfect, and I would smile because the secret was just paying attention to simple ingredients done right.

Getting The Perfect Crust

Pat your salmon fillets completely dry with paper towels before applying the oil mixture. I learned this the hard way after several batches came out steamed instead of beautifully caramelized. The moisture barrier between fish and seasoning prevents that gorgeous golden crust we are after.

Marinating Versus Last Minute

Thirty minutes in the lemon pepper mixture transforms good salmon into great salmon, but do not push past an hour or the acid starts breaking down the texture too much. Weeknights I often skip the marinating step entirely and the results are still fantastic.

Serving Ideas That Work

Roasted asparagus with a squeeze of lemon mirrors the flavors without competing. Wild rice or quinoa adds nutty depth, and a crisp arugula salad with vinaigrette cuts through the richness.

• Leftovers make incredible salmon cakes or breakfast hash the next morning
• The baked lemon slices are actually delicious, do not toss them
• A glass of crisp white wine like Sauvignon Blanc ties everything together

Save

Simple recipes like this remind me that cooking does not need to be complicated to be memorable. Sometimes the best dishes are just good ingredients treated with respect and served to people you love.