Baked Salmon Lemon Pepper

I grabbed salmon on impulse one Tuesday after work, no plan in mind. The fillet sat in my fridge wrapped in paper until I remembered the little jar of lemon pepper my neighbor had left on my counter months ago. I tossed them together with olive oil and twenty minutes later I was scraping my plate clean, wondering why I'd ever complicated dinner.

I made this for my parents the first time they visited my new apartment. My dad, who usually drowns fish in tartar sauce, ate his portion without reaching for a single condiment. My mom asked for the recipe on a napkin, which she folded into her purse and still has, I think.

Ingredients

• Salmon fillets: Skin-on keeps the fish from falling apart and crisps up nicely, but skinless works if you prefer it, just watch the timing closely.
• Olive oil: Helps the seasoning stick and keeps the surface from drying out under the oven heat.
• Lemon pepper seasoning: This is your flavor backbone, bright and sharp without needing to zest or juice anything.
• Sea salt: Brings out the natural sweetness in the salmon, don't skip it even if the seasoning blend contains some.
• Black pepper: A little extra bite rounds out the citrus and deepens the savory notes.
• Lemon slices: They soften and caramelize slightly in the oven, releasing juice that pools around the fish.
• Fresh parsley: Optional but it adds a pop of green and a faint herbal note that feels restaurant-worthy.

Instructions

Prep the oven and pan:

Set your oven to 200°C (400°F) and line a baking sheet with parchment. This prevents sticking and makes cleanup almost invisible.

Dry the salmon:

Use paper towels to pat each fillet completely dry. Moisture on the surface steams instead of caramelizes, and you want a little color on top.

Brush with oil:

A thin layer of olive oil on each fillet helps the seasoning cling and protects the fish from drying out.

Season generously:

Sprinkle lemon pepper, sea salt, and black pepper across the top of each fillet, pressing gently so it sticks. Don't be shy, the flavors mellow in the oven.

Add lemon slices:

Lay one or two thin rounds on top of each piece. They'll release juice as they bake and look pretty on the plate.

Bake until just done:

Slide the pan into the oven for twelve to fifteen minutes. The salmon should flake easily with a fork and be opaque in the center, not translucent.

Garnish and serve:

Pull it out, scatter chopped parsley over the top, and serve with extra lemon wedges on the side for squeezing.

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My friend brought her toddler over for dinner once and he pointed at the lemon slices on top and said they looked like suns. We've called this sun fish ever since, and now I can't serve it without thinking of his sticky hands reaching for seconds.

Pairing Suggestions

I usually serve this with roasted asparagus or green beans tossed in olive oil and salt, or a bowl of buttery rice to soak up the lemony drippings. A crisp salad with vinaigrette cuts through the richness and keeps the meal feeling light.

Ingredient Swaps

If you don't have lemon pepper seasoning, grate fresh lemon zest and mix it with cracked black pepper, it's actually brighter and more fragrant. You can also swap salmon for trout or arctic char using the same method and timing.

Make-Ahead and Storage

You can season the fillets and refrigerate them covered for up to four hours before baking, which helps the flavors sink in. Leftovers keep in the fridge for two days and reheat gently in a low oven, though I usually eat them cold on salad.

• Let the salmon come to room temperature for ten minutes before baking if it's been in the fridge, this helps it cook evenly.
• Don't freeze baked salmon, the texture turns mushy when thawed.
• Use parchment instead of foil, it doesn't react with the lemon and prevents any metallic taste.

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This is the recipe I make when I want to feel like I have my life together, even when I don't. It's quick, it's pretty, and it always tastes like I tried harder than I did.

Your Recipe Questions Answered

→ What temperature is best for baking salmon?

Preheat the oven to 200°C (400°F) for perfectly cooked salmon that flakes easily and stays moist.

→ Can I use skinless salmon fillets?

Yes, both skin-on and skinless fillets work well; skin-on can help retain moisture during baking.

→ How long should the salmon bake?

Bake the salmon for 12–15 minutes until it turns opaque and flakes easily with a fork.

→ What can I substitute for lemon pepper seasoning?

Use freshly grated lemon zest combined with cracked black pepper as a fresh alternative for lemon pepper seasoning.

→ Is marinating the salmon necessary?

Marinating for 15 minutes in olive oil and seasonings enhances flavor but is optional.