Baked Salmon Lemon Pepper (Printer-Friendly)

Tender baked salmon seasoned with zesty lemon pepper for a healthy, flavorful main course.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Seasonings

02 - 2 tablespoons olive oil
03 - 2 teaspoons lemon pepper seasoning
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Citrus

06 - 1 lemon, sliced into thin rounds

→ Garnish

07 - 2 tablespoons fresh parsley, chopped
08 - Lemon wedges, for serving

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and place skin-side down on the prepared baking sheet.
03 - Brush each fillet evenly with olive oil.
04 - Sprinkle lemon pepper seasoning, sea salt, and black pepper evenly over each fillet.
05 - Top each fillet with one to two lemon slices.
06 - Bake for 12 to 15 minutes until the salmon flakes easily with a fork and is opaque in the center.
07 - Remove from oven, garnish with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • It turns weeknight panic into something that looks like you tried, without the effort.
  • The lemon pepper does all the work so you can focus on pouring wine or setting the table.
  • Cleanup is one pan and a brush, which means more time sitting down instead of scrubbing.
02 -
  • Overcooking salmon turns it chalky and dry, so start checking at the twelve-minute mark especially if your fillets are on the thinner side.
  • If your lemon slices are too thick they won't soften in time, aim for rounds no thicker than a coin.
  • Resting the fish for two minutes after baking lets the juices redistribute instead of running all over your plate when you cut in.
03 -
  • Check the thickest part of the fillet with a fork, if it flakes into clean layers and the color has turned from translucent to opaque peachy-pink, it's done.
  • Brush the baking sheet with a tiny bit of oil even under the parchment, it keeps the paper from shifting when you slide the fish on and off.
  • If you want crispy skin, start the salmon skin-side up for the first eight minutes then flip it for the last few, just be gentle so it doesn't break.

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