Lemon Pepper Salmon

LAST UPDATED: Jul 29, 2020 | PUBLISHED: Jul 15, 2020 | By:

This Lemon Pepper Salmon recipe is absolutely foolproof. In fact, it’s the most delicious and easiest way to add all the goodness that salmon offers into your dinner rotation. With the perfect blend of seasonings and the essence of fresh squeezed lemon, it’s a light and easy dinner your whole family will love!  

A white oval platter featuring a fillet of lemon pepper salmon, sliced lemons on the side.

I’ve really been enjoying experimenting with all the ways to use my homemade lemon pepper seasoning blend. It feels like it works for just about every style of main dish and entree – especially salmon!

I love lemon pepper everything. It adds robust flavor without a lot of fuss (or calories!) Lemon Pepper Sauce, Lemon Pepper Chicken, Lemon Pepper Shrimp, the list goes on and on!

You can use store-bought Lemon Pepper Seasoning or make your own. Either way, it’s a quick and easy dinner. Leftovers are perfect for tossing into salads, pastas and more!

A white oval platter featuring a fillet of lemon pepper salmon, sliced lemons on the side.

Why You’ll Love This Lemon Pepper Salmon Recipe

It’s the simplest, easiest idea but its bursting with the essence of summer! That addition of lemon really takes your basic salt and pepper seasoning to a whole new level!

In this easy baked salmon recipe, lemon pepper seasoning creates an incredibly fragrant and flavorful salmon dinner that makes it so easy to add a lean, protein-packed entree into your dinner rotation.

A close up shot of a fillet of lemon pepper salmon recipe.

Salmon is full of antioxidants, vitamins and Omega-3 fatty acids that are the ultimate way to enrich your diet! It’s low-carb, low calorie, and full of all the good stuff- so it fits right into a Keto or Whole 30 lifestyle plan, too!

I like to give a lot of detail in my recipe posts to guide readers through any questions. If you’re just here for the printable recipe, feel free to click “jump to recipe” right under the title of this post and you’ll head straight there!

A white oval platter featuring a fillet of lemon pepper salmon, sliced lemons on the side.

Lemon Pepper Salmon Ingredients

  • Salmon – Boneless, with skin removed.
  • Lemon – Sliced lemon adds moisture and flavor that infuses into the salmon.
  • Butter – Melted butter steams into this amazing salmon. You can use olive oil or canola oil if needed or preferred.
  • Lemon Pepper – Store bought or you can make your own.
Fresh ingredients for lemon pepper salmon.

How to Make Lemon Pepper Seasoning

  1. Combine 2 tablespoons lemon zest with 1 tablespoon coarse black ground pepper.
  2. Toast in oven on lowest setting 25 minutes or until dry. A gold sheetpan filled with baked lemon pepper seasoning.
  3. Stir in 1 teaspoon coarse salt. A white bowl with a teaspoon to the side, bowl filled with lemon pepper seasoning.

Variations

  • Add Herbs – Fresh herbs like rosemary, thyme, and oregano add even more flavor. Leaving them fully stemmed on top of your salmon fillets makes for a beautiful presentation and allows the herbal flavors to infuse into the fillet.
  • White Wine – Add a little dry white wine to the pan or foil packet for an addition infusion of flavor and to create more of a sauce to drizzle over the top of your salmon.
  • Oil – Switch the butter in this recipe for olive out for a more subtle flavor profile.

How to Make Lemon Pepper Salmon

On the Grill

  1. Allow salmon to stand at room temperature for 10 minutes. Preheat grill to medium heat. Place a large piece of foil on baking sheet. Coat foil with butter or baking spray.
  2. Arrange lemons on foil. Place salmon on top. A baking sheet with a slice of aluminum foil with slices of lemon A single fillet of lemon pepper salmon on a foil lined aluminum sheet.
  3. Brush salmon with butter or oil and sprinkle with lemon pepper. A single fillet of lemon pepper salmon on a foil lined aluminum sheet. A single fillet of lemon pepper salmon on a foil lined aluminum sheet.
  4. Fold all sides of foil up to make a tent or packet. A chunk of aluminum foil on a grill, baked salmon with lemon inside.
  5. Place the salmon packet on the grill. Close lid and grill 15 minutes.
  6. Carefully open foil so salmon is completely uncovered. A single fillet of lemon pepper salmon on a foil lined aluminum sheet.Close lid and grill 3 minutes. It is done when you press down on top of the salmon and it breaks apart or flakes. A single fillet of lemon pepper salmon on a foil lined aluminum sheet.
  7. Transfer using a spatula and baking sheet.

In the Oven

  1. Allow salmon to stand at room temperature for 10 minutes. Preheat grill to medium heat. Place a large piece of aluminum foil on a baking dish or sheet. Coat foil with butter or baking spray.
  2. Arrange lemons on foil. Place salmon on top.
  3. Brush salmon with butter or oil and sprinkle with lemon pepper.
  4. Fold all sides of foil up to make a tent or packet.
  5. Bake the salmon for 15 – 20 minutes. This time will vary based on the thickness of your salmon and your oven.
  6. Change your oven to the broil setting.
  7. Carefully open foil so salmon is completely uncovered. Place under broiler for three minutes to allow the top of the salmon fillets to begin to brown. It is done when you press down on top of the salmon and it breaks apart or flakes, with a beautiful golden color.
  8. Transfer using a spatula and baking sheet.
  9. Serve with lemon slices and a squeeze of fresh lemon juice over the top.
A close up shot of a fillet of lemon pepper salmon recipe.

On the Stovetop

  1. Heat a non stick skillet on medium heat. Add a pat of butter or olive oil to the pan.
  2. Brush salmon with butter and season with lemon pepper.
  3. Add salmon fillets in the pan skin side down (or with skin fully removed if you choose). Cover the pan and allow to cook for 5-6 minutes over medium heat. To add a little browning to the top, turn your heat up a little and give them an extra minute for a gold brown crust.
  4. Plate and serve with a squeeze of fresh lemon juice.
A single fillet of lemon pepper salmon on a foil lined aluminum sheet.

Tips

  • Don’t overcook. As soon as it flakes when pressed with a fork, it’s done cooking. Salmon is safe to eat at any temperature.
  • Best served on the day you cook it. Salmon doesn’t reheat as well as many other proteins.

To Store

  • Refrigerate – Store any leftover salmon in a storage container with a tight fitting lid in the refrigerator for up to two days.
  • Freeze – Freeze in an airtight container for up to three months, skin removed. Thaw in the refrigerator overnight. 

Reheat

While I don’t suggest reheating salmon because it’s just not as good on the second day, it reheats best in a skillet. Simply warm through in a non stick skillet, (or any skillet with a pat of melted butter) set at a medium temperature.

A white oval platter featuring a fillet of lemon pepper salmon, sliced lemons on the side.

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More Amazing Lemon Recipes

A white oval platter featuring a fillet of lemon pepper salmon, sliced lemons on the side.

Lemon Pepper Salmon

Julie Blanner
This baked lemon pepper salmon recipe is absolutely foolproof. In fact, it’s the most delicious and easiest way to add all the goodness that salmon offers into your dinner rotation. With the perfect blend of seasonings and the essence of fresh squeezed lemon, it’s a light and easy dinner your whole family will love!
5 from 3 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Entree, Main Course
Cuisine American
Servings 3
Calories 302 kcal

Ingredients
  

  • 1 pound salmon boneless, skinless
  • 1 lemon sliced
  • 2 tablespoons butter melted, or oil
  • 2 tablespoons lemon pepper

Instructions
 

  • Allow salmon to stand at room temperature for 10 minutes. Preheat grill to medium heat. Place a large piece of foil on baking sheet. Coat foil with butter or baking spray.
  • Arrange lemons on foil. Place salmon on top.
  • Brush salmon with butter or oil and sprinkle with lemon pepper.
  • Fold all sides of foil up to make a tent or packet.
  • Place the salmon packet on the grill. Close lid and grill 15 minutes.
  • Carefully open foil so salmon is completely uncovered. Close lid and grill 3 minutes. It is done when you press down on top of the salmon and it breaks apart or flakes.
  • Transfer using a spatula and baking sheet.

Notes

Substitutions

  • Butter – You can use olive oil or canola oil if needed or preferred.
  • Lemon Pepper – Store bought or you can make your own by combining 2 tablespoons lemon zest with 1 tablespoon coarse black ground pepper. Toast in oven on lowest setting 25 minutes or until dry. Add one teaspoon coarse sea salt.

Variations

  • Add Herbs – Fresh herbs like rosemary, thyme, and oregano add even more flavor. Leaving them fully stemmed on top of your salmon fillets makes for a beautiful presentation and allows the herbal flavors to infuse into the fillet.
  • White Wine – Add a little dry white wine to the pan or foil packet for an addition infusion of flavor and to create more of a sauce to drizzle over the top of your salmon.

Alternative Cooking Methods

In the Oven

  1. Allow salmon to stand at room temperature for 10 minutes. Preheat grill to medium heat. Place a large piece of aluminum foil on a baking dish or sheet. Coat foil with butter or baking spray.
  2. Arrange lemons on foil. Place salmon on top.
  3. Brush salmon with butter or oil and sprinkle with lemon pepper.
  4. Fold all sides of foil up to make a tent or packet.
  5. Bake the salmon for 15 – 20 minutes. This time will vary based on the thickness of your salmon and your oven.
  6. Change your oven to the broil setting.
  7. Carefully open foil so salmon is completely uncovered. Place under broiler for three minutes to allow the top of the salmon fillets to begin to brown. It is done when you press down on top of the salmon and it breaks apart or flakes, with a beautiful golden color.
  8. Transfer using a spatula and baking sheet.
  9. Serve with lemon slices and a squeeze of fresh lemon juice over the top.

On the Stovetop

  1. Heat a non stick skillet on medium heat. Add a pat of butter or olive oil to the pan.
  2. Brush salmon with butter and season with lemon pepper.
  3. Add salmon fillets in the pan skin side down (or with skin fully removed if you choose). Cover the pan and allow to cook for 5-6 minutes over medium heat. To add a little browning to the top, turn your heat up a little and give them an extra minute for a gold brown crust.
  4. Plate and serve with a squeeze of fresh lemon juice.

Tips

  • Don’t overcook. As soon as it flakes, it’s done cooking.
  • Best served on the day you cook it. Salmon doesn’t reheat as well as many other proteins.

To Store

  • Refrigerate – Store any leftover salmon in a storage container with a tight fitting lid in the refrigerator for up to two days.
  • Freeze – Freeze in an airtight container for up to three months, skin removed. Thaw in the refrigerator overnight. 

Reheat

While I don’t suggest reheating salmon because it’s just not as good on the second day, it reheats best in a skillet. Simply warm through in a non stick skillet, (or any skillet with a pat of melted butter) set at a medium temperature.

Nutrition

Calories:302kcalCarbohydrates:6gProtein:31gFat:17gSaturated Fat:6gCholesterol:103mgSodium:135mgPotassium:844mgFiber:2gSugar:1gVitamin A:316IUVitamin C:19mgCalcium:45mgIron:2mg
Did you Make This Recipe?Mention @JulieBlanner
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