This baked lemon pepper salmon recipe is absolutely foolproof. 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!
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
Allow salmon to stand at room temperature for 10 minutes. Preheat oven to 375 degrees F. Place a large piece of aluminum foil on a baking dish or 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.
Bake the salmon for 15 - 20 minutes or until internal temperature reaches 125 to 130 degrees F. Time will vary based on the thickness of your salmon and your oven.
Change your oven to the broil setting.
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.
Transfer using a spatula and baking sheet.
Serve with lemon slices and a squeeze of fresh lemon juice over the top.
On the Stovetop
Heat a non stick skillet on medium heat. Add a pat of butter or olive oil to the pan.
Brush salmon with butter and season with lemon pepper.
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.
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.