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Baked Lemon Pepper Salmon is light, refreshing and the perfect way to add more healthy fish to your diet. This baked salmon recipe is packed with flavor and cooks quickly, so it’s the perfect diet-friendly weeknight dinner.
This simple six-ingredient baked salmon with lemon pepper is surprisingly delicious. The moist, flakey salmon will get rave reviews from your whole family. It pairs well with your favorite side dishes, from pasta to potatoes to roasted veggies and everything in between.
If you love lemon, try my Creamy Lemon Chicken Pasta, Lemon Pepper Chicken Fingers or Lemon Herb Mediterranean Chicken.
Why You’ll Love This Oven Baked Salmon Fillet
- It’s so easy. With just 6 ingredients and a quick baking process, this salmon recipe is delightfully simple.
- It’s refreshing. Fresh lemon and lemon pepper provide a light and refreshing flavor.
- It’s healthy. Salmon is packed with proteins and low in carb.
Salmon Ingredients
- Salmon: look for four fillets that are about 6 oz. each.
- Olive Oil: or use your favorite light, neutral-flavored oil.
- Lemon: use freshly squeezed lemon juice plus lemon slices for garnish.
- Lemon Pepper: premixed lemon pepper seasoning is available in the spice aisle of your grocery store.
- Parsley: use finely chopped fresh parsley.
- Garlic: freshly minced garlic adds an earthy, aromatic flavor.
How To Make Lemon Pepper Salmon
- Prepare the equipment. Preheat the oven to 425 degrees F. Cover the baking tray with aluminum foil and grease the tray with cooking spray.
- Dry the salmon. Pat dry the salmon with a kitchen towel and keep it aside.
- Mix the marinade. In a small bowl, combine olive oil, lemon juice, lemon pepper, parsley, and garlic. Mix to combine.
- Marinate the salmon. Pour them over the salmon and toss to coat evenly on both sides.
- Bake the salmon. Place the salmon fillets on the prepared baking tray and bake the salmon for 10-15 minutes until the salmon is cooked and looks opaque.
- Garnish and serve. Arrange the salmon on a serving plate and garnish with chopped parsley and serve with lemon slices.
Tips To Make Lemon Pepper Salmon in Oven
- If using frozen salmon, thaw it thoroughly before beginning.
- Dry the salmon well with paper towels, especially if it was previously frozen.
- Line the baking tray with foil for easy cleanup.
- Evenly coat both sides of the salmon with the marinade.
- You can cook the salmon with or without skin.
- Salmon should be cooked to 145 degrees F when checked with a meat thermometer.
- Avoid overcooking salmon or it will be dry.
Frequently Asked Questions
Overcooked salmon can become very dry, so cooking it until it is done but not overdone is essential. Use two forks to flake the salmon at the thickest part. It is done if it flakes easily and is opaque and light pink in color. You can also check it with a meat thermometer to be sure it has reached a temperature of 145 degrees F.
Cooking salmon with the skin on will prevent the salmon from sticking and reduce the need for extra oil. If you prefer, you can remove the skin before serving.
Bake salmon for 10-15 minutes at 425 degrees F. Use a meat thermometer to avoid overcooking your salmon.
Leftover salmon can be stored in an airtight container in the fridge for up to 3 days. Enjoy cold over salad or eggs or reheat as desired. I like reheating mine in the air fryer.
Salmon can be frozen for several months. Thaw overnight in the fridge before reheating or using in other recipes.
Salmon is light and healthy, so it pairs well with dishes such as Lemon Herb Mediterranean Pasta Salad, Mozzarella Caprese Salad Recipe or Oven Roasted Baby Potatoes.
More Salmon Recipes
- Baked Honey Mustard Salmon
- Crispy Baked Salmon
- Grilled Honey Garlic Butter Salmon
- Air Fryer Salmon Patties
- Maple Pecan Glazed Salmon
- Creamy Lemon Butter Salmon
- Creamy Cajun Salmon
I hope you enjoy all the recipes I share with you, including this delicious Lemon Pepper Salmon in Oven recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Baked Lemon Pepper Salmon
Ingredients
- 4 center cut Salmon fillets, 6 oz. each
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon pepper
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic, minced
- Lemon slices, to garnish
Instructions
- Preheat the oven to 425 degrees F. Cover the baking tray with aluminum foil and grease the tray with cooking spray.
- Pat dry the salmon with a kitchen towel and keep it aside.
- In a small bowl, combine olive oil, lemon juice, lemon pepper, parsley, and garlic. Mix to combine.
- Pour them over the salmon and toss to coat evenly on both sides.
- Place the salmon fillets on the prepared baking tray and bake the salmon for 10-12 minutes until the salmon is cooked and looks opaque.
- Arrange the salmon on a serving plate and garnish with chopped parsley and serve with lemon slices.
Notes
- If using frozen salmon, thaw it thoroughly before beginning.
- Dry the salmon well with paper towels, especially if it was previously frozen.
- Line the baking tray with foil for easy cleanup.
- Evenly coat both sides of the salmon with the marinade.
- You can cook the salmon with or without skin.
- Salmon should be cooked to 145 degrees F when checked with a meat thermometer.
- Avoid overcooking salmon or it will be dry.
