Baked Salmon Lemon Pepper

I was standing at the fish counter on a rainy Tuesday, phone in hand, trying to decide if salmon was worth the splurge. The fishmonger handed me a piece so bright it looked painted, and I thought: just lemon and pepper. That night, I learned that good fish doesn't need much fuss.

My neighbor knocked on the door mid-bake, smelled the garlic and lemon, and asked if I was hosting a dinner party. It was just me and leftovers I planned to eat cold the next day. She stayed for a plate, and now she texts me every time salmon goes on sale.

Ingredients

• Salmon fillets: Look for fillets with firm flesh and a clean ocean smell, not fishy. Skin-on keeps it moist, but skinless works if you prefer.
• Olive oil: This carries the lemon and garlic into every bite and helps the pepper stick without burning.
• Lemon: Zest it first before juicing, the oils in the skin add a brighter punch than juice alone.
• Black pepper: Freshly cracked makes all the difference, the pre-ground stuff tastes flat by comparison.
• Sea salt: A light sprinkle before baking, then taste after, salmon can go from perfect to too salty fast.
• Garlic: Minced fine so it blends into the marinade, big chunks can burn and turn bitter in the oven.
• Dried thyme: Optional but worth it, it adds a woodsy note that plays well with lemon.
• Lemon wedges and parsley: For serving, a squeeze of fresh lemon at the table wakes everything up again.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and line a baking sheet with parchment. This keeps cleanup easy and stops the fish from sticking.

Mix the marinade:

Whisk olive oil, lemon zest, lemon juice, pepper, salt, garlic, and thyme in a small bowl until it smells bright and garlicky. The zest should fleck through like confetti.

Dry the salmon:

Pat each fillet with paper towels until no moisture remains. Wet fish won't brown, it will steam instead.

Brush and season:

Lay the fillets skin-side down on the sheet and brush the lemon-pepper mix over the tops and sides. Don't be shy, you want every surface coated.

Bake:

Slide the sheet into the oven and bake for 12 to 15 minutes. The salmon is done when it flakes with a fork and the edges start to caramelize.

Serve:

Transfer to plates, add a lemon wedge and a sprinkle of parsley. Serve while it's still hot and the garlic scent is in the air.

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I made this for my dad on his birthday because he always orders salmon out but never cooks it at home. He ate two fillets, then asked me to write down the recipe. I told him it was already in his head, he just needed to trust it.

What to Serve It With

I like it with roasted asparagus or green beans tossed in olive oil and salt, something that can go in the oven at the same time. Rice pilaf or quinoa works if you want to soak up the lemony drippings, and a simple arugula salad with shaved parmesan keeps it light. If you're feeling fancy, garlic mashed potatoes turn it into a proper dinner party plate.

How to Know When Its Done

The salmon should flake easily when you press a fork into the thickest part, and the color will go from translucent to opaque. If you have a thermometer, you're looking for 63°C (145°F) in the center. I usually pull it just before that because it keeps cooking on the plate, and I'd rather it be tender than dry.

Storing and Reheating

Leftovers keep in the fridge for up to two days in an airtight container. I eat it cold on salads or flaked into pasta with olive oil and capers. If you reheat it, do it gently in a low oven or covered in the microwave with a damp paper towel, high heat will turn it rubbery.

• Let it cool completely before storing so condensation doesn't make it soggy.
• Don't freeze cooked salmon unless you have to, the texture suffers when you thaw it.
• If you're meal prepping, bake it fresh and store the marinade separately to brush on before serving.

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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 kind to your body, and it tastes like you care.

Recipe Questions & Answers

→ What temperature should I bake the salmon at?

Preheat your oven to 200°C (400°F) for optimal baking results that ensure tender and juicy salmon.

→ Can I use skinless salmon fillets?

Yes, skinless fillets work well; just adjust cooking time slightly to prevent overcooking.

→ Is marinating the salmon necessary?

Marinating up to 30 minutes enhances flavor but isn't required. The seasoning mix adds plenty of zest.

→ What can I serve alongside this dish?

Steamed vegetables, rice, or a fresh salad complement the flavors perfectly for a balanced meal.

→ Can I substitute other herbs for thyme?

Fresh dill or basil are excellent alternatives that bring a different aromatic touch to the dish.