Baked Salmon Lemon Pepper (Printable Version)

Tender salmon infused with lemon zest and black pepper, baked to a flavorful, flaky finish.

# What You'll Need:

→ Fish

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

→ Seasonings & Marinade

02 - 2 tablespoons olive oil
03 - Zest and juice of 1 large lemon
04 - 1 teaspoon freshly ground black pepper
05 - 1 teaspoon sea salt
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried thyme (optional)

→ Garnish

08 - Lemon wedges, for serving
09 - Fresh parsley, chopped (optional)

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly coat it with olive oil.
02 - Whisk together olive oil, lemon zest, lemon juice, black pepper, salt, garlic, and thyme if using in a small bowl.
03 - Pat salmon fillets dry using paper towels. Arrange them skin-side down on the prepared baking sheet.
04 - Brush the lemon and pepper mixture evenly over the tops and sides of each salmon fillet.
05 - Bake in the preheated oven for 12 to 15 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Transfer salmon to plates. Garnish with lemon wedges and parsley if desired. Serve immediately.

# Expert Insights:

01 -
  • It takes less time than ordering takeout and tastes like you planned ahead.
  • The lemon pepper crust gets crispy at the edges while the inside stays butter soft.
  • You can prep everything in one bowl and walk away while the oven does the work.
02 -
  • Don't skip drying the fillets, moisture is the enemy of a good sear and will make your marinade slide right off.
  • Check the salmon at 12 minutes, ovens run hot and overcooked salmon turns chalky and dry.
  • If you marinate it ahead, don't go past 30 minutes or the lemon juice will start to cure the fish like ceviche.
03 -
  • Use a pastry brush to coat the fillets evenly, your fingers work too but the brush gets into the edges.
  • Add a pinch of red pepper flakes to the marinade if you like a little heat, it cuts through the richness of the fish.
  • If your fillets are uneven in thickness, tuck the thinner tail end under itself so everything cooks at the same rate.

Go Back