Baked Lemon Pepper Salmon Recipe

Name: Baked Lemon Pepper Salmon Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 4 8-ounce salmon filets; 2 tablespoons olive oil; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons fresh parsley, finely chopped; 1 tablespoon lemon pepper seasoning; Salt to taste; Optional: lemon wedges for serving

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This baked lemon pepper salmon recipe comes together with just five basic ingredients and cooks in 20 minutes or less for a quick and nutritious dinner. Savory, with refreshing notes of lemon and fresh herbs, it’s delicious and pairs well with all your favorite sides!

Overhead view of lemon pepper salmon on green platter with lemon slices as garnish.

This lemon pepper baked salmon might be the easiest salmon recipe you ever make. Plus, you likely already have most, if not all of the ingredients you need on hand. For this reason, it’s our go-to when we want a healthy meal but aren’t sure what to make and don’t have a ton of time to spend in the kitchen.

All you have to do is season and bake. In no time, your salmon will come out of the oven with lots of flavor and the perfect flakey texture. Plus, it leaves you with plenty of time to whip up a side or two, and leftovers store well. So, you can cook once and enjoy delicious meals for several days!

If you’re looking for more easy meal prep recipes, try our Salad Meal Prep and Hot Honey Chicken Plate, too!

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Lemon Pepper Salmon Ingredients
How to Make this Lemon Pepper Salmon Recipe
What to Serve with Lemon Pepper Salmon
Storage
Tips and FAQ
Top tip
FAQ
More easy dinner recipes
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Lemon Pepper Salmon Ingredients

overhead view of ingredients for lemon pepper salmon in small bowls.

Salmon filets: you’ll need four 8-ounce salmon filets. You can use any fresh or frozen salmon you like best. Just make sure to completely thaw frozen salmon before you begin.
Olive oil: this coats the salmon, allowing the seasonings to stick and preventing it from sticking to the pan. If preferred, you can use avocado oil instead since they both have a mild, neutral flavor. Use whichever you have on hand!
Parsley: fresh flat-leaf parsley adds a refreshing, peppery taste that lightens some of the heaviness of the fats from the oil and fish.
Lemon pepper seasoning: our favorite lemon pepper seasoning is Lawry’s, but you can use whatever brand you like best.
Salt: every lemon pepper seasoning has a different amount of salt. So, keep that in mind, and adjust the amount of added salt to suit your flavor preferences.
Lemon wedges: technically optional, these add an extra touch of bright, citrusy flavor just before serving, and make for a picture-worthy presentation if you want to impress your guests.

How to Make this Lemon Pepper Salmon Recipe

PREP: Preheat oven to 400˚F. Lightly grease a large sheet pan. We're using a nonstick sheet pan, so if yours is not nonstick, you may want to use a sheet of parchment paper to prevent sticking.

STEP 1: Whisk the olive oil and lemon juice in a small bowl until emulsified.

Olive oil and lemon juice whisked together in a bowl.

STEP 2: Lay the salmon pieces skin side down on the baking sheet, and brush each piece evenly with the olive oil/lemon mixture. Then, sprinkle each salmon filet with ½ teaspoon of chopped parsley. Sprinkle the lemon pepper seasoning and salt to taste, making sure the salmon pieces are evenly coated and the lemon pepper seasoning is evenly divided between the filets.

overhead view of lemon pepper salmon on sheet pan before baking.

STEP 3: Bake in the oven at 400˚F for 18-20 minutes or until the salmon is cooked through and flakes easily with a fork.

overhead view of lemon pepper salmon on sheet pan after baking.

STEP 4: Sprinkle the remaining teaspoons of chopped parsley between the filets to add a touch of brightness, if desired. Then, serve warm with lemon wedges, and enjoy!

What to Serve with Lemon Pepper Salmon

There’s not much this baked lemon pepper salmon recipe doesn’t pair well with!

For a well-rounded meal, we recommend serving it with a carb source and veggies.

Some of our favorite options include herb roasted potatoes, roasted green beans and carrots, cheesy broccoli tots, and crispy maple mustard Brussels sprouts.

However, it’s also great served over your favorite salad or with pasta dishes like our lemon pasta and spring vegetable pasta!

Storage

Stored in an airtight container, leftovers will stay fresh in the fridge for 3-4 days.

Or, you can freeze them for up to 3 months. Let the fish thaw in the fridge overnight, and enjoy it cold. Or, warm it up in a skillet over medium heat or in 30-second intervals in the microwave.

Tips and FAQ

Adjust the seasonings to taste, and feel free to experiment using any herbs and spices you like best.
Keep the skin on the salmon when baking to help the filets cook evenly and infuse them with extra flavor. If you’re not a fan, you can discard it when you’re done!
Keep a close eye on your oven, and adjust the baking time as needed depending on the size and thickness of your fish.

Top tip

Use a meat thermometer to ensure the internal temperature of the salmon reaches 145°F and is safe to eat. It's important to use a thermometer for accuracy, especially since the thickness between salmon filets can vary so widely! This will also prevent overcooked, dry salmon. We suggest taking it out of the oven around 135-140˚F (the heat should carry over to 145˚F as it sits).

FAQ

What is the best salmon to use for this recipe?

Any salmon you like best will taste great for this lemon pepper salmon, but the most common options include Sockeye salmon, King salmon, Pink salmon, Chum salmon, and Coho salmon. We typically prefer wild-caught salmon.

How can you tell when salmon is done?

You’ll know your salmon is done cooking when it’s opaque pink, can easily be flaked with a fork, and reaches an internal temperature of 145°F.

overhead view of lemon pepper salmon on a black plate with roasted potatoes.

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