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.

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

Description

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!

Ingredients

Units Scale

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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Instructions

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.
Whisk the olive oil and lemon juice in a small bowl until emulsified.
Lay the salmon pieces skin side down on the baking sheet, and brush each piece evenly with the olive oil mixture. Sprinkle each salmon filet with parsley, then 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.
Bake in the oven at 400˚F for 18-20 minutes or until the salmon is cooked through and flakes easily with a fork. To determine if the salmon is done cooking, insert a thermometer into the thickest part of the filet. Salmon should reach 145˚F for safe consumption, but we suggest taking it out of the oven around 135-140˚F (the heat will carry over).
Optional: serve with more chopped parsley and lemon wedges for serving.

Notes

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

Freezer storage: Freeze leftovers 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.

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.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 filet
Calories: 365
Sugar: 0.1 g
Sodium: 258.8 mg
Fat: 17.7 g
Carbohydrates: 0.4 g
Fiber: 0 g
Protein: 52 g