Baked Salmon with Lemon Pepper (Printable Version)

Tender salmon fillets with zesty lemon and black pepper, baked to flaky perfection in under 30 minutes.

# What You Need:

→ Fish

01 - 4 salmon fillets (6 ounces each), skin-on or skinless

→ Seasonings & Marinade

02 - 2 tablespoons olive oil
03 - 1 teaspoon freshly cracked black pepper
04 - 1 teaspoon kosher salt
05 - 2 teaspoons lemon zest (from 1-2 lemons)
06 - 2 tablespoons freshly squeezed lemon juice
07 - 2 garlic cloves, minced

→ Garnish

08 - 1 lemon, thinly sliced
09 - 2 tablespoons chopped fresh parsley (optional)

# How-To:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place the salmon fillets on the prepared baking sheet, skin-side down if applicable.
03 - In a small bowl, mix the olive oil, black pepper, salt, lemon zest, lemon juice, and minced garlic.
04 - Brush the mixture evenly over the salmon fillets.
05 - Top each fillet with a lemon slice.
06 - Bake for 15–18 minutes, or until the salmon flakes easily with a fork and is just opaque in the center.
07 - Remove from the oven and rest for 2 minutes. Garnish with chopped parsley, if desired. Serve immediately.

# Expert Hints:

01 -
  • Twenty-eight minutes from start to finish makes it perfect for those exhausting weeknights
  • The lemon pepper combination creates this bright, restaurant-quality flavor without any fancy techniques
02 -
  • Overcooking salmon is the tragedy I learned the hard way, pull it when it still looks slightly underdone
  • The residual heat continues cooking the fish as it rests, so trust the process
03 -
  • Pat the salmon fillets dry with paper towels before applying the oil mixture
  • Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before starting

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