Ingredients
Salmon and Seasonings
- 4 salmon fillets, about 6 ounces each, patted very dry
- Salt, to generously season salmon fillets
- Fresh cracked black pepper, to taste
Lemon Pepper Coating
- 2 tablespoons olive oil or avocado oil, or 2 tablespoons melted butter (extra virgin olive oil preferred)
- 2 cloves garlic, minced
- 1 teaspoon fresh black pepper
- 2 large lemons (half of 1 lemon sliced into 4 thin rounds, remaining half cut into 4 wedges for serving, the second lemon zested and juiced)
Instructions
- Prep Your Oven and Pan: Preheat the oven to 400°F (200°C) and lightly grease a large baking sheet or baking dish. Let salmon fillets sit at room temperature for 20 minutes to ensure even cooking. Pat the fillets completely dry with paper towels, then arrange them on the prepared baking sheet. Season generously with salt on all sides.
- Make the Lemon Pepper Coating: Slice half of one lemon into 4 thin rounds to top the salmon, and cut the other half into 4 wedges for serving. Zest one entire lemon to yield about 1 teaspoon of zest and juice half of it, approximately 2 tablespoons. In a small bowl, whisk together the minced garlic, fresh black pepper, lemon juice, olive oil or melted butter, and lemon zest until well combined. Spoon this mixture over each salmon fillet, using your hands or a brush to thoroughly coat the tops and sides, ensuring no dry spots remain. Place one lemon slice on top of each fillet.
- Bake to Perfection: Bake the salmon in the preheated oven for 10 to 18 minutes depending on thickness and desired doneness. For thin fillets (around 1 inch thick), bake 10 to 12 minutes for medium-rare. For thicker fillets (1.5 inches or more), bake 12 to 15 minutes for medium-rare or up to 18 minutes if you prefer well-done. Use a meat thermometer to check internal temperature: 125°F for medium-rare, 145°F for well-done. Once done, serve immediately with the reserved lemon wedges and an optional sprinkle of fresh cracked black pepper.
Notes
- Make it Dairy-Free: Substitute olive oil for butter to keep the recipe dairy-free without compromising flavor.
- Storage: Store leftover salmon in the refrigerator for up to 3 days. Reheat gently at 275°F or enjoy cold in salads.
- Frozen Salmon: Completely thaw frozen salmon and pat dry before cooking to reduce excess moisture.
- Air Fryer Option: Cook at 400°F for 7 to 10 minutes depending on filet thickness to air fry lemon pepper salmon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
