Baked Salmon Lemon Pepper (Print Version)

Tender salmon fillets infused with lemon zest and cracked pepper, baked to a flavorful finish.

# What You Need:

→ Fish

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

→ Seasonings

02 - 2 tbsp olive oil
03 - 1 ½ tsp freshly ground black pepper
04 - 1 tsp sea salt
05 - 1 lemon, zested and juiced
06 - 2 garlic cloves, minced
07 - 1 tbsp fresh parsley, chopped

→ Garnish

08 - Lemon slices, for serving

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with olive oil.
02 - Place salmon fillets on the prepared baking sheet, skin-side down if applicable.
03 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, black pepper, salt, and chopped parsley.
04 - Brush the mixture evenly over the top of each salmon fillet.
05 - Bake for 15–18 minutes, or until salmon is opaque and flakes easily with a fork (internal temperature should reach 145°F).
06 - Remove from oven, garnish with extra parsley and lemon slices. Serve immediately.

# Expert Hints:

01 -
  • The lemon pepper crust creates this incredible contrast between the tender, flaky fish inside and the zesty, slightly crisp top layer
  • It comes together in under 30 minutes but tastes like something from a nice restaurant
  • The whole family actually gets excited about fish night, which feels like a small miracle
02 -
  • Do not let the salmon overcook—even a couple minutes too long can turn that beautiful tender fish into something dry
  • If you have time, letting the fish sit with the seasoning for 15 minutes before baking makes a noticeable difference
  • The internal temperature should reach 145°F for perfect food safety while remaining moist
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge about 20 minutes before you start prepping
  • Pat the salmon fillets completely dry with paper towels before applying the seasoning for better adhesion

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