Oven-Baked Lemon Pepper Salmon Recipe with Crispy Skin

Quick, flavorful, and perfect for weeknights: this baked lemon pepper salmon takes just 12 minutes in the oven and uses only a handful of ingredients. It’s a healthy, satisfying dinner that’s simple to prepare and easy to scale for meal prep.

Salmon cooks quickly and responds well to bright, citrus-forward seasonings. Lemon pepper adds bright citrus notes and black pepper bite that complement the rich, tender flesh of the fish. With minimal prep and a brief bake time at 400ºF, this recipe is a reliable go-to when you need a fast, healthy meal.

What You Need for Lemon Pepper Salmon

• Salmon: 2 fillets, about 5 ounces each (10 ounces total). You can double or triple the quantities if cooking for more people or for meal prep.
• Lemon pepper: Generously season the flesh side of each fillet with lemon pepper seasoning.
• Lemons: Use lemon wedges placed on top while baking and optional lemon zest for finishing. Zest enhances the citrus aroma.
• Salt: To taste.
• Olive oil: A light drizzle for roasting vegetables or coating the baking surface.

Variations

Adapt this recipe to fit your preferences or what you have on hand:

• Vegetables: Swap broccoli for cauliflower, asparagus, green beans, sliced peppers, or onions. Roast vegetables around the fish for an all-in-one sheet pan meal.
• Baking vessel: A cast iron skillet sears and holds heat well, but a rimmed baking sheet lined with foil works equally well—especially if you’re making more fillets.
• Grill option: You can grill the fillets instead of baking for light charring and a smoky note.

Grilling Directions

Preheat a grill to approximately 400ºF. Prepare the fillets as directed—pat dry, season with lemon pepper and salt, and place skin-side down on the grill. Grill covered for about 10–12 minutes, or until the salmon flakes easily and the center is opaque and light pink.

FAQ

Storage

Store leftover cooked salmon in an airtight container in the refrigerator for 3–5 days. Reheat gently in a low oven or enjoy cold over salads or grain bowls.

Serving Suggestions

Lemon pepper salmon is versatile and pairs well with whole grains like quinoa, farro, or brown rice, or with roasted or mashed potatoes. It’s also excellent served over a simple arugula or spring mix salad, or alongside corn fritters or steamed vegetables. Finish with extra lemon zest or a squeeze of fresh lemon for brightness.

Lemon Pepper Salmon Recipe

Servings: 2 • Prep: 10 mins • Cook: 12 mins • Total: 22 mins

Ingredients

• 10 oz salmon fillets (two 5-oz fillets)
• 1½ teaspoons lemon pepper seasoning
• Salt, to taste
• 2 lemon wedges
• Lemon zest, for garnish (optional)
• 3 cups broccoli florets (or alternate vegetable)
• ½ tablespoon olive oil
• Salt and pepper for the vegetables

Instructions

1. Preheat the oven to 400ºF (200ºC).
2. Pat the salmon dry: place fillets skin-side down on a plate lined with paper towel, cover with another paper towel and press gently to remove excess moisture.
3. Lightly spray or oil a cast iron skillet or line a rimmed baking sheet with foil. Place the salmon fillets skin-side down on the skillet or sheet.
4. Sprinkle a generous amount of lemon pepper over each fillet and season with salt to taste. Place a lemon wedge on top of each fillet.
5. Cut broccoli into medium-sized florets and arrange around the salmon. Drizzle the broccoli with olive oil and season with salt and pepper.
6. Bake for 12–14 minutes at 400ºF, or until the salmon is cooked through and flakes easily. Cooking time may vary slightly depending on fillet thickness.
7. Garnish with lemon zest if desired and serve immediately.

Tips & Notes

• No cast iron? Use a baking sheet lined with foil—this is especially useful when cooking larger batches. A standard half-sheet pan will hold 4–6 fillets and vegetables.
• Grill variation: For grill instructions, preheat to about 400ºF and grill skin-side down for 10–12 minutes, covered, until the fish flakes easily.
• Leftovers: Cooked salmon makes an easy salad topping or grain-bowl protein for lunches.

Nutrition (per serving, approximate)

Calories: 358 kcal, Carbohydrates: 9 g, Protein: 31 g, Fat: 21 g, Fiber: 4 g, Sugar: 4 g

Nutrition information is automatically calculated and should be used as an approximation.