Give baked salmon a zesty, spiced citrus bite with this Lemon Pepper Salmon recipe! It only requires 10 minutes of prep and less than 15 in the oven, which means you can get dinner on the table in a snap.
Fish is a mainstay of the Mediterranean diet, and salmon is one of my favorite heart-healthy proteins to cook on weeknights, but I find myself making the same preparations over and over again. This zesty twist makes a seafood staple feel fresh and exciting without a whole lot of effort.
Instead of reaching for a store-bought seasoning blend, for this lemon pepper salmon recipe, I coat salmon fillets with the sunny combination of extra virgin olive oil, lemon, and herbs, then bake until tender.
I love this method for a few reasons—it doesn’t require as much oil as searing in a skillet, it doesn’t produce smoke the way cooking salmon on the stovetop does, and it doesn’t fill your house with the smell of fish. Plus, it’s completely hands-off. What’s not to love?
Table of Contents
Ingredients to Make this Recipe
Level up salmon with a few basic herbs and aromatics that are easy to find year-round. Here’s the full shopping list:
- Salmon is the star of this recipe. For the best flavor and texture, look for wild-caught, center-cut salmon filets. Feel free to leave the skin on or take it off for this recipe; I’ve tried it both ways and either one works well. You can also use this sauce with other types of fish and adjust the cooking time according to the thickness of the fillets.
- Extra virgin olive oil Use good-quality olive oil that has a nice, grassy flavor to complement the herbs and lemon in this lemon pepper salmon recipe. I like our Arbequina olive oil from California.
- Lemon: You’ll need both lemon zest and juice to pack this recipe with citrus flavor. The zest adds bright, slightly floral notes to the sauce. Use freshly squeezed lemon juice for the purest, brightest flavor.
- Fresh dill and salmon are a match made in heaven. Use fresh chopped dill rather than dried for a vibrant green hue and fresh flavor.
- Flat-leaf parsley: Also known as Italian parsley, this introduces earthy notes and even more flecks of color to the sauce.
- Kosher salt: While fish is naturally a bit salty, adding a little bit of kosher salt helps enhance the flavor of the other ingredients to create a more balanced dish.
- Black pepper isn’t just a background note! It has big presence in this recipe, balancing the sharp lemon with earthy spice. For a sharp and flavorful kick, use freshly ground black pepper rather than the pre-ground version.
How to Make Lemon Pepper Salmon
This salmon recipe is more flavorful than your everyday seared salmon, but it doesn’t take a whole lot of time or effort in the kitchen.
The USDA recommends cooking salmon to an internal temperature of 145°F, measured with an instant-read thermometer at the thickest part of the fish. I prefer salmon cooked medium-rare, about 130°F, or medium, 135°F. Plus, once you learn the sauce, you can use it to season everything from fish and pork to chicken!
Here’s how to make it.
- Get ready. Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Pat 4 (5-ounce) portions center-cut salmon dry with paper towels. Place on the baking sheet, leaving about 1 inch of space between them. Zest two lemons and juice one of them. Finely chop two teaspoons of fresh dill and two teaspoons of fresh flat-leaf parsley.
- Make the lemon-pepper sauce. Whisk together 2 tablespoons extra virgin olive oil, lemon zest, lemon juice, dill, parsley, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.
- Brush the salmon with sauce. Use a pastry brush to evenly coat the salmon on the top and sides with the lemon-pepper sauce.
- Bake the salmon. Bake for 12 to 14 minutes until the salmon flakes easily or until an instant read thermometer inserted into the thickest part of the filet reaches 130°F for medium-rare or 135°F for medium.
Favorite Pairings
Salmon goes with almost anything try a mix of starches and veggetables for a balanced meal. Here are some of my favorites:
- Lemon Parmesan Lettuce Salad
- Pearl couscous, Greek Lemon Rice or Greek Potatoes with Lemon and Garlic.
- Try a few reader favorites like Italian Oven Roasted Vegetables, Roasted Green Beans, or simple Grilled Asparagus with Lemon and Garlic.
Fish and Seafood Recipes with a Lemony Kick
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Easy Salmon Piccata
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Baked Cod Recipe with Lemon and Garlic
Browse all Mediterranean recipes.
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Lemon Pepper Salmon
Ingredients
- 4 (5-ounce) portions center-cut salmon (1 1/4 pounds)
- 2 tablespoons extra virgin olive oil
- Zest of 2 lemons
- 2 tablespoons lemon juice (from about 1 lemon)
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh flat-leaf parsley
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Get ready. Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Pat the salmon filets dry with paper towels. Place on the baking sheet, leaving about 1 inch of space between them.
- Make the lemon-pepper sauce. Whisk together the olive oil, lemon zest, lemon juice, dill, parsley, salt, and black pepper.
- Brush the salmon with sauce. Use a pastry brush to evenly coat the salmon on the top and sides with the lemon-pepper mixture.
- Bake the salmon. Bake for 12 to 14 minutes until the salmon flakes easily or until an instant-read thermometer inserted into the thickest part of the filet reaches 130*F for medium-rare or 135°F for medium.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and pasta used in this recipe.
- What temperature to cook salmon? The USDA recommends cooking salmon to an internal temperature of 145°F, measured at the thickest part of the fish. I prefer salmon cooked medium-rare, about 130°F, or medium, 135°F.
Nutrition
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