Baked Salmon with Lemon Pepper

My aunt Sarah taught me that good salmon needs three things, confidence, heat, and not overthinking it. She would stand in my tiny kitchen waving a wooden spoon, telling me fish is not the enemy. The first time I made this lemon pepper version, I actually called her mid bake because I was convinced it was cooking too fast. She just laughed and said trust your nose, not the timer.

Last Tuesday my neighbor knocked on my door because she could smell the lemon wafting through the hallway. I ended up sharing two fillets with her right there at the counter, standing on tile floors in our socks while the salmon rested on the stovetop. Sometimes the best meals happen when you are not even trying to be fancy.

Ingredients

• 4 salmon fillets (6 ounces each): Skin on helps keep the fish moist and makes for easier handling, though skinless works perfectly fine too
• 2 tablespoons olive oil: Creates a beautiful base that helps all those seasonings cling to every inch of the fish
• 1 teaspoon freshly cracked black pepper: Freshly cracked gives you those robust floral notes that pre ground pepper lost years ago
• 1 teaspoon kosher salt: Enhances the salmons natural sweetness without overpowering the delicate flavor
• 2 teaspoons lemon zest: This is where all the concentrated lemon oil lives, do not skip this step
• 2 tablespoons freshly squeezed lemon juice: Adds brightness and helps tenderize the fish as it bakes
• 2 garlic cloves, minced: Mincing it fresh releases more oils than using a press or jarred garlic
• 1 lemon, thinly sliced: Those pretty rounds on top look impressive and slowly roast into edible garnishes
• 2 tablespoons chopped fresh parsley: Completely optional but adds a fresh pop of color and a subtle herbaceous finish

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper, which saves you from scrubbing baked on seasoning later

Position the salmon:

Place fillets skin side down on your prepared sheet, leaving a little room between them for hot air circulation

Make the magic mixture:

Whisk together olive oil, black pepper, salt, lemon zest, lemon juice, and garlic until it looks like a loose paste

Season generously:

Brush the mixture over each fillet, making sure every inch gets coated, even the sides

Add the finishing touch:

Place a thin lemon slice directly on top of each piece of salmon

Bake to perfection:

Cook for 15 to 18 minutes until the fish flakes easily with a fork and looks just opaque in the very center

Let it rest:

Give the salmon 2 minutes outside the oven before serving, then scatter parsley on top if you are feeling fancy

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My daughter used to pick off the lemon slices until the day she tried one straight from the baking sheet, warm and softened. Now she fights me for them, which feels like a small victory in the ongoing dinner table negotiation.

Choosing The Right Fish

Wild caught salmon has a more pronounced flavor and firmer texture, while farmed salmon tends to be fattier and milder. Either works beautifully here, but wild salmon may need a minute less in the oven since it is leaner. I have stopped overthinking the choice and just buy what looks freshest at the counter that day.

Serving Ideas

This salmon wants to be the star of the plate, so keep sides simple and bright. Roasted asparagus with a squeeze of lemon, steamed broccoli with butter, or even just a hunk of crusty bread to soak up the juices. My husband swears by pairing it with garlic roasted potatoes, though he might just be motivated by the excuse to eat more potatoes.

Making It Ahead

You can rub the seasoning mixture onto the salmon up to an hour before baking and keep it refrigerated. The flavors actually deepen and get to know each other during this hangout time. Leftovers reheat surprisingly well in a low oven or make excellent salmon salad for lunch the next day.

• Leftover salmon flaked into scrambled eggs feels surprisingly luxurious
• Cold salmon on top of a green salad with more lemon vinaigrette is my go to desk lunch
• The lemon slices on top can be eaten or removed depending on your texture preference

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Good salmon makes you feel like you have your life together, even when you are eating it off a paper plate while standing at the counter.

Recipe FAQs

→ What temperature should I bake salmon at?

Bake salmon at 400°F (200°C) for 15–18 minutes until it flakes easily with a fork and is just opaque in the center.

→ Should I remove the skin before baking?

Either works. Skin-on helps retain moisture and protects the fish, while skinless absorbs seasoning more directly. Place skin-side down if keeping it on.

→ How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and appears just opaque throughout the center. An instant-read thermometer should read 145°F at the thickest part.

→ Can I marinate the salmon ahead of time?

Yes. Marinate the salmon in the lemon pepper mixture for up to 30 minutes before baking for deeper flavor penetration. Don't exceed 30 minutes as the lemon acid can start to break down the fish texture.

→ What sides pair well with this salmon?

Roasted vegetables like asparagus or broccoli, fluffy rice, quinoa, or a crisp green salad complement the bright citrus flavors. The salmon also works well over pasta or alongside roasted potatoes.

→ Can I use frozen salmon fillets?

Yes. Thaw frozen salmon in the refrigerator overnight or under cold running water for 30 minutes before preparing. Pat completely dry with paper towels before applying the seasoning mixture.