Go Back

Lemon Pepper Salmon (High-Protein Dinner) - Bright, Zesty, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • 2 tablespoons olive oil (plus a little more for the pan)
  • 1 large lemon (zest and juice), plus extra wedges for serving
  • 1–1½ teaspoons freshly cracked black pepper (adjust to taste)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder or 2 cloves fresh garlic, finely minced
  • 1 teaspoon onion powder (optional)
  • 1 teaspoon lemon pepper seasoning (optional, for extra punch)
  • Fresh parsley or chives, chopped (optional, for garnish)

Method
 

  1. Preheat the oven: Set it to 400°F (205°C). This lets you finish the salmon gently after searing.
  2. Pat salmon dry: Use paper towels to remove excess moisture. Dry fish browns better and prevents sticking.
  3. Make the seasoning mix: In a small bowl, combine olive oil, lemon zest, half the lemon juice, black pepper, salt, garlic powder (or minced garlic), and onion powder if using. If you like a stronger citrus-pepper vibe, add the lemon pepper seasoning.
  4. Coat the salmon: Brush or rub the mix evenly on all sides. If using skin-on fillets, focus most of it on the flesh side and a little on the skin to help it crisp.
  5. Heat the pan: Place a large oven-safe skillet (cast iron works well) over medium-high heat. Add a thin layer of olive oil. When the oil shimmers, it’s ready.
  6. Sear the salmon: Place fillets in the pan, flesh side down if skin-on. Don’t move them for 2–3 minutes. You’re looking for a golden crust and easy release.
  7. Flip and finish: Gently flip the fillets (skin side down now if applicable) and slide the skillet into the oven. Roast 5–8 minutes, depending on thickness, until the salmon is just opaque and flakes easily with a fork.
  8. Check doneness: For the most precise result, use a thermometer. Target 125–130°F (52–54°C) for medium, or 135°F (57°C) if you prefer more done. The temperature will rise slightly after resting.
  9. Rest and finish with lemon: Remove from the oven and rest 2–3 minutes. Squeeze the remaining lemon juice over the top and sprinkle with herbs.
  10. Serve: Plate with lemon wedges. Good sides include roasted broccoli, asparagus, green beans, or a quick salad, plus rice, quinoa, or potatoes.