Baked Salmon Lemon Pepper

One weeknight, I opened the fridge hoping for something quick and found a pristine salmon fillet staring back at me. I had maybe twenty minutes before dinner needed to be on the table, so I grabbed the lemon pepper seasoning and olive oil, threw everything on a sheet pan, and slid it into a hot oven. Twelve minutes later, the kitchen smelled incredible—bright citrus cutting through the richness of the fish. That simple moment taught me that elegant food doesn't require hours of fussing.

I made this for my partner on a Thursday when we were both exhausted, and watching their face light up as they took the first bite reminded me why I love cooking simple things well. The salmon was flaky, the seasoning hit that perfect salty-citrus note, and somehow we ended up lingering at dinner longer than usual, talking about nothing in particular. Those unplanned moments are what make a recipe worth keeping around.

Ingredients

• Salmon fillets: Buy them skin-on if you can—the skin gets crispy and helps keep the flesh tender, plus it gives you a natural handle.
• Olive oil: Use something you actually like the taste of, not the cheapest bottle on the shelf.
• Lemon pepper seasoning: This blend does the heavy lifting flavor-wise, so don't skip it or substitute timidly.
• Sea salt and black pepper: These layer on top and keep the seasoning from tasting one-dimensional.
• Lemon slices: Fresh lemon is non-negotiable here—it seasons the fish as it bakes and fills your kitchen with the best smell.
• Fresh parsley: A small handful scattered on top at the end adds color and a whisper of freshness that ties everything together.

Instructions

Heat your oven and prep the pan:

Get the oven to 200°C and line a baking sheet with parchment paper or a light spray of oil so nothing sticks. This five-minute head start means your salmon goes straight into a hot oven, which is what you want.

Dry the salmon really well:

Pat each fillet down with paper towels like you mean it—moisture is the enemy of a good sear and crispy skin. Take a second to look at your fillets and make sure they're roughly the same thickness so they cook evenly.

Oil and season generously:

Brush each fillet with olive oil, then sprinkle the lemon pepper blend, salt, and pepper across the top. Don't be shy—this is where all your flavor lives.

Layer lemon on top:

Arrange one or two thin lemon slices on each fillet. As the fish bakes, the lemon will release its juice and season everything from above.

Bake until just cooked through:

Slide the pan into the oven for 12–15 minutes. You'll know it's ready when the thickest part flakes with a fork and the center is opaque, not translucent. Don't overbake or you'll lose the tender, buttery texture that makes salmon worth eating.

Finish and serve:

Pull it out, scatter fresh parsley over the top if you have it, and serve with lemon wedges on the side. Let people squeeze them themselves—it's a small thing that makes people feel involved.

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I remember my sister asking for the recipe after one bite, which is always the moment I know something simple is actually working. This dish doesn't need fancy techniques or rare ingredients—it just needs attention to timing and good quality fish.

Why Timing Matters So Much Here

Salmon keeps cooking after you pull it out of the oven, so if you wait for it to look fully set in the middle, it'll be dry by the time you sit down. The trick is pulling it out when it still looks *almost* done—that residual heat finishes the job perfectly. Temperature matters too; a hot oven means the outside develops flavor while the inside stays tender, and a slow oven just steams everything into submission.

Building Flavor Without Fuss

The lemon pepper seasoning does most of the work here, but the layering is what makes it sing—the oil carries it into the fish, the salt brightens everything, and the fresh lemon adds both acidity and depth. If you ever want to switch things up, try brushing the salmon with lemon juice and zest instead of using slices, or add a pinch of garlic powder to the seasoning blend. The formula stays the same, but small tweaks let you play without starting from scratch.

Serving and Pairing Ideas

This salmon loves to sit beside roasted vegetables—asparagus, green beans, or even Brussels sprouts are all perfect companions. A simple salad or a small serving of rice rounds out the plate without competing for attention. I've also served it alongside roasted potatoes and a cold glass of white wine, and suddenly a weeknight dinner feels like something more intentional.

• Roast your vegetables on the same pan, just push them to the side so the salmon has space to breathe.
• A squeeze of fresh lemon at the table is always welcome, even though there's already lemon built into the dish.
• Leftovers break apart beautifully into a salad the next day if you have any, though this rarely happens at my table.

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This recipe lives in my regular rotation because it proves that good food doesn't have to be complicated or time-consuming. Twenty-five minutes from cold oven to plate, and somehow you've made something that tastes like you care.

Recipe Questions

→ How do I know when the salmon is fully cooked?

The salmon is ready when it flakes easily with a fork and the flesh is opaque in the center.

→ Can I use frozen salmon fillets?

Yes, just ensure they are completely thawed and patted dry before applying the oil and seasonings.

→ What sides pair best with this dish?

Roasted vegetables, steamed rice, or a fresh green salad complement the flavors beautifully.

→ Is it possible to make homemade lemon pepper seasoning?

You can mix freshly grated lemon zest with cracked black pepper as a substitute for the blend.

→ Should I leave the skin on the fish?

Baking with the skin on helps keep the fillet moist, but you can remove it before serving if desired.