Easy Lemon Pepper Salmon Recipe (Oven-Baked)

Name: Easy Lemon Pepper Salmon Recipe (Oven-Baked)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon olive oil,; 4 skinless salmon fillets, (( about 6 ounces each)); ½ teaspoon kosher salt; ½ teaspoon ground black pepper; 1 lemon, juiced (about 2 tablespoons fresh lemon juice); 1 lemon, (cut into thin slices); 1 teaspoon minced garlic; 2 tablespoons unsalted butter; Optional, fresh chopped parsley for garnish

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Check out this Lemon Pepper Salmon Recipe if you want a delicious meal the whole family will love that is easy to make and quick enough for busy weeknights.

Prepare to tantalize your taste buds with succulent oven-baked flaky salmon topped with bright fresh lemon juice, zesty pepper, rich creamy butter, and savory aromatic garlic.

Like my Oven-Baked Parmesan Grouper recipe, this incredibly flavorful dish is an easy way to satisfy your craving for seafood. With just a handful of simple ingredients, you can transform a fresh salmon fillet into a tasty masterpiece with everyone at the dinner table asking for seconds.

Delicious Lemon Pepper Salmon is a great choice for a healthy weeknight dinner, and it’s also the perfect entree when serving guests. It’s my favorite way to cook salmon and a family favorite.

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Reasons you will love this recipe:
Ingredient notes:
How to make baked Lemon Pepper Salmon:
Serving suggestions:
Recipe variations:
How to store and reheat leftover salmon:
Recipe FAQs:
Expert tips and tricks:
More easy fish recipes:
📋 Recipe:

Reasons you will love this recipe:

With only a handful of simple ingredients, this minimalist recipe for an easy dinner lets each flavor shine.
Oven-baked lemon pepper salmon is the perfect weeknight meal and can be on the table in under 20 minutes.
This recipe, like the one for Air Fryer Salmon by Jersey Girl Cooks, transforms a plain salmon fillet into a delicious and unforgettable meal, making both a top choice for seafood enthusiasts and anyone looking for a tasty dinner.

Ingredient notes:

Ingredients on a counter including salmon fillets, lemons, parsley and pats of butter.

Skinless salmon fillets – Opt for salmon labeled as wild-caught rather than farm-raised whenever possible. Wild salmon has a more robust flavor.
Olive oil – is used to keep the salmon from sticking to the baking pan.
Kosher salt & ground black pepper – are important for enhancing the salmon’s overall taste.
Lemon – plays a crucial role in enhancing the taste and texture of lemon pepper salmon, making it a key ingredient in this popular seafood recipe.
Garlic – adds a robust and savory flavor to the dish. Its pungent and aromatic nature complements the zesty and peppery notes of the lemon and pepper,
Butter – adds a rich, creamy, slightly nutty flavor to the dish.
Parsley for garnish – an optional ingredient that adds a pop of color and freshness.

All measurements are listed in the recipe card below.

How to make baked Lemon Pepper Salmon:

Preheat the oven to 425°F. Drizzle the olive oil on a large-rimmed sheet pan and set aside.
Pat the salmon fillets dry with a paper towel, and season the top side with salt and pepper.

Salmon fillets topped with salt and pepper.

Place the fillets on the prepared sheet pan or baking dish. Squeeze the juice from one lemon over the top of the salmon.

Squeezing lemon juice over four salmon fillets.

Sprinkle the garlic over the salmon, and place a half-tablespoon pat of butter on top of each fillet.

Four salmon fillets on a baking sheet, each topped with a pat of butter.

Top each fillet with 1-2 slices of fresh lemon.

Four salmon fillets on a baking sheet topped with slices of lemon.

Bake the salmon on the middle rack in the preheated oven with a cooking time of 8-10 minutes, depending on the thickness of the fish. Use a meat thermometer to check the internal temperature in the thickest part of the fillet, which should reach 145°F.

Four baked salmon fillets on a baking sheet topped with slices of lemon.

Let the fish rest for a few minutes, drizzle the lemon pepper sauce from the pan over the salmon, and garnish with fresh chopped parsley and lemon wedges, if desired. Serve immediately.

A white plate with cooked brown rice, asparagus, and two baked salmon fillets.

Serving suggestions:

This lemon pepper salmon recipe pairs beautifully with simple sides, but I like to serve it with a side of asparagus and brown rice for a nutritious and tasty meal. Other sides that pair well include my House Salad, Green Beans and New Potatoes, Air Fryer French Fries, Black-Eyed Peas, Southern Baked Mac and Cheese, Broccoli Cheese Casserole, and Spinach Salad.

For a sweet ending to your meal, check out my easy recipes for Chocolate Raspberry Tart and Reese’s Peanut Butter Cup Pie, or for a lighter dessert, try my Homemade Strawberry Sherbet.

Recipe variations:

If you want to add some variety and new flavors to the dish here are a few ideas:

Add a touch of sweetness by brushing the fillets with honey and lemon juice before baking.
Substitute my homemade Garlic Herb Butter with fresh herbs such as dill, parsley, or thyme for the regular butter.
Take the recipe outdoors and grill the fish for a smoky flavor.
Flake the cooked fish and use it as a filling for soft tacos or fish cakes.
Top fresh greens with the salmon to make a main dish salad.
Add some red pepper flakes to the seasonings to add a bit of heat.
Substitute purchased lemon pepper, a simple spice blend, or homemade lemon pepper seasoning, which includes lemon zest, for the salt, pepper, and garlic.

How to store and reheat leftover salmon:

Place the leftover salmon in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 2-3 days.

Reheat leftover salmon in a skillet or frying pan over medium-low heat. Add a little butter or oil to prevent sticking and maintain moisture. Cover with a lid to ensure even heating. Cook for 3-5 minutes per side or until warmed through.

Recipe FAQs:

Can I use frozen salmon?

Yes, but you must transfer the fish from the freezer to the refrigerator and let it thaw overnight before cooking. Also, pat dry with paper towels before proceeding with the recipe.

Can I use skin-on salmon?

Yes, but place the fillet skin-side down on the baking sheet. Once the fish is cooked, the skin should slip right off.

Is canned salmon a suitable substitute in this recipe?

Technically, yes, but I don’t recommend it. Besides the fact that canned salmon is usually already flaked, it has a different taste and texture.

Expert tips and tricks:

Be sure to use freshly squeezed lemon juice and not bottled lemon juice.
Take the salmon fillets from the refrigerator about 15-20 minutes before cooking to allow them to come to room temperature. This helps the fish cook more evenly.
If you don’t have one, invest in a meat thermometer to check the internal temperature of the fish. It is perfectly cooked when it reaches 145°F. Overcooking can result in dry fish.
Don’t forget to let the cooked salmon rest for a few minutes before serving. Like other proteins, this allows the juices to be redistributed, resulting in juicier and more flavorful fish.