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    Home » Recipes » Seafood

    Easy Lemon Pepper Salmon Recipe (Oven-Baked)

    Published: Jan 10, 2024 by Sharon Rigsby · 10 Comments

    Jump to Recipe
    Pinterest pin showing four salmon fillets on a baking sheet topped with lemon slices.

    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.

    A forkful of baked lemon pepper salmon.

    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.

    Jump to:
    • 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:

    1. With only a handful of simple ingredients, this minimalist recipe for an easy dinner lets each flavor shine.
    2. Like my recipe for Lemon Pepper Chicken Thighs, oven-baked lemon pepper salmon is the perfect weeknight meal. Both can be ready in under 20 minutes.
    3. 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:

    1. Preheat the oven to 425°F. Drizzle the olive oil on a large-rimmed sheet pan and set aside.
    2. 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.
    1. 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.
    1. 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.
    1. Top each fillet with 1-2 slices of fresh lemon.
    Four salmon fillets on a baking sheet topped with slices of lemon.
    1. 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.
    1. 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.

    More easy fish recipes:

    • A blackened grouper filet on a plate with grits, garnished with a lemon slice.
      Blackened Grouper
    • Fish cakes on a white plate shaped like a fish.
      Homemade Fish Cakes (without Potatoes)
    • Blackened mahi-mahi with cheese grits and broccoli slaw on a white plate.
      Blackened Mahi Mahi Recipe
    • Mediterranean Grouper Fillet with Olives and Capers
      Mediterranean Grouper

    If you need more menu ideas or recipes, here is a link to all of my seafood recipes.

    ⭐ ⭐ ⭐⭐⭐If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

    📋 Recipe:

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    Two lemon pepper salmon fillets topped with lemon slices with brown rice and asparagus.

    Easy Lemon Pepper Salmon Recipe (Oven-Baked)

    Sharon Rigsby
    This easy lemon pepper salmon is a perfect weeknight meal. On the table in under 20 minutes, this salmon is the perfect combination of rich salmon with bright, fresh lemon juice and sweet, buttery roasted garlic.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 334 kcal

    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

    Instructions
     

    • 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.
    • Sprinkle the garlic over the salmon and place a half-tablespoon pat of butter on top of each fillet.
    • Top each fillet with 1-2 slices of fresh 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.
    • 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.

    Notes

    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.

    Nutrition

    Calories: 334kcalCarbohydrates: 3gProtein: 34gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 109mgSodium: 367mgPotassium: 886mgFiber: 1gSugar: 1gVitamin A: 251IUVitamin C: 17mgCalcium: 32mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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      Recipe Rating




    1. Suzanne-Marie

      July 31, 2021 at 9:02 pm

      5 stars
      We enjoyed this very much – fresh & light – First time on this site but now will be visiting more often –

      Reply
    2. Stephanie

      June 05, 2018 at 7:50 pm

      Great recipe! I made it tonight and it was easy and delicious! I wasn’t sure how I’d feel about the herb sauce, but I loved it! Nothing about this recipe needs changed imo, it’s fantastic just the way it is! Thank you!

      Reply
      • Gritsandpinecones

        June 06, 2018 at 9:39 am

        Hi Stephanie,
        Thanks so much for taking time to leave your sweet comment. I’m so glad you enjoyed it!
        All my best,
        Sharon

        Reply
    3. Lynn | The Road to Honey

      July 30, 2017 at 11:09 pm

      The hubby has been eating a ton of salmon lately so I am always on the lookout for new way to prepare it. Loving the dressing on this one.

      Reply
    4. Melissa Novotny

      July 25, 2017 at 9:46 pm

      Oh yum! We have salmon about once a week and I am always looking for new ways to prepare it! This looks just lovely!

      Reply
      • Gritsandpinecones

        July 26, 2017 at 10:48 am

        Hi Melissa, thanks so much for leaving a comment. If you make this recipe please let me know how you like it! Also would love to know what are some of your favorite other salmon recipes!

        Reply
    5. Jan

      July 24, 2017 at 7:25 am

      Hi Sharon, I have never cooked a lot of fish and I notice you do a lot of pan searing of your fish rather than cooking it on the grill. Is that your preference – pan sear vs. grilling?

      Reply
      • Gritsandpinecones

        July 24, 2017 at 9:12 am

        Hey Jan!
        I love both grilled fish and pan seared fish, but pan searing only takes a few minutes versus grilling which for us takes at least 30 minutes to even get our green egg grill ready to grill. So for me, it’s just a time thing, plus it is so hot right now it’s not enjoyable to be outside.
        Hope you and Bennet are doing well and I think of you guys often!

        Reply
        • Jan

          July 25, 2017 at 4:23 pm

          Love your blog. Keeps this Florida girl connected! All though I grew up in Florida I have this phobia of cooking fish. Your recipes give me the encouragement…..so well written and presented!

        • Gritsandpinecones

          July 25, 2017 at 7:46 pm

          You are so sweet! I miss you!

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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