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My Lemon Pepper Salmon is So Good!
I make this lemon pepper salmon when I need dinner to basically cook itself. I just throw everything in the baking dish olive oil, lemon juice, seasoning, salmon, toss it around, flip the fillets skin-side down, and let the oven do the rest. No marinade, no mess, and it’s done in under 15 minutes. I usually serve it with leftover rice or whatever veggie I’ve got hanging out in the fridge.
Happy Cooking!
– Yumna
Lemon Pepper Salmon Ingredients
- Salmon: I use frozen wild-caught salmon, but fresh is, of course, a wonderful option. Choose skin-on when possible for a more flavorful and moist fish. This works well with other types of fish as well.
- Lemon pepper seasoning: I like to use homemade lemon pepper seasoning, but you can use store-bought if that’s what you have on hand. Note that the cooking method works well with any seasoning blend. So good alternatives include Cajun seasoning or Taco seasoning.
- Lemon: Use fresh lemon juice rather than bottled for the best flavor. You can also add fresh lemon zest to enhance the lemony flavor.
- Oil: Choose a neutral oil such as olive oil or avocado oil.
How to Make Lemon Pepper Salmon
Lemon Pepper Salmon Recipe
Ingredients
- 4 6-ounce salmon fillets
- 1 tablespoon olive oil
- 2 teaspoons lemon pepper seasoning
- 1 lemon juiced
Instructions
- Preheat the oven to 425˚F.
- Place the salmon, olive oil, lemon pepper seasoning and lemon juice in an oven-safe 8 x 11-inch baking dish and carefully toss the salmon with the seasoning mixture to combine.
- Flip the salmon skin-side down and bake for 10-12 minutes, or until the salmon is cooked to your desired doneness. Serve immediately with your favorite sides.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Lemon Pepper Salmon recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below!
Popular Additions
- Add some veggies. For a quick side dish, use a slightly bigger baking dish and scatter one bunch of trimmed asparagus around the salmon so it can bake at the same time.
- Layer on the mustard. If you like a flavorful crust on your salmon, try brushing the top of each filet with about 1 teaspoon of Dijon mustard. It will keep the fish super moist and give the lemon pepper something to adhere to.
- Sprinkle on some fresh herbs. For a pop of freshness, sprinkle the cooked salmon with about 2 tablespoons of chopped fresh parsley, dill or chives before serving.
- Boost the seasoning. If you love the briny flavor of capers, sprinkle 2 tablespoons of drained capers on top of the salmon before baking. The saltiness pairs well with the zesty lemon pepper.
Recipe Tips
- Remove extra moisture. To help the oil and lemon pepper seasoning stick to your salmon, pat the fillets dry with paper towels before seasoning them.
- Make your own lemon pepper seasoning. I recommend creating your own lemon pepper seasoning. It’s a breeze to make it – zest lemons and allow the mixture to dehydrate before blending with peppercorns. Otherwise, store-bought works well.
- Use similar-sized fillets. When choosing salmon fillets, opt for ones with a similar thickness as much as possible. This will ensure they cook more evenly, resulting in a better overall dish.
- Leave the skin on. You’ll get an extra layer of flavor and richness in your dish because the skin is where most of the fish’s fat is hiding! Plus, it’s like a built-in shield between the fish’s flesh and the baking pan, so you can avoid sticking and enjoy a perfect fillet every time.
Serving Ideas
Recipe Help & FAQs
Store oven-baked salmon in an airtight container in the fridge for up to 3 days.
To reheat, place the salmon in a baking dish and cover it with foil. Bake in a preheated 275°F oven for 15 minutes or until heated through. You can also reheat the salmon in on the stove by adding it to a non-stick pan with a little bit of water. Cover and heat until warmed through.
Absolutely! The quality is much better when freshly cooked, but you can freeze cooked salmon for up to two months, provided that it’s stored correctly in an airtight container or wrapped tightly in plastic wrap or aluminum foil. To enjoy it again, simply thaw it in the refrigerator overnight and reheat it as desired.
If you’re baking 6-ounce salmon fillets with the skin on, it should take around 10 minutes to bake them at 425°F.
If your salmon flakes with a fork, then it’s cooked! Although it may be overcooked at that point as well. The best way to tell if it’s cooked is to use a thermometer to check the internal temp. If it’s 135°F, then it’s done!
Yes! The skin is edible if you want to eat it. I do prefer eating crispy skin, and with this dish, it’s more to keep the moisture in, so it may not be the ideal texture.
It was soooo good my family loved it!!
This is a super-easy, fairly self-explanatory recipe. It was nothing special, but was still decent. If I’m going to be completely honest: this wouldn’t be my first pick for a salmon recipe, but works just fine for a lazy dinner.
I appreciate your feedback, Brett! Have you tried my air fryer salmon?