Oven Baked Lemon Pepper Salmon Recipe
This sheet pan baked salmon recipe is juicy, tender, and full of rich lemon flavor from a trifecta of lemon: lemons nestled underneath, a lemon juice-Dijon mixture spread on top, and a generous sprinkling of lemon pepper. Fish, especially salmon, pairs so perfectly with lemon and this recipe is no exception. In the final moments before it gets broiled, it’s drizzled with a touch of honey to balance the tartness of the lemon. The Dijon adds a luxurious note that makes this salmon taste restaurant worthy.
Lemon Pepper Salmon Ingredients
Never tried lemon pepper on salmon before? You’re going to love this recipe! For this juicy lemon-infused salmon recipe, you just need a handful of common ingredients:
Skin-on salmon fillet Olive oil Whole lemon + lemon juice Dijon mustard Kosher salt Lemon pepper Honey Fresh parsley
How to Make Lemon Pepper Salmon
The interior of this lemon pepper salmon is so tender and juicy while the edges have the slightest bit of crispiness which is such perfect contrast. Here’s how the sheet pan salmon is made: Note that baking time can vary dramatically based on the thickness of the salmon. Although it was large in it’s footprint and weight (2 pounds), this particular piece of salmon was on the thinner side and was ready to be broiled at 13 minutes.
What to Serve with the Salmon
Serve this baked lemon pepper salmon with steamed or roasted broccoli, a salad, or even a simple buttered pasta for a full meal!
How to Tell When Baked Salmon Is Done
For larger filets, I recommend baking for 12 to 15 minutes or until salmon looks almost done, but not quite — provided you’re going to hit it with the broiler momentarily. This may be hard to distinguish for a beginning cook, and sauces obscure the top surface of the fish, but the interior of the salmon will be light pink and opaque when done. It will flake easily with a fork when it’s done. Because all pieces of salmon vary in their thickness, cooking times will vary. Thick pieces will require a bit more time, thin and long pieces will need less. If in doubt, I recommend pulling it when you first think it’s done and flaking it with a fork and if it’s still a little underdone, you can always return it to the oven. You can’t undo things if you accidentally overcook it and dry or overcooked fish is so unappetizing.
Do I Have the Broil the Lemon Pepper Salmon?
No, just note that the edges of the salmon won’t be as crispy if you don’t broil it. If you’re not broiling it, make sure the salmon is cooked through when you’re baking it (obviously — but I am just pointing this out, you would be surprised the questions I get).
Can I Make This With Smaller Pieces of Salmon?
Yes, but the bake times will vary depending on the dimensions of your salmon, as well as how thick your salmon fillets are. If you use individual pieces of salmon instead of one large salmon fillet, my best advice is to cook the salmon until it’s done. I’d start checking by 8 to 10 minutes, and keep an eye on it from there.
Tips for Broiling the Lemon Pepper Salmon
Anytime you’re broiling something you should keep a very close eye on your food because it can burn very quickly under the broiler. Remember that you don’t have to broil on the top rack (you can use the second rack), and while it will take slightly longer, there’s less chance of it burning. Regardless, don’t walk away while the broiler is on. Watch your salmon like a hawk and be ready to take it out at a moment’s notice.
More Easy Salmon Recipes:
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