I make Lemon Pepper Salmon Oven in foil because it comes out perfectly flaky and citrusy so you look like you actually tried.

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I’m obsessed with the way Lemon Pepper Salmon Oven bakes into flaky, bright fish that refuses to be boring. I love the punch of lemon pepper seasoning and the pop from fresh lemon juice, sharp, simple, honest.

It’s fast, messy in the best way, and hits that spot when I want something healthy that still tastes like something. And I’ll say it: the foil keeps everything juicy so the salmon stays alive.

I could eat it every single week. Not precious.

Just real food that makes me want to eat the whole thing. Salmon Recipes With Lemon for the win.

Ingredients

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Salmon fillets: flaky, meaty protein that’s actually good for your heart and appetite.
Olive oil: adds silky richness and helps everything crisp up a bit.
Melted butter: basically creamy indulgence that makes the fish feel special.
Fresh lemon juice: bright punch that cuts through the richness, it’s refreshing.
Lemon zest: tiny bursts of citrus oils, super fragrant and lively.
Thin lemon slices: pretty garnish and a bit of mellow citrus on top.
Lemon pepper seasoning: zesty, peppery kick that’s familiar and craveable.
Kosher salt: brings out the natural flavors, don’t skip it entirely.
Black pepper: subtle heat and earthy snap, keeps things interesting.
Garlic cloves: savory backbone, it’s cozy and smells amazing when cooked.
Fresh parsley: bright green freshness that lightens each bite, looks nice too.
Red pepper flakes: optional tiny heat bursts for folks who like spice.

Ingredient Quantities

1 1/2 lbs salmon fillets, skin on or off, about 4 pieces

2 tbsp olive oil

2 tbsp melted butter

2 tbsp fresh lemon juice (about 1 lemon)

1 tsp lemon zest

6 to 8 thin lemon slices

2 tsp lemon pepper seasoning

1/2 tsp kosher salt (adjust to taste)

1/4 tsp freshly ground black pepper

2 garlic cloves, minced (or 1 tsp garlic powder)

2 tbsp chopped fresh parsley

Pinch red pepper flakes, optional

How to Make this

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1. Preheat oven to 400 F and line a baking sheet with foil large enough to fold over the salmon.

2. Pat the salmon dry with paper towels; this helps the seasoning stick and prevents sogginess.

3. In a small bowl whisk together olive oil, melted butter, lemon juice, lemon zest, minced garlic (or garlic powder), lemon pepper, kosher salt, black pepper and a pinch of red pepper flakes if using.

4. Place salmon fillets skin side down on the foil, spaced a little apart if you have multiple pieces. If skinless, place the fattier side down.

5. Spoon or brush the lemon pepper mixture evenly over each fillet, making sure edges are coated so every bite has flavor.

6. Top the fillets with the thin lemon slices, then loosely fold the foil over to make a packet, sealing edges but leaving a little room for steam to circulate.

7. Bake in the preheated oven 12 to 15 minutes for typical 1 inch thick fillets, 15 to 18 minutes for thicker pieces. Salmon is done when it flakes easily with a fork and registers about 125 to 135 F for moist, slightly rare center, or cook to 145 F if you prefer it fully done.

8. Remove from oven and let the foil packet rest 3 to 4 minutes before opening carefully away from your face to avoid steam.

9. Sprinkle chopped fresh parsley over the salmon, discard or crisp the lemon slices if you like, and check seasoning; add a tiny extra pinch of salt or squeeze of lemon if needed.

10. Serve straight from the foil on plates or over rice/greens. Tip: leave the skin on while baking for extra moisture, and dont overcook it or it will dry out.

Equipment Needed

1. Oven
2. Rimmed baking sheet
3. Aluminum foil (large sheets)
4. Paper towels
5. Small mixing bowl
6. Whisk or fork
7. Pastry brush or spoon
8. Sharp knife and cutting board
9. Instant-read meat thermometer

FAQ

Q: Can I use frozen salmon or does it have to be fresh? A: You can totally use frozen salmon, just thaw it in the fridge overnight and pat it very dry before seasoning. Wet fish steams instead of browning, and nobody wants soggy edges.

Q: What oven temp and cook time should I use for those 1 1/2 lbs? A: Roast at 400°F for 10 to 14 minutes depending on thickness. Thicker fillets maybe 14, thin ones about 10. Salmon is done when it flakes with a fork but still looks a little translucent in the center.

Q: My salmon has skin. Should I remove it or leave it on? A: Leave the skin on if you can. It helps hold the fish together while cooking and crisps up nicely if you sear it first or roast skin side up. You can remove it after cooking if you don't want to eat it.

Q: I dont have fresh lemon or lemon zest. Will bottled lemon juice work? A: Yes, bottled lemon juice will work in a pinch for the lemon juice part, but you’ll miss the bright zing from fresh zest. If no fresh lemon, add an extra 1/2 tsp of lemon pepper seasoning to boost the flavor.

Q: Can I make this on the stovetop instead of the oven? A: Yep. Heat 1 tbsp olive oil and 1 tbsp butter in a nonstick skillet over medium high. Cook skin side down 4 to 5 minutes until crisp, flip and cook 3 to 5 minutes more until done. Add lemon juice and parsley at the end.

Q: Any tips to keep the salmon from sticking or drying out? A: Pat the fish dry with paper towel, brush with olive oil and melted butter, and dont overcook it. Also use a hot pan or hot oven so the outside sears quickly and juices stay inside. A squeeze of lemon right before serving keeps it bright.

Lemon Pepper Salmon Recipe Substitutions and Variations

Olive oil: use avocado oil or light olive oil, or canola if that’s what you got. they’re all good for frying and won’t change the flavor much.
Melted butter: swap with ghee for a nutty note, or use extra olive oil or a plant based butter for dairy free cooking.
Lemon pepper seasoning: if you dont have it mix 1 tsp lemon zest with 1 tsp cracked black pepper and a pinch of salt, or use 1 tsp lemon zest plus 1 tsp store bought black pepper.
Fresh lemon juice: bottled lemon juice or lime juice works in a pinch, or use 1 tbsp white wine vinegar plus 1 tsp lemon zest if you want more tang.

Pro Tips

1) Use an instant read thermometer and pull the salmon at 125 to 130 F if you want it moist. It will keep cooking while it rests so dont wait until 140 F or youll end up with dry fish.

2) Leave the skin on while baking when you can, it really helps keep moisture in. When serving, slide a spatula between skin and flesh, then remove the skin at the plate if you dont want to eat it.

3) Pat the fillets super dry and brush the oil/butter mix onto the edges too, not just the top. Wet fish wont get the seasoning to stick and the edges are what dry out first.

4) Dont seal the foil too tight. Leave a little room for steam to circulate so the top gets flavored but the fish doesnt steam into mush. Let it rest in the closed packet 3 to 4 minutes before opening so juices redistribute.

Lemon Pepper Salmon Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I make Lemon Pepper Salmon Oven in foil because it comes out perfectly flaky and citrusy so you look like you actually tried.

Servings

servings

Calories

460

kcal

Equipment: 1. Oven
2. Rimmed baking sheet
3. Aluminum foil (large sheets)
4. Paper towels
5. Small mixing bowl
6. Whisk or fork
7. Pastry brush or spoon
8. Sharp knife and cutting board
9. Instant-read meat thermometer

Ingredients

1 1/2 lbs salmon fillets, skin on or off, about 4 pieces
2 tbsp olive oil
2 tbsp melted butter
2 tbsp fresh lemon juice (about 1 lemon)
1 tsp lemon zest
6 to 8 thin lemon slices
2 tsp lemon pepper seasoning
1/2 tsp kosher salt (adjust to taste)
1/4 tsp freshly ground black pepper
2 garlic cloves, minced (or 1 tsp garlic powder)
2 tbsp chopped fresh parsley
Pinch red pepper flakes, optional

Directions

Preheat oven to 400 F and line a baking sheet with foil large enough to fold over the salmon.
Pat the salmon dry with paper towels; this helps the seasoning stick and prevents sogginess.
In a small bowl whisk together olive oil, melted butter, lemon juice, lemon zest, minced garlic (or garlic powder), lemon pepper, kosher salt, black pepper and a pinch of red pepper flakes if using.
Place salmon fillets skin side down on the foil, spaced a little apart if you have multiple pieces. If skinless, place the fattier side down.
Spoon or brush the lemon pepper mixture evenly over each fillet, making sure edges are coated so every bite has flavor.
Top the fillets with the thin lemon slices, then loosely fold the foil over to make a packet, sealing edges but leaving a little room for steam to circulate.
Bake in the preheated oven 12 to 15 minutes for typical 1 inch thick fillets, 15 to 18 minutes for thicker pieces. Salmon is done when it flakes easily with a fork and registers about 125 to 135 F for moist, slightly rare center, or cook to 145 F if you prefer it fully done.
Remove from oven and let the foil packet rest 3 to 4 minutes before opening carefully away from your face to avoid steam.
Sprinkle chopped fresh parsley over the salmon, discard or crisp the lemon slices if you like, and check seasoning; add a tiny extra pinch of salt or squeeze of lemon if needed.
Serve straight from the foil on plates or over rice/greens. Tip: leave the skin on while baking for extra moisture, and dont overcook it or it will dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.