Looking for the best way to cook salmon in the oven? Look no further than this lemon pepper salmon! This foolproof recipe is incredibly easy to make and FULL of flavor! It’s gluten free, dairy free & paleo friendly.
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I know cooking is my job (and don’t get me wrong, I LOVE to cook), but sometimes I’m lazy and just need something delicious without exerting much energy.
In comes this baked lemon pepper salmon! This is by far my favorite baked salmon recipe because of how easy it is. I like to serve it with quinoa and broccoli, but you can keep it paleo or keto by serving it with cauliflower rice or just on top of a salad!
It only takes about 20 minutes to make from start to finish. I used to be super intimidated to cook fish because I never knew how to tell when it was done, how to flavor it well, what to do with the skin, and just thought it was too fancy to make at home.
Well, this recipe may taste fancy, but I promise it’s not. It’s the perfect recipe for beginner cooks!
You may be wondering what the best kind of salmon is since there are so many on the market. I always buy wild caught, but aside from that I’m not too picky.
King salmon, sockeye salmon and coho salmon are the most common, but king salmon is usually the most expensive, so I often stick to sockeye.
Baking Instructions
This recipe may be made with just a few simple ingredients, but it’s BIG on flavor. We have some butter or olive oil (or both!), fresh cracked pepper, salt, lemon juice and zest for lots of citrusy flavor, garlic, and chopped chives and red pepper flakes if you really want to spruce things up.
To make this recipe, first preheat the oven to 400 degrees Fahrenheit.
In a small bowl, whisk together minced garlic, black pepper, lemon juice, melted butter or olive oil, salt and lemon zest.
Add the salmon fillets to a cast iron pan or baking sheet and pour the sauce on top. Take a brush to spread the mixture on evenly. It will pool around the sides of the salmon which is ok.
Take 1 extra lemon and slice into thin strips. Place on top of each fillet and top with additional black pepper, lemon zest or salt if desired. Let sit to marinate while the oven finishes heating.
Bake for 12-18 minutes, depending on the thickness of the salmon and your preference of “doneness.” I like salmon well done and my fillets were somewhat thick, so I did 18 minutes, but check it at 12. It should flake easily and peel right off the skin.
Serve with quinoa, rice, cauliflower rice and any green veggies such as steamed broccoli or asparagus.
How to know when it’s done cooking
There are two main tests I use to check for salmon “doneness.” The first is the flake test. If you take a fork and slide it into a piece of the salmon, it should flake right off. The color should be even throughout and the middle shouldn’t like raw (unless you like it that way).
I like my salmon really well done (almost slightly dry), so once I see that it’s flaking, I cook it for a few minutes extra. Most people don’t like it that well done, so check it at 12 minutes and continue cooking to your preference.
The second way to know it’s done is that the skin should peel right off. I always recommend leaving salmon skin on while baking it because it helps keep it moist. Once it’s done, just take a fork or knife and peel the skin right off before serving.
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20 Minute Lemon Pepper Salmon
Ingredients
- 4 salmon fillets (defrosted overnight if previously frozen -about 1 pound total, each fillet should be roughly 4 ounces)
- 2 cloves garlic (finely minced)
- 1 tsp fresh black pepper
- 2 tbsp lemon juice
- 2 tbsp olive oil or butter
- ½ tsp salt
- 1 tbsp lemon zest
- Optional: 1 tbsp chopped chives and/or 1/2 tsp red pepper flakes
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a small bowl, whisk together minced garlic, black pepper, lemon juice, melted butter or olive oil, salt and lemon zest.
- Add the salmon fillets to a cast iron pan or baking sheet and pour the sauce on top. Take a brush to spread the mixture on evenly. It will pool around the sides of the salmon which is ok.
- Take 1 extra lemon and slice into thin strips. Place on top of each fillet and top with additional black pepper, lemon zest or salt if desired.
- Bake for 12-18 minutes, depending on the thickness of the salmon and your preference of “doneness.” I like salmon well done and my fillets were somewhat thick, so I did 18 minutes, but check it at 12. It should flake easily and peel right off the skin.
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