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+ servings
5 from 2 votes

Baked Lemon Pepper Salmon

by: claire cary

Looking for the best way to cook salmon in the oven? Look no further than this baked lemon pepper salmon! This foolproof recipe is incredibly easy to make and full of flavor. It's gluten free, dairy free and paleo friendly. 
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Prep: 5 mins
Cook: 15 mins
Total: 20 mins


  • 4, 4-6 ounce salmon fillets defrosted overnight if previously frozen
  • 2 cloves garlic finely minced
  • 1 teaspoon fresh black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil or butter
  • ½ teaspoon salt
  • 1 tablespoon lemon zest
  • Optional: 1/2 tsp red pepper flakes


  • 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 and be an even color throughout.
  • Add an extra squeeze of lemon juice and serve with quinoa, rice, cauliflower rice or any green veggies such as steamed broccoli or asparagus. Enjoy!


Once prepared, this recipe will keep in the fridge for 2-3 days in an air tight container. Reheat it on the stove or in the oven for best results. 
You can use butter or olive oil for this recipe, I actually like to use a mix of both for the best flavor! 
Serving: 1fillet / Calories: 218kcal / Carbohydrates: 1.7g / Protein: 25.5g / Fat: 12.4g / Fiber: 0.2g / Sugar: 0.3g

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