What makes a great weeknight dinner? How about 5 ingredients, ready in 15 minutes and family-friendly!
This Lemon Pepper Salmon recipe can also be made into a one-sheet pan meal, meaning fewer dishes and less time spent in the kitchen.
Salmon is one of our favourite protein choices – it’s packed full of essential nutrients including omega-3 fatty acids, vitamin B12 and selenium. Pair it with your choice of veggie or side for a complete meal.
Don’t feel like turning the oven on with the weather heating up? Throw the salmon on the grill!
Lemon pepper seasoning can be found in most stores, but making your own seasoning truly elevates the flavour of this dish. You can multi-purpose the seasoning to use on other proteins of your choice such as shrimp, chicken or other white fish.
1 1/2 lbs wild salmon (1 large fillet)
1 1/2 tbsp melted salted butter (or olive oil)
1 tbsp lemon pepper seasoning (see notes)
1/2 tsp paprika
Preheat the oven to 425 degrees. Pat the salmon dry with paper towels to remove any excess moisture. Place it in a baking dish. Optional, this is especially good if cooking on a larger pan or dish where the salmon doesn’t fit snugly. Place a large piece of foil on a baking sheet. Place the salmon, skin side down on the foil, and gently fold the foil up around the salmon. It doesn’t need to be covered completely, just lightly wrapped in the foil.
Combine the butter, juice of ½ lemon, lemon pepper seasoning, and paprika.
Brush this mixture over the salmon in the baking dish, making sure to use it all. Season the salmon with salt if the seasoning blend doesn’t contain salt.
Cut the remaining lemon into slices and place on top of the salmon.
Bake for 12-16 minutes until the salmon is cooked to your liking- medium rare to fully cooked. The exact cooking time depends on the thickness of the filet. Let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
Homemade Lemon Pepper Seasoning
2 tbsp black pepper
2 tsp garlic powder
1 tsp onion powder
Preheat the oven to its lowest setting, around 175-200 degrees. Zest all of the lemons, trying not to get too much white pith.
Spread the lemon zest out on a baking sheet covered with parchment paper. Bake for 2-3 hours until the lemon peel is completely dried.
Add the dried lemon to a spice grinder or blender. Pulse until it reaches your desired texture.
Combine with pepper, kosher salt, garlic powder, and onion powder. Store in an airtight container or glass jar.