10 Minute Lemon Pepper Salmon

Craving more healthy salmon recipes? Make my firecracker salmon, cast iron salmon, or baked sockeye salmon next. Lemon pepper is, without a doubt, the most underutilized spice in your spice cabinet. After first testing it out on lemon pepper chicken, I figured, why not try it on salmon? It was a game-changer, and now my family requests it all the time.

Why I love this recipe

Amazing flavor. The lemon pepper adds a citrusy, slightly spicy flavor, and the pan-seared salmon gets a gorgeous crust while the fish stays tender. A 10-minute meal. There’s little to no prep work and no marinating needed. Seriously, this a big reason why I make this weekly. It’s very healthy. Salmon is loaded with omega-3 fatty acids, and the simple seasoning blend is incredibly light and refreshing. Great for meal prep. I like to make a few extra fillets and save them for lunches throughout the week.

Ingredients needed

Salmon. My family prefers skin-on salmon filets because the skin gets extra crispy, adding another layer of flavor, but you’re welcome to use skinless fillets. Olive oil. You’ll need this for both seasoning and searing the fish. Lemon pepper seasoning. A good, quality store-bought blend will do the trick. You can also make homemade lemon pepper seasoning using a blend of lemon zest, salt, and black pepper. Sea salt. To taste. Lemon juice. Fresh lemon juice heightens the lemony fresh flavor. Freshly squeezed is always best, but bottled lemon juice works in a pinch. Parsley. For garnish.

How to make lemon pepper salmon

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Garnish. Remove the salmon from the pan and sprinkle with fresh parsley to serve.

Arman’s recipe tips

Use frozen salmon. But let it thaw overnight in the fridge before cooking. Make sure the pan is hot. The fillets should start sizzling as soon as they hit the pan. If you’re not sure if the pan is ready, carefully drop 1-2 drops of water in it. If it sizzles, you’re good to go. Keep an eye on the salmon. The line between perfectly cooked and overdone is quite thin, so keep an eye on it and pull it from the heat when the fillets flake easily with a fork. When in doubt, use an instant read thermometer. The fish is done when the thickest part of the fillet reaches an internal temperature of 145F. Ideally, you’d pull it from the heat at around 140F, and it’ll continue to cook as it cools.

Storage instructions

To store: Let the leftover salmon cool completely, then transfer it to an airtight container and refrigerate for up to three days. If you’d rather have a more hands-off recipe, I’ve tested this recipe in the oven or air fryer. Here’s how:

Oven baked method. Add the seasoned salmon to a baking sheet lined with greased aluminum foil. Bake the salmon at 190C/380F for 15-17 minutes or until it reaches 145F. Air fryer method. Almost identical to my air fryer salmon recipe, line an air fryer basket with foil and spray with cooking spray. Place the seasoned salmon in the basket. Air fry at 205C/400F for 7-8 minutes or until done.

Coconut milk rice Greek couscous salad Air fryer asparagus Roasted potatoes and carrots

To freeze: Store the cooled salmon in a freezer-safe container and freeze for up to three months. Reheating: Microwave the salmon in 20-second intervals until warm, or reheat it in an oiled skillet over medium heat.