Baked Salmon with Lemon Pepper

My neighbor Sarah dropped by one evening with fresh salmon from the farmers market, and I realized I had nothing prepared. Twenty minutes later, we were pulling a golden, flaky dinner from the oven that tasted like we'd actually planned ahead. That's when I learned that simplicity and timing matter far more than complicated techniques.

I made this for my parents last spring when they were visiting, and my dad—who claims he doesn't like fish—asked for seconds. My mom spent the entire meal asking if I'd learned some secret culinary trick, and I had to laugh and admit it was just patience and good timing.

Ingredients

• Salmon fillets: Four pieces about 6 ounces each, skin-on works best because it keeps the fish together and gets crispy.
• Olive oil: This is your protective layer and flavor base, so don't skip it or use anything cheap.
• Lemon pepper seasoning: The real star—it brings the zing without any fussy measuring of separate spices.
• Sea salt and black pepper: These balance the lemon pepper and bring out the salmon's natural sweetness.
• Lemon slices: Fresh lemon is non-negotiable; it steams right into the fish and keeps it moist.
• Fresh parsley: A handful chopped at the end adds a burst of green and makes it look intentional.

Instructions

Get your oven ready:

Preheat to 400°F and line your baking sheet with parchment paper—this prevents sticking and makes cleanup almost a non-event. If you forget the parchment, a light oil coat will do.

Dry your salmon:

Pat each fillet completely dry with paper towels; any moisture is the enemy of browning. This single step makes a noticeable difference in texture.

Oil and season:

Brush each fillet generously with olive oil, then sprinkle the lemon pepper seasoning, salt, and pepper right over the top. Be generous but not reckless—you want it flavorful, not salty.

Add lemon:

Lay one or two lemon slices on each fillet, pressing them down gently so they stay put during baking.

Bake until just done:

This is the moment that matters most—bake for 12 to 15 minutes until the salmon flakes easily when you nudge it with a fork and the center is still barely opaque. Overcooked salmon is dry salmon, so watch it carefully after the 12-minute mark.

Finish and serve:

Remove from the oven, scatter parsley over the top, and serve with extra lemon wedges on the side for anyone who wants more brightness.

Save

I remember my daughter asking if we could make this again the next night, which felt like the highest compliment a picky eater could give. That's when I realized this recipe had become something we actually wanted to repeat.

Why This Works So Well

The oven does the cooking while you do almost nothing, which is the dream when you're tired after work. The lemon both seasons and steams the salmon from the inside out, creating moisture that keeps the fish from drying out even if your timing is slightly off. The skin acts as an edible shield that crisps up beautifully while protecting the flesh. It's honestly hard to mess this up once you understand why each step matters.

Variations That Keep It Fresh

If you want to shift the flavor, try swapping the lemon pepper for cajun seasoning, or use fresh dill and lemon zest instead of the pre-mixed seasoning. I've made this with thin slices of cucumber layered on top, and it created this subtle cooling effect. Sometimes I add a thin drizzle of soy sauce before baking, which sounds odd but adds a savory depth that complements the citrus perfectly.

What To Serve Alongside

This salmon is humble enough to pair with almost anything, but a few combinations feel particularly effortless. Roasted broccoli or green beans take maybe 20 minutes and finish at almost exactly the same time as the salmon. A simple salad with vinaigrette feels light and lets the fish be the main event. Rice, quinoa, or even crusty bread works if you're in the mood to soak up the juices.

• Roasted vegetables cook alongside the salmon if you bump up the oven temperature and keep an eye on timing.
• A squeeze of fresh lemon juice at the table lets everyone customize their brightness level.
• Leftover salmon flakes beautifully into pasta or salads the next day if anyone doesn't finish their plate.

Save

This is the kind of recipe that sneaks into your regular rotation because it actually works and tastes like you cared. Once you make it once, you'll make it a dozen more times.

Questions & Answers

→ What is the ideal baking temperature?

Preheat your oven to 200°C (400°F) for optimal cooking results.

→ How do I know when it is done?

The salmon is ready when it flakes easily with a fork and appears opaque in the center.

→ Is this dish gluten-free?

Yes, the ingredients are naturally gluten-free, but verify your lemon pepper seasoning label.

→ Can I use other fish types?

While salmon works best, you can use this method for other fatty fish like trout or arctic char.

→ What sides work best?

This pairs perfectly with roasted vegetables, steamed rice, or a fresh crisp salad.