Baked Salmon with Lemon Pepper (Printable)

Simple, flavorful baked salmon with zesty lemon pepper seasoning for a healthy meal.

# What You Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless

→ Seasonings

02 - 2 tablespoons olive oil
03 - 2 teaspoons lemon pepper seasoning
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Citrus

06 - 1 lemon, sliced into thin rounds

→ Garnish (optional)

07 - 2 tablespoons fresh parsley, chopped
08 - Lemon wedges, for serving

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
03 - Brush each fillet with olive oil.
04 - Sprinkle lemon pepper seasoning, sea salt, and black pepper evenly over the fillets.
05 - Top each fillet with 1–2 lemon slices.
06 - Bake in the preheated oven for 12–15 minutes, or until the salmon flakes easily with a fork and is just opaque in the center.
07 - Remove from the oven. Garnish with chopped parsley and serve with extra lemon wedges, if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means weeknight dinner anxiety disappears.
  • The lemon pepper seasoning does all the heavy lifting while you basically just watch it happen.
  • You'll actually taste the salmon instead of drowning it in a sauce.
02 -
  • The moment the salmon goes from translucent to opaque happens in about 30 seconds, so that last-minute peek at the 12-minute mark saves you from overdoing it.
  • Skin-on fillets protect the delicate flesh underneath, and the skin gets genuinely crispy if your oven is hot enough and your baking sheet is dry.
  • Lemon pepper seasoning varies wildly by brand, so taste a tiny pinch first if you're using something unfamiliar.
03 -
  • If you have time, brush the salmon with oil and seasonings 15 minutes before baking—the flavors settle in and the surface dries slightly, which helps browning.
  • Use a meat thermometer if you're nervous; salmon is done at 145°F in the thickest part, which takes the guesswork out completely.

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