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Lemon Pepper Salmon

Lemon Pepper Salmon

The ultimate weeknight dinner that’s both healthy and savory! Lemon Pepper Salmon is packed with flavor, buttery richness, and zesty lemon undertones. Perfect for busy evenings or special occasions, this dish is sure to impress your family and friends!
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 412 kcal

Equipment

  • Frying Pan
  • Whisk
  • Oven
  • Chef's Knife
  • Baking Sheet

Ingredients
  

  • 1 fillet wild Alaskan salmon with or without skin (2-3 pounds)
  • 2 bunches asparagus ends trimmed
  • 1.5 tablespoons olive oil
  • 1.5 teaspoons lemon pepper seasoning
  • 0.25 teaspoon salt
  • 4 tablespoons unsalted butter melted (may sub half olive oil)
  • 4-6 cloves garlic minced
  • 2 tablespoons lemon juice
  • 1.5 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 0.5 teaspoon dried dill
  • 0.5 teaspoon onion powder

Instructions
 

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil for easy cleanup.
  • Add asparagus to the baking sheet and drizzle with 1 1/2 tablespoons olive oil and sprinkle with 1 1/2 teaspoons lemon pepper and 1/4 teaspoon salt. Toss to coat and push to the sides of the pan to make room for the salmon.
  • Place a long piece of foil in between the asparagus. Spray with cooking spray then add salmon skin side down (if it has it) and fold foil up around the sides of the salmon to create a boat (don’t cover); set aside.
  • Add the butter and minced garlic to a medium bowl and microwave until butter is melted. Whisk in all remaining Lemon Pepper Butter ingredients. Pour evenly all over salmon.
  • Bake for 12 to 16 minutes or until salmon is almost opaque throughout (internal temp of 125-130 degrees F at the thickest part) and easily flakes with a fork.
  • Let rest 5 minutes before slicing. Garnish with fresh parsley if desired and season with freshly cracked salt and pepper to taste.

Notes

  • Salmon fillets: You can also use six or seven 6-8 oz. salmon fillets. Frozen fillets are a great option because they are packaged at peak freshness. Thaw before using.
  • Slice salmon if needed to fit: If your salmon fillet won’t fit on the pan, slice it into 2-inch pieces then line the pieces next to each other in rows within the foil “boat.” You can place all of the salmon at the top of the pan and the asparagus at the bottom if that fits better.
  • Let salmon come to room temperature: Salmon should never be baked cold straight from the refrigerator otherwise it will cook unevenly. Place the salmon on the counter 30 minutes before you’re ready to bake it.
  • Use a meat thermometer: Overcooked salmon is dry salmon. The only way to ensure perfectly cooked salmon is to use a meat thermometer.
  • Prep ahead: Whisk all of the lemon pepper butter ingredients together and refrigerate. Line the salmon on a baking sheet with the asparagus and cover with foil.
  • Leftovers: Store leftover salmon in an airtight container in the fridge for up to three days.
Keyword Baked Salmon Recipes, Easy Salmon Dinner, Healthy Salmon Recipes, Lemon Pepper Salmon