This post contains affiliate links. Please see our disclosure policy.
This baked lemon pepper salmon is incredibly flavorful, requires 4 ingredients, and bakes perfectly in just 14 minutes! It’s flaky, tender, and makes for the best leftovers!
If you love salmon and tend to always have it in your freezer, this is the recipe for you! It’s sweet, savory, and citrusy. Serve it with coconut rice and veggies for a complete dinner meal.
INGREDIENT NOTES
- Salmon – Wild-caught or farm-raised salmon works for this recipe. If using frozen salmon, make sure to thaw completely before seasoning and cooking.
- Lemon Pepper Seasoning – Use your favorite store-bought lemon pepper seasoning. If using salt-free lemon pepper, make sure to season the salmon fillets with salt.
- Brown Sugar – Helps to balance the acidity of the lemon pepper seasoning.
- Salt – A must if using, salt-free lemon pepper. Some lemon pepper seasonings lack salt, plus we’re adding brown sugar. Depending on your taste, you might still have to add more salt.
- Oil – If you don’t have olive oil on hand, use melted butter.
HOW TO MAKE IT
See the recipe card below for ingredient quantities and complete instructions.
Line a baking sheet with parchment paper and preheat your oven to 400 degrees F. Pat dry your salmon fillets dry with a paper towel, season them, and place them on the baking sheet.
Bake for 14 minutes or until the fish reaches an internal temperature of 125 degrees F. Once it comes out of the oven, check for seasoning, and add more salt if needed. Enjoy warm!
HOW TO TELL IF I OVERCOOKED MY SALMON?
When salmon is cooked just right, it should have a soft pink color. On the other hand, if the salmon becomes solid and cloudy, it means it has been cooked for too long. Another sign of overcooked salmon is the white stuff called albumin that can be found on it.
TOP TIPS
- I cooked my salmon fillets for 14 minutes because they were very thick. If you’re using thin salmon fillets check them at the 10-minute mark. You don’t want to overcook the salmon fillets otherwise, they will turn out super dry.
- If using salt-free lemon pepper seasoning, it is crucial that you season the salmon fillets generously with salt.
STORAGE
Have leftovers? Place them in an air-tight container and refrigerate for up to 2 days. Feel free to make salmon bowls with white rice, cucumbers, and bang bang sauce with any leftovers.
Tried this baked lemon pepper salmon? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Baked Lemon Pepper Salmon
Equipment
- baking sheet
- Pastry Brush to brush the salmon fillets with oil
Ingredients
- 3 thick salmon fillets , *check notes*
- 2 teaspoons lemon pepper seasoning
- 2 teaspoons brown sugar
- 1 tablespoon olive oil
- salt to taste
Instructions
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- In a small bowl, combine the brown sugar and lemon pepper seasoning.
- Pat dry the salmon fillets and season generously with salt if using salt-free lemon pepper seasoning.
- Season the salmon fillets with the brown sugar lemon pepper mixture.
- Bake for 14 minutes if your salmon fillets are very thick. If your salmon fillets are thin, start checking them at the 10-minute mark.
- Once the salmon fillets come out of the oven, check for seasoning and add more salt if needed. Serve warm and enjoy!
Notes
- If using salt-free lemon pepper seasoning, it is crucial that you season the salmon fillets generously with salt. Some lemon pepper seasonings lack salt, plus we’re adding brown sugar. Depending on your taste, you might still have to add more salt and pepper.
- I cooked my salmon fillets for 14 minutes because they were very thick. If you’re using thin salmon fillets check them at the 10-minute mark. You don’t want to overcook the salmon fillets otherwise, they will turn out super dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
