The Tastiest Lemon Pepper Salmon (Only 10 Minute Prep!)
This delicious Lemon Pepper Salmon is soft, juicy, and bursting with the perfect balance of lemon and pepper for the best flavor ever with only 10 mins of prep!
How to Prep and Season Salmon for Lemon Pepper Salmon
First things first, let's start by prepping the salmon filets! Rinse the salmon well. This is optional, but I personally prefer to rinse all the residue off. Let the water drain off and then pat it dry using a paper towel.
Place the salmon skin-side down in a roasting pan.
Next, mix all ingredients together (yes, right on top of the fish) and spread the mixture over the entire salmon. It's as simple as that!
You can also just mix it separately in a small bowl and transfer it if you wish, but this way ensures all of the ingredients make it on the fish. And it even saves you the extra dish to wash!
Finally, slice the onion and lemon and lay the slices out throughout the salmon. I've also added some chopped fresh parsley on top but that's absolutely optional.
How to Bake Lemon Pepper Salmon
Bake the salmon for 45 min at 375 F in a preheated oven.
You can check if the salmon is done by separating it at the thickest part using two forks. If it easily flakes and is tender, then your salmon is done! It'll look light pink and opaque in appearance.
Alternatively, you can use an instant read thermometer or a regular meat thermometer to check the internal temperature. The salmon is done when it reached 145 F at the thickest part.
Once it's done, remove the salmon from the oven. Let it cool for 10 minutes before transferring it onto a platter or serve on the baking pan.
Notes
Leftover baked salmon can be refrigerated for a couple of days.