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My 10-minute lemon pepper salmon recipe is pan-seared until crisp, flaky, and tender. It’s the perfect healthy lunch or quick weeknight dinner!
Craving more healthy salmon recipes? Make my firecracker salmon, cast iron salmon, or baked sockeye salmon next.
Lemon pepper is, without a doubt, the most underutilized spice in your spice cabinet.
After first testing it out on lemon pepper chicken, I figured, why not try it on salmon? It was a game-changer, and now my family requests it all the time.
Table of Contents
Why I love this recipe
- Amazing flavor. The lemon pepper adds a citrusy, slightly spicy flavor, and the pan-seared salmon gets a gorgeous crust while the fish stays tender.
- A 10-minute meal. There’s little to no prep work and no marinating needed. Seriously, this a big reason why I make this weekly.
- It’s very healthy. Salmon is loaded with omega-3 fatty acids, and the simple seasoning blend is incredibly light and refreshing.
- Great for meal prep. I like to make a few extra fillets and save them for lunches throughout the week.
Ingredients needed
- Salmon. My family prefers skin-on salmon filets because the skin gets extra crispy, adding another layer of flavor, but you’re welcome to use skinless fillets.
- Olive oil. You’ll need this for both seasoning and searing the fish.
- Lemon pepper seasoning. A good, quality store-bought blend will do the trick. You can also make homemade lemon pepper seasoning using a blend of lemon zest, salt, and black pepper.
- Sea salt. To taste.
- Lemon juice. Fresh lemon juice heightens the lemony fresh flavor. Freshly squeezed is always best, but bottled lemon juice works in a pinch.
- Parsley. For garnish.
How to make lemon pepper salmon
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season the salmon. Pat dry the salmon fillets and place them in a bowl. Rub one tablespoon of olive oil over each, then rub lemon pepper seasoning and salt over them. Squeeze the lemon juice on top.
Step 2- Sear. Add remaining olive oil to a non-stick skillet over medium heat. Once hot, add the salmon skin side down and cook for 4 minutes. Flip the fish and sear it for 2 minutes, then flip again and cook for another minute.
Step 3- Garnish. Remove the salmon from the pan and sprinkle with fresh parsley to serve.
Alternative cooking methods
If you’d rather have a more hands-off recipe, I’ve tested this recipe in the oven or air fryer. Here’s how:
- Oven baked method. Add the seasoned salmon to a baking sheet lined with greased aluminum foil. Bake the salmon at 190C/380F for 15-17 minutes or until it reaches 145F.
- Air fryer method. Almost identical to my air fryer salmon recipe, line an air fryer basket with foil and spray with cooking spray. Place the seasoned salmon in the basket. Air fry at 205C/400F for 7-8 minutes or until done.
Arman’s recipe tips
- Use frozen salmon. But let it thaw overnight in the fridge before cooking.
- Make sure the pan is hot. The fillets should start sizzling as soon as they hit the pan. If you’re not sure if the pan is ready, carefully drop 1-2 drops of water in it. If it sizzles, you’re good to go.
- Keep an eye on the salmon. The line between perfectly cooked and overdone is quite thin, so keep an eye on it and pull it from the heat when the fillets flake easily with a fork.
- When in doubt, use an instant read thermometer. The fish is done when the thickest part of the fillet reaches an internal temperature of 145F. Ideally, you’d pull it from the heat at around 140F, and it’ll continue to cook as it cools.
What to serve with this recipe
Storage instructions
To store: Let the leftover salmon cool completely, then transfer it to an airtight container and refrigerate for up to three days.
To freeze: Store the cooled salmon in a freezer-safe container and freeze for up to three months.
Reheating: Microwave the salmon in 20-second intervals until warm, or reheat it in an oiled skillet over medium heat.
Frequently asked questions
The blend of spices varies from one lemon pepper seasoning recipe to the next. Almost all recipes include lemon zest, salt, and pepper, but others include garlic powder and onion powder.
You can squeeze lemon juice over salmon before and or after cooking, depending on how bold you want the flavor to be. If you want it to be very lemony, add the juice when it’s done cooking. For a more subtle lemon flavor, I like to add it before cooking.
More speedy fish dinners
10-Minute Lemon Pepper Salmon
Video
Ingredients
Instructions
- Pat dry the salmon fillets. Rub one tablespoon of olive oil over each one, then rub lemon pepper seasoning and sea salt over the top of each fillet. Squeeze the lemon juice over the top.
- Add the remaining olive oil to a non-stick skillet and place over medium heat. Once hot, add the salmon fillets skin side down and cook for 4 minutes, flip the fish and sear it for 2 minutes, flip again and cook for another minute.
- Remove the salmon from the pan and sprinkle with fresh parsley, to serve.
Notes
Nutrition
Originally published March 2023, updated and republished September 2024
Great recipe but how in the heck can I share when you don’t give the way to do it????????