Lemon Pepper Salmon
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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!
Lemon pepper salmon is my 10-minute weeknight dinner savior
Lemon pepper is the most underutilized spice in my spice cabinet.
After testing it on lemon pepper chicken, I thought, why not try it on salmon? Dare I say, it tasted even better, with the lemon cutting through the fish’s richness. My family can be hit or miss with seafood, and they ask for this almost weekly. Here’s why I love it:
- Bright, peppery flavor and a gorgeous crust. The lemon pepper adds a citrusy kick, and pan-searing keeps the salmon tender inside.
- A 10-minute meal. Like my coho salmon, it needs minimal prep and no marinating.
- Great for meal prep. I like to make a few extra fillets and save them for lunches throughout the week. They actually taste delicious cold!
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Salmon. My family prefers skin-on salmon fillets because the skin gets extra crispy, adding another layer of flavor (especially when you sear skin-side first). Skinless fillets work too.
- Olive oil. You’ll need this for both seasoning and searing the fish. Any oil works just fine.
- Lemon pepper seasoning. A good-quality store-bought blend will do. You can also make homemade lemon pepper seasoning by blending 1 tablespoon dried lemon zest, 1 teaspoon salt, and two teaspoons black pepper.
- Lemon juice. I prefer fresh lemon juice, as I find it heightens the lemony fresh flavor. Bottled lemon juice works in a pinch.
- Parsley. For garnish.
How to make lemon pepper salmon
Step 1- Season the salmon. Pat dry the salmon fillets and place them in a bowl. Rub each with one tablespoon of olive oil, then sprinkle with lemon pepper seasoning and salt. 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, sprinkle with fresh parsley, and 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
- Frozen salmon works. Thaw it overnight in the fridge first.
- 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 before the oil. If it sizzles, you’re good to go.
- Keep an eye on the salmon. The line between perfectly cooked and overdone is thin. It cooks fast, so stay near the stove.
- When in doubt, use an instant-read thermometer. The fish is done when the thickest part of the fillet reaches 145F. Ideally, pull it from the heat at around 140F, and it’ll continue cooking as it cools.
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
What to serve with this recipe
- Coconut milk rice works as a fantastic base, and the subtle coconut flavor cuts through the peppery notes.
- Greek couscous salad– one of my favorite side salads that rounds off the salmon beautifully.
- Air fryer asparagus– If I need some elegant greens, nothing beats asparagus, and this cooks in minutes.
- Roasted potatoes and carrots– For a well-rounded meal, I love roasting some veggies. These do take longer, so I usually start on them about 20 minutes before cooking the fish.
More speedy salmon dinners
My family and I enjoy salmon regularly, and here are some other speedy options for you to try:
Great recipe but how in the heck can I share when you don’t give the way to do it????????