10-Minute Lemon Pepper Salmon

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! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 315kcal

Author Arman Liew

Ingredients

4 salmon fillets 4-6 ounces each
2 tablespoons olive oil divided
2 tablespoons lemon pepper seasoning
1 tablespoon salt
1/2 large lemon juiced

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.

Video

Notes

TO STORE: Let the leftover cooked salmon cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days.

TO REHEAT: Warm it in the microwave in 20-second intervals or in a skillet over medium heat with a bit of oil until heated through. This is the best way to prevent it from drying out.

Nutrition