This lemon pepper salmon recipe features succulent salmon fillets seasoned with a gorgeous lemon pepper sauce. It's quick, delicious, and perfectly tender.
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
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.