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Lemon Pepper Salmon

Prep Time15 minutes
Cook Time25 minutes
Total Time18 minutes
Course: dinner, Main Course
Servings: 4
Calories: 320kcal

Ingredients

  • 2 lb salmon side boneless, skin on or off
  • 2 medium lemons divided
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Fresh flat-leaf parsley chopped, to finish
  • Extra lemon wedges for serving

Instructions

  • Place salmon in a bowl or on the prepared foil. Drizzle with olive oil and squeeze juice of one lemon over the top. Season with salt and pepper. Let sit 10 to 15 minutes.
  • Preheat oven to 375°F (190°C). Line a baking sheet with a large piece of aluminum foil. Place parchment on top if desired. Lightly spray with oil.
  • Slice the second lemon. Arrange half the slices on the foil. Place salmon on top. Arrange remaining lemon slices over the fish. Zest and squeeze any remaining lemon over the top if desired.
  • Fold foil up and over the salmon, sealing the edges tightly but leaving a little air space inside.
  • Bake for 18 to 21 minutes until almost cooked through.
  • Carefully open the foil away from your face — watch for hot steam. Fold foil back to expose the salmon fully.
  • Switch oven to broil. Broil on high for 2 to 3 minutes, watching closely, until the top is lightly golden.
  • Remove from oven. Rest 2 to 3 minutes. The salmon should flake easily with a fork.
  • Sprinkle with fresh parsley and serve with extra lemon wedges. Spoon the cooking juices from the foil over the fish before serving.

Notes

  • Thickness determines timing — check at 18 minutes and add time as needed.
  • Don't skip the broil step — it gives the salmon color and slightly caramelized edges.
  • Watch the broiler closely. Two minutes is often enough.
  • Leftover salmon keeps in the fridge for up to 3 days. Reheat in foil at 300°F rather than microwaving.
  • Add sliced garlic or cold butter cubes over the salmon before sealing for a richer version.