Baked Lemon Pepper Salmon Recipes

CHEF JOHN'S BAKED LEMON PEPPER SALMON

Steps:

• Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
• Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
• Cover salmon with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
• Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
• Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

BAKED LEMON PEPPER SALMON

Steps:

• Preheat oven: Preheat the oven to 425 F degrees.
• Prep the potatoes: Slice the potatoes in half and toss them with lemon pepper and olive oil. Dump them onto your sheet pan, spread evenly, and bake in the preheated oven for 10 minutes.
• Prep the salmon: Mix the garlic, lemon pepper, lemon juice, and butter in a small bowl. Once the potato timer is up, use a spatula to move the potatoes to the side. You need just enough room for the salmon to fit on the pan lengthwise. Spoon the prepared sauce over both sides of the salmon.
• Bake the salmon: Transfer the baking sheet back to the oven and bake for 15 minutes, or until fully cooked through. After the salmon is done cooking, you can let it broil on the highest setting for 2-5 minutes to crisp up the fish. If you decide to broil, keep an eye on it for the entire time! Broilers can burn your food very fast.

LEMON PEPPER SALMON

Steps:

• Heat oven to 400°F. Line rimmed baking pan with aluminum foil.
• Place salmon into prepared pan. Sprinkle with lemon zest, salt and pepper. Divide Butter with Olive Oil & Sea Salt evenly among tops of salmon fillets. Pour lemon juice over top.
• Bake, uncovered, 12-15 minutes or until salmon flakes easily with fork. Serve with lemon wedges and fresh parsley sprigs, if desired.

LEMON PEPPER SALMON

Steps:

• Remove the salmon from the refrigerator, and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a rimmed baking sheet large enough to hold your piece of salmon with a large piece of aluminum foil. If you prefer the salmon not to touch the foil, lay a sheet of parchment paper on top.
• Lightly coat the foil with baking spay, then arrange 5 sprigs of the thyme down the middle. Cut one of the lemons into thin slices and arrange half of the slices down the middle too. Place the salmon on top.
• Drizzle the salmon with the olive oil. Zest the second lemon over the salmon and sprinkle with the salt and pepper. Lay the remaining thyme and lemon slices on top of the salmon. Juice the zested lemon, then pour the juice over the top.
• Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
• Bake the salmon for 18-21 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
• Remove the salmon from the oven, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through completely. Watch the salmon closely as it broils to make sure it doesn't overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long-salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
• To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.

BAKED LEMON-PEPPER SALMON

Steps:

• Preheat oven to 425.
• Place large sheet of foil on baking sheet.
• Spray foil with vegetable oil spray.
• Mix shallots, capers and dill in small bowl.
• Place salmon on foil; sprinkle with lemon pepper seasonings.
• Spread shallot mixture over salmon.
• Dot with butter.
• Fold up foil edges to enclose salmon; seal.
• Bake salmon just until opaque in center, about 28 minutes.
• Open foil; transfer salmon to platter.
• Spoon any juices over.
• Garnish with lemon wedges and serve.

PARMESAN CRUSTED & BAKED SALMON

Steps:

• Preheat oven to 350°F.
• Fillet salmon and place skin side down on a glass baking dish.
• Spread a generous amount of mayonnaise; cover entire top of fish.
• Sprinkle liberally with seasoned salt, cheese and dry bread crumbs.
• Bake about 25 to 30 minutes, uncovered.
• Place under broiler until top turns brown.

BAKED LEMON-BUTTER SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray and place salmon fillets in the dish.
• Place butter in a microwave-safe bowl and microwave on high in 30-second increments until melted, 30 seconds to 1 minute.
• Mix lemon juice, salt, and pepper into the melted butter; pour over the salmon.
• Bake in the preheated oven until fish flakes easily with a fork, 12 to 18 minutes.

BAKED LEMON-PEPPER SALMON

Steps:

• Preheat oven to 425°F. Place large sheet of foil on baking sheet. Spray foil with vegetable oil spray. Mix shallots, capers and dill in small bowl. Place salmon on foil; sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal.
• Bake salmon just until opaque in center, about 28 minutes. Open foil; transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve.