Lemon Pepper Salmon Recipes

LEMON-PEPPER SALMON

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
• Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

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.

CRUNCHY PANKO SALMON

Steps:

• Preheat oven to 375 degrees. Toss panko, oil and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, 12 to 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Stir in lemon zest and 1 teaspoon pepper.
• Whisk 3 eggs in a pie plate (if you run low on egg at any point, whisk in the fourth egg). Place flour in a second pie plate, and panko in a third. Season all with salt and pepper. Pat fish dry; season. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere.To Freeze and Bake Later: Lay fish in single layer on parchment-lined baking sheet. Freeze 4 hours, then up to 1 month in resealable plastic bags. Heat oven to 425 degrees. Bake frozen fish on parchment lined sheets until fish is cooked through, 18 to 22 minutes.To Bake and Serve Immediately: Bake salmon on parchment lined sheets 8 to 10 minutes at 400 degrees.

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.

CRISPY-COATED LEMON-PEPPER SALMON

Steps:

• Heat gas or charcoal grill. In shallow dish, place buttermilk. In small bowl, mix butter and bread crumbs. Dip salmon in buttermilk. Press crumb mixture evenly on tops of salmon.
• Carefully brush oil on grill rack. Place salmon, skin side down, on grill over medium heat. Cover grill; cook 10 to 14 minutes or until fish flakes easily with fork.

LEMON PEPPER GRILLED SALMON

Steps:

• Make a paste of the lemon pepper salt, olive oil, and garlic.
• Rub some of the paste onto each salmon piece, as much or as little as you prefer to taste.
• Cover and chill 20 minutes (don't let sit too long or the salt will start to cook the fish).
• Grill (medium heat) or broil (high) until salmon is cooked through to your liking- it should be just starting to flake and it should look like milk is starting to seep out of the fish.
• The time will vary,especially if you use an outdoor grill, but roughly 7-12 minutes or so is a good guess.
• Garnish with a bit of fresh parsley and serve with lemon wedges on the side to squirt on each piece as desired.

LEMON PEPPER SALMON

Steps:

• Cut the Fresh Salmon into serving size pieces.
• The best parts to use is the back or tail section.
• I tend to avoid the stomach area.
• Prepare the salmon by removing the bones and any scales.
• Wash lightly, pat dry.
• Leave skin on!
• Salt the salmon, and set aside.
• This will firm the meat up.
• Preheat the oven to 400 degrees, broil.
• Cut the lemon in half, slice two slices off and set aside for garnish.
• Wash off salt from fish if desired.
• Place fish on an oiled cookie sheet, sprinkle with Lemon Pepper.
• Squeeze lemon juice onto fish.
• Place in oven, center to 3/4 up.
• Broil approximately 6 min or to taste (A quick note, for approximate cooking time, guesstimate about 10 - 15 min per inch of fish thickness for well done fish. I prefer mine a bit on the raw side, so 6 min for a 3/4th inch salmon.).
• I prefer my salmon half cooked half raw.
• This part is very important, watch the fish, do NOT let it become overdone!
• Heat up mushroom soup in a sauce pan, add only 1/4 cup milk, instead of the usual 1 cup.
• Salt and pepper to taste.
• When fish is done, remove from oven, and carefully place fish on plates.
• Add rice, and top fish with thick mushroom soup sauce.
• Garnish with Lemon Slices and Dill sprigs.