Lemon-Pepper Salmon

Baked salmon is one of those dishes that stays on repeat in my kitchen. It’s quick and goes with any flavor combination you can whip up — and this lemon-pepper salmon is no exception. All you need is a baking dish, 10 minutes to mix a marinade, and 20 minutes of bake time to make satisfying and flaky lemon-pepper salmon. 

You’ll need the following:

• Salmon fillet 
• Unsalted butter
• Lemon
• Garlic 
• Olive oil
• Salt 
• Pepper
• Herbs 

I used dill for the herbs in this recipe because I love how well it pairs with lemon and salmon, but if dill is not your thing, feel free to use any of the alternatives listed in the ingredient list.

Covering the salmon in foil helps ensure an even, moisture-retaining bake. Then a quick broil uncovered at the end adds color and a little flavor to the top of the salmon. I like to broil my salmon for a little longer, 6 to 7 minutes, so it gets as dark as a pan-seared salmon. 

To get salmon baked to your exact preferences, use a food thermometer. I recommend starting the broil when the salmon registers 120ºF in the center for medium-rare so the final salmon is between 125º to 130ºF. If you prefer well-done, start the broil at 130ºF so the final salmon is between 135º to 140ºF. 

Your salmon can be a whole 2-pound fillet or several small fillets, skin-on or skinless. I prefer skin-on, as there is a layer of fat in between the skin and flesh that keeps the salmon moist. If you prefer skinless, however, your salmon will still be moist using this recipe, as it is baked with butter. Simply remove the skin after baking, or just purchase a skinless salmon fillet. 

• Asparagus, such as roasted Parmesan or lemon-pepper asparagus 
• Pasta salad, such as lemon herb pasta salad or corn and avocado pasta salad
• Salad, such as Mediterreanean chopped salad or the ultimate summer salad
• Rice, such as cilantro lime rice or rice pilaf