Name: Baked Lemon Pepper Salmon
Prep time: 2 min
Cook time: 20 min
Total time: 22 min
Ingredients: 1¼ lb whole salmon filet with skin (see note below for other types of salmon); ½ lemon (juice only); 2 Tbsp lemon pepper (or citrus pepper)

Total time: 22

Prep time: 2

5 from 14 votes

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This baked Lemon Pepper Salmon is a delicious hands-off dinner all done in 22 minutes with just 3 ingredients. The combination of lemon juice and lemon pepper creates a flavor-packed crust while keeping the salmon moist inside. It's all the flavor you want, you don't even need to add a sauce!

oven baked salmon covered with lemon pepper in an oven pan with lemon wedges.

This Has Been My Favorite Fish Recipe for 20 Years

This Lemon Pepper Salmon recipe is probably my most surprising recipe.

Why? Because everyone who tries it is so surprised at just how flavor packed it is despite having just 3 very simple ingredients. Just check out the reviews below if you don't believe me!

Take it from a girl who never has fish without sauce. This baked Lemon Pepper Salmon, though, I devour as-is, no sauce needed. It's just that good!!

The combination of lemon juice, lemon pepper and salmon is so good, I even created 3 more versions of it for you to try:

Lemon Pepper Salmon Bites
Air Fryer Lemon Pepper Salmon
Air Fryer Frozen Salmon (Yes, it's just as good as fresh!)

"Absolutely delicious! Who knew such a simple recipe could be so amazing! Will definitely be making this again." - Lara

Maximum Flavor From Just 3 Ingredients

A Note on Salmon

The best salmon to use for this recipe is a whole filet with the skin still on. However, you can also adapt it to suit different types of salmon.

Individual salmon filets with skin: Follow the recipe as written but shorten the cook time to 12-15 minutes.

Salmon without skin: Brush the pan with a good amount of oil before adding in the salmon, and otherwise follow the recipe as written.

Frozen salmon: If you want to make this with frozen salmon, either thaw it first or cook it from frozen in the air fryer

What You Can Use Instead of Lemon Pepper

If you can't find lemon pepper, you can use another citrusy pepper mix. You can also use other pre-made fish seasonings, especially one with a lot of citrus.

Yes, You Should Use Fresh Squeezed Lemon Juice

I really recommend you use fresh lemon juice for this recipe, since lemon is basically the whole seasoning. You can definitely use bottled juice as well - but the flavor won't be as good.

Just Squeeze, Season and Bake!

1. Lots of Lemon Juice

Place the salmon skin-side down in an oven-safe dish, then squeeze over the lemon. Lots and lots of it! Just try to get as much as possible on the salmon, and not the pan.

2. Cover in Lemon Pepper

Sprinkle lemon pepper on top - it should basically cover the fish.

salmon covered with lemon pepper before baking.

3. Bake Until Done

Bake 18-20 minutes (12-15 minutes for individual filets), until salmon is done.

To find out if it is, either check the internal temperature (it should be at least 145°F (63°C)), or poke the middle with a fork. The flesh should flake easily and be opaque and light pink.

baked salmon with lemon pepper after baking.

Expert Tips

Cook the fish skin-side down. This makes serving easier and keeps the fish moist. If your fish doesn't have skin, brush the pan with oil first.

Don't skimp on the seasonings. This dish is meant to be heavily seasoned and basically covered in lemon pepper.

Don't overcook the salmon. Salmon is a delicious protein, but it is quite sensitive to overcooking. To make this easier to avoid, use a meat thermometer and bring it out when it's close to 145°F (63°C). You can bring it out when it's slightly below and it will still cook fully, as the temperature keeps rising for a while after removing it from the oven. Never let it go above or it will be overcooked.

Check doneness early. Sometimes it cooks quicker, depending on thickness and your oven. Start checking at around 15 minutes to be sure not to overcook it.

What to Do with Leftovers

Note on leftovers: Fish is always best eaten straight away, but it's defintiely possible to save the leftovers as well. The key to still having fish that tastes good is to not overcook it when reheating. If you heat it too long, it will not taste good.

Storing: Store leftovers in the fridge in an airtight container for up to 3 days.

Freezing: This dish does not freeze well.

Leftovers: I prefer to eat leftovers cold, but you can also reheat them.

Reheating: Reheat leftovers in the microwave in 30-second increments.

close up of salmon seasoned with lemon pepper.

What to Serve With It

Creamy Rice with Butter & Chicken Broth
30 Minutes
Garlic Roasted Broccoli
25 Minutes
Avocado Sour Cream Sauce
35 Minutes
Air Fryer Frozen Brussel Sprouts with Honey Balsamic Vinaigrette
21 Minutes

More Quick & Easy Salmon Recipes

Firecracker Salmon
45 Minutes
Bacon Wrapped Salmon with Garlic Butter
21 Minutes
Furikake Salmon
22 Minutes
Air Fryer Salmon with Skin
25 Minutes

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