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Healthy and easy to make - this baked Lemon Pepper Salmon is a delicious hands-off dinner that fits most diets. All done in 22 minutes with just 3 ingredients - and you'll be surprised how packed with flavor it is!

This Lemon Pepper Salmon recipe is probably my most surprising recipe.
Why? Because everyone who tries it is so surprised at 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 ever has fish without sauce. This baked Lemon Pepper Salmon though - I devour it as-is, no sauce needed.
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Why you will love this recipe
- It's quick and all done in just 22 minutes
- It's easy - just season salmon and in the oven it goes
- It's loaded with delicious flavors from lemon juice & lemon pepper
- It's all healthy - just fish, lemon & pepper
- No need for butter or oil as we're baking it skin-side down
What you need to make it
Ingredient notes & substitutions
- Salmon - fresh or frozen both work, but make sure it still has the skin on as we want to bake it skin-side down. If your salmon is without skin, add some butter, olive oil or cooking spray in the bottom of the pan.
- Salmon fillets work as well, but adjust the cook time - it will take 12-15 minutes instead
- Lemon: You need to use fresh lemon juice for the best taste
- Lemon pepper seasoning: The ingredients can vary between brands. The one I use has salt, black pepper, citric acid, onion, sugar and lemon juice power. If yours doesn't have salt, add a pinch.
How to make it
- Place the salmon skin-side down in a roasting pan
- Squeeze over lemon juice
- Spread out the lemon pepper evenly
- Now it's ready to go in the oven
- Bake for 20 minutes in the middle of the oven at 400°F (200°C), then serve with lemon wedges on the side
Tips & tricks
- Add lemon juice before lemon pepper to get the lemon pepper to stick
- If you're cooking salmon filets instead you will need to adjust the cook time to 12-15 minutes instead
- If your salmon does not have skin add some butter or oil underneath so it doesn't stick
- Adjust cook time depending on your oven. If you know it's "fast", try 15 minutes instead. You can always pop it back in if it's not quite done.
- Do not overcook your salmon - but make sure that it is cooked through, it should reach an internal temperature of 145°F (62.8°C
- Store leftovers in the fridge in an airtight container for up to 3 days - it's delicious cold as well as reheated
Recipe FAQ
You can easily check if your salmon is done by separating it at the thickest part using two forks. If the salmon is tender and flakes easily, it's done. It should also be opaque and light pink in color.
You can also use a thermometer, placed in the thickest part of the salmon it should reach 145°F (62.8°C).
No, cooked salmon does not freeze well.
You can cook salmon both ways. I recommend cooking it skin on as this minimizes the need for butter or oil, and decreases the risk of the salmon burning.
What to eat with Lemon Pepper Salmon
Here are some of my favorite things to serve with Lemon Pepper Salmon:
- Creamy Butter Rice and an extra squeeze of lemon
- Garlic Roasted Broccoli or other vegetables and Whipped Feta Cheese
- Creamy Potato Salad with Dijon or another type of potatoes like Smashed Potatoes
- Brussel Sprouts with Bacon
- Or check out my complete guide to the best dishes to serve with salmon
More quick & easy salmon recipes
- Baked Teriyaki Salmon
- Crispy Furikake Salmon
- Bacon Wrapped Salmon
- Salmon Tartare with Fried Capers
- Salmon Risotto with Leeks & Lemon
- Smoked Salmon Risotto with Asparagus
- Smoked Salmon Pasta with Spinach & Lemon
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Lemon Pepper Salmon
Print Pin RateInstructions
- Preheat the oven for 400°F (200°C).
- Place the salmon skin-side down in an oven-safe pan. Squeeze over the juice from the lemon and then spread out the lemon pepper evenly on top.
- Bake in the middle of the oven for 20 minutes. Serve immediately with your choice of sides!
Equipment needed for this recipe
Video
Notes
Ingredient notes & substitutions
- Salmon - fresh or frozen both work, but make sure it still has the skin on as we want to bake it skin-side down
- If your salmon doesn't have skin - add some butter or oil underneath so that it doesn't stick
- Salmon filets work as well, but adjust the cook time - it will take 12-15 minutes instead
Tips & tricks
- Squeeze the lemon over the fish before adding the lemon pepper - or else you risk your lemon pepper just sliding off in that lemon juice waterfall
- Adjust the cooking time depending on your oven. If you know it's "fast", try 15 minutes instead. You can always pop it back in if it's not quite done.
- Store leftovers in the fridge in an airtight container for up to 3 days - it's delicious cold as well as reheated
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Lara
Absolutely delicious! Who knew such a simple recipe could be so amazing! Will definitely be making this again.
Anya
The perfect quick, healthy meal! Can't believe how simple and unbelievably yummy this was. Definitely adding this to my weekly meal repertoire
Traci
I'm loving this simple, delicious recipe! It's a winner every time...thanks for sharing!
Emmeline Kemperyd
Thank you Traci! Happy you liked it! 😀
Pam Greer
Such an easy recipe! The salmon comes out perfect every time and I love the lemon seasoning!
Emmeline Kemperyd
Thank you Pam! So glad you liked it! 😀
Irina Karulin
Made it last night. The meal is healthy and delicious! I love to enhance my body with Omega 3:) Thanks for sharing.
Emmeline Kemperyd
Thank you Irina! So happy you enjoyed it! 😀
Suzy
I absolutely love to make salmon but this is so perfect oven baked and filled with lots of seasoning! So delicious!
Emmeline Kemperyd
Thank you Suzy! Same here - and no easier way than like this!
Jordin
I love eating salmon for dinner, and can't never find the perfect seasonings for it. This recipe sounds amazing and Im going to have to try this out!
Emmeline Kemperyd
Thank you Jordin!