10-Minute Lemon Pepper Salmon

This post may contain Affiliate Links. Please see my Disclaimer for more details.

This Glazed Lemon Pepper Salmon is super easy, fast, and full of deliciousness. The glaze cuts through the fattiness of salmon and will have your taste buds singing for joy!

Here are some incredible sides to serve: Garlic Mashed Potatoes, Baked Sweet Potatoes, Southern Collard Greens, Potato Salad,  Stewed Okra and Tomatoes, and Coconut Rice.

Recipe Video:

Lemon pepper seasoning is a big deal in the South, and you'll always find it on chicken wings and fish. I don't know who was the first to put the two together, but a job well done. The dish can be served with various things, from french fries, salad, mashed potatoes, or broccoli.

I was looking for a fast, healthy way to make salmon, so I developed this glazed lemon pepper salmon recipe. I didn't want to use a store-bought lemon pepper seasoning because, unfortunately, it's a trial and error finding one where the lemon is not too astringent. It leaves a very bright, tingly flavor on the back of your tongue. Instead, I made a homemade lemon pepper seasoning as a glaze.

Let me tell you something: this glaze is amazing! It is effortless to whip up and tastes great on everything from chicken to shrimp, lobster, and other fish and vegetables. So, if you're looking for a fast and inexpensive sauce to take your meal prep to new heights, you've found it.

I opted for grilled salmon, but I've also baked the salmon on days when I did not want to fire up the grill, and yes, you can even make this in an air-fryer.

Key Ingredients

This recipe for lemon pepper salmon is inexpensive to make, and you may have everything already at home.

Fresh Salmon Fillets

I like to buy larger cuts of salmon fillet that weigh between 2-4 lbs. It makes it easier to grill, but you can also use individual 4-6 oz. fillets. Remember that farm-raised salmon (Atlantic) are fattier than wild-caught (sock-eye).

Fresh Lemons

I wanted to make my own lemon pepper seasoning, so I used fresh lemon juice and lemon zest. If you do not have a microplane or zester, use the zester on a cheese grater.

Sugar

All lemon pepper seasonings have sugar, so it only made sense to use it to make my lemon pepper glaze.

Seasonings

I kept the seasoning simple because I knew the combination of lemon juice, sugar, kosher salt, black pepper, and garlic powder would yield amazing flavor on salmon. 

How to Make Lemon Pepper Salmon Recipe

Making my glazed lemon pepper salmon is stress-free and tastes as if you had a chef personally make it for you. The thing to keep in mind is that everybody's idea of a perfectly cooked salmon varies depending on the temperature you like your salmon. This recipe is for medium-medium well.

Grilled Lemon Pepper Salmon

Lemon Pepper Glaze:

Preheat the grill using the direct heat method to 425°F/218°C. Heat a small skillet over medium heat; add the lemon zest, fresh lemon juice, sugar, water, kosher salt, black pepper, and garlic powder, bring to a boil, reduce heat to medium-low, and cook for 5 minutes. Remove from heat and stir in cold, unsalted butter.

Salmon:

Rub the skin of the salmon evenly with avocado oil. Season salmon with kosher salt on the flesh side. Cook salmon skin side down, cover, and cook for 5 minutes for medium. After 2 minutes, baste salmon with lemon pepper glaze. Then, baste one more time before removing it from the grill. Once the salmon flakes, it's ready.

Serve salmon immediately on a plate and garnish with chopped parsley and lemon wedges with a salad or grilled vegetables on the side. 

Baked Lemon Pepper Salmon

For oven-baked salmon, heat the oven to 425°F/218°C. Place the salmon filets on a baking sheet lined with foil or parchment paper and follow the same steps above.

How to Store Salmon

Once the salmon filets have cooled, place them in an airtight container in the refrigerator for 4 days. Reheat salmon in a 350°F/176°C oven for 5-8 minutes until hot. If you wish to freeze them after they have cooled, place the wrap individually and store leftover salmon fillets in a freezer storage bag for 1 month. Thaw 24 hours before reheating in the fridge, or thaw in a bowl of cold water for a quick thaw.

The lemon pepper glaze should be stored in an airtight container for 1 month. When you reheat it in the skillet or microwave, add 1 tablespoon of lemon juice, stock, or water to loosen it up.

Pro Recipe Substitutions, Tips & Tricks

Here are the best substitutes and techniques you'll need to know about making lemon pepper salmon.

• Remember that farm-raised salmon (Atlantic) is fattier than wild-caught (sock-eye). As a result, wild-caught salmon cooks in half the time due to its leaner nature. The skin will protect the fish from overcooking and sticking.
• Click this link to get more information on the different grilling methods.
• You can bake or air-fry lemon pepper salmon at the same temperature and time. To check if salmon is flaky, gently press it with a fork. Flakes of cooked salmon should separate easily with just a little pressure.
• The glaze will thicken as it cools; add 1 tablespoon of lemon juice or water to loosen it up. This lemon pepper glazed recipe works well on all types of fish, shrimp, lobster, chicken, and vegetables.
• You can use my homemade creole seasoning on the salmon instead of kosher salt for a Cajun lemon pepper salmon.

FAQ

Here are readers' top questions about making baked lemon pepper salmon at home.

How long to soak salmon before cooking?

There's no need to soak fresh salmon before cooking. You can season and cook it immediately for the best flavor and texture. However, if you have frozen salmon, thaw it in the package in cold water for 10-20 minutes (depending on the size of the filets). Then dry between several changes of paper towels to remove access water.

What to season salmon with?

Salmon can be seasoned with a variety of spices and herbs. Salt, black pepper, onion powder, and garlic are flavorful seasoning blends. Add one, two, or a combination of fresh or dried dill, Italian seasoning, fresh or dried thyme, fresh rosemary, fresh parsley, lemon zest, or cayenne pepper for a unique flavor. Remember to drizzle some olive oil to help the seasoning stick to the salmon while it cooks.

Is it better to bake salmon at 350 or 400?

A rule of thumb is always to cook fish hot and fast. High heat helps keep it moist and flaky. The best temperature to bake salmon is between 400-425°F (425°F is my preferred) is recommended. The salmon is considered cooked when the thickest part reaches an internal temperature of 145°F or the salmon flakes when pressed gently. 

Do you season salmon before or after baking?

It would be best if you always seasoned your salmon before baking. This allows the flavors to penetrate the fish during cooking, resulting in a more flavorful meal.

Should salmon be cold before grilling?

It's best to let the salmon come to room temperature 15 minutes before grilling. This helps the salmon cook more evenly.

Should salmon be baked or grilled?

Both baking and grilling are excellent methods for cooking salmon, and the choice between them depends on your preference and the flavor profile you're looking for. Baking would be the best option if you prefer a moist and tender texture. Use a grill if you enjoy a moist and delicate texture with a smoky flavor and crisper skin.

More Salmon Recipes

Here are a few more salmon recipes for you to play with:

• Blackened Salmon Pasta
• Tequila Lime Salmon
• Salmon Piccata
• Blackened Salmon and Shrimp
• Grilled Salmon Sandwiches with Corn Salad
• Grilled Cajun Herb Salmon with Tartar Sauce
• Old Fashion Salmon Patties

Before You Begin

Before getting started, here are the steps I use to get organized. 

Step 1: Before igniting the grill, take a moment to familiarize yourself with the recipe. Allow the salmon to reach room temperature.

Step 2: Measure everything out into individual bowls.

Step 3: Start following the recipe and get ready for the best lemon pepper salmon you've ever enjoyed.

I urge you to try this mouth-watering lemon pepper salmon recipe and experience the perfect balance of flavors that will leave your taste buds begging for more. Trust me, your family and friends will thank you for it!

Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox! 

To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above. 

Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below. 

📖 Recipe

10-Minute Lemon Pepper Salmon

Kenneth Temple

This Lemon Pepper Salmon is super easy, fast, and full of deliciousness. The glaze will have your taste buds singing for joy!

5 from 16 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine American, Soul Food, Southern

Servings 4 persons

Calories 301 kcal

Ingredients

  

1x2x3x

Lemon Pepper Glaze:

• zest and juice of 2 lemons
• ¼ granulated sugar
• ¼ water
• ½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon unsalted butter

Salmon:

• 1 tablespoon avocado oil
• 4 6-8 oz. salmon filets skin on
• 1 teaspoon kosher salt

Instructions

 

Lemon Pepper Glaze:

• Preheat the grill using the direct heat method to 425°F/218°C. Heat a small skillet over medium heat; add the lemon zest, fresh lemon juice, sugar, water, kosher salt, black pepper, and garlic powder, bring to a boil, reduce heat to medium-low, and cook for 5 minutes. Remove from heat and stir in cold, unsalted butter.

Salmon:

• Rub the skin of the salmon evenly with avocado oil. Season salmon with kosher salt on the flesh side. Cook salmon skin side down, cover, and cook for 5 minutes for medium. After 2 minutes, baste salmon with lemon pepper glaze. Then, baste one more time before removing it from the grill. Once the salmon flakes, it's ready.
• Serve salmon immediately on a plate and garnish with chopped parsley and lemon wedges with a salad or grilled vegetables on the side.
• For oven-baked salmon, heat the oven to 425°F/218°C. Place the salmon filets on a baking sheet lined with foil or parchment paper and follow the same steps above.
• For a stove top, heat a large skillet over medium heat and cook salmon for 3 minutes on flesh side, flip and cook for 2 more minutes, then baste with glaze before serving.

Video

Notes

How to Store Salmon

Once the salmon filets have cooled, place them in an airtight container in the refrigerator for 4 days. Reheat salmon in a 350°F/176°C oven for 5-8 minutes until hot. If you wish to freeze them after they have cooled, place the wrap individually and store leftover salmon fillets in a freezer storage bag for 1 month. Thaw 24 hours before reheating in the fridge, or thaw in a bowl of cold water for a quick thaw.

The lemon pepper glaze should be stored in an airtight container for 1 month. When you reheat it in the skillet or microwave, add 1 tablespoon of lemon juice, stock, or water to loosen it up.

 

Pro Recipe Substitutions, Tips & Tricks

Here are the best substitutes and techniques you'll need to know about making lemon pepper salmon.

• You can remove the skin off if you're not a fan.
• Remember that farm-raised salmon (Atlantic) is fattier than wild-caught (sock-eye). As a result, wild-caught salmon cooks in half the time due to its leaner nature. The skin will protect the fish from overcooking and sticking.
• Click this linkto get more information on the different grilling methods.
• You can bake or air-fry lemon pepper salmon at the same temperature and time. To check if salmon is flaky, gently press it with a fork. Flakes of cooked salmon should separate easily with just a little pressure.
• The glaze will thicken as it cools; add 1 tablespoon of lemon juice or water to loosen it up. This lemon pepper glazed recipe works well on all types of fish, shrimp, lobster, chicken, and vegetables.
• You can use my homemade creole seasoningon the salmon instead of kosher salt for a Cajun lemon pepper salmon.

Nutrition

Calories: 301kcalCarbohydrates: 1gProtein: 34gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 101mgSodium: 948mgPotassium: 850mgFiber: 0.2gSugar: 0.1gVitamin A: 158IUVitamin C: 0.01mgCalcium: 25mgIron: 1mg

Keyword lemon pepper salmon, lemon pepper baked salmon, grilled lemon pepper salmon

Cooked this recipe?Let me know how it was!