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Lemon Pepper Salmon
Equipment
- Baking sheet (for oven method)
- Large skillet (for stovetop method)
- Tongs
- Small mixing bowl
Ingredients
For the Salmon:
- 4 salmon fillets skin-on or skinless
- 2 tbsp olive oil or melted butter
- 2 tbsp fresh lemon juice
- 1 ½ tsp lemon zest
- 1 ½ tsp freshly cracked black pepper
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp paprika optional, for extra color
- 2 tbsp fresh parsley chopped, for garnish
- 4 lemon wedges for serving
Instructions
Option 1: Baked Lemon Pepper Salmon
Preheat & Prep:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease with olive oil.
Season the Salmon:
- Pat the salmon fillets dry with a paper towel.
- Brush each fillet with olive oil or melted butter and drizzle with lemon juice.
- In a small bowl, mix lemon zest, black pepper, garlic powder, salt, and paprika.
- Sprinkle the seasoning evenly over the salmon.
Bake to Perfection:
- Place salmon fillets on the baking sheet, skin-side down.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
Serve & Garnish:
- Sprinkle with fresh parsley and serve with lemon wedges.
Option 2: Pan-Seared Lemon Pepper Salmon
- Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
- Season the salmon as directed in Step 2.
- Sear the salmon, skin-side down first, for 3-4 minutes, then flip and cook for another 3-4 minutes, or until golden brown and flaky.
Notes
- Swap salmon for trout or cod for a similar flavor.
- Use ghee instead of butter for a richer taste.
- Add a pinch of red pepper flakes for a slight heat kick.
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