Lemon and Pepper Salmon
A quick, flavorful salmon recipe with a crisped exterior, bright lemon, and freshly cracked black pepper. Ready in about 20 minutes and perfect for weeknights or entertaining.
Ingredients
For the salmon
- 4 salmon fillets 6 oz each, skin on, patted dry
- 1 ½ tsp kosher salt
- 1 tsp freshly cracked black pepper plus extra to taste
- 1 tbsp lemon zest from 1 large lemon
- 2 tbsp olive oil or neutral oil with high smoke point
- 1 tbsp unsalted butter optional
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley or dill for garnish
- Lemon wedges for serving
Instructions
- Pat the salmon dry. Sprinkle with salt, press lemon zest and black pepper onto the flesh side, and let sit at room temperature for 10 minutes.
- Heat a heavy skillet over medium-high until shimmering. Add oil, place fillets skin-side down, press to ensure contact, and cook 4–5 minutes until skin is crisp and releases easily.
- Flip fillets, add butter if using, and spoon the melted butter and oil over the tops for 30–60 seconds. Squeeze lemon juice over the salmon and remove from heat when internal temp reaches 125–130°F for medium-rare, or 140°F for fully cooked.
- Let rest 2 minutes, garnish with parsley or dill, add lemon wedges, and serve immediately.
Notes
- Thick fillets sear better—adjust cooking time for thinner pieces.
- Patting the fish dry is essential for a good sear.
- Leftovers are great flaked onto salads or gently reheated in a low oven.
Nutrition
Calories: 360kcalCarbohydrates: 1gProtein: 34gFat: 23gSaturated Fat: 6gSodium: 420mgSugar: 0.5g
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