Baked Lemon Pepper Salmon

This easy Baked Lemon Pepper Salmon recipe features roasted potatoes and the most amazing garlic lemon butter sauce. With only 6 ingredients, minimal prep, and BIG flavor, this sheet pan dinner is guaranteed to be on your weekly rotation.

Baked Lemon Pepper Salmon

Who agrees that salmon is the best fish? It cooks up so fast, has a beautiful mild flavor without the fishy-ness, and is very easy to find at your local grocery store. Plus, just look at that amazing pink flesh! you don’t need a whole lot of effort and time to make salmon taste amazing.

I decided to keep it nice and simple with this recipe. A lemon wedge is an absolute MUST when serving salmon, so why not make it the star of the show? This sauce is salmon’s best friend. All that lemon pepper, garlic and citrus is balanced out with butter to give you heaven on a plate.

Ingredients in Lemon Pepper Salmon

This awesome one-pan dinner has such a short and simple list of ingredients. It’s great for a lazy weeknight! Keep scrolling for the full recipe and ingredient amounts.

• Potatoes – I used fingerling potatoes. You can also use baby potatoes, or larger red or yellow skinned potatoes cut into bite-sized pieces.
• Lemon pepper – Check below for instructions on how to make your own lemon pepper if you can’t find any at your local grocery store.
• Olive oil – Avocado, sunflower, safflower, canola, or vegetable oils will also work.
• Garlic – I used fresh garlic but powdered will work too. You can use as much or as little as you like!
• Lemon juice – I always prefer to use some nice fresh lemon juice over bottled.
• Butter – Unsalted butter will work best. The lemon pepper has salt in it, so we don’t want to overload on sodium.

How to Make Lemon Pepper

If you can’t find any lemon pepper at the grocery store, or simply want to make your own fresh spice blend, this is what you’ll need:

• 3 tbsp lemon zest
• 2 tbsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp celery salt

1. Mix all the ingredients together.
2. You can use the seasoning right away, but to store leftovers you must let it dry on a plate for a day or two until no moisture is left in the lemon zest.

How to Make Baked Lemon Pepper Salmon

1. Prep the potatoes: Slice the potatoes in half and toss them with lemon pepper and olive oil. Dump them onto your sheet pan, spread evenly, and bake at 425F for 10 minutes.
2. Prep the salmon: Mix the garlic, lemon pepper, lemon juice, and butter in a small bowl. Once the potato timer is up, use a spatula to move the potatoes to the side. You need just enough room for the salmon to fit on the pan lengthwise. Spoon the prepared sauce over both sides of the salmon.
3. Bake the salmon: Transfer the baking sheet back to the oven and bake for 15 minutes, or until fully cooked through. After the salmon is done cooking, you can let it broil on the highest setting for 2-5 minutes to crisp up the fish. If you decide to broil, keep an eye on it for the entire time! Broilers can burn your food very fast.

How to Tell When Salmon Is Done Cooking

If you want to be extra sure your salmon is cooked through, you can take a knife and make a small slice to check that the fish has turned light pink all the way through.

You can also use an instant read thermometer. The salmon should be 145 F degrees at the thickest part.

Can I Make Lemon Pepper Salmon on the Grill?

This salmon will taste great with an extra layer of smokiness. You can actually cook everything right on a sheet pan on the grill! Keep the flame over medium-high heat and follow the directions exactly as written with the lid of your BBQ closed. You can also use foil on the grill instead of a sheet pan.

I wouldn’t recommend placing the fish directly on the grill bars. Salmon is delicate and will fall apart easily. We also don’t want to lose all that amazing sauce!

Can I Use Other Types of Fish?

You definitely can! This recipe uses some big lemony flavors that will complement any of your favorite types of fish. Give these a try:

• Trout
• Tilapia
• Halibut
• Cod
• Herring
• Mackerel

How to Store Leftovers

Store leftover salmon in an airtight container in the fridge up to 3 days. You can reheat at 30-second intervals in the microwave or at 450F in the oven for 5-7 minutes.

If you choose to freeze your leftovers, they will last 4-6 months. It’s best to let your salmon thaw overnight in the fridge before reheating.

Want to know my favorite part about these leftovers? They really don’t need to be reheated! You can flake the salmon and enjoy it cold over a salad or mix it with some mayo, onion, herbs, salt & pepper, and enjoy as a salmon salad all on its own or in a sandwich.

What to Serve With Lemon Pepper Salmon

If you choose to veto the potatoes in this recipe or want something extra on the side, give these ideas a try!

• Garlic Parmesan Roasted Brussels Sprouts
• Garlic Herb Red Potato Salad
• Creamy Cucumber Salad
• Mediterranean Couscous Salad
• Easy Coleslaw Recipe
• Mashed Potatoes
• Avocado Tomato Salad

Did You Love This Recipe? Try These!

• Asian Glazed Salmon in Foil
• Bruschetta Salmon
• Maple Mustard Glazed Salmon
• Lemon Dill Pan Fried Salmon
• Firecracker Salmon
• Baked Salmon Teriyaki
• Teriyaki Salmon Sheet Pan Dinner
• Salmon with Dill Sauce and Roasted Baby Potatoes
• Honey Garlic Salmon and Veggies Sheet Pan Dinner