tender, bizarre pink-orange is spiced merely but sublimely, then baked in the oven in foil, this gamboge pepper salmon is precisely the kind of recipe you and I need more of in our lives .
Lemon capsicum salmon asks very little of you—I was not kidding about the 10 minutes of homework, fewer if you are extremely speedy—and rewards you richly in return .
The pink-orange fillet is baked to perfection, and the thwart packet method acting makes it closely foolproof.
nervous about cooking fish ? Baking is one of the easiest ways to cook salmon. You can read more in my bake Salmon Temp Guide .
We all have some very feverish, nerve-racking nights .
preferably than ordering take out, turn to this ever-trusted baked salmon .
It ’ south easy to make, even on a deadline ( I developed this recipe while finishing the edits for my cookbook ) .
It gives your body fuel and nourishment to keep you energized, and it tastes dainty .
This gamboge pepper salmon is the latest spinoff of my go-to Baked Salmon in Foil. Foil-packet baking is my favored way to make salmon, because it is foolproof !
I used to be super intimidated to cook fish, and I thought it was something besides “ fondness ” to make at family. NOT TRUE .
Like my Spicy Baked Salmon and Pesto Salmon, this oven method acting is flawless. You can besides take it to the grillroom, using the tips in this Grilled Salmon in Foil .
My other salmon recipes ( like this Salmon Meuniere ) have dozens of glowing reviews, including from plenty of first-time salmon bakers. I know this lemon pepper salmon will be no exception !
How to Make Lemon Pepper Salmon
- Salmon. You can make baked salmon with the skin on or off. I prefer my lemon pepper salmon with the skin on for ease (it helps lock in extra moisture).
- The skin peels off easily after your salmon is cooked, so you can remove it before serving or just eat around it on your plate. That said if you prefer your baked salmon without skin, you can either select it that way at the grocery store. If it doesn’t come that way to begin with, the seafood will often remove it for you.
- It’s important to look for high-quality, wild-caught varieties of salmon. Where I shop, that usually means coho, sockeye, or king—most of the time I choose coho or sockeye (king is delicious but super pricey). Try to avoid farm-raised, fatty Atlantic salmon. They are often fed an artificial diet and contain less nutrients. This type of salmon is typically more watery as well, which can cause your salmon dish to become mushy.
- Lemon. While I always enjoy lemon with my fish, in this version it SHINES. The recipes uses both the lemon zest and juice for max citrus impact.
- Black Pepper. The citrus flavors are truly elevated by the inclusion of black pepper. It adds a nice kick of flavor to the salmon without making it spicy. (Another place you can find this killer combo: Lemon Pepper Wings).
- Herbs. For a bit of extra color and freshness. You can use anything you have growing in your garden or what looks best at your grocery store. Another bonus of cooking with herbs and lemon: they add incredible fresh flavor to this dish without any extra calories. No herbs on hand? In this recipe, you can omit them. The lemon and pepper still carry the flavor.
- Olive Oil. Olive oil adds healthy fats, keep the salmon moist, and ensure it bakes perfectly.
- Arrange the salmon on a sheet of foil, then drizzle with olive oil. Season, then top with herbs and lemon slices.
- Fold the foil around the salmon to make a packet. Bake salmon at 375 degrees F for 18-21 minutes as suggested in my baked salmon temperature guide, until the salmon flakes easily with a fork.
- Top with herbs and lemon. ENJOY!
What to Serve with Lemon Pepper Salmon – Sides Suggestions
More Favorite Baked Salmon Recipes
- Soy Ginger Salmon. Flavorful, easy salmon with an incredibly delicious, sticky glaze.
- Whole30 Salmon. This recipe yields the most tender, flaky salmon with a creamy avocado sauce.
- Garlic Salmon. Healthy, simple, and ready in just 30 minutes using one pan.
- Pineapple Glazed Salmon. Perfectly cooked salmon topped with a colorful, fresh pineapple avocado salsa.
- Balsamic Glazed Salmon. This dish looks so impressive, and it’s ready in just 20 minutes.
Do you bake salmon at base ? I ’ five hundred sleep together to hear about some of your front-runner ways to flavor it !
besides, if you try this Lemon Pepper Salmon, please leave a comment letting me know how it turned out! Hearing from you keeps me so stimulate ( and, it will keep me energized while I work on my script edits this weekend besides ) !
Lemon Pepper Salmon
Perfect Lemon Pepper Salmon in foil is the best way to bake salmon in the oven. This easy recipe is FOOLPROOF, healthy, and ready in 30 minutes.
- 2 irish pound side of salmon boneless ( skin on or off, depending upon your preference ) wild caught if possible
- 10 sprigs of fresh thyme optional, but delightful
- 2 medium lemons plus extra for serving
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon impertinently ground black pepper plus extra to taste
- finely chopped fresh herb of option ( I prefer parsley or basil )
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Remove the salmon from the refrigerator, and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a rimmed baking sheet large enough to hold your piece of salmon with a large piece of aluminum foil. If you prefer the salmon not to touch the foil, lay a sheet of parchment paper on top.
- lightly coat the foil with baking alter, then arrange 5 branchlet of the thyme down the middle. Cut one of the lemons into thin slices and arrange half of the slices down the middle besides. Place the salmon on acme .
- Drizzle the salmon with the olive oil. Zest the moment lemon over the salmon and sprinkle with the salt and capsicum. Lay the remaining thyme and lemon slices on top of the pink-orange. Juice the zest lemon, then pour the juice over the top .
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not big enough, place a second gear piece on exceed and fold the edges under so that it forms a sealed package. Leave a little room inside the foil for air to circulate .
Bake the salmon for 18-21 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
Remove the salmon from the oven, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through completely. Watch the salmon closely as it broils to make sure it doesn’t overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from “not done” to “over done” very quickly. As soon as it flakes easily with a fork, it’s ready.
- To serve, cut the pink-orange into portions. Sprinkle with extra clean herb or top with an excess squeeze of gamboge as desired .
- This recipe is best enjoyed the day that it is made, as salmon can dry out when reheated.
- TO STORE: Store baked lemon pepper salmon in an airtight storage container in the refrigerator for 1 to 2 days.
- TO REHEAT: I suggest reheating individual portions, either in the microwave on low power, or in a skillet. Let the salmon come to room temperature before reheating.
- TO FREEZE: Remove it from the skin and freeze in an airtight container for up to two months. Let it thaw in the refrigerator overnight. From here, you can use it in any recipe that calls for canned salmon, toss it into a pasta, or use it to make this easy Salmon Patty recipe.
(of 6), about 6 ounces each
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