Ingredients Seafood Fish Salmon Lemon-Pepper Salmon 5.0 (4) 4 Reviews Skip the premade lemon pepper seasoning and use fresh lemon and cracked pepper for extra brightness and flavor. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell. Food & Wine's Editorial Guidelines Published on October 11, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Robby Lozano / Food Styling by Julian Hensarling Active Time: 15 mins Total Time: 35 mins Servings: 4 Jump to recipe Citrusy lemon and fresh cracked pepper are a natural pairing, which is why lemon-pepper spice blend is ubiquitous in grocery stores. But in this simple recipe, we opt for fresh lemon and cracked pepper versus the dried premade seasoning — giving it more nuance, subtlety, and brightness. Add flair with a mixed herb salad; its macerated shallots bring a pop of soft acidity. Serve with sauteed green beans or roasted broccoli and potatoes. Frequently Asked Questions What is lemon pepper seasoning made of? Lemon pepper seasoning is made of salt, pepper, onion powder, garlic powder, citric acid, and lemon peels. You can purchase lemon pepper seasoning premade or make your own. We recommend opting for fresh lemon zest and cracked pepper for fresher and more intense flavor, though lemon pepper seasoning made this way should be used immediately. Lemon pepper seasoning can also be made in advance by drying the lemon peels. Place lemon peel strips between two layers of paper towels and microwave on high until dried, about 1 minute. After they are dry, pulse in a spice grinder, blender, or food processor until finely chopped. Store in the refrigerator. Can you use other types of citrus to make lemon pepper seasoning? You can use zest from a Meyer lemon in place of a regular lemon or also feel free to swap an orange or a lime. Notes from the Food & Wine Test Kitchen Opt for fatty, rich pieces of salmon to balance the acidity in the lemons in this recipe. Atlantic salmon, king salmon, and Scottish salmon are all good options. Wild sockeye salmon is too lean in this case. Make ahead Store leftover fish for up to two days and use the chilled leftover salmon in salads. Cook Mode (Keep screen awake) Ingredients 1 large lemon 4 (6- to 7-ounce) skin-on, center-cut salmon fillets 1 1/4 teaspoons kosher salt, divided 3/4 teaspoon medium-grind black pepper 3 tablespoons extra-virgin olive oil 1 small shallot, thinly sliced crosswise into rings (about 1/4 cup) 3 tablespoons seasoned rice vinegar 1/3 cup chopped mixed tender fresh herbs (such as flat-leaf parsley, dill, or basil) Directions Preheat oven to 400°F. Grate lemon to yield 1 teaspoon zest. Cut off ends of lemon, and discard; slice lemon into 1/4-inch-thick rounds. Arrange lemon slices in an even layer in bottom of a 13- x 9-inch baking dish; top with salmon fillets. Rub lemon zest with 1/4 teaspoon of the salt in a small bowl until fragrant; sprinkle lemon-salt mixture and pepper over salmon. Let stand at room temperature while oven preheats. Sprinkle salmon evenly with 3/4 teaspoon salt; drizzle evenly with oil. Bake in preheated oven until thickest part of salmon flakes easily using a fork, 16 to 18 minutes. While salmon bakes, place shallot rings in a small fine mesh strainer, and rinse under hot running water; pat dry. Toss together rinsed shallots, rice vinegar, and remaining 1/4 teaspoon salt in a small bowl. Let stand until ready to use; drain and pat dry. Toss macerated shallots with herbs, and sprinkle evenly over salmon. Rate It Print