Lemon Pepper Salmon is one of my favorites! It is simple , quick and delicious. I am a big believer in letting the flavor of a good ingredient, like fresh salmon, shine. When you have a good piece of fish or meat, it isn’t necessary to use bold seasonings. It is better to enhance the natural flavors by simply adding a few seasonings which compliment instead of mask the fish or meat.
This made for a very nutritious and substantial lunch! Tama is a big fish fan, so this is a family favorite in our house! This recipe can be used time and time again!
Breaking it up with your folk makes for an awesome salad! I used a basic garden salad with cherry tomatoes, butter lettuce, cucumbers, red peppers and dried cranberries, but you can do whatever. This salmon is great onto of a Caesar salad!
- 4 salmon filets (room temperature)
- lemon pepper seasoning to taste
- 1-2 tablespoon of oil or butter (if you have a non stick pan and want to eliminate this ingredient go ahead!)
- salt to taste
- lemon juice to taste (about 1 tablespoon)
- Season both sides of salmon fillet with lemon & pepper seasoning salt, and a pinch of salt (garlic salt if you like)
- Heat up your frying pan to medium heat. Add a little oil. When hot, add salmon leaving a little space between each filet
- Pan-fry on one side first for 3-4 minutes, then flip over and pan-fry the other side for another 3-4 minutes (depending on thickness of salmon).
- This will create a nice crust.
- Turn down the heat and let cook for a couple more minutes on each side until done.
- Note: It’s cooked when you press it in the middle of salmon and it’s not soft and the fish is a soft pink instead of shiny pinky.
- Sprinkle with lemon juice and add more seasoning if you desire! Serve hot with your choice of sides or salad!