Lemon Peppered Baked Salmon

Lemon Peppered Baked Salmon

By Mike Carey

Salmon is a Pacific NW favorite and when cooked properly most would agree it’s one of the best eating fish to be found. Here is a classic recipe on salmon for your culinary chops.

Remember, the essentials to a good cooked fish begin with proper care of the fish out in the field. Catch it, bonk it, bleed it, and put it on ice. Cut it up and eat it ASAP. Or, vacuseal it if you can’t eat it fresh. Just don’t forget it’s in there! A freezer burned piece of fish does not a gourmet meal make. Not to mention a waste of a valuable resource.

Salmon lends itself to a myriad of ways to prepare it. As with any fish, the most important thing to do is – don’t over-cook it! So without further ado, here’s a simple yet delicious baked salmon recipe.


Fresh salmon filet, one to two pounds, ¾-1” thick

1 ½ teaspoons lemon-pepper seasoning

1 teaspoon onion salt

4 lemon slices

1 tablespoon olive oil

In a glass baking pan, take filet and coat with olive oil. Place salmon skin side down. Sprinkle onion salt and lemon pepper seasoning over the top. Squeeze juice out of lemon slices onto the filet (be sure to save a couple lemon slices to garnish the fish when it is served).

Preheat oven to 400 degrees and cook for ten minutes. For a crispy, sizzling finish, turn the oven up to hi broil and cook another two minutes. Remove from oven and serve immediately. If you leave the fish sitting in the pan it will continue to cook so get it out and serve it piping hot!

Add your favorite vegetables or pasta for a healthy and classic Pacific Northwest salmon meal. Enjoy!

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