Lemon Pepper Salmon
Salmon fillets coated in cracked black pepper and lemon zest, seared in a pan and finished with lemon juice.
Photograph credit: Salmon fillet, lemon by RitaE · Pixabay Content License · Pixabay
Build the Meal Around Lemon Pepper Salmon
- Steamed asparagus
- Boiled new potatoes
- Green salad
- Rice
How to Cook Lemon Pepper Salmon
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Mix the cracked pepper, lemon zest and salt. Pat the salmon dry, brush with half the oil and press the mix onto the flesh.
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Heat the remaining oil in a pan, add the salmon crust-side down and cook for 4 minutes without moving.
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Turn and cook for 3 minutes more.
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Add the butter and lemon juice to the pan and spoon over the salmon.
A Few Notes
Crack the pepper coarse.
Press the crust on firmly.
Do not move the fish while it sears.
Leave the middle just translucent.
Leftovers
Keeps in the fridge for 2 days. Eat cold in a salad.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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