Baked Lemon Pepper Salmon
Salmon should never be boring! Dress up your next fish dinner with a zesty crunchy topping that will please everyone at the table.
Servings: 4
Calories: 256kcal
Equipment
- baking pan
Ingredients
- 4 salmon fillets 4-5 oz each
- 1/2 tbsp olive oil plus 2 tsp
- 2 cloves garlic minced
- 2 tsp lemon juice
- 1 tbsp lemon zest zest from 1 lemon
- 1/2 cup panko
- 2 tbsp lemon pepper seasoning
- 1/4 cup parsley, chopped optional
Instructions
- Preheat the oven to 425 degrees F.
- Spray a baking pan with cooking spray. Place salmon fillets on the pan skin side down (if using salmon that has skin attached).
- Mix the 1/2 tbsp of olive oil with the minced garlic and lemon juice. Brush mixture evenly on the salmon fillets.
- Mix the panko, lemon zest, and lemon pepper together in a small bowl. Add 2 tsp of olive oil and combine until the mixture resembles crumbly sand.
- Top each salmon fillet evenly with the lemon pepper mixture, pressing down to adhere the crumb topping to the fish.
- Bake for 15 minutes or until the internal temperature is at least 145 degrees F. Place under the broiler on high for an additional 2-3 minutes for a beautiful crispy brown finish.
Notes
To store: This dish will keep in the refrigerator for 1-3 days.
To Reheat: This dish is best reheated in an air fryer at 340 for 3-4 minutes until warmed through. You can also reheat in the oven, covered in foil, on low for 5-10 minutes. Reheating in the microwave will make the topping soggy.