Lemon Pepper Salmon
Zesty lemon pepper salmon baked in foil is the best way to cook salmon that's juicy and full of flavor! This perfect flaky salmon is a healthy dinner that's easy to make and even easier to clean up.
Servings: 4
Ingredients
Lemon Pepper Compound Butter
- ½ cup unsalted butter room temperature
- ½ tablespoon lemon pepper seasoning
- ½ tablespoon fresh chopped parsley
- 1 clove garlic minced
For The Salmon
- 4 (9x9) foil sheets
- 4 salmon fillets about 4-ounces each
- 4 tablespoons lemon-pepper compound butter divided
- salt to taste
- 8 lemon slices divided
- 8 grape tomatoes halved, divided
- 4 sprigs of fresh thyme divided
Instructions
- Prep. Preheat the oven to 400˚F.
- Make the lemon pepper butter. Using a mixer, whip the butter until fluffy. Add in the lemon pepper seasoning, chopped fresh parsley, and garlic; continue to mix until well combined. Set aside.
- Prepare the foils and salmon. Place the foil sheets on a large baking sheet. Arrange the salmon fillets atop the foil sheets; one fillet per sheet. Season the salmon with salt and spread a tablespoon of the lemon pepper butter on top of each fillet.
- Add remaining ingredients. Add 2 lemon slices on top of the fillet, followed by 4-halved pieces of grape tomatoes and a sprig of thyme. Continue to add remaining ingredients over each fillet, finishing with a sprig of thyme.
- Close the packets and bake. Fold the sides of the foil over the fish, covering completely; seal the packets closed. Bake for 15 to 18 minutes or until the salmon is cooked through.
- Finish and serve. Transfer the foil packets to dinner plates, carefully open them up away from your face, and serve.
Notes
- Salmon: You’ll need 4 wild-caught salmon filets, skin on or off. You can purchase the filets separately or buy a large piece of salmon from the fish counter and portion it yourself. Look for good-quality wild-caught salmon.
- Butter: Butter is the secret to this salmon recipe. The lemon-pepper compound butter is filled with zesty lemon and black pepper flavor. You can also buy flavored butter which will cut down on prep time. Wrap and refrigerate leftover compound butter.
- Herbs: Instead of thyme sprigs, top your salmon with fresh parsley, dill, bay leaves, or rosemary.
- Bake the salmon skin-side-down.
- Don’t overcook. Salmon is cooked through when its internal temperature registers at 145˚F. Baking salmon in foil helps to lock in moisture, making it easier to avoid overcooking.
Nutrition
Serving: 1salmon fillet | Calories: 375kcal | Carbohydrates: 22g | Protein: 31g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 108mg | Sodium: 71mg | Potassium: 1092mg | Fiber: 7g | Sugar: 6g | Vitamin A: 788IU | Vitamin C: 120mg | Calcium: 85mg | Iron: 3mg
