Easy Lemon-Pepper Blackened Salmon29 Reviews
- Prep: 10 min
- Cook: 11 min
- Ready In: 21 min
“This delicious blackened salmon fillet is infused with lemon. It's a quick and easy recipe the whole family will love!” - by CHELSEA713
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together the butter, lemon juice, parsley, garlic powder, salt, and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated, and set on a plate,
- Heat the olive oil in an ovenproof skillet over medium-high heat. When the oil begins to smoke, add the salmon, placing it skin side up into the skillet. Cook for until the flesh is seared and golden brown, about 1 minute.
- Place the skillet into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.
Amount Per Serving (4 total)
- 327 cal
- 25 g
- 1.7 g
- < 1%
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"This came out really good! I didn't have the peppercorns, unfortunately, so I probably was missing something crucial, but I still really liked it. The sauce was tasty, but simple enough to let the tas..." See morete of the salmon come through. Will definitely make salmon this way again!"
"Excellent way to cook salmon! I used minced garlic instead of garlic powder, skipped the whole black peppercorns (hubby doesn't like too much heat) as well as the oven step, and just pan seared the fi..." See moresh. Flavorful and yet not over-powering. Used the same sauce for shrimps too for a great side."
"I have had two wild salmon filets in my freezer for a couple of months that were given to my husband by a salmon distributor. We are not big fish eaters-ok, I am not a big fish eater but I decided I ..." See morewas tired of looking at them in my freezer and chose the recipe to give it a try. I made this exactly as stated in the recipe and it was actually pretty good - for fish! My seven year old son even kept commenting on how good it was - once he got over the shock that I actually cooked fish. I would highly recommend it to any fish lovers out there."
Lemon-Pepper Salmon II
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