Name: Lemon Pepper Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 4-ounce salmon fillets, skin-on or skinless (thawed if frozen); 2 teaspoons avocado oil or another neutral cooking oil; 1 ½ teaspoons lemon pepper seasoning; ½ teaspoon dried dill or dill pickle seasoning

Flaky Lemon Pepper Salmon with dill and a bright, citrusy kick—ready in under 15 minutes for an easy, flavorful weeknight dinner.

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You ever have those nights where you stare at the fridge like it personally offended you? Yeah. That’s where this Lemon Pepper Salmon recipe came from.

It was one of those “I’ve hit my limit” kind of evenings. I’d already done the dishes twice, my energy was somewhere between “maybe I’ll just have cereal” and “let’s order pizza,” and there it was—a lonely pack of salmon filets defrosting on the counter, mocking me.

So, I did what any tired, slightly dramatic person would do: I grabbed the nearest spice blend (hello, lemon pepper), brushed some oil over the salmon, sprinkled, prayed, and tossed it in the air fryer. Ten minutes later—no joke—I pulled out the juiciest, most perfectly cooked fish I’d ever made in my life. It had that crisp edge, that burst of citrusy tang, and that little whisper of dill that made me feel way fancier than I had any right to feel on a Tuesday night in sweatpants.

Now it’s my go-to recipe whenever I need a win. You know, those moments where dinner feels like one small victory in the chaos of the day? Yeah, this Lemon Pepper Salmon is that. It’s simple, bright, healthy-ish (depending on what you pair it with), and best of all, it’s done before you even have time to second-guess whether you should’ve ordered takeout instead.

Why You’ll Love This Lemon Pepper Salmon Recipe?

There’s beauty in simplicity, and this recipe nails it. Just four ingredients—salmon, oil, lemon pepper, and dill—but somehow it tastes like you spent all day marinating, basting, and whispering compliments to your fish.

The best part? It works whether you’re an air fryer devotee or an oven loyalist. The salmon turns out flaky and tender every single time. It’s the kind of dinner that makes you look like you’ve got your life together… even if you definitely don’t.

And there’s something kind of comforting about how unfussy it is. No measuring a hundred spices, no waiting around for things to soak—just flavor, speed, and satisfaction. Honestly, the kind of cooking that fits real life.

Ingredient Notes:

Here’s the lowdown on what makes this Lemon Pepper Salmon work so well:

Salmon: I usually use skin-on filets because I like that little crisp edge. But honestly? Whatever’s in your freezer is fine. I’ve made this with frozen salmon that wasn’t even fully thawed (don’t tell anyone), and it still turned out great.
Lemon Pepper: This is where the magic happens. Go for one that has real lemon zest, not just mystery “flavoring.” It makes all the difference.
Dried Dill: I’m a dill girl through and through, but if you’re out, try parsley, thyme, or even a bit of dried basil. I once used dill pickle seasoning in a pinch—don’t judge—and it was surprisingly awesome.
Avocado Oil: I like how light it is, but you could absolutely use olive oil. Heck, I’ve even used melted butter once, and it was glorious.

Nothing fancy. No grocery store scavenger hunts. Just what’s probably already in your kitchen.

How To Make Lemon Pepper Salmon?

Let’s keep it real: this isn’t a recipe that needs fancy instructions. But since we’re here, let’s walk through it like friends cooking side by side.

Step 1: Preheat.
If you’re using the air fryer, crank it to 400°F. Oven people—set yours to 425°F. (Pro tip: line your baking sheet with foil unless you like scrubbing pans at 9 p.m.)

Step 2: Prep your fish.
Rinse and pat your salmon dry—this helps it crisp up. Then drizzle a bit of oil on top. I use my fingers to rub it in because it feels more natural (and less like I’m doing surgery on my dinner). Sprinkle on lemon pepper and dill, making sure you don’t miss a spot.

Step 3: Cook.
Into the air fryer or oven it goes. Air fryer salmon usually takes 9–10 minutes, and the oven around 12–14. When it flakes easily with a fork and looks opaque in the middle, you’re golden.

Step 4: Serve.
That’s it. You can fancy it up with a squeeze of lemon, maybe a sprinkle of herbs, but honestly? It’s perfect as is. I usually end up eating mine straight off the tray standing over the sink. (Don’t judge me. We’ve all been there.)

Storage Options:

If you do have leftovers, keep them in an airtight container in the fridge for up to three days. Reheat gently—either in a skillet with a drizzle of oil or wrapped in foil in the oven at a low temp. Microwaves are the enemy of salmon texture, but hey, sometimes convenience wins.

You can freeze it too. Just wrap it tight and store it for up to two months. Thaw overnight in the fridge before reheating.

Variations and Substitutions:

This Lemon Pepper Salmon is pretty forgiving, so feel free to play around:

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Add a pat of butter before baking for extra richness.
Toss in a little garlic powder if you’re a garlic lover like me.
Swap lemon pepper for lime pepper or even orange zest for a new twist.
Want spice? A pinch of cayenne or red pepper flakes does wonders.
No dill? Try parsley or chives. No rules here.

Honestly, it’s one of those recipes you can make your own every single time—and still never mess it up.

What to Serve with Lemon Pepper Salmon?

Let’s talk sides. Because even the easiest main dish deserves good company.

Roasted Veggies: Asparagus, green beans, or broccoli work beautifully.
Mashed Potatoes: A creamy contrast to the zesty salmon—total comfort food.
Rice or Quinoa: Soaks up all those lemony drippings.
Salad: A fresh green salad with a citrus vinaigrette ties it all together.
Garlic Bread: Not traditional, but let’s be honest, garlic bread never fails.

Oh—and if you like wine, a crisp white like Sauvignon Blanc or Pinot Grigio is basically perfection here.

Frequently Asked Questions:

Can I use frozen salmon?
Yep. Just thaw it and pat it dry first. If it’s still a little icy, just add a couple of minutes to the cook time.

No air fryer?
No problem. The oven works great. Or sear it in a skillet if you want those crispy edges.

Can I make my own lemon pepper?
Absolutely. Mix lemon zest, cracked pepper, and a pinch of salt. So fresh, so easy.

There you have it—my weeknight savior: Lemon Pepper Salmon. It’s simple, flavorful, and has this weird ability to make you feel accomplished without even trying.

So tell me—what’s your version of an “I can’t even” dinner that somehow became a staple? Because honestly, those accidental recipes usually end up being the best ones.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

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