Lemon Salt Salmon (Edit recipe)

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This is my super-easy recipe for Lemon Salt Salmon, which is always a hit when I make it for friends. If you’re someone who is intimidated by cooking seafood, this recipe is one to try. It’s low on intimidation and high on flavor.

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 4

Ingredients

1 lb Wild Caught Salmon Filet
2 whole Lemon
2-3 tsp Kosher Flake Salt - Primal Palate
.5 tsp Ground Fresh Black Peppercorns
2 Tbsp Extra Virgin Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Use a zester to zest two lemons into a small bowl. Add in an equal amount of flaked sea salt, so you have a 50/50 mix of zest and salt. Using your fingers, mix together the two ingredients to continue to release the lemon oil into the salt.
Place your salmon filet on the parchment-lined baking sheet. Rub the lemon salt onto the top of the filet and press it around to coat the entire top side of the fish.
Add cracked black pepper to the filet and carefully drizzle about 2 tablespoons of olive oil onto the salmon. Be careful not to over oil the fish and wash away the lemon salt. You just want enough to help create a bit of a crust.
Place salmon in the preheated oven for 15 to 17 minutes, or until fish is flaky and reaches an internal temperature of 145 degrees F.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	212
Fat:	14 g
Carbohydrates:	0 g
Protein:	21 g
Cholesterol:	54 g
Sodium:	44 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.