Lemon Salt Salmon
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.
10 minutes
15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 174 |
| Fat: | 12 g |
| Carbohydrates: | 0 g |
| Protein: | 16 g |
| Cholesterol: | 41 g |
| Sodium: | 33 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
by Reed Dunn
Serves: 4
Ingredients
- .75 1 lb.75 1 lb.75 1 lb Wild Caught Salmon Filet
- 2 whole2 whole2 whole Lemon
- 2-3 tsp2-3 tsp2-3 tsp Primal Palate Kosher Flake Salt
- .5 tsp.5 tsp.5 tsp Ground Fresh Black Peppercorns
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
Process
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.
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