Name: Baked Lemon Pepper Salmon (Gluten Free)
Prep time: 10 min
Cook time: 16 min
Total time: 52 min
Yield: 6
Ingredients: 2 pounds side of salmon (I used boneless/skinless and sliced into even size pieces); 1 tablespoon + 1 teaspoon Lawry’s Lemon Pepper Seasoning (or another brand you prefer); 6 tablespoons fresh lemon juice; 2 tablespoons olive oil; 4 garlic cloves minced; 1 tablespoon fresh thyme leaves, more for garnish; 1 tablespoon fresh parsley finely chopped

Jump to Recipe

This Baked Lemon Pepper Salmon is such a delicious and easy way to prepare salmon in the oven. In less than a half hour you can have a nourishing and amazing meal on the table and ready to devour. Bonus – this baked salmon is also low-carb, gluten-free, and keto-friendly.

Salmon Recipes

I realized as much as I LOVE salmon, I don't have many of my recipes on the blog. There are the salmon cakes, the mini salmon cakes with sriracha aioli, and the very popular salmon sheet-pan dinner… but there are so many more I need to share.

So, since many of you enjoy it AND it’s so good for us, I thought this would be the perfect time to post more of my yummy healthy salmon recipes for you.

How about we talk about today’s recipe?? Baked Lemon Pepper Salmon…

As you know I’m a huge lover of lemon. It’s good for us and adds so much flavor to food and drinks - all the while being low in calories, low in carbs, and packed with a bright punch.

So today it’s taking center stage with this Lemon Pepper Salmon recipe!

If you’re wondering, this is definitely a keto salmon recipe as well as being gluten-free. Yep – we’re so winning up in hurrr!

I would say 90 percent of the time I get my salmon from Costco. Yep – Costco salmon is my go-to. It’s always fresh, very economical and they always have it in stock.

Usually, there are several options to choose from… wild salmon, farm-raised salmon, and wild sockeye salmon… all fresh and ready to be part of your next recipe.

They even offer frozen salmon if you want to stock up and have it on hand in the freezer.

You gotta love options, my friend!

Let’s get down to business and talk about this Lemon Pepper Salmon – shall we?

How to make lemon pepper salmon:

First off, this recipe makes 6 good-sized portions so you’ll need about 2 pounds of the salmon in total. You can always make less, just adjust all the other ingredients accordingly.

I like to make a lot and then whatever we don’t eat goes into some low-carb salmon cakes the next day. If you haven’t tried them you need to give them a go. They are packed with protein, low-carb, keto-friendly, gluten-free, and perfect for freezing and having on hand for meal prep.

In fact, I just devoured one for lunch today.

More about today’s recipe…

Remove the salmon from the refrigerator, cut it into 6 even portions, and let it sit at room temperature while preparing the lemon pepper sauce.

Go ahead and set your oven rack about 6 inches from the top of the oven and set the heat to 400 degrees F.

From here you have two options for roasting the salmon… either line a rimmed baking sheet large enough to hold all your salmon with a large piece of aluminum foil, then add a large sheet of parchment paper on top of that (this is good for easy clean up), or you can just line your pan with parchment paper. Either way, spray your parchment paper with cooking spray.

Next, add the salmon pieces to the baking sheet and sprinkle both sides with lemon pepper seasoning. We use Lawry's Lemon Pepper Seasoning because they confirm that it is gluten-free).

Then mix together 6 tablespoons of lemon juice, olive oil, garlic, and fresh thyme leaves.

Spoon the lemon pepper mixture over each piece evenly.

Bake the salmon for 14 minutes at 400 degrees F. Then switch the oven to broil for 1-2 minutes. This will add some nice color. Be sure to stay close and watch it so it doesn't burn.

The cook time will vary based on the thickness of your salmon (my filets were about 1½ inches at their thickest part). To be sure of its doneness, use a digital meat thermometer and temp the salmon at its thickest area to make sure it has reached 145 degrees.

Then you’re ready to eat!!

Serve the salmon with more thyme leaves, some chopped parsley, and some additional lemon wedges if you love lemon as I do.

You can enjoy this recipe on a salad, over some zucchini noodles, straight up with a side of asparagus or roasted broccoli, or if you’re not concerned about keeping it low-carb some angel hair pasta would be amazing alongside this lemony deliciousness.

This recipe is best enjoyed the day that it is made, as salmon can dry out when reheated. I can't imagine you would have any leftovers but if you do, I suggest whipping up a batch of these amazing salmon cakes.

I should mention that you can freeze the cooked salmon in an airtight container for up to two months. Let it thaw in the refrigerator overnight. From here, you can reheat it as is or use it in any recipe that calls for canned salmon, or of course, make the most delicious salmon cakes on the planet.

What can I say...? I kind of love them and it shows.

I’m excited for you to experience this Baked Lemon Pepper Salmon … I’m sure it’s gonna be one of those recipes you make all the time because it’s so quick, easy, and absolutely delicious!

The Best Seafood Recipes:

Yield: 6 servings

Baked Lemon Pepper Salmon (Gluten Free)

This Baked Lemon Pepper Salmon is such a delicious and easy way to prepare salmon in the oven. In less than a half hour you can have a nourishing and amazing meal on the table and ready to devour. Bonus – this baked salmon is also low-carb, gluten-free, and keto-friendly.

Prep Time 10 minutes

Cook Time 16 minutes

Additional Time 26 minutes

Total Time 52 minutes

Ingredients

2 pounds side of salmon (I used boneless/skinless and sliced into even size pieces)
1 tablespoon + 1 teaspoon Lawry’s Lemon Pepper Seasoning (or another brand you prefer)
6 tablespoons fresh lemon juice
2 tablespoons olive oil
4 garlic cloves minced
1 tablespoon fresh thyme leaves, more for garnish
1 tablespoon fresh parsley finely chopped

Instructions

1. Remove the salmon from the refrigerator, and cut into 6 even portions. Let it sit at room temperature while you prepare the lemon pepper sauce.
2. Set your oven rack about 6 inches from the top of the oven. Heat the oven to 400 degrees F.
3. From here you have two options for roasting the salmon… either line a rimmed baking sheet large enough to hold all your salmon with a large piece of aluminum foil, then add a large sheet of parchment paper on top of that (this is good for easy clean up), or you can just line your pan with parchment paper. Either way spray your parchment paper with cooking spray.
4. Next, add the salmon pieces to the baking sheet and sprinkle both sides with the lemon pepper seasoning.
5. Mix together 6 tablespoons of the lemon juice, olive oil, garlic, and fresh thyme leaves.
6. Spoon the lemon pepper sauce mixture over each piece evenly.
Bake the salmon for 14 minutes. Then switch the oven to broil for 1-2 minutes. This will add some nice color. Be sure to stay close and watch it so it doesn't burn.
7. The cook time will vary based on the thickness of your salmon. (My filets were about 1½ inch at their thickest part.) To be sure of its doneness, use a digital meat thermometer and temp the salmon at its thickest area to make sure it heats up to 145 degrees.
7. Sprinkle more thyme leaves and chopped parsley on each piece and serve with additional lemon wedges if desired.

Notes

***If you're not using Lemon Pepper Seasoning use this protocol instead to insure enough lemon pepper flavoring:
2½ teaspoons salt & 1 teaspoon pepper rubbed on the top and bottom of each salmon filet. Add the zest of 1 lemon to the lemon sauce mixture.
Spoon 4 more tablespoons of lemon juice onto salmon after it’s cooked, before serving.

'***This recipe is best enjoyed the day that it is made, as salmon can dry out when reheated. I suggest making my salmon patties with your leftover salmon.

***You can freeze the cooked salmon in an airtight container for up to two months. Let it thaw in the refrigerator overnight. From here, you can reheat it as is or use it in any recipe that calls for canned salmon, or of course, make the most delicious salmon cakes on the planet.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 359Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 95mgSodium 243mgCarbohydrates 2gFiber 0gSugar 0gProtein 34g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!