Kitchen notes · a little help before you start

Baked Lemon Pepper Salmon

Name: Baked Lemon Pepper Salmon
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 pound fingerling potatoes (scrubbed and cut in half); 1 ½ teaspoon lemon pepper (or to taste); 2 tablespoon olive oil; 3 cloves garlic (minced); 2 tablespoon lemon pepper; 2 tablespoon lemon juice; ¼ cup butter (unsalted, melted); 2 pound salmon fillet

Lemon pepper salmon with potatoes makes a satisfying tray to bring to dinner. The buttery coating gives the fish a bright, savory edge, and the potatoes are right there to enjoy alongside it.

Prep: 5 min
Cook: 30 min
Total: 35 min
Original yield: Serves 4
Ingredients: 8 listed

Make it part of your week

Estimating…

DinnerLunchMain courseAmericanFishPrep: 15 minutes or lessTotal: 31–60 minutesBakingBaked & roasted

Recipe categories & planning details

Meal type: Dinner · Lunch · Main course
Primary protein: Fish
Cuisine: American
Cooking method: Baking · Baked & roasted
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Start the potatoes first

Give the halved potatoes their first roast on the sheet pan before making room for the salmon beside them.

2. Make room lengthwise

Move the partly roasted potatoes to the side with a spatula, leaving enough space for the salmon along the pan.

3. Coat both salmon sides

Spoon the garlic, lemon pepper, lemon juice and butter mixture over both sides of the salmon before returning the tray.

Get to know the ingredients

Halved fingerlings

Scrub and halve the fingerling potatoes before tossing them with their lemon pepper and olive oil for the initial roast.

Melted unsalted butter

The butter is melted before being mixed with garlic, lemon pepper and lemon juice for spooning over the salmon.

Minced garlic

Have the garlic minced for the small bowl of lemon-butter sauce, which coats the fish before baking.

The last little job

Watch any broiler finish

Bake the salmon through. If using the optional crisping broil, watch for the entire brief interval so the fish does not burn.

A little more help as you go

Refrigerate leftovers airtight

Keep leftover salmon in an airtight container in the refrigerator for up to three days after cooking.

Thaw before reheating frozen fish

If freezing leftovers, thaw the salmon overnight in the refrigerator before reheating it.

A few questions you might have

Does the salmon go in with raw potatoes?

The potatoes get their initial roast first, then move aside for the sauced salmon before the pan returns to the oven.

Is broiling required?

The directions make the final broil optional for crisping the fish after it has finished its baking stage.

Does lemon pepper season the potatoes too?

Yes. The potatoes are tossed with their lemon pepper and olive oil before roasting, separately from the fish's butter mixture.

Can I microwave leftover salmon?

You can reheat in short thirty-second microwave intervals, with oven reheating also given as an option.

Does the lemon juice go over the potatoes?

It is mixed with garlic, lemon pepper and melted butter for the salmon; the potatoes receive olive oil and lemon pepper.

Any more cooking tips?

Store leftover salmon in an airtight container in the fridge up to 3 days. You can reheat at 30-second intervals in the microwave or at 450F in the oven for 5-7 minutes. If you choose to freeze your leftovers, they will last 4-6 months. It’s best to let your salmon thaw overnight in the fridge before reheating.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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