There are tons of reasons why I try to eat salmon at least once a week for lunch, but the top reason has to be because it tastes so good! I used to crispy my salmon up in a cast iron skillet. Lately I like it a bit softer and have found this lemon pepper salmon recipe to be perfect.
I especially love lemon pepper salmon on a big salad for lunch. When I share my salmon in a lunchbox on instagram I inevitably get the question, but do you eat it cold?! And the answer is yes, I do.
I don’t mind it cold, but if you prefer to have it warm just enjoy it at home. Otherwise, you’re that person in the office who reheats your fish in the shared microwave. Nobody wants to be that person.
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Like I said before, I try to have lemon pepper salmon at least once a week. Salmon is a great source of omega 3s which is super important for my joint and skin health. I suffer from psoriasis and psoriatic arthritis so I am constantly looking for foods that help reduce inflammation.
Another reason I love to have lemon pepper salmon for lunch is because it comes together super quick and is easy for prepare. I used to be scared to cook fish because I thought it was hard, but with a few tricks and practice I realized its actually very simple.
Like with anything in life, it just takes practice to get comfortable cooking fish. I want you all to be comfortable cooking fish, so I recorded a simple cooking tutorial for this lemon pepper salmon. You can see the cooking tutorial in the video linked below!
The beautiful thing about this lemon pepper salmon is that the flavor is very versatile. That means you can pair it with basically anything you want! My favorite way to enjoy lemon pepper salmon is on a big chopped salad with alllll the toppings.
Lemon pepper salmon is also delicious over a bed of zoodles, with roasted brussels sprouts or even some mashed cauliflower. Or if you’re feeling really creative, like I am some days, flake off some of the salmon and put it on a tortilla. It makes a delicious fish taco.
The only kitchen equipment you need to make this salmon is a good sharp knife, a mixing bowl, a frying pan and possibly a lemon squeezer. Lemon squeezers may seem like an unnecessary kitchen gadget, but its VITAL for me these days.
To make this lemon pepper salmon you will need salmon – I opt for wild caught when I can. For the marinade you will need lemon juice, avocado oil, salt and pepper. Combine the marinade and toss the fish in it.
Cook the fish in a frying pan in the marinade over medium-low heat. Start skin side down, cook for 5 minutes and then flip. Cook for an additional 5 minutes and then remove the fish from the pan.
The salmon will be cooked through, but soft and flakey. The full recipe for this lemon pepper salmon can be found down below. If you try this out, please share your meal with me on Instagram!