I thought about combining the two easy salmon recipes that we use and just calling it “Salmon Two Ways”–But then I thought I should just separate it. We used to make this one all the time in my teenage years and 20s. It’s nice and easy. Baked salmon is good if you’ve got a lot of people to feed, but the pan seared one is faster by a few minutes. Lemon pepper and dill are both great with seafood, and we generally use both. But if you’re not a fan of dill, it’s great with just lemon pepper. I’ve also made it with just salt, pepper, and garlic butter (like in the photo).
And of course this one is naturally gluten free.
Make it a meal with:
- Baked Potatoes, White Cheddar Shells, or Sweet Potato Casserole
- Steamed Carrots or Broccoli
- Red Lobster Biscuits
- Orange Slices
- Salmon Filets
- 1 Tbsp. melted Butter per filet
- Lemon Pepper Seasoning
- Dill Weed (optional)
If filets are frozen, place individual packaged filets in cold water to thaw for 30 minutes. Preheat oven to 400°. Cover a cookie sheet in foil and spray with nonstick spray. Place paper towels under and on top of filets, then press out extra water. Then place filets on the cookie sheet and cover with melted butter. Sprinkle each filet generously with lemon pepper seasoning. Lightly sprinkle each with dill weed. Bake at 400° for 10-15 minutes (depending on size of filet).