Introduction
Nothing says summer quite like lemon pepper grilled salmon. This bright and zesty recipe is incredibly easy to prepare, combining the tang of fresh lemon with the bold kick of cracked black pepper. It’s a simple yet flavorful dish that’s perfect for weeknight dinners, backyard cookouts, or healthy meal prep. This lemon pepper grilled salmon recipe brings out the best in fresh seafood, creating a juicy, tender fillet packed with refreshing flavors.
Why You’ll Love This Recipe
You’ll fall in love with this lemon pepper grilled salmon because it is light, flavorful, and remarkably quick to make. Additionally, it uses minimal ingredients while delivering maximum taste. Moreover, the combination of citrus and pepper enhances the natural richness of the salmon without overpowering it, making it a favorite for both novice and seasoned cooks.
Recipe Origins
Lemon and pepper are classic flavor partners used in Mediterranean and coastal cuisines. Over time, American grilling culture embraced this pairing to season fresh seafood, particularly salmon, creating an iconic flavor profile that’s now a staple at cookouts and family dinners across the country.
Nutrition Information
Calories: 340
Fat: 21g
Carbohydrates: 1g
Protein: 34g
Sodium: 290mg
Quick Facts
Preparation Time: 10 min
Cooking Time: 10 min
Servings: 4
Difficulty: ⭐
Storage and Reheating Tips
Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the salmon in a skillet over low heat or wrap it in foil and bake at 300°F until heated through. Freezing is also an option; wrap the cooled salmon tightly in plastic wrap and freeze for up to 2 months.
Serving Suggestions
Pair this lemon pepper grilled salmon with a side of grilled asparagus, a refreshing quinoa salad, or roasted baby potatoes. A chilled glass of Sauvignon Blanc or a lemon-infused sparkling water makes the perfect accompaniment.
Common Mistakes
Overcooking the salmon: Keep a close eye on cooking time to prevent dryness.
Skipping the marinade: Even a brief marinating time adds crucial flavor depth.
Not oiling the grill grates: This small step helps ensure the delicate salmon doesn’t stick.
Recipe Variations
Vegan Version: Swap salmon for marinated tofu or thick slices of grilled eggplant, seasoned with lemon and pepper.
Gluten-Free Version: Naturally gluten-free—just confirm all spices are pure.
Low-Carb Version: This lemon pepper grilled salmon is inherently low-carb and keto-friendly.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.
Can I grill frozen salmon?
For best results, thaw salmon completely before grilling.
Can I bake instead of grill?
Yes, bake at 400°F for about 12-15 minutes or until the salmon flakes easily.
Ingredients
- 4 salmon fillets, skin on
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons lemon zest
- 1 teaspoon cracked black pepper
- ½ teaspoon garlic powder
- Salt, to taste
- Fresh parsley, for garnish
Instructions
1- Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
2- In a small bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, garlic powder, and a pinch of salt.
3- Pat the salmon fillets dry with paper towels and brush both sides with the lemon pepper marinade.
4- Place the salmon skin-side down on the grill. Close the lid and grill for 5-6 minutes without moving the fish.
5- Gently flip the fillets and grill for an additional 3-4 minutes until the salmon easily flakes with a fork.
6- Remove the salmon from the grill, sprinkle with fresh parsley, and serve with lemon wedges.
