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Skillet Lemon-Pepper Salmon
Total Time
15 mins
Servings: 4
  • 4 (5-6 oz) skin-on salmon fillets, preferably wild Alaskan
  • 1 teaspoon cracked black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 teaspoon lemon zest, grated
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh parsley, finely chopped
  • Pinch of flaky sea salt
  1. Pat salmon dry and place, skin-side down, in a medium bowl. Sprinkle with pepper, paprika, garlic powder, 1/2 teaspoon salt and 1 tablespoon lemon juice.
  2. Heat oil in a large nonstick pan over medium-high heat until shimmering. Add the salmon, skin-side down; cook until the skin releases from the pan easily and the edges are opaque, about 4 minutes. Reduce heat to low and flip the salmon. Continue cooking until an instant-read thermometer inserted in the thickest part of the salmon registers 145°F, 3 to 5 minutes .
  3. Sprinkle the salmon with the remaining 1 tablespoon lemon juice, lemon zest, parsley and flaky salt.