From the Cook
1/2
Instructions
1
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2
Use a zester to zest two lemons into a small bowl. Add in an equal amount of flaked sea salt, so you have a 50/50 mix of zest and salt. Using your fingers, mix together the two ingredients to continue to release the lemon oil into the salt.
3
Place your salmon filet on the parchment-lined baking sheet. Rub the lemon salt onto the top of the filet and press it around to coat the entire top side of the fish.
4
Add cracked black pepper to the filet and carefully drizzle about 2 tablespoons of olive oil onto the salmon. Be careful not to over oil the fish and wash away the lemon salt. You just want enough to help create a bit of a crust.
5
Place salmon in the preheated oven for 15 to 17 minutes, or until fish is flaky.
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Salmon First 🎯Pat your salmon filet completely dry with paper towels before cooking to ensure a crispy skin and prevent the fish from steaming instead of searing.
- Use Flaked Sea Salt at the End ✨Sprinkle flaked sea salt just before serving rather than at the start to maintain its delicate texture and provide that signature finishing crunch.
- Zest Your Lemon First 🍋Extract the zest from your lemon before juicing it and sprinkle it over the cooked salmon for concentrated citrus flavor without excess moisture.
- Don't Overcook Your Fish ⏱️Cook salmon to just 120-125°F internal temperature—it will continue cooking while resting and stay beautifully moist and tender throughout.
- Infuse Your Olive Oil 🫒Warm your olive oil gently with a crushed garlic clove or thyme sprig before drizzling to add subtle depth that elevates this simple dish.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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