Recipe by Rorie Weisberg

Lemon Pepper Salmon

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Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Sesame - Egg

Ingredients

Lemon-Pepper Salmon

  • 4 thick or 6 appetizer-size salmon fillets with skin

  • juice of 1 lemon (or about 3 tablespoons Tuscanini Lemon Juice)

  • 2 tablespoons coconut aminos (or tamari sauce)

  • 1 teaspoon Himalayan pink salt or sea salt

  • 2 teaspoons lemon pepper

Directions

Prepare the Lemon-Pepper Salmon

1.

Marinate the fish fillets in lemon juice and coconut aminos for about 15 minutes. Preheat oven to low broil.

2.

Arrange fillets on an oiled baking sheet; discard marinade. Season with salt and lemon pepper to taste. For a beautiful presentation, use a squeeze bottle to drizzle creamy dressing over fish; alternatively, simply brush the fish with dressing. Top with seeds and parsley.

3.

Broil fish in the preheated broiler for eight to 10 minutes until crispy and cooked through. (If your fish is thicker, it might need more time — just watch it closely.)

4.

Once cool, remove fish from the pan with a thin spatula or fork. It should separate easily from the skin, so that the skin remains on the pan.

5.

Delicious served warm, cold, or at room temperature.

Tips:

Don’t use parchment paper for this recipe. Just spray the pan with olive oil and the skin will stay behind when you serve it.

Credits

Styling and Photography by Baila Rochel Leiner

Lemon Pepper Salmon

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Gitty Goldstein
Gitty Goldstein
6 months ago

is there a heimishe brand lemon pepper with no sugar?

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Avigayil
Avigayil
3 years ago

didnt taste yet but it is so easy, good for you and smells delicious!