Lemon-Pepper Salmon

I’m sure I’ve mentioned a time or two that we are a family of salmon eaters.  And I really don’t think I’ve ever met a salmon I didn’t like.  You can grill it any number of ways in the summer for a light, healthy, filling meal.  Or, in the fall or winter, you can bake it or broil it.  Oh, and especially wonderful, adding it to pasta with a rich cream sauce.  Ahhh, I’m getting hungry just thinking about my friend, the salmon.  I also have never found a salmon recipe that is labor intensive or time-consuming.  Plus, you can use the leftovers for some amazing fish tacos!  Hmmm, I wonder if salmon needs a new marketing team.  But, I only buy salmon that has been caught or farmed using environmentally responsible practices.  My next post will go into more detail about ocean-friendly seafood.


4 (each) 5-6 oz salmon fillets
6 sprigs fresh dill
2 tsp lemon pepper
1 tsp salt
1 tsp lemon zest
2 tsp extra virgin olive oil, divided


Preheat broiler

Chop dill.  Drizzle salmon with 1 tsp of olive oil, then season with salt and lemon pepper, and press lightly into meat to adhere.  In a bowl, mix lemon zest and fresh dill and 1 tsp olive oil.

Place salmon on broiler pan and broil on upper rack of oven for 5-6 minutes.  If salmon skin has been removed, turn over after 3-4 minutes.  Remove and drizzle each piece with the olive oil mixture.

Serves 4

Total time: 20 minutes


*Derived from Norge Salmon from Norway

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