Lemon Pepper Salmon


  • 1 or 2 pieces of Salmon (approximately 1 ½ lbs)
  • 2 tablespoons Butter
  • 1 tablespoon Peanut or Canola Oil only
  • 1 lemon, sliced Roasted vegetables (See recipe under ‘Vegetables’):
  • 2 tablespoons Jerk Seasonings (blend)
  • 1 tablespoon Salt
  • 1 tablespoon Black Pepper
  • ½ tablespoon Chile Powder
  • ¼ tablespoon Red Pepper Flakes
  • ¼ tablespoon Parsley
  • 2 teaspoons Paprika
  • 1 tablespoon Thyme
  • 1 tablespoon Cinnamon
  • ½ Nutmeg
  • ½ All Spice
  • 1 tablespoon Brown Sugar Lemon Pepper Seasoning:
  • 1 tablespoon Salt
  • 1 tablespoon Cracked Black Pepper
  • 1 tablespoon Lemon Zest


  1. Heat skillet to Medium-High. Add butter and Peanut or Canola oil. Rinse salmon and pat dry. Drizzle a bit of oil over it. Season all sides with your Jerk and Lemon Pepper seasonings.
  2. When the butter is melted and begins to brown, and the pan is slightly smoking, gently add the salmon. Sear for 2-3 minutes. Salmon should be slightly charred after flipping.
  3. Next, place Salmon and sliced lemons in a lightly greased, oven-safe dish. Broil on high in the center rack for 8-10 minutes until cooked through. Splash with lemon juice immediately once removed and serve with roasted veggies.

Personal Notes: Pro Tip: This method is called pan-searing. Ensure your butter begins to brown before adding Salmon. This will give the salmon that charred seasoned coating.



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