Easy as pie, this Joanna Gaines salmon recipe will have everyone swooning in no time. Splendidly juicy and tender, the salmon is drenched in a luscious butter sauce made of garlic, lemon pepper, and bold, brilliant lemons.
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Why You’ll Love This Joanna Gaines Salmon Recipe
- Every bite of this Lemon Pepper Salmon is packed with flavor, and it will blow your mind. The paprika, thyme, parsley, basil, and dill give the fish a robust, bright, zesty, lemon, pepper, and garlic flavor.
- Preparing this dish only requires a few minutes of work. Simply combine the ingredients for the magic lemon pepper garlic butter, spread it on the salmon, and bake it without touching it for twenty minutes. To put it simply, the butter does all the work.
- Baking salmon is a no-fail method. The salmon comes out of the oven perfectly done and flaky every time since it’s baked at a low temperature for a long period of time.
- Asparagus is baked into the dish. One pan, two dishes: fish and asparagus in lemon butter.
- The Salmon with Lemon Pepper can be made ahead of time. The salmon should be marinated in the lemon pepper butter for at least an hour before being placed on a baking pan and placed in the fridge. If you want a stress-free dinner, all you have to do is mix the ingredients and bake them.
How Do I Choose Salmon?
If you can, find salmon that has been captured in its natural habitat. Choose the freshest, most flavorful fish for the base of your Lemon Pepper Salmon. Pink salmon that doesn’t smell fishy should be your goal. If at all possible, go for wild-caught salmon. The flavor of wild-caught salmon (king, coho, and sockeye) is far more robust than that of farmed Atlantic salmon, which is why I personally prefer it. When cooked, Atlantic salmon can be watery or mushy because of its artificial diet, but I’ve had good luck with farm-raised salmon from Costco (both fresh and frozen) because they tend to have better quality suppliers.
Joanna Gaines Salmon Recipe Ingredients
- Lemon pepper seasoning. Dehydrated lemon zest, black pepper, salt, garlic powder, and onion powder come together to create a seasoning that is a lemon lover’s dream. This recipe is taken to the next level by the zesty kick of lemon and pepper it provides.
- Butter. Cooking salmon with butter is a marriage made in culinary heaven. The addition of butter not only gives the salmon that deliciously buttery flavor, but also helps to keep it moist. If you’re using salted butter, you may need to adjust the salt amount in the recipe. If you’re using unsalted butter, you can leave it as is. Some people prefer to use extra virgin olive oil in place of butter because of its health benefits.
- Lemon juice. The lemon pepper seasoning will contribute most of the lemon taste, but the lemon juice will offer a bright, zesty note.
- Garlic. Garlic’s natural pungent flavor is amplified when fresh garlic is used. Although fresh garlic is always preferable, you may get by with just 1 teaspoon of garlic powder.
- Dijon. No, your baked salmon will not end up tasting like mustard if you use Dijon in the sauce. As an alternative, it enhances the lemon juice’s flavor by adding layers of complexity and tang. Avoid it if you’re really against it.
- Seasonings. Parsley, thyme, basil, paprika, dill, onion powder, and salt are all used to complete the dish; fresh herbs are optional.
- Asparagus. If you want to add a fantastically easy and delectable side dish, asparagus is a great choice. Choose asparagus that is in the middle of the size spectrum so that it can be baked in the allocated time. If the thinnest asparagus is all you can find, add it after the salmon has been baking for a few minutes.
How To Make Joanna Gaines Salmon Recipe
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil for easy cleanup. Sprinkle 1 1/2 teaspoons of lemon pepper and 14 teaspoon of salt over the asparagus and drizzle with 1 1/2 tablespoons of olive oil on a baking sheet.
- Coat with oil and press to the sides of the pan to make way for the salmon (the asparagus will be overlapping which is okay).
- The asparagus will cook more evenly if you use a long piece of foil to separate each spear. Spray with cooking spray then place salmon skin side down (if it has it) and fold foil up around the edges of the salmon to create a boat (don’t cover); leave aside.
- Place the garlic cloves in a medium bowl with the butter, and melt the butter in the microwave. Whisk in all remaining Lemon Pepper Butter ingredients. Spread the sauce evenly over the salmon.
- Cook for 12-16 minutes, or until the salmon is practically opaque all the way through (an internal temperature of 125-130 degrees F at the thickest portion) and flakes readily with a fork.
- Don’t cut into it for 5 minutes! Season with freshly cracked salt and pepper to taste (I prefer more pepper) and garnish with fresh parsley, if using.
Recipe Tips
- Do yourself a favor and invest in some good fish. For more information about where to get salmon, read on. How to choose the freshest, most flavorful salmon from the fish counter is covered in depth by Cooking Light.
- Use salmon right away. Fresh salmon should be consumed within a day after purchase because it goes bad quickly.
- Salmon should be baked without being rinsed first. The U.S. Department of Agriculture warns against rinsing raw fish, seafood, pork, and poultry. Spilling these fresh juices can introduce bacteria to nearby surfaces and foods. All bacteria in food will be destroyed by a thorough cooking process.
- Waiting for the salmon to reach room temperature is a bad idea. It’s a bad idea to throw cold salmon in the oven directly from the fridge if you want even baking. Cook the fish 30 minutes before you plan to bake it. Spread the lemon pepper butter all over it now.
- If you need to cut the salmon into smaller pieces so it will fit, feel free to do so. Slice the salmon into 2-inch pieces and arrange them in rows inside the foil “boat” if it won’t fit on the pan. If it works better, put the asparagus in the bottom of the pan and the salmon on top.
- Salmon can easily get dry if cooked for too long. Be careful not to overbake the salmon; otherwise, it will lose its buttery, moist, and soft qualities. Rest for 5 minutes at 125-130 degrees Fahrenheit and serve. Salmon fillets vary in size, so you may need to take one out of the oven before the others are done cooking.
- Put your meat through its paces with the help of a thermometer. Dry salmon is the result of cooking it for too long. Use a meat thermometer to be sure the salmon is cooked through and flaky. You won’t ever overcook protein again with the help of a cheap instant read thermometer from the supermarket or Amazon, or this digital probe thermometer, which I am completely obsessed with. Unlike instant read thermometers, which can be inaccurate, this digital probe thermometer can retrieve temperatures to within 1.8 degrees Fahrenheit (1 degree Celsius) and has a dual probe that can be inserted into two different fish or meat items simultaneously (I suggest the thinnest and thickest).
- Salmon needs some downtime. Put the salmon on a platter after it’s done baking and let it sit for 5 minutes before serving. The juices in the salmon are directed away from the surface and into the center while it cooks. Because the fillet has had time to rest, the liquids can be redistributed and reabsorption throughout the entire fillet, resulting in a more flavorful and juicy final product. Without this resting time, the salmon’s moisture-giving liquids will leak out and be wasted when you bite into it, making the fish drier and less flavorful.
- To swiftly cut asparagus to size. Asparagus tips can be described as chewy and woody. Holding one spear, bend it until it cracks in half; this is the fastest way to get rid of the ends. When you bend an asparagus spear, it will break where the tough end begins. I save time by breaking off the ends of just one spear of asparagus, then lining up the rest of the spears so that I can cut off their ends at the same time.
Recipe Variations
- You should add more lemon pepper. If you want to give your food a great kick, use as much as 2 tablespoons of lemon pepper. If you like a milder flavor, just cut less on the lemon pepper.
- Mix with some new herbs. For every one teaspoon of dry herb you use, add three teaspoons of fresh.
- Experiment with different spices. Alter the taste by adjusting the herb proportions.
- Spruce it up a bit. Spike it up with with more pepper, red pepper, or cayenne.
- Substitute another vegetable for the asparagus. Mix and match vegetables or select those with comparable cooking times, including broccoli, zucchini, bell peppers, green beans, etc.
- Increase the sugar content. Add 1–2 teaspoons of honey to the lemon butter for a honey lemon flavor.
- Reduce the acidity. Take it easy with the lemon juice or pepper.
What To Serve With Joanna Gaines Salmon Recipe?
- Lemon Butter Pasta
- Cauliflower Fried Rice
- Coconut Rice
- Shrimp Fried Rice
- Sautéed Garlic Green Beans
- Green Beans Almondine
- Lemon Kale Salad
- Black Bean Salad
- Mashed Red Potatoes
- Three Bean Salad
- Cacio e Pepe
- Green Bean Salad
- Roasted Brussels Sprouts Salad
How To Store Joanna Gaines Salmon Recipe?
In The Fridge:
Keep any leftover salmon in a container that seals tightly and places it in the refrigerator for up to three days.
In The Freezer:
You can keep any leftover salmon frozen for up to three months. To freeze salmon, first cut it into fillets and then arrange them in a single layer inside a freezer-safe bag. Squeeze out any excess air to prevent freezer burn, then label the bag and set it in the freezer. Individual salmon fillets can also be frozen for later use if they are first wrapped in plastic wrap and then placed in a freezer-safe container. It is not advisable to freeze the asparagus since, after being frozen and thawed, it will turn into a mushy consistency.
From the fridge. Reheat the salmon fillets over low heat in the microwave at 30-second intervals or in a covered skillet over medium heat for about 5 minutes. Alternately, you might warm it in the oven for around ten minutes at a temperature of 275 degrees Fahrenheit, until it reaches an internal temperature of 125 to 130 degrees Fahrenheit. It is important not to overcook the salmon, as doing so will cause it to become dry.
From frozen. After letting the salmon thaw in the refrigerator overnight, you can reheat it using any of the ways listed above.
Can I Prep This Recipe In Advance?
Absolutely! Combine all of the components of the lemon pepper butter using a whisk, then store it in the refrigerator. Place the salmon and asparagus on a baking sheet and cover with aluminum foil to keep them warm. When you are ready to bake the salmon, first soften the lemon butter in the microwave for about 15 seconds, then spread it all over the salmon. After letting the salmon sit out on the counter for half an hour, continue with the baking process as directed in the recipe.
How Can You Tell When Salmon Is Done?
When the salmon has been cooked properly, it can be readily flaked with a fork along the muscle fibers. Be very careful not to overcook your salmon, as the only way for it to maintain its buttery, juicy, and soft characteristics is if it is not overcooked. In my opinion, an undercooked piece of salmon is preferable to one that has been overcooked.
Once the salmon is cooked through, you can easily separate the individual flakes by separating the muscle fibers with a fork. It’s crucial that you not overcook your salmon if you want it to retain its buttery, juicy, and delicate qualities. In my book, raw salmon beats out overdone any day.
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Joanna Gaines Salmon Recipe Nutrition Facts
- Calories 468
- Total Fat 28g
- Saturated Fat 5.4g
- Cholesterol 143mg
- Sodium 138mg
- Potassium 872mg
- Total Carbohydrate 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 50g
- Vitamin A 10%
- Vitamin C 14%
- Calcium 2.6%
- Iron 4.3%
Nutrition Facts Source: Source
Servings 4
- Amount Per Serving
- Calories 468
- Calories from Fat 252
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 5.4g27%
- Cholesterol 143mg48%
- Sodium 138mg6%
- Potassium 872mg25%
- Protein 50g100%
- Vitamin A 10 IU
- Vitamin C 14 mg
- Calcium 2.6 mg
- Iron 4.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
