Connect with us

Cooking

Brighten Up Dinner with This Quick Lemon-Pepper Salmon

[ad_1]

Citrusy lemon and fresh cracked pepper are a natural pairing, which is why lemon-pepper spice blend is ubiquitous in grocery stores. But in this simple recipe, we opt for fresh lemon and cracked pepper versus the dried premade seasoning — giving it more nuance, subtlety, and brightness. Add flair with a mixed herb salad; its macerated shallots bring a pop of soft acidity. Serve with sauteed green beans or roasted broccoli and potatoes. 

Frequently Asked Questions

  • What is lemon pepper seasoning made of?

    Lemon pepper seasoning is made of salt, pepper, onion powder, garlic powder, citric acid, and lemon peels. You can purchase lemon pepper seasoning premade or make your own. We recommend opting for fresh lemon zest and cracked pepper for fresher and more intense flavor, though lemon pepper seasoning made this way should be used immediately. Lemon pepper seasoning can also be made in advance by drying the lemon peels. Place lemon peel strips between two layers of paper towels and microwave on high until dried, about 1 minute. After they are dry, pulse in a spice grinder, blender, or food processor until finely chopped. Store in the refrigerator.

  • Can you use other types of citrus to make lemon pepper seasoning?

    You can use zest from a Meyer lemon in place of a regular lemon or also feel free to swap an orange or a lime. 

Notes from the Food & Wine Test Kitchen

Opt for fatty, rich pieces of salmon to balance the acidity in the lemons in this recipe. Atlantic salmon, king salmon, and Scottish salmon are all good options. Wild sockeye salmon is too lean in this case. 

Make ahead

Store leftover fish for up to two days and use the chilled leftover salmon in salads.

[ad_2]

Source link

Related Topics: