lemon pepper salmon is a bright, colorful weeknight-friendly dinner!
I’m in love with this lemon pepper salmon – now that I’ve made a few adjustments.
Do you ever make a recipe and afterward want to redo it as soon as possible, to “fix” it?
This is that.
I loved the look of a salmon recipe I saw in the recent Martha issue. It was salmon (love), sheet pan (duh) and so colorful. The dish called for sumac – which I’d never used and we couldn’t easily find. I really do try to avoid posting recipes that have difficult-to-source ingredients, so I looked it up and saw that a good substitute is lemon pepper.
I proceeded to follow the rest of the recipe as written – and it was really good, but I was already thinking how it could be even better.
Allow me to present “Even Better Lemon Pepper Salmon”.
You can see the original recipe here; this is what I changed:
In addition to subbing lemon-pepper for the sumac, the first thing I did was brine the salmon (you can read more about why I do that here). Next, I swapped broccoli rabe for the broccolini.
I baked the salmon in a 450 degree oven, as broiling it risked burning the salmon before it was cooked through. And I waited to add the bread cubes till the salmon was halfway cooked through, so they’d brown instead of burning.
Oh – and I used clementines instead of the mandarin oranges called for (though I did use them the first time around), because they’re a little easier to find.
NOW we’re talking – let me know if you make it, and if you follow Martha’s recipe or use my tweaks!
lightly adapted from Martha
3 tablespoons kosher salt
3 cups cold water
1 1/2 pounds salmon fillet, skin-on
6 tablespoons extra virgin olive oil
2 teaspoons lemon pepper
2 – 3 cloves garlic, minced
salt and pepper
broccoli rabe, trimmed and coarsely chopped
4 small oranges (like clementines), quartered
2 cups cubed bread (regular or gluten-free)
4 ounces feta, crumbled
1 cup mixed herbs (I used parsley because that’s what I had on-hand)
Stir the salt into the water till dissolved. Place the salmon in a bowl or ziploc bag, add the salt water and refrigerate for at least one hour, or up to overnight.
Pre-heat oven to 450 degrees.
In a small bowl combine the oil, lemon pepper and garlic.
Place the broccoli rabe and orange quarters on a baking sheet and toss with 3 tablespoons of the oil. Spread out in a single layer and season with salt and pepper Bake for 5 minutes. Meanwhile, toss the bread cubes with 2 tablespoons of the oil.
Remove the salmon from the salt water, pat dry and brush with half the remaining oil. Season with salt and pepper.
Remove the baking sheet from the oven and push everything to the sides to make room for the salmon. Place the salmon on the baking sheet and bake for 10 minutes. Brush the salmon with the remaining oil mixture, scatter the bread cubes on the sheet and bake for another 7 minutes.
Remove from oven and top with the feta and herbs. Squeeze a few of the oranges over all and serve immediately.
This delicious recipe brought to you by Sheri Silver