Few dishes strike the perfect balance between health, flavor, and comfort like Oven-Baked Lemon Pepper Salmon Fillets with Rice Pilaf. This elegant yet easy-to-make dish combines juicy, flaky salmon infused with zesty lemon and aromatic pepper, baked to perfection for a tender and flavorful finish.

The accompanying rice pilaf — light, buttery, and subtly nutty — soaks up the citrusy drippings from the salmon, making every bite a delightful harmony of freshness and richness. It’s a wholesome, crowd-pleasing recipe perfect for weeknights, meal prep, or dinner parties when you want to impress without stress.

Why I Love This Recipe

I love this recipe because it’s simple, clean, and bursting with bright flavors. The lemon pepper seasoning brings a perfect mix of citrusy freshness and mild spice that enhances salmon’s natural buttery texture.

Baking the fish keeps it moist and mess-free while freeing up time to prepare the aromatic rice pilaf. It’s a balanced, nourishing meal that feels light yet satisfying, making it one of my go-to recipes for both busy weeknights and relaxed weekend dinners.

Why It’s a Must-Try Dish

This dish is a must-try because it proves that healthy food can be incredibly flavorful and satisfying. The oven-baked salmon is tender, not dry or greasy, and the rice pilaf provides the perfect complementary texture — soft, herby, and slightly nutty.

Together, they create a comforting, restaurant-worthy dish that’s elegant enough for guests but easy enough for home cooks. Plus, it’s packed with protein, omega-3s, and fiber — a wholesome meal that nourishes the body and delights the palate.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: ~480 kcal per serving
• Course: Main Course / Dinner
• Cuisine: American / Mediterranean Fusion

Ingredients

For the Lemon Pepper Salmon:

• 4 salmon fillets (6 oz each, skin-on or skinless)
• 2 tbsp olive oil or melted butter
• 1½ tsp lemon zest
• 2 tbsp lemon juice (freshly squeezed)
• 1½ tsp freshly ground black pepper
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika (optional for color)
• Salt, to taste
• Lemon slices, for topping
• Fresh parsley or dill, for garnish

For the Rice Pilaf:

• 1 cup long-grain rice (basmati or jasmine)
• 2 tbsp butter or olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 2 cups low-sodium chicken or vegetable broth
• ¼ cup slivered almonds or pine nuts (optional)
• 1 tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Cooking Directions (Overview)

1. Season and bake the salmon with lemon pepper and herbs.
2. Prepare rice pilaf with sautéed onions, garlic, and broth.
3. Serve the salmon over the pilaf with lemon slices and herbs.

Step-by-Step Preparation Method

Step 1: Prepare the Salmon Marinade

In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. This creates a bright, tangy, and aromatic marinade.

Step 2: Season the Salmon

Pat salmon fillets dry with paper towels. Brush each fillet generously with the lemon pepper mixture. Place them on a parchment-lined baking sheet or a lightly greased baking dish. Top each with a thin lemon slice for extra aroma.

Step 3: Bake the Salmon

Preheat your oven to 400°F (200°C). Bake salmon for 12–15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from oven and let rest for a few minutes before serving.

Step 4: Prepare the Rice Pilaf

While the salmon bakes, melt butter (or heat olive oil) in a medium saucepan over medium heat. Add chopped onion and garlic, sautéing until soft and translucent, about 3–4 minutes. Stir in rice and cook for 2–3 minutes, stirring constantly, until slightly toasted and aromatic.

Step 5: Cook the Rice

Add broth, salt, and pepper. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and fluff with a fork. Stir in slivered almonds and fresh parsley for a light, nutty finish.

Step 6: Serve

Spoon rice pilaf onto plates, top with a baked salmon fillet, and drizzle any leftover pan juices over the rice. Garnish with lemon wedges and herbs for a fresh, vibrant presentation.

How to Serve This Recipe

Serve Oven-Baked Lemon Pepper Salmon Fillets with Rice Pilaf warm, ideally with:

• A side of steamed vegetables (broccoli, asparagus, or green beans)
• A crisp garden salad with light vinaigrette
• A glass of dry white wine (like Chardonnay or Sauvignon Blanc) or lemon sparkling water

For presentation, place the salmon slightly over the rice and garnish with a lemon slice and fresh parsley sprig.

Recipe Tips

• Pat salmon dry: Helps achieve better browning and prevents sogginess.
• Don’t overbake: Salmon cooks fast; remove it when slightly opaque in the center.
• Use fresh lemon juice: Bottled juice lacks brightness and aroma.
• Add zest to the rice: A touch of lemon zest in the pilaf ties the flavors together.
• Toasting the rice: Deepens flavor and prevents stickiness.

Variations

1. Garlic Herb Salmon: Add minced garlic and fresh thyme or rosemary for an herby twist.
2. Honey Lemon Salmon: Add 1 tbsp honey to the marinade for a sweet citrus glaze.
3. Mediterranean Style: Add olives, capers, and sun-dried tomatoes to the pilaf.
4. Coconut Rice Pilaf: Cook the rice with half coconut milk for a tropical flavor.
5. Spicy Lemon Pepper: Add a pinch of cayenne or chili flakes for gentle heat.

Freezing and Storage

• Refrigerator: Store leftover salmon and rice separately in airtight containers for up to 3 days.
• Freezer: Salmon can be frozen for up to 1 month. Rice pilaf freezes well for up to 2 months.
• Reheating: Reheat salmon gently in the oven at 300°F (150°C) or microwave on low with a damp paper towel to retain moisture. For rice, sprinkle with a little water before reheating to fluff it back up.

Special Equipment Needed

• Baking sheet or dish (for the salmon)
• Small mixing bowl (for marinade)
• Medium saucepan with lid (for rice pilaf)
• Zester and juicer (for lemon prep)
• Fork or spatula (for fluffing rice and serving fish)

FAQ

1. Can I use frozen salmon fillets?
Yes — just thaw them completely and pat dry before seasoning to ensure even cooking.

2. Can I make this with brown rice?
Absolutely! Adjust cooking time for the rice pilaf to about 40 minutes, as brown rice cooks longer.

3. How do I know when salmon is done?
The flesh should flake easily with a fork and appear opaque in the center, not translucent.

4. Can I prepare this ahead of time?
Yes — you can marinate the salmon up to 6 hours in advance and refrigerate until baking.

5. Is this dish gluten-free?
Yes, as long as you use gluten-free broth and seasonings.

Conclusion

Oven-Baked Lemon Pepper Salmon Fillets with Rice Pilaf is a beautiful example of how wholesome ingredients can create an effortlessly elegant meal. The zesty, peppery salmon pairs perfectly with buttery, aromatic rice pilaf for a complete dish that’s light, nutritious, and satisfying. Whether you’re cooking for family or entertaining guests, this recipe guarantees a fresh, flavorful experience every time — full of brightness, texture, and heartwarming simplicity.