I’m from Chicago. Born and Bred. Lemon pepper is a thing. It’s hard to explain. But, you get it on your fried chicken and your fried fish. Some places, you get it on your fried shrimp. If you know like I know, you order it with “extra lemon pepper.” Interestingly enough, it tastes nothing like lemon or pepper. But, it’s good. Like, real good. And if you order it on your food and wait until you get home, the extra seasoning would have “soaked” into your fried delicacy. This is all good stuff.
It works because lemon and pepper go so well together. Who’s to say it has to just go on fried food?
Lemon Pepper Salmon
2 salmon steaks
zest of 1 lemon
1/2 teaspoon of salt
1/2 teaspoon of dried lemon thyme (regular works, too!)
1/2 teaspoon of cracked black pepper
1 tablespoon of olive oil
1 lemon, cut in half for searing & juicing
1.. In a cast iron skillet, heat the oil until it’s hot. Also, preheat the oven to 400 degrees.
2. Meanwhile, season the fish liberally with the lemon zest, salt, thyme, and black pepper.
3. Sear the fish on both sides until golden brown. Before placing the pan in the oven to finish cooking the fish, put the lemons in the pan cut side down.
4. Once the fish has cooked through, remove and let it sit for a moment. Squeeze with fresh lemon juice from the seared lemons and enjoy.