Go Back

Lemon Pepper Salmon Strips with Garlic Aioli

Bright and zesty salmon strips seasoned with lemon and cracked black pepper, served with a creamy garlic aioli—an easy, quick, and flavorful dish perfect for busy weeknights or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Pepper Salmon Strips
  • 1 lb salmon fillet skinless, cut into 1-inch wide strips
  • 2 tbsp olive oil
  • 2 tbsp lemon juice for marinade
  • 1 tsp lemon zest
  • 1 tsp black pepper for marinade
  • 1 tsp salt for marinade
  • 1 tsp garlic powder
For the Garlic Aioli
  • 1/2 cup mayonnaise
  • 1 clove fresh garlic minced
  • 1 tbsp lemon juice for aioli
  • 1/2 tsp salt for aioli
  • 1/4 tsp black pepper for aioli

Equipment

  • Grill or Skillet
  • Mixing bowl
  • Small bowl

Method
 

  1. Step 1: Cut your salmon fillet into 1-inch wide strips for quick cooking and easy dipping.
  2. Step 2: Mix the marinade by whisking together olive oil, lemon juice, lemon zest, black pepper, salt, and garlic powder until well combined.
  3. Step 3: Toss the salmon strips gently in the marinade, making sure each piece is well covered. Let them soak up those flavors for at least 15 minutes.
  4. Step 4: Heat your grill or skillet to medium-high heat until hot to get a good sear and seal in juices.
  5. Step 5: Cook the salmon strips on the grill or skillet for 3-4 minutes per side, until the salmon flakes easily and has a beautiful sear.
  6. Step 6: While the salmon cooks, prepare the garlic aioli by combining mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl. Stir well and adjust seasoning if needed.
  7. Step 7: Serve the warm salmon strips immediately with the garlic aioli for dipping.

Notes

Salmon strips can be substituted with other firm fish like cod or trout. Add fresh herbs like dill or parsley to the marinade for extra flavor. For a lighter aioli, swap mayonnaise with Greek yogurt. Store cooked salmon strips in an airtight container in the fridge up to 2 days and aioli separately up to 3 days. Reheat gently or enjoy cold in salads.