Chef John's Baked Lemon Pepper Salmon recipe

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Ingredients

2 tablespoons lemon juice
1 tablespoon ground black pepper
1 ½ tablespoons mayonnaise
1 tablespoon yellow miso paste
2 teaspoons Dijon mustard
1 pinch cayenne pepper, or to taste
2 (8 ounce) center-cut salmon fillets, boned, skin on
sea salt to taste

Nutrition Info

488.1 calories
carbohydrate: 7.1 g
cholesterol: 156.6 mg
fat: 28.1 g
fiber: 1.4 g
protein: 49.5 g
saturatedFat: 4.7 g
servingSize: -
sodium: 784.3 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture, whisk together.

  2. Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.

  3. Cover salmon with plastic wrap and refrigerate for 30 minutes.

  4. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.

  5. Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.

  6. Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

Recipe Yield

2 fillets

Recipe Note

You don't need the broiler to make great salmon fillets. A hot oven can produce tender, moist, flaky meat every time. This recipe uses lots of lemon juice and black pepper.

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