Chef John's Baked Lemon Pepper Salmon

Chef John's Baked Lemon Pepper Salmon

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.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
488 Calories

Recipe Instructions

Step 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.
Step 2
Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
Step 3
Cover salmon with plastic wrap and refrigerate for 30 minutes.
Step 4
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
Step 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.
Step 6
Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.
Chef John's Baked Lemon Pepper Salmon
Chef John's Baked Lemon Pepper Salmon
Chef John's Baked Lemon Pepper Salmon
Chef John's Baked Lemon Pepper Salmon

Ingredients

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

Categories

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