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The Best Recipes Chef John's Baked Lemon Pepper Salmon

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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."

Ingredients :

  • 2 tablespoons lemon juice
  • 1 tablespoon ground black pepper
  • 1 1/2 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

Instructions :

Prep : 10M Cook : 2M Ready in : 55M
  • 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.
  • Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
  • Cover salmon with plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
  • 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.
  • Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

Notes :

  • Next time I'll add some hoisin sauce or something sweet to balance the flavors better.
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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