Chef John’s Baked Lemon Pepper Salmon

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Description

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 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

Instructions

  1. Whisk together lemon juice and black pepper in small bowl. Add mayonnaise
  2. miso paste
  3. Dijon mustard
  4. and cayenne pepper to lemon-pepper mixture; whisk together.
  5. Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
  6. Cover salmon with plastic wrap and refrigerate for 30 minutes.
  7. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
  8. 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.
  9. Bake in the preheated oven until the fish flakes easily with a fork
  10. 10 to 15 minutes.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 55 mins

Servings: 2

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