Chef John's Baked Lemon Pepper Salmon

Chef John's Baked Lemon Pepper Salmon

24
Chef John 19263

"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

55 m {{adjustedServings}} servings 488 cals
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Nutrition

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  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 49.5 g
  • 99%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 784 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook's Note:
  • Next time I'll add some hoisin sauce or something sweet to balance the flavors better.
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Reviews

24
  1. 29 Ratings

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This is, by far, my favorite salmon recipe. I've tried several pesto recipes, citrus combinations, reductions....none come close to this. The amount of black pepper the recipe calls for seems in...

This recipe is easy to follow and the taste is amazing! I skipped the miso paste as we don't have this in the kitchen. As for the baking time, my salmon fillet was ready in 8 minutes and the in...

I made this recipe last night!! It was outstanding! I will be making this in the future. I did not use the yellow miso paste though. Excellent Salmon