Chef John's Baked Lemon Pepper Salmon


You know what’s fun about cooking this baked salmon dish? Chef John lets you know what he loves about it—and what he’ll do a little differently next t... See moreime. That way, you can prepare it with his secret tip the first time. Chef John also shows the fool-proof way to check when salmon is done to perfection. All you need is some wild fish and this recipe (and hint: you might want to have a little honey handy too). Get the recipe for Chef John's Baked Lemon Pepper Salmon. And for other tasty ideas, see more Chef John videos >>

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The Chatter

Shelley Hogue

May 16, 2014 8:57 PM

I never, ever cook,prepare or eat any fish from the " yummy " frozen state.. Nor does my husband, whom doe's the ice fishing, etc, If its caught, Its going to be on the plate fresh, within 24- hrs. By the way, too much pepper. Shoud have addded fresh lemon zest and an generous splash of dill.Creams on frozen fish is just yuk! My hubby makes a great veggy garlic spread with melted butter, just a tad of garlic. BAMM


May 9, 2014 9:20 AM

Chef John: I like the fact that you are willing to post a recipe that you yourself have some question about. Not everyone one of our efforts come out the way we anticipate. There was still useful information with this lemon pepper salmon recipe. I'll be trying it by dropping the miso and adding the honey! Thanks for your many offerings.

Heather Twist

May 9, 2014 2:19 AM

I love your videos and have learned a lot from them. But with fish ... the thing that works for me is to use a marinate with about a tsp of baking soda (*** alkaline ***) with some corn syrup (dextrose, not fructose: dextrose attracts water). Then later add some acid for taste. This makes for some seriously awesome fish, no matter what you do with it later. I use the corn syrup to make it stickier for for adding breading, for deep fried crispy fish, but it works just as well for baked fish. Acidic marinades are tasty, but the alkaline ones make for moistness. At least it's what I found.

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