Chef John’s Baked Lemon Pepper Salmon

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Chef John's Baked Lemon Pepper Salmon
Recipe By:Chef John "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."
The Omaha Newspapers - Recipes - Chef John's Baked Lemon Pepper Salmon
Prep Time 10 minute
Cook Time 15 minute
Servings
servings
Ingredients
Prep Time 10 minute
Cook Time 15 minute
Servings
servings
Ingredients
The Omaha Newspapers - Recipes - Chef John's Baked Lemon Pepper Salmon
Instructions
  1. Whisk together lemon juice and black pepper in small bowl.
  2. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
  3. Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
  4. Cover salmon with plastic wrap and refrigerate for 30 minutes.
  5. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
  6. Place fillets on the prepared baking sheet.
  7. Spread remaining lemon-pepper mixture on fillets without letting it pool around base.
  8. 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 to 15 minutes.
Recipe Notes

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