Chef John's Baked Lemon Pepper Salmon |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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 |
Directions:
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.
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