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Chef John's Baked Lemon Pepper Salmon
Chef John's Baked Lemon Pepper Salmon
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Flavorful baked lemon-pepper salmon with zesty mustard, miso, and mayo for wild salmon fillets.
Ingredients:
  • 2 tablespoons lemon juice
  • 1 tablespoon ground black pepper
  • 1.5 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:
  • In a small bowl, combine lemon juice and black pepper. Stir in mayonnaise, miso paste, Dijon mustard, and cayenne pepper until smooth and well blended.
  • Coat the salmon fillets with the flavorful lemon-pepper mixture, saving a tablespoon for later.
  • Chill the salmon wrapped in plastic for 30 minutes in the refrigerator.
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) and prepare a baking sheet with parchment paper or a silicone baking mat.
  • Lay fillets on the baking sheet. Evenly coat fillets with the rest of the lemon-pepper mixture, ensuring it doesn't accumulate at the bottom. Add a touch more black pepper and a liberal amount of sea salt for extra flavor.
  • Cook the fish in the oven until it easily flakes with a fork, about 10 to 15 minutes.

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