Chef John's Baked Lemon Pepper Salmon recipe
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Ingredients
- 2 tablespoons lemon juice 1 tablespoon ground black pepper 1 ½ 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
Nutrition Info
- 488.1 caloriescarbohydrate: 7.1 gcholesterol: 156.6 mgfat: 28.1 gfiber: 1.4 gprotein: 49.5 gsaturatedFat: 4.7 gservingSize: -sodium: 784.3 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Baked Lemon Pepper Salmon
Directions
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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.
Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
Cover salmon with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
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.
Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.