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My review
Chef John's Baked Lemon Pepper Salmon
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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."
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Ingredients
55 m servings 488Original recipe yields 2 servings (2 fillets)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Next time I'll add some hoisin sauce or something sweet to balance the flavors better.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 6281 Ratings
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Most helpful positive review
3/19/2013
This is, by far, my favorite salmon recipe. I've tried several pesto recipes, citrus combinations, reductions....none come close to this. The amount of black pepper the recipe calls for seems in...
Most helpful critical review
2/26/2014
Way too much pepper and it tasted so fishy. I had to scrape off all the topping and call my mother inlaw to find out how to fix it. Luckily I was able to save it. I would have had to throw it ...
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3/19/2013
This is, by far, my favorite salmon recipe. I've tried several pesto recipes, citrus combinations, reductions....none come close to this. The amount of black pepper the recipe calls for seems in...
4/11/2013
This recipe is easy to follow and the taste is amazing! I skipped the miso paste as we don't have this in the kitchen. As for the baking time, my salmon fillet was ready in 8 minutes and the in...
6/22/2013
I made this recipe last night!! It was outstanding! I will be making this in the future. I did not use the yellow miso paste though. Excellent Salmon
1/13/2014
My husband is an avid salmon fisherman -- so we are lucky to be able to eat salmon frequently in my house. I have tried many different ways to cook up salmon -- and I can honestly say this is no...
5/28/2014
Take the suggestion in the video to add sweetness. I added a tablespoon of local honey and it was wonderful. Also don't back off the black pepper or cayenne. The combination of sweet and hot ...
8/14/2013
We have made this twice already, once with Wild caught and once with farmed. I did not purchase the miso paste and didn't add quite as much ground pepper but I love this sauce. If I can find a ...
2/26/2014
Way too much pepper and it tasted so fishy. I had to scrape off all the topping and call my mother inlaw to find out how to fix it. Luckily I was able to save it. I would have had to throw it ...
3/29/2015
I will never cook Salmon on a grill or under a broiler again! PURE PEFECTION! Tasty, perfectly cooked - moist and not dry. Couldn't locate the yellow miso paste, so substituted it with soy sa...
8/16/2013
This was a nice recipe, the sauce turned out well. Local grocery store doesn't carry miso, added a little soy sauce.