Rating: 4.5 stars
96 Ratings
  • 5 star values: 62
  • 4 star values: 20
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3

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.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Next time I'll add some hoisin sauce or something sweet to balance the flavors better.

Nutrition Facts

488 calories; protein 49.5g; carbohydrates 7.1g; fat 28.1g; cholesterol 156.6mg; sodium 784.3mg. Full Nutrition