Chef John's Baked Lemon Pepper Salmon

Chef John's Baked Lemon Pepper Salmon

December 6, 2018

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.

Category Fish
Cuisine American
Usage Fish
Skill Level Hard
Cooking Method Cooking Grilling
Yields 1 Servings
Prep 10 mins
Cook 15 mins
Ready-in 25 mins


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


  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.

Recipe Ratings

Rated 4/5 based on 1 customer reviews

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