Single Recipe Style 3 Example 3

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  • 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