Chef John's Baked Lemon Pepper Salmon Recipe - Allrecipes.com
Chef John's Baked Lemon Pepper Salmon Recipe
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Chef John's Baked Lemon Pepper Salmon
Make this healthy dish with your favorite wild salmon. See more
  • READY IN 55 mins

Chef John's Baked Lemon Pepper Salmon

Recipe by  

"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 Edit and Save

Original recipe makes 2 fillets Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    55 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Next time I'll add some hoisin sauce or something sweet to balance the flavors better.
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Reviews More Reviews

Most Helpful Positive Review
Mar 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 insane but actually ends up PERFECT. Didn't have miso paste so made it without. I've prepared this meal three times already and plan on making it for company soon. A++

 
Most Helpful Critical Review
Feb 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 away if not. I would not recommend this recipe. Especially if its a first time cookin Fish.

 
Apr 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 insides were so juicy and delicious. For beginners, this is definitely one great recipe to follow!

 
Jun 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

 
Aug 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 way to make it a little thicker I am going to double the sauce. We love this!

 
Jan 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 one of my family's absolute favorites. The flavor was incredible. I strongly recommend this recipe -- quick, easy, delicious...and oh yeah...probably pretty good for you too. Thanks Chef John!

 
Jan 04, 2014

Good flavor but way too much pepper. Our lips were burning! I used fresh lemon juice which worked well.

 
Aug 16, 2013

This was a nice recipe, the sauce turned out well. Local grocery store doesn't carry miso, added a little soy sauce.

 

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Nutrition

  • Calories
  • 488 kcal
  • 24%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 49.5 g
  • 99%
  • Sodium
  • 784 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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