Recipe by 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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ground black pepper
1 1/2 tablespoons
yellow miso paste
cayenne pepper, or to taste
2 (8 ounce)
center-cut salmon fillets, boned, skin on
sea salt to taste
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++
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!
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
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!
Very good, I enjoyed this a lot. I will be keeping this recipe to have again sometime. A nice change of pace from the usual way we make salmon in my family(baked with garlic and butter).
This was a nice recipe, the sauce turned out well. Local grocery store doesn't carry miso, added a little soy sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Baked Lemon Pepper Salmon
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 253
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