"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." — Chef John
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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!
* 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
Make this healthy dish with your favorite wild salmon.
See a straightforward, 5-star recipe for making baked salmon.
See how to make a moist salmon fillet baked in parchment paper.