Chef John's Baked Lemon Pepper Salmon

Chef John's Baked Lemon Pepper Salmon

24
Chef John 22172

"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

55 m servings 488 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 49.5 g
  • 99%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 784 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

24
  1. 31 Ratings

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Most helpful positive review

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 in...

Most helpful critical review

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 ...

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 in...

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 in...

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

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...

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 ...

Take the suggestion in the video to add sweetness. I added a tablespoon of local honey and it was wonderful. Also don't back off the black pepper or cayenne. The combination of sweet and hot ...

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

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 ...

I will never cook Salmon on a grill or under a broiler again! PURE PEFECTION! Tasty, perfectly cooked - moist and not dry. Couldn't locate the yellow miso paste, so substituted it with soy sa...