Video: Chef John's Baked Lemon Pepper Salmon - Allrecipes.com

Video: Chef John's Baked Lemon Pepper Salmon

Make this healthy dish with your favorite wild salmon.

 
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You know what’s fun about cooking this baked salmon dish? Chef John lets you know what he loves about it—and what he’ll do a little differently next time. That way, you can prepare it with his secret tip the first time. Chef John also shows the fool-proof way to check when salmon is done to perfection. All you need is some wild fish and this recipe (and hint: you might want to have a little honey handy too). Get the recipe for Chef John's Baked Lemon Pepper Salmon. And for other tasty ideas, see more Chef John videos >>

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Comments

 
 
Shelley Hogue 
May 16, 2014 8:57 pm
I never, ever cook,prepare or eat any fish from the " yummy " frozen state.. Nor does my husband, whom doe's the ice fishing, etc, If its caught, Its going to be on the plate fresh, within 24- hrs. By the way, too much pepper. Shoud have addded fresh lemon zest and an generous splash of dill.Creams on frozen fish is just yuk! My hubby makes a great veggy garlic spread with melted butter, just a tad of garlic. BAMM
 
Bob 
May 9, 2014 9:20 am
Chef John: I like the fact that you are willing to post a recipe that you yourself have some question about. Not everyone one of our efforts come out the way we anticipate. There was still useful information with this lemon pepper salmon recipe. I'll be trying it by dropping the miso and adding the honey! Thanks for your many offerings.
 
May 9, 2014 2:19 am
I love your videos and have learned a lot from them. But with fish ... the thing that works for me is to use a marinate with about a tsp of baking soda (*** alkaline ***) with some corn syrup (dextrose, not fructose: dextrose attracts water). Then later add some acid for taste. This makes for some seriously awesome fish, no matter what you do with it later. I use the corn syrup to make it stickier for for adding breading, for deep fried crispy fish, but it works just as well for baked fish. Acidic marinades are tasty, but the alkaline ones make for moistness. At least it's what I found.
 
Fintan 
May 8, 2014 6:01 pm
Store bought lemon pepper mix and butter are all you need to cook a nice piece of any fish. Pointless buying the best, then changing the natural flavour. Just me?
 
Erwin 
May 8, 2014 12:26 pm
I did some research on miso. Miso looses much of it's flavor when heated. If I use it, it will be 5 minutes after removal from oven. I might try dipping the salmon in miso side dish.
 
magicbrush 
May 8, 2014 9:25 am
Dear Chef John...I enjoy your videos very much and have tried a lot of your recipes. At this point I would respectfully say that you couldn't be more wrong in regards to Wild versus Farmed Salmon. If you wish to know the truth I would suggest that you contact James Moore on FB; he is a co-founder of Greenpeace is very, very knowledgeable in this area. There are many, many advantages to eating Farmed Salmon. If you're a reader, he has written a fascinating book called Confessions of A Greenpeace Dropout. A very good read.
 
Rita 
May 8, 2014 9:03 am
Looks delicious. I will give it a try.
 
annette d 
May 8, 2014 7:55 am
I don't get it! I don't know why you would give us this reciepe when you don't even think its good or looks appealing.
 
Jlb 
Jun. 3, 2013 7:54 am
Chef John, this recipe is perfect as is. We love salmon prepared this way! Thank you for my new go to for salmon Jlb
 
 
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