Chef John'S Baked Lemon Pepper Salmon – a delicious recipe with lemon juice, ground black pepper, mayonnaise, yellow miso, mustard, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
155
kcal
Calories
11
g
Fat
3
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons lemon juice, 1 tablespoon ground black pepper, 1 1/2 tablespoons mayonnaise, 1 tablespoon yellow miso paste, and more.
Yes, Chef John'S Baked Lemon Pepper Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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