• 2 tablespoons lemon juice
  • 1 tablespoon ground black pepper
  • 1 ½ tablespoons mayonnaise
  • 1 tablespoon yellow miso paste
  • 2 teaspoons Dijon mustard
  • 1 pinch cayenne pepper, or to taste
  • 2 (8 ounce) center-cut salmon fillets, boned, skin on
  • sea salt to taste
  • Directions

  • Step 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.


  • Step 2

    Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.

  • Step 3

    Cover salmon with plastic wrap and refrigerate for 30 minutes.

  • Step 4

    Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.

  • Step 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.

  • Step 6

    Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

  • Cook's Note:

    Next time I’ll add some hoisin sauce or something sweet to balance the flavors better.

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