Chef John's Baked Lemon Pepper Salmon

Ingredients

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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