Chef John's Baked Lemon Pepper Salmon

Chef John's Baked Lemon Pepper Salmon

Seafood Fish Salmon

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.

Servings per recipe: 2
Calories per serving: 488
Preparation time: 10m
Total cooking time: 55m


  • 2 tablespoons lemon juice
  • 1 tablespoon ground black pepper
  • 1 1/2 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


  • 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.

Nutrion facts:

Total Fat 28.1g 43%
    Saturated Fat 5.0g  
Cholesterol 157mg 52%
Sodium 784mg 31%
Potassium 740mg 21%
Total Carbohydrates 7.1g 2%
Dietary Fiber 1.4g 6%
Protein 49.5g 99%
Sugars 1g  
Vitamin A 459IU  
Vitamin C 8mg  
Calcium 33mg  
Iron 4mg  
Thiamin 0mg  
Niacin 21mg  
Vitamin B6 0mg  
Magnesium 68mg  
Folate 13mcg