Chef John's Baked Lemon Pepper Salmon
Ingredients:
- 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
Directions:
- 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 |