Chef John’s Baked Lemon Pepper 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.

Chef John's Baked Lemon Pepper Salmon



  • 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.

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

  • Cover salmon with plastic wrap and refrigerate for 30 minutes.

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

  • 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.

          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.

Nutrition Facts


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