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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boorecipes.com.
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
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