Chef John's Baked Lemon Pepper Salmon So Tasty

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Chef John's Baked Lemon Pepper Salmon

"You don't need the broiler to make excellent salmon fillets. A warm oven can produce gentle, moist, flaky meat each time. This recipe makes use of plenty of lemon juice and black pepper."

Ingredients :

2 tablespoons lemon juice
1 tablespoon floor black pepper
1 half of tablespoons mayonnaise
1 tablespoon yellow miso paste
2 teaspoons Dijon mustard
1 pinch cayenne pepper, or to taste
2 (8 ounce) center-reduce salmon fillets, boned, skin on
sea salt to flavor

Instructions :

Prep : 10M	Cook : 2M	Ready in : 55M

Whisk collectively lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper combination; whisk together.
Spread the lemon-pepper aggregate over salmon fillets. Reserve about a tablespoon for later use.
Cover salmon with plastic wrap and refrigerate for half-hour.
Preheat oven to 450 ranges F (230 tiers C). Line a baking sheet with parchment paper or silicone baking mat.
Place fillets on the prepared baking sheet. Spread last lemon-pepper aggregate on fillets with out letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
Bake inside the preheated oven till the fish flakes effortlessly with a fork, 10 to 15 mins.

Notes :

Next time I'll add a few hoisin sauce or some thing candy to stability the flavors better.
Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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