Chef John's Baked Lemon Pepper Salmon


  • 2 tablespoons lemon juice
  • 1 tablespoon ground black pepper
  • 1 ½ 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

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 ...

View full recipe at SpringPad


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