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Chef John's Baked Lemon Pepper Salmon

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Chef John's Baked Lemon Pepper Salmon

Chef John's Baked Lemon Pepper Salmon

Chef John's Baked Lemon Pepper Salmon is a gluten free, dairy free, and pescatarian main course. This recipe makes 2 servings with 425 calories, 47g of protein, and 23g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up sea salt, center-cut salmon fillets, ground pepper, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

1
Whisk together lemon juice and black pepper in small bowl.
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Black PepperBlack Pepper
Lemon JuiceLemon Juice
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BowlBowl
2
Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
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Cayenne PepperCayenne Pepper
Dijon MustardDijon Mustard
MayonnaiseMayonnaise
MisoMiso
PepperPepper
LemonLemon
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3
Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
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Salmon FilletsSalmon Fillets
PepperPepper
SpreadSpread
LemonLemon
4
Cover salmon with plastic wrap and refrigerate for 30 minutes.
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SalmonSalmon
WrapWrap
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Plastic WrapPlastic Wrap
5
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
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Baking SheetBaking Sheet
OvenOven
6
Place fillets on the prepared baking sheet.
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7
Spread remaining lemon-pepper mixture on fillets without letting it pool around base.
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PepperPepper
BaseBase
LemonLemon
8
Sprinkle with a pinch more black pepper and a generous amount of sea salt.
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Black PepperBlack Pepper
Sea SaltSea Salt
9
Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.
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FishFish
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OvenOven

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.
La Crema Russian River Chardonnay
La Crema Russian River Chardonnay
On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.
DifficultyHard
Ready In55 m.
Servings2
Health Score47
Dairy FreeGluten Free
DietsGluten FreeDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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