Chef John's Baked Lemon Pepper Salmon
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
1Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
2Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
3Cover salmon with plastic wrap and refrigerate for 30 minutes.
4Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
5Place 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.
6Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.