Baked Lemon Pepper Salmon

01Method

1. 1

   In a small bowl, combine lemon juice and black pepper, whisking until blended. Stir in mayonnaise, miso paste, Dijon mustard, and cayenne pepper until the mixture is smooth and uniform.

2. 2

   Coat the salmon fillets evenly with most of the lemon-pepper mixture, setting aside roughly a tablespoon for later.

3. 3

   Wrap the coated fillets in plastic wrap and let them marinate in the refrigerator for 30 minutes.

4. 4

   Heat the oven to 450°F (230°C) and line a baking sheet with parchment paper or a silicone mat.

5. 5

   Arrange the fillets on the prepared sheet. Apply the reserved lemon-pepper mixture on top, keeping it from pooling at the base. Finish with an extra pinch of black pepper and a generous seasoning of sea salt.

6. 6

   Bake until the fish flakes easily when tested with a fork, 10 to 15 minutes.