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Baked Lemon Pepper Salmon – Sometimes Cooking’s Not Pretty

I wouldn’t exactly call this baked lemon pepper salmon a
failed experiment, as the cooking method shown herein is a very useful tool in
the ongoing battle against boring salmon; but my attempt to fuse lemon and
pepper flavor onto the surface with a quick pickling suffered from lack of
sweetness. 

Such is cooking. Live, learn, and occasionally eat too tart and
peppery salmon. Anyway, every time we’d post one of our
broiled salmon recipes, I’d get emails from people without broilers asking
how they can get the same results, so I figured my little trial by acid would
make for a good excuse to show how easy baked salmon is. 

As long as you get
your oven nice and hot, and aren’t afraid to poke the fish with a fork to
check, you should be enjoying tender, moist, flaky meat every time. You can always cook it more, so check after 10 minutes and
go from there. If you test in the
filet’s natural seams, the evidence of
your breaking and entering will
hardly be noticeable, and easily covered by a
sauce or slice of lemon.


If you use my recipe, you may want to adjust the pepper and
acidity of the lemon with something on the sweet side. Pretty much any kind of
glaze or marinade will work with this easy technique, and many of them (most of
them) will look better than this. I hope you give this a try soon. Enjoy!


Ingredients for 2:
two 8-10 oz center-cut salmon filets, boned, skin on
2 tbsp lemon juice
1 tbsp black pepper
1 tsp miso paste
2 tsp mustard
1 1/2 tbsp mayo
cayenne to taste
salt to taste
*Next time I’ll add some Hoisin sauce or something sweet to
balance the flavors better.

Bake at 450 degrees F. 10-15 min or until done.

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