chef john’s baked lemon-pepper salmon

April 26, 2017

prep time: 10 min. + 30 min. marinate      cook time: 8-10 min.      total time: about 50 minutes      yields 4 servings3583450_-chef-johns-baked-lemon-pepper-salmon-photo-by-allrecipes

ingredients
3 T lemon juice
1-2 T ground black pepper
3 T mayonnaise
4 tsp dijon mustard
1/8 tsp cayenne pepper (or red pepper flakes)
5 (8-ounce) salmon fillets (about 1.25 in. thick), boned, with skin on
sea salt to taste

directions

  1. whisk together lemon juice, black pepper, mayonnaise, mustard, and cayenne/red pepper flakes in a small bowl. spread mixture over fillets on a plate.
  2. cover with plastic wrap and refrigerate for at least 30 minutes.
  3. preheat oven to 450*F. line a rimmed baking sheet with aluminum foil and spray with oil to prevent sticking.
  4. transfer fillets to prepared baking sheet. try not to let lemon-pepper mix pool around base of fillets, if possible.
  5. sprinkle with sea salt and bake until salmon just flakes with a fork, 8-10 minutes.

source – allrecipes.com magazine, pg. 13

i decided to branch out and try cooking with a different meat… salmon ! i’m a huge fan of salmon, but not a huge fan of dried out salmon.

this seemed easy enough to prepare and make. this morning, i whipped the sauce together in a matter of minutes and let it do its job – marinade the fillets. the fillets were freshly taken out of the freezer and i just kind of slopped the sauce on.

then i just paired the salmon with a dish of snow peas, carrots, and shiitake mushrooms cooked in a leftover teriyaki sauce i had sitting in the refrigerator. also, i served it with some leftover jambalaya. talk about slapping a meal together with bits and pieces !

the salmon turned out pretty good, i think. there was a little too much lemon to my liking, so i subtracted 1 T of lemon juice from the original recipe. hopefully that takes some of the lemony-ness out. i baked the salmon for 10 minutes (the original recipe said 10-15 minutes), but i think even a minute or two less would’ve been good because the fish will still be baking for a little bit while on the baking sheet. the salmon was pretty good… it was moist and pretty tasty, otherwise !

added to the archive because i will be making this again !

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