Have you ever been overburdened by the sight of all the leftovers the day after Thanksgiving when you open the refrigerator? It rapidly becomes boring to reheat those leftovers in the same way every day. Here’s a wonderful and entertaining way to transform dinner into a quick breakfast item or even breakfast for dinner.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
Ingredients
- 2 tablespoons lemon juice
- 1 tablespoon ground black pepper
- 1 ½ 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
Instructions
- Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
- Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
- Cover salmon with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
- Place 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.
- Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.
- Next time I’ll add some hoisin sauce or something sweet to balance the flavors better.
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 1 g |
| Protein | 50 g |
| Saturated Fat | 5 g |
| Sodium | 784 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe but no miso.. didn’t have any handy. Used fresh ruff ground pepper, red pepper and added a slice of butter. Put it in aluminum foil on the grill, medium high heat. Fabulous!
Delicious!
Without a doubt, the best salmon recipe I have ever made, EVER!! My family absolutely freaked. It was that good. All I can say is I have screen printed this and written it down (just in case my phone crashes!!) on paper so I’ll have it ! Thanks Chef John for another winner!!!
This was a total fail. Waaay too much pepper. Had to scrape the top off the filets in order to salvage them.
was good and would eat again, but at the same time not a total “wow”
I normally love Chef Jon , so I followed his recipe even though I was dubious of the amount of black pepper he called for , and others said it was too much. Big mistake. He said in the video, he was not happy with the result. He recommended adding something sweet to balance the flavors. I added 2 Tbs. honey. It didn’t matter. All I tasted was pepper. The dish was disappointing. If you make this use much less pepper , like measure it teaspoons not tablespoons.
Very good
Anything chef John makes is delicious and there’s no exception with this recipe?
I think this is fantastic! I have never had success cooking salmon, but this turned out amazing. Couple changes-I did not use the miso paste and did add about a 1/2 T of honey-next time will add a little more. Also, no parchment paper so instead baked it in my lightly oiled cast iron skillet. Really a nice flavor. Will be making this as often as possible.
So I pretty much made it as is according to the recipe, however I followed Chef John’s suggestion and added about a teaspoon of honey to the glaze, and topped it off with some red chili flakes before throwing them in the oven. Served with a rice/quinoa mix and steamed broccoli, cauliflower, and green beans, sautéed with curry powder.
Used Hoisin instead of Miso. Delicious!
I generally love Chef John’s recipes. This is the first one that has disappointed. Here’s why: 1. Mayo with a fish that is already oily… 2. Miso added nothing to the flavor… 3. I wanted to cry when I ate it because I was so looking forward to a delicious salmon dish that I didn’t pay attention to my instincts when I saw the mayo and miso. But, the next day made some awesom salmon cakes with the remains!
So far it not a bad last minute meal during a long hard day at work
Lovely combination of space acid and flavor, suspended in just enough mayo to keep the fish moist. Totally enjoyed it with soy and sesame instead of miso. Will do it again!
So simple, so perfect! I don’t use the miso paste and don’t always marinate the fish. Neither are necessary to create a wonderful dish.
spicy but good I didnt use the yellow miso paste, as I have never heard of it. I was out of Dijon mustard but substituted spicy brown mustard. I I went easy on the cayenne pepper. Actually a perfect recipe for my husband hes not a fish eater and should be, And he liked it !
The salmon turned out very moist and flaky. I substituted hoisin sauce for the miso and lemon pepper for black pepper.
Tasty sauce mixture. I used salmon fillets instead of center cuts.
This was awesome!
I loved this recipe and will make it again. No miso but substituted tahini and it seemed to work fine. I would like to try it with miso though. My fillets were smaller (4-5 oz) and were slightly overcooked at 10 minutes.
I found white miso paste in my grocery store in Colorado and had to try this after reading all of the reviews. For me Steelhead trout is superior to salmon in flavor, so I followed the recipe with only that change plus the added honey and half the pepper. Since the two of us are in our 70’s I heeded the anti pepper comments but after eating felt like it could have handled it. Next time, and there will be a next time, I’ll make the recipe as it stands. Delicious recipe. Thanks Chef John and thanks Allrecipes!