Ingredients
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2 tablespoons lemon juice
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1 tablespoon ground black pepper
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1 ½ tablespoons mayonnaise
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1 tablespoon yellow miso paste
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2 teaspoons Dijon mustard
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1 pinch cayenne pepper, or to taste
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2 (8 ounce) center-cut salmon fillets, boned, skin on
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sea salt to taste
Directions
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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.
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Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
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Cover salmon with plastic wrap and refrigerate for 30 minutes.
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
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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.
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Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.
Chef's Note:
Next time I'll add some hoisin sauce or something sweet to balance the flavors better.
Nutrition Facts (per serving)
488 | Calories |
28g | Fat |
7g | Carbs |
50g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 488 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 5g | 24% |
Cholesterol 157mg | 52% |
Sodium 784mg | 34% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 1g | 5% |
Total Sugars 1g | |
Protein 50g | 99% |
Vitamin C 8mg | 9% |
Calcium 33mg | 3% |
Iron 4mg | 22% |
Potassium 740mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.