Recipe Details
Ingredients
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2tablespoonslemon juice
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1tablespoonground black pepper
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1 ½tablespoonsmayonnaise
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1tablespoonyellow miso paste
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2teaspoonsDijon mustard
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1pinchcayenne 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
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories488 | |
| % 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.
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