I was tasting peppercorns and realized it would be great on salmon so decided to make a straight out pepper salmon, broiled to heat up the peppercorn oils. Looked online and found another recipe, similarly named and darn close to what I did, on AllRecipes.
[x] Flexitarians + Omnivores
[O] Vegetarians: salmon
[x] Pescatarians
[O] Vegans: salmon
[x] Gluten free
[x] Weight Maint
[x] Keto Diet
[x] Mediterranean
[x] Lectin Avoidance
[x] Oxilate Avoidance
[O] Purine Avoidance: salmon
Broiled Pepper Salmon
Broiled Pepper Salmon
- 12 oz skinless baked salmon fillets (Cut into 4oz portions)
- 1 t Kosher salt
- 2 T European non-salt butter
- 2 T Tamari sauce (I buy the gluten free versions)
- 1 t Freshly ground homemade lemon pepper
- 1 Zest from 1 lemon
First set up a meat station. Preheat the oven broiler. Spray olive oil on a parchment lined baking sheet.
Pre-cut the salmon into serving slices and bring them together on the baking sheet with a little bit of space between then (say ~1/4″). Sprinkle some salt on top. If there is skin, put the fish skin side down.
Mix melted butter, tamari, and lemon zest in a small bowl or pot. Brush the mixture over the salmon and add freshly grated lemon pepper.
Broil ~6-8min depending on thickness and take out to rest.
Then serve with roasted veggies of your choice and a wedge of lemon.
To bring this dish up a notch replace lemon pepper with the single-origin, volcanic soil grown Black Penja Pepper and before serving add a bit of lemon zest. Will makes this a much more spicy dish.
To make your own lemon pepper go to my diy pepper page.