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
Equipment
- Baking sheet with parchment paper
- Small bowl or pot for melting butter
- Fish spatula
- Zester
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1G | Calories: 179kcal | Carbohydrates: 1g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 1172mg | Potassium: 436mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
