Freshly cracked black pepper and citrusy lemon are a natural pairing. This ubiquitous blend has a sharp lemony flavor that is balanced with a peppery bite and umami nuances. The dried, premade commercial product originated in Atlanta Georgia in the mid-1960s as a seasoning blend for chicken wings although the combination of lemon and pepper has long been a traditional pairing for fish and in Indian cuisine.

For today’s fish dish, fresh ingredients are used to bring a more nuanced, subtle balance and brightness of flavor to salmon fillets. A extra pop of light acidity is added with macerated shallots that are served atop the fish. Sauteed green beans or roasted broccoli can be paired with the salmon for a complete meal.

Lemon-Pepper Salmon

Lemon-Pepper Salmon (adapted from foodandwine.com)  Total Time Required: 35 minutes, Active Time: 15 minutes, Bake Time: 20 minutes, Makes: 4 servings

Ingredients:

• 1 large lemon
• 4 (6 – 7 ounces) skin-on, center-cut salmon fillets
• 1-1/4 teaspoons kosher salt, divided
• 3/4 teaspoon medium-grind black pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 small shallot, thinly sliced crosswise into rings (about 1/4 cup)
• 3 tablespoons seasoned rice vinegar
• 1/3 cup chopped mixed tender fresh herbs (parsley, dill, or basil)

Directions:

Preheat the oven to 400°F. Grate the lemon to yield 1 teaspoon of zest. Cut off the ends of the lemon and discard them. Slice the lemon into 1/4-inch-thick rounds. Arrange the lemon slices in an even layer on the bottom of a 13- x 9-inch baking dish. Top the lemon slices with the salmon fillets. Rub the lemon zest and 1/4 teaspoon of the salt together in a small bowl until fragrant. Sprinkle the lemon-salt mixture and the pepper over the salmon. Let the salmon stand at room temperature while the oven preheats.

Place the salmon in the baking dish over the lemon slices and top the fish with the lemon-salt mixture.

Sprinkle the salmon evenly with an additional 3/4 teaspoon salt. Drizzle it evenly with the oil. Bake the salmon in the preheated oven until the thickest part of the salmon flakes easily using a fork and the salmon reaches an internal temperature of 135ºF at the thickest part, about 16 to 18 minutes.

Bake the salmon.

While the salmon bakes, place the shallot rings in a small fine mesh strainer, rinse them under hot running water, then pat them dry. Toss the shallots together with the rice vinegar and remaining 1/4 teaspoon salt in a small bowl.

Mix the shallot rings with the vinegar to pickle them.

Let the shallots stand until ready to use. When the fish is done, drain the shallots and pat them dry. Toss the macerated shallots with the herbs and sprinkle them evenly over the salmon fillets.

Toss the macerated shallots with the herbs.

When the salmon is done, divide the butter into four pieces and put a pat of butter on each fillet.

Place a pat of butter on each fish fillet.

Serve immediately with a lemon wheel, if desired.

Serve the fish wth lemon.

Dinner doesn’t have to take long to prepare to be delicious!  ~Linda

Lemon-Pepper Salmon (adapted from foodandwine.com)  Total Time Required: 35 minutes, Active Time: 15 minutes, Bake Time: 20 minutes, Makes: 4 servings

Ingredients:

• 1 large lemon
• 4 (6 – 7 ounces) skin-on, center-cut salmon fillets
• 1-1/4 teaspoons kosher salt, divided
• 3/4 teaspoon medium-grind black pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 small shallot, thinly sliced crosswise into rings (about 1/4 cup)
• 3 tablespoons seasoned rice vinegar
• 1/3 cup chopped mixed tender fresh herbs (parsley, dill, or basil)

Directions:

Preheat the oven to 400°F. Grate the lemon to yield 1 teaspoon of zest. Cut off the ends of the lemon and discard them. Slice the lemon into 1/4-inch-thick rounds. Arrange the lemon slices in an even layer on the bottom of a 13- x 9-inch baking dish. Top the lemon slices with the salmon fillets. Rub the lemon zest and 1/4 teaspoon of the salt together in a small bowl until fragrant. Sprinkle the lemon-salt mixture and the pepper over the salmon. Let the salmon stand at room temperature while the oven preheats.

Sprinkle the salmon evenly with an additional 3/4 teaspoon salt. Drizzle it evenly with the oil. Bake the salmon in the preheated oven until the thickest part of the salmon flakes easily using a fork and the salmon reaches an internal temperature of 135ºF at the thickest part, about 16 to 18 minutes.

While the salmon bakes, place the shallot rings in a small fine mesh strainer, rinse them under hot running water, then pat them dry. Toss the shallots together with the rice vinegar and remaining 1/4 teaspoon salt in a small bowl. Let the shallots stand until ready to use. When the fish is done, drain the shallots and pat them dry.

When the salmon is done, divide the butter into four pieces and put a pat of butter on each fillet. Toss the macerated shallots with the herbs and sprinkle them evenly over the salmon fillets. Serve immediately with a lemon wheel, if desired.