Prep 5 mins
Cook 20 mins
This is such a simple way to dress up salmon. The olive oil helps the pepper to crisp up in the oven, adding texture to the fish. Despite the amount of pepper on top, the spice is not overwhelming, just nice. You must use freshly ground black pepper for this, which is fairly coarse, not the powdered black pepper.
- Spread 1/2 the black pepper on a plate.
- Smear 1 tsp olive oil over one side of the salmon fillets.
- Lay the fillet, oiled side down in the pepper.
- Lift and put on a baking sheet, peppered side up.
- Repeat the process with the second fillet.
- Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.
This was superb! The fish was juicy and tender and the cracked pepper added a lovely texture and a flavorsome 'bite'. I accompanied it with Tartiflette - The Indulgent Version Tartiflette -- the indulgent version, and it was a perfect foil for the richness of the potatoes. Thanks for sharing this recipe - it's great!
Simplicity itself! Unique and so right! I also made this with mixed black, green and rose peppercorns, very good also! Oh, and I have also pan fried this, just as good, the pepper crust sticks well.
Love this with a simple vinaigrette salad! I like to use Tellicherry pepper when making salmon this way.