Cracked Black Pepper Salmon

"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."
photo by lorenlou photo by lorenlou
photo by lorenlou
Ready In:




  • 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.

Questions & Replies

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  1. 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 recipe #40603, and it was a perfect foil for the richness of the potatoes. Thanks for sharing this recipe - it's great!
  2. 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.
  3. Love this with a simple vinaigrette salad! I like to use Tellicherry pepper when making salmon this way.
  4. So easy! I did less pepper but it was great!
  5. This was terrific! We loved this alot. We eat a lot of salmon and this recipe is now in our top 3 favorites of all time.


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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