Spicy Lemon Pepper Salmon

2 tablespoons lemon juice

1 tablespoon ground Warm Wild Long Pepper

1 tablespoon Balancing Makhir Ginger

1 ½ tablespoons mayonnaise

1 tablespoon yellow miso paste

1 teaspoons Dijon mustard

1 teaspoon salt

2 pinch cayenne pepper, or to taste

2 (8 ounce) center-cut salmon fillets, boned, skin on

sea salt

Whisk together lemon juice and Long Pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper. Continue to whisk. Generously brush the lemon-pepper mixture over salmon fillets keeping a tablespoon aside. Cover salmon and refrigerate for 30 minutes. Preheat the oven to 450 degrees. Place salmon on a baking sheet with parchment paper. Pour the tablespoon of lemon-pepper mixture on salmon without letting it fall around base. Sprinkle with a pinch more warm pepper and a generous amount of sea salt.

Bake for 10-15 minutes. Salmon should flake with a fork.