Description

Horseradish Salmon is a vibrant and healthy dish that combines the zesty heat of fresh horseradish with the rich, buttery texture of wild-caught salmon fillets. This recipe is quick and easy to prepare, cooking in under 30 minutes, making it perfect for weeknight dinners or elegant meals for guests. Packed with omega-3 fatty acids and bright flavors from lemon juice and garlic, Horseradish Salmon delivers a bold flavor profile that is both nutritious and satisfying.

Ingredients

Scale

Salmon and Seasoning

4 fresh salmon fillets (skin-on, about 6 ounces each, wild-caught if possible)
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste

Horseradish Sauce

3 tablespoons freshly grated horseradish (or prepared horseradish)
1/4 cup Greek yogurt or sour cream
2 cloves garlic, minced
1 tablespoon fresh lemon juice
Salt and black pepper, to taste

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Instructions

Prepare the Horseradish Sauce: In a bowl, mix freshly grated horseradish with Greek yogurt or sour cream. Add minced garlic and a squeeze of lemon juice. Stir until smooth. Season with salt and pepper to taste. This creamy sauce will coat the salmon and infuse it with vibrant flavor.
Prep Your Salmon: Pat the salmon fillets dry with paper towels to ensure a good sear or even cooking. Lightly brush each fillet with olive oil, then season both sides with salt and pepper. This step enhances flavor and helps keep the salmon moist.
Apply the Horseradish Mixture: Spread the horseradish sauce generously and evenly over the top of each salmon fillet, creating a flavorful crust that seals in moisture during cooking.
Cook the Salmon: Choose your cooking method: bake the salmon in a preheated oven at 400°F (205°C) for 12-15 minutes, or pan-sear on medium heat for 4-5 minutes per side until the salmon is flaky and cooked to medium doneness.
Rest and Serve: Allow the cooked salmon to rest for a few minutes to let the juices redistribute. Serve warm with your favorite sides and garnishes for a balanced and visually appealing meal.

Notes

Use fresh horseradish when possible for the sharpest flavor; freshly grated is preferable over jarred.
Avoid overcooking the salmon to maintain its tender and juicy texture.
Cooking with skin-on fillets adds moisture and provides a crispy texture when pan-seared.
Adjust the horseradish quantity according to your heat preference, starting with less if you are sensitive to spice.
Let the horseradish sauce sit for 10-15 minutes before applying to meld flavors.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking or Pan-Searing
Cuisine: American

Nutrition

Serving Size: 1 salmon fillet (6 ounces)
Calories: 350 kcal
Sugar: 1 g
Sodium: 150 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.5 g
Protein: 34 g
Cholesterol: 85 mg