Horseradish Salmon Recipe

Tender, flaky salmon with a crisp, golden horseradish crust? Yes, absolutely—and you can have it on your table in just 20 minutes. This Horseradish Salmon recipe is as fresh and bold as it gets, with layers of peppery, nose-tingling horseradish balanced by buttery richness and a tang of Dijon. It’s the ultimate go-to for busy weeknights and a genuine showstopper when you need dinner to deliver big on both taste and simplicity. No complicated steps, no fancy equipment—just delicious results every time.

Ingredients You’ll Need

Gather up these ingredients and let’s make magic with maximum ease:

• Horseradish Root: The star of the show—fresh and feisty for that classic pungent bite. Tip: Peel and dice carefully; it’s potent.
• Water: Helps process and soften the horseradish when grinding. Don’t skip, or you’ll have a tough blend!
• Fine Sea Salt: Seasons every layer of the dish—enhances both horseradish and salmon.
• White Vinegar: Adds sharpness and preserves the horseradish’s flavor and punch.
• Wild-Caught Salmon Fillets: Rich, healthy, and mild enough to let the horseradish shine. Opt for wild whenever you can, but any high-quality salmon works!
• Butter or Ghee (Melted): Brings richness and helps brown the crust. Ghee is perfect if you’re aiming for dairy-free or paleo.
• Dijon Mustard: Rounds out the flavors with mellow heat and a creamy texture.
• Freshly Ground Pepper: For big, bold aroma and warmth.
• Garlic Powder: Subtle earthy flavor; easy and consistent.
• Parsley (Finely Minced): The fresh lift against the warm fish and spicy crust. Optional, but so worth it!
• Fresh Lemon: A squeeze at the end brightens the entire dish. Don’t even think of skipping this step!

Variations

Let your creativity take the wheel with any of these easy tweaks:

• Crust Swap: Try panko or crushed nuts (like pistachios or walnuts) mixed into the horseradish for added crunch.
• Herb Boost: Mix fresh dill or tarragon into the crust for a herbal spin.
• Spicy Kick: Add a touch of cayenne or a hint of chili oil to the topping for heat lovers.
• Other Proteins: No salmon? This topping works wonders on cod, halibut, or even chicken breasts.
• Dairy-Free: Use olive oil instead of butter for a completely dairy-free version.

How to Make Horseradish Salmon

Step 1: Make the Horseradish

Start by pulsing peeled, diced horseradish root with water in a food processor. Pulse carefully—horseradish is powerful, so avoid inhaling the fumes directly! Add salt and vinegar, give it another pulse, then transfer to a jar or container. This is your homemade horseradish and tastes leagues better than jarred.

Step 2: Prep the Salmon

Set your broiler to high (about 500°F) and place your salmon fillets, skin-side down, on a sheet pan lined with parchment for easy cleanup.

Step 3: Mix the Topping

Scoop 1½ cups of your freshly grated horseradish into a bowl. Add melted butter (or ghee), Dijon mustard, salt, pepper, and garlic powder. Stir together to form a thick, fragrant paste.

Step 4: Assemble

Divide the horseradish topping over each salmon fillet, spreading evenly and pressing gently to adhere. You want a decent layer for that signature crust.

Step 5: Broil & Finish

Broil the salmon on high for 7–9 minutes. The fish should be barely opaque and flake at the thickest part, with the topping golden and slightly crisp. The internal temperature should read 170ºF for perfect doneness.

Step 6: Garnish & Serve

Remove from the oven, sprinkle generously with parsley, and finish with fresh lemon juice right before serving. Devour immediately, preferably with something cool and creamy on the side.

How to Serve

Horseradish Salmon begs for sides that play with its zesty edge. Here’s how to round out the meal:

• Pair with: Creamy mashed potatoes, roasted baby potatoes, or a simple herby rice pilaf.
• For veggies: Go with crisp green beans, grilled asparagus, or a tangy cucumber salad to refresh the palate.
• Sauces: Dollop a bit of crème fraîche, Greek yogurt, or a mild herbed aioli on the side for a cooling contrast.
• Bread: A crusty baguette or seeded rolls are perfect for soaking up juices.

Make Ahead and Storage

Storing Leftovers

Store extra cooked salmon in an airtight container in the refrigerator for up to 2 days. Keep the horseradish separate if you have extra—refrigerate up to 2 weeks.

Freezing

While fresh-cooked salmon is best enjoyed right away, you can freeze leftovers for up to one month. The crust may soften a bit, but the flavor stays punchy.

Reheating

To reheat, pop the salmon under the broiler for 2–3 minutes to re-crisp the topping, or gently warm in a 300°F oven. Microwaving is less ideal—it steams the fish and the crust gets soggy.

FAQs

Final Thoughts

Give this Horseradish Salmon a spot in your weeknight dinner routine—you won’t regret it. With its bold flavors, minimal ingredients, and rapid cook time, this is one recipe that delivers maximum payoff with minimal effort. Every bite is flaky, crispy, tangy perfection. Don’t hesitate to make it your own, experiment with the crust, and enjoy sharing this delightful dish with family and friends. Happy cooking!

Print