Horseradish Crusted Salmon

Horseradish salmon filets on a oval platter with a parsnip puree.

5 from 2 votes

Elevate your salmon game with this zesty Horseradish Crusted Salmon! A perfect balance of tender, flaky fish and a crispy, flavorful crust that'll wow your taste buds.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 480kcal

Author: Mike Cleavenger

Ingredients

4 salmon fillets, center cut 5 ounces each
1 egg white
3 tablespoon horseradish finely grated
2 tablespoon parsley chopped
¼ cup red onion finely diced
¾ cup bread crumbs toasted
1 lemon peeled, seeded, and diced
3 tablespoons unsalted butter melted
sea salt and pepper to taste
2 tablespoons olive oil

Instructions

Preheat oven to 350°F/ 176°C. Toast bread crumbs in a pan with 1 tablespoon of melted butter, stirring occasionally, until they turn golden brown, about 4-5 minutes.
Mix egg white in a large mixing bowl to soft peaks. Fold in horseradish, parsley, red onions, bread crumbs, diced lemon, and melted butter.
Brush the baking dish and the salmon with the olive oil and season with salt and pepper. Top salmon with the horseradish mixture and transfer to the oven. Bake for 15 - 20 minutes or until the salmon reaches 145 °F/ 62°C.

Notes

- Toasting Breadcrumbs. Transfer to a plate when golden brown so breadcrumbs don't burn.

- Horseradish. Jarred horseradish will overpower the dish so only use fresh horseradish.

- Cooking Salmon. Cooking times may vary depending on the thickness of your salmon. Remove salmon from the oven around 135 -140 degrees so you don't overcook it.

This recipe was adapted from the cookbook Two Chefs One Catch

Nutrition