Horseradish Salmon

Did you know fresh horseradish was a thing? After making this super fun and delicious Horseradish Salmon you’ll be a convert! Fresh horseradish tops this salmon and then broiled on top to form a crust for a unique weeknight dinner.

Fresh Horseradish Crusted Salmon

Salmon is hands down one of my favorite ways to put a quick dinner on the table, and this Horseradish Crusted Salmon is no exception. It is flavorful, unique and simple to put together. To make it,  fresh horsersadish is ground up in a blender or food processor, mixed together with a few common pantry staples and then placed on the salmon before broiling the whole thing. The horseradish forms a crust on top and adds a nice flavor and texture. Serve with a simple side of steamed or roasted veggies or your favorite side dish and dinner is served!

Tips for Working with Fresh Horseradish

In case you’ve never worked with fresh horseradish before, we’ve got a few tips for you. You can find it in your local grocery store likely in the produce refrigerator near the mushrooms. It has rough brown skin on it, similar to a celery root and might come wrapped in clear plastic.

Before using, you’ll want to use a peeler to take off the brown skin. This recipe calls for adding it to the food processor and processing it until it is finely shredded. You could do it by hand but it’s pretty labor-intensive and is very pungent.

And on that note, no matter which way you process it, do be careful of the odor! It’s strong. So don’t stick your face close to it or take deep breathes in. At this point, you may be wondering if it’s going to be too much on top of the salmon, but after adding the additional ingredients to it (namely the vinegar) and baking it, it helps mellow it out.

Can you use Store-Bought Horseradish?

Sure! You can skip the step of making it, and use the store-bought horseradish instead, but you’ll need about 1/2 the amount of the fresh horseradish, so about 3/4 cup for 1 pound of salmon. Then start the recipe from Step 3.

Sides to Pair with It

If you like this salmon recipe, check out these others:

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Horseradish Salmon

Horseradish Salmon

Did you know fresh horseradish was a thing? After making this super fun and delicious Horseradish Salmon you’ll be a convert! Fresh horseradish tops this salmon and then broiled on top to form a crust for a unique weeknight dinner.

  • Author: Lexi's Clean Kitchen
  • Prep Time: 00:10
  • Cook Time: 00:10
  • Total Time: 00:20
  • Yield: Serves 2 1x
  • Category: Dinner
  • Method: Broil
  • Diet: Gluten Free
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Ingredients

  • 2 cups peeled and diced horseradish root
  • 1/4 cup water
  • ½ teaspoon fine sea salt
  • 3 tablespoons white vinegar
  • 1 lb. wild-caught salmon filets
  • 2 tablespoons butter or ghee, melted
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons finely minced parsley, for garnish
  • Fresh lemon, for garnish

Instructions

  1. Add horseradish and water to a food processor. Pulse until finely ground, being careful not to inhale any of the fumes. Add in salt and vinegar and pulse until combined. Transfer horseradish to a container.
  2. Preheat the broiler to 500°F and place salmon fillets on a sheet pan.
  3. Add 1-½ cups horseradish to a bowl. Add in butter, dijon mustard, salt, pepper, and garlic powder and mix together.
  4. Evenly divide the horseradish mixture on top of the salmon fillet.
  5. Broil on high for 7-9 minutes, or until fish is cooked through to 170ºF and horseradish mixture is lightly browned and crispy.
  6. Sprinkle with parsley and a squeeze of lemon, and serve with your favorite side.

Notes

 You may have leftover horseradish. Keep covered in a container for up to 2 weeks in the refrigerator.

This recipe was originally published in 2015, and republished with new photos and helpful tips in 2020.

Keywords: Horseradish Salmon

10 comments
October 21, 2020

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Join The Discussion

10 Responses

  1. Hi Lexi, I am confused about the recipe…do you brush the crust ingredients on both sides of the salmon or one side only? And when you broil the salmon, do you just broil it on one side? Or you’ve to flip to the other side halfway thru? Thanks!

  2. Do I have to make the horseradish? Or can I just use already made kind? Looking for something tonight and I have no time to go to the store. Thanks!

  3. Hi Lexi I’m a bit confused as well. The recipe says if we use store-bought horseradish to start from step 5. Do we still need to add butter and dijon? This part was in step 3. Thanks!

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Author: Lexi

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