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
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
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.
Preheat the broiler to 500°F and place salmon fillets on a sheet pan.
Add 1-½ cups horseradish to a bowl. Add in butter, dijon mustard, salt, pepper, and garlic powder and mix together.
Evenly divide the horseradish mixture on top of the salmon fillet.
Broil on high for 7-9 minutes, or until fish is cooked through to 170ºF and horseradish mixture is lightly browned and crispy.
Sprinkle with parsley and a squeeze of lemon, and serve with your favorite side.
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.