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.
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
- 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.
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.