Best 11 Horseradish Crusted Salmon Fillet Recipes

HORSERADISH-CRUSTED SALMON

Steps:

• Heat oven to 400º F. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and place on a rimmed baking sheet.
• In a small bowl, combine the bread crumbs, horseradish, parsley, and 1 tablespoon of the oil. Top the salmon with the mixture, pressing gently to help it adhere.
• Roast until opaque throughout, 12 to 15 minutes.
• In a medium bowl, toss the greens, vinegar, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Serve with the salmon.

HORSERADISH CRUSTED SALMON

Steps:

• To make the crust. In a food processor, combine the butter and horseradish. Process until mixture comes together. Add the bread crumbs in a stream and process until combined well. Transfer to a sheet of plastic, cover with another sheet of plastic and smooth into a thin layer and . Chill.;
• Preheat the oven to 450 degrees F.
• Cut the salmon fillet into 4 portions and season with salt and pepper. In a saute pan, over moderately high heat cook the butter and oil until hot and add the salmon. Sear both sides. Divide crust among salmon fillets and transfer to oven. Bake for 5 minutes.
• Arrange cucumbers on a serving plate, top with the salmon, surround with sauce and sprinkle with chives.
• To make the cucumbers: In a skillet set over moderate heat melt the butter, add the shallots and cook, stirring, until softened. Add the cucumbers and cook, stirring occasionally, for 3 to 4 minutes, or until just tender. Add the dill and chives.;
• To make the sauce: In a skillet, melt the butter and shallots and cook, stirring occasionally, until softened. Add the vermouth and reduce by 1/2. Add the chicken stock and reduce until flavorful. Stir in the dill and chives.;

POTATO AND HORSERADISH CRUSTED SALMON

Steps:

• Place a rack about 4 inches from the broiler element and preheat.
• Put the potato in a medium saucepan, cover with water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower the heat, and simmer until very tender, about 10 minutes. Drain and cool slightly.
• Meanwhile, preheat a large skillet over medium-high heat. Add 2 tablespoons of the butter and heat. Season the salmon all over with salt and pepper. When the butter's foaming subsides, place the salmon, in the skillet and cook, turning once, until well-browned, about 1 1/2 minutes per side. Transfer to a baking sheet.
• Put the cooked potatoes in a small bowl with the 2 teaspoons salt, 2 tablespoons butter, half-and-half, and horseradish and, using a fork, mash until fluffy. Season with pepper, to taste.
• Melt the remaining 2 tablespoons butter in a small saucepan. Using your hands, press about 1/4 of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.
• Place the salmon under the broiler and cook until still slightly pinkish inside and the crusts are golden brown, about 10 minutes. Transfer to serving platter and garnish with the chive segments. Serve immediately.
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GRILLED SALMON WITH HORSERADISH SAUCE

Steps:

• spray the grill with cooking spray.
• heat grill to medium-hi.
• mix sauce ingredients, season with salt & pepper to taste and refrigerate.
• mix marinade ingredients, brush on both sides of salmon.
• grill about 5 minutes per side.
• serve with sauce.

SALMON FILLETS WITH HORSERADISH CRUST, CUCUMBERS AND SALMON CAVIAR

Steps:

• Slice the cucumbers on a bias, about 1/4-inch thick. In a bowl, toss the cucumbers with 1 teaspoon of sea salt; then, transfer to a colander. Let drain for 2 hours.
• Place the smoked salmon and horseradish in the bowl of a food processor, and blend until smooth. Add the butter, bread crumbs, the remaining sea salt, mustard and cayenne. Blend well.
• Season the salmon fillets with salt and pepper.
• Turn on broiler. Place 1 tablespoon olive oil in a nonstick saute pan over medium high heat. Cook the salmon for about 45 seconds a side. Remove pan from heat. Carefully cover the fillets with the smoked salmon and horseradish mixture.
• Place the fillets in the broiler, and cook until nicely browned. Remove from the oven and keep warm.
• Quickly heat the cucumbers in the creme fraiche. Distribute the cucumbers evenly over six plates. Sprinkle with parsley, dill and chives. Sprinkle some salmon roe around the cucumbers. Arrange salmon over the cucumbers, and serve immediately.

HORSERADISH CRUSTED SALMON

Steps:

• place salmon on baking sheet.
• mix mayo, lemon, and horseradish together.
• place generous amount of horseradish cream on top.
• melt butter.
• add to bread crumbs.
• put crumbs on top.
• slightly press crumbs in.
• sprinkle more on top.
• bake at 350F for approx 20 minutes.

HORSERADISH CRUSTED SALMON

Steps:

• Heat oven to 450 degrees; position rack 8 to 12 inches from heat. Place bread in the bowl of a food processor; pulse until coarsely chopped (1/4- to 1/8-inch pieces). Add 1 teaspoon salt, 1/4 teaspoon pepper, shallot, dill, horseradish, and 2 tablespoons olive oil. Pulse just until combined; set aside.
• Rub bottom and sides of a 12-by-17-inch pan with olive oil. Place salmon on pan, spacing fillets 2 inches apart. Sprinkle salmon with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat mixture onto top of each fillet. Bake until just cooked through, 5 to 6 minutes. Turn heat to broil, and cook until tops are a rich golden brown, 1 to 2 minutes. Serve immediately.

GRILLED SALMON FILLETS WITH CREAMY HORSERADISH SAUCE

Steps:

• For sauce:
• Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• For salmon:
• Spray grill rack generously with nonstick spray. Prepare barbecue (medium-high heat). Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Transfer salmon to plates. Serve with sauce.

HORSERADISH CRUSTED SALMON FILLET

Steps:

• Combine mayonnaise, horseradish, chives and lemon juice in a mixing bowl.
• With a spoon, lightly coat the salmon fillets with the mixture.
• Dredge in the matzo meal.
• Bake in a preheated oven at 425degF for 12-14 minutes.
• Garnish:.
• Chopped teardrop or cherry tomatoes drizzled with extra virgin olive oil, OR.
• Micro greens, arugula, or mache, lightly dressed with a lemony vinaigrette.

HORSERADISH CRUSTED SALMON

Steps:

• Preheat broiler.
• Whisk mustard and horseradish to gether.
• Heat oil in a medium oven proof skillet over medium high heat.
• Add salmon and cook until begining to brown, about 2 minutes per side.
• Spread mustard mixture over salmon and broil until mustard mixture begins to brown and salmon is cooked through, about 4 minutes.
• Transfer to serving plate.
• Add lemon juice and butter to skillet and whisk until butter is melted, season and spoon over salmon.

BAKED HORSERADISH SALMON

Steps:

• Place salmon skin side down in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the butter, horseradish, lemon juice, garlic powder and pepper; spread over salmon. , Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.