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May 29, 2008 07:38 AM

Horseradish Crusted Salmon Recipe

Anyone have a great recipe fpr Horseradish crusted salmon? The ones on epicurious seem to be rated by only one or two people, so I'm not sure how good they are.

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  1. I don't really have a "recipe", but last year, a family member brought back a "white salmon" from Alaska, and we prepared it according to her memory of how it tasted in Alaska...We whipped egg whites, and then folded in the best horseradish we could find, slathered it on the salmon (we salt and peppered the fish first), and then baked on a sheet pan in the oven. It was delicious!

    We had never heard of "white salmon", but the flesh was white, and looked like salmon- tasted like salmon, and has salmon type skin. Anyone else ever has "white salmon"?

    1. There's a show on Food Network Canada called "Fresh with Anna Olson", and she just made it a few days ago. You could probably find the recipe on . She used panko breadcrumbs, and lots of green onion and freshly grated horseradish (although she said you cuold also use drained prepared horseradish). Unlike JalamaMama, she binded hers with butter not egg white, though whites seem like a good idea too.

      1. *I posted this recipe for another dinner request awhile back. It's really very good. A bit of chopping/prep, but worth all of it. Again, I usually make a crab/butter/cream sauce to spoon under or around the plate and....WOW!*

        This is a GREAT dish I ripped from Hamersley's Bistro in Boston. The dish was served with pan roasted potatoes (baked in skins, cooled, cut into cubes then pan roasted in olive oil) and peas with a cream-wine sauce. I'll give just the salmon since the sauce has cream & butter. I've made this numerous times, often doubling the recipe, sometimes with no sauce (which is spooned onto the plate with fish resting atop), sometimes with a crab butter cream sauce ala Paul Prudhomme (very rich). Served on a platter with potatoes scattered around. Yum!

        Roasted Salmon with Horseradish Crust

        Preheat oven 350
        2lb center cut salmon fillet with skin

        In a bowl combine:
        3/4 C fresh white bread crumbs
        3 shallots, sliced thin
        1/2 t freshly grated lemon zest
        1/4 C coarsely chopped walnuts
        1 6-oz bottle horseradish, drained & squeezed dry (about 3/4 C)
        1/4 C chopped mint leaves
        1/4 t fennel seeds lightly crushed
        1/4 t red pepper flakes
        1/2 t minced garlic
        2 T olive oil

        Arrange salmon, skin side down, on well-greased baking sheet, press the horseradish mix onto it, pressing gently to make it adhere, and bake the salmon for 25 to 30 min or until cooked through.