Horseradish Baked Salmon
Elevate your weeknight dinners with this flavorful Horseradish Baked Salmon recipe. Perfectly flaky salmon fillets are topped with a zesty horseradish-Dijon mixture and finished with a crispy, golden layer of panko breadcrumbs infused with fresh parsley. This easy-to-make dish combines the bold kick of prepared horseradish, the tanginess of Dijon mustard and lemon juice, and a touch of creamy mayonnaise for a topping that perfectly complements the richness of the salmon. Oven-baked to perfection in just 20 minutes, this recipe is a healthier alternative to fried options without compromising on texture or flavor. Serve with bright lemon wedges for an extra burst of citrus and pair with a simple side salad or roasted vegetables for a complete, restaurant-quality meal at home. Ideal for seafood lovers, this dish is a true crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 4 tablespoons horseradish (prepared, not creamed)
- 1 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Season each fillet with a sprinkle of salt and black pepper.
In a small mixing bowl, combine the horseradish, Dijon mustard, mayonnaise, lemon juice, and garlic powder. Stir until the mixture is smooth and well combined.
Spread an even layer of the horseradish mixture over the top of each salmon fillet using the back of a spoon or a spatula.
In another bowl, toss the panko breadcrumbs with olive oil and chopped parsley until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture generously over the horseradish layer on each fillet, pressing gently to adhere.
Bake the salmon in the preheated oven for 18–20 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
Remove the salmon from the oven and let it rest for 2 minutes before serving.
Serve the horseradish baked salmon with lemon wedges on the side for an added pop of brightness. Enjoy!
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 9.1 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
