Wonderful horseradish crusted salmon

Another wonderful salmon recipe!  What you have to remember about salmon (or forget, depending on your point of view) is that salmon, especially when cooked through, can develop a strong flavor.  That ‘salmon’ flavor, or a ‘fishy’ flavor.  Sure, it absolutely can.  I always recommend buying the best, most ‘in season’, freshest salmon available, and to always avoid cooking it well done.

Now, if you don’t adhere to that belief, and feel that fish, when cooked, should be cooked through, this may be the recipe for you.  I pair salmon with horseradish and parmesan.  Two strong flavors that can cut richness, cut through other strong flavor, and which naturally pair well with salmon.  Horseradish works.  Horseradish and salmon together work in a very unique and appealing way.  They balance each other and leave you, the diner, with a great experience.

If you’re still on the fence about salmon, and must serve it, this may be the way to go!  If you love salmon, you will love this too, no doubt about it.  If you like salmon and like horseradish, hold on to your seat!  Fireworks!!

Horseradish and Parmesan crusted Salmon

Prep time: 10 minutes
Cook time: 25 min
Yield: 4 large portions


1/2 cup fresh prepared horseradish
1/8 cup grated parmesan cheese
3 tbsp fresh chopped herbs (parsley, chives, thyme, rosemary
melted butter
1/2 tsp white pepper
panko bread crumbs
4 7-8oz pieces fresh scottish or wild salmon
White wine
black pepper
kosher salt


Heat an over to 450 degrees.  In a mixing bowl, thoroughly mix the horseradish, cheese, and herbs together. Add enough melted butter to loosen it up a little.  Add panko to bind.  It should hold together almost like a meat ball.  Add the white pepper.  The crust is now ready.

Salt and pepper (black pepper) the salmon.  Place the salmon in a shallow and narrow baking dish and firmly press the crust on top (it should be about 1/3 inch thick).  Pour white wine around the salmon until is it covered by 1/4.  Add a little more melted butter in with the white wine.  Bake until crust is golden brown and salmon is medium in the middle.

Serve right away.

I love serving this with lemony asparagus, mushrooms, mashed potatoes, garlic green beans, or smashed bliss potatoes with soy sauce and garlic.  Whatever you choose to do, I think you will find this to be delicious.


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