Baked Salmon Recipe with Horseradish Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
276 kcal
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Course
Main Course
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Cuisine
American
Baked Salmon Recipe with Horseradish Sauce
Description
This Baked Salmon recipe begins with a whole wild salmon fillet seasoned generously with brown sugar and liquid smoke, which imparts a subtle sweetness and smoky aroma. Salt and pepper enhance the natural flavor. Baking at 400°F for a short time ensures the salmon stays moist and flaky without overcooking.
The horseradish sauce combines sour cream, milk, shaved shallots, Dijon mustard, prepared horseradish, and capers for a creamy, tangy topping. The capers add a briny pop, and fresh parsley offers a herbal note. The sauce’s sharpness contrasts nicely with the rich salmon.
This dish can be served warm or chilled and is versatile as a main entree or cut into smaller appetizer portions. The balance of smoky sweetness and piquant sauce makes it suitable for gatherings or everyday meals.
After baking, cool the salmon slightly before transferring to a platter and topping with the sauce and garnishes. Chilling the salmon before adding sauce enhances flavor for a cold presentation.
Ingredients
- 2 pounds salmon fillet whole, wild
- 2 tablespoons brown sugar
- 1 tablespoon liquid smoke
- 1/2 cup sour cream (could be low-fat)
- 2 tablespoons milk
- 2 tablespoons shallot shaved
- 1 tablespoon Dijon mustard
- 4-5 teaspoons horseradish prepared
- 2 tablespoons capers drained
- 1 tablespoon parsley fresh chopped
- salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and lay the whole salmon fillet on it, skin side down. Sprinkle the top with brown sugar, then drizzle the liquid smoke over the top. Rub to coat the entire fillet. Sprinkle generously with salt and pepper. Bake for 10-15 minutes, until just barely cooked through. (You do not want to over cook your salmon fillet.)
- Meanwhile, shave the shallot with a large grater. In a mixing bowl, mix the sour cream, milk, shallot, mustard, and horseradish. Salt and pepper to taste and set aside.
- Once the salmon is out of the oven, allow it to cool for at least 5 minutes. Then carefully move it to a platter using two spatulas. Pour the horseradish sauce over the top and garnish with chopped parsley and capers.
Notes
- The salmon is enjoyable served warm but can also be chilled and topped with horseradish sauce and capers just before serving for a cold option.
- This recipe yields approximately six entree servings or twelve appetizer portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 276kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 207mg | 9% |
| Potassium | 793mg | 17% |
| Fiber | 0g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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