Oven Roasted Salmon with Pink Peppercorn Sauce
User Reviews
5
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Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
362 kcal
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Course
Main Course
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Cuisine
American
Oven Roasted Salmon with Pink Peppercorn Sauce
Description
Oven Roasted Salmon with Pink Peppercorn Sauce centers on fresh salmon fillets brushed with olive oil, seasoned with salt and pepper, and roasted briefly at 400°F to preserve tenderness and flavor. The accompanying sauce combines sour cream and milk with horseradish, chopped dill, pink peppercorns, honey, and salt, pureed into a smooth consistency. The final dish is served warm with a generous drizzle of sauce and a sprinkling of whole pink peppercorns, offering a balance of creamy, tangy, and subtly spicy flavors that complement the richness of the salmon.
The sauce's horseradish provides a gentle kick, while the fresh dill adds herbaceous brightness. Serving the salmon soon after roasting ensures the fish remains juicy. This recipe is suitable for a straightforward yet elegant main course that pairs well with simple sides.
Store the cooked salmon and sauce separately in the refrigerator for up to two to three days. Reheat the salmon gently to prevent drying, and stir or shake the sauce before serving without reheating.
Ingredients
For the Roasted Salmon:
- 2 1/2 pounds salmon fillet about 6, fresh
- 1 tablespoon olive oil
- salt and pepper
For the Pink Peppercorn Sauce:
- 3/4 cup sour cream
- 1/4 cup milk
- 1 tablespoon dill fresh, chopped
- 1 1/2 tablespoons horseradish prepared
- 2 tablespoons pink peppercorns plus extra for sprinkling
- 1/2 teaspoon honey
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the salmon fillets on the baking sheet and brush with olive oil. Salt and pepper liberally.
- Roast in the oven for approximately 12 minutes, until just barely cooked through.
- Place all the ingredients for the pink peppercorn topping in a blender, puree until smooth.
- Serve the roasted salmon warm, with a generous drizzle of sauce and a sprinkling of extra pink peppercorns.
Notes
- Keep the baked salmon and sauce stored separately in the refrigerator for 2 to 3 days for best freshness.
- Reheat the salmon gently, preferably in the oven on low or briefly in the microwave to avoid overcooking.
- The pink peppercorn sauce does not need warming before serving; stir well to recombine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 362kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 38g | 76% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 119mg | 40% |
| Sodium | 320mg | 13% |
| Potassium | 1033mg | 22% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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