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Horseradish Crusted Salmon

Ready in 40 mins

Recipe by Graham 

This impressive salmon is easy to prepare, making it a great choice for spring entertaining. A lovely, spicy new way with salmon, with the horseradish perfectly complementing the fish, and a good source of omega-3 to boot.

Preparation Time

20 Minutes

Cooking Time

20 Minutes

Ingredients for Horseradish Crusted Salmon

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1 large potato
3½ oz butter
  salt and pepper
4 x 6 oz salmon fillets
3 tablespoons single cream (light cream)
3 tablespoons drained prepared horseradish (horseradish sauce)

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Horseradish Crusted Salmon

  1. You'll need about an 8oz (250g) potato (or potatoes), peeled and cut into about 6 pieces. Place in a medium saucepan, cover with salted water by 2" (5cm). Bring to a boil over high heat, lower the heat, and simmer until the potato is very tender (about 10-12 minutes). Drain and allow to cool slightly.
  2. Meanwhile, season the salmon all over with salt and freshly-ground black pepper. Preheat a large frying pan or skillet over a medium-high heat and add about 30g of the butter. When the butter foaming subsides, place the salmon in the pan and cook, turning once, until well-browned (about 1½ minutes per side). Transfer to a baking sheet.
  3. Place the cooked potatoes in a bowl with the 2 tablespoons of salt, 30g of the butter, the single cream and the horseradish. Using a fork, mash until fluffy then season with freshly-ground black pepper, to taste.
  4. Melt the remaining butter in a small saucepan. Using your hands, press about ¼ of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.
  5. Place a rack about 4" (10cm) down from the grill element and preheat. Place the salmon fillets under the grill and cook (broil) until still slightly pinkish inside and the crusts are golden brown (about 8-10 minutes). Serve immediately on a bed of Baked, Sliced Potatoes and Broccoli.
GRAHAM'S HOT TIP:
Remove the butter from the fridge right at the start so that it is at room temperature when you need it.