This is one of my all-time favourite recipes. My best friend made it for me while I was staying with her and her husband after I first moved to Atlanta (thanks, Resa!). I loved it the moment I tasted it and several years later, my husband asks for it at least every other week. It’s a great twist on basic baked salmon and I love the extra kick from the horseradish.
- 2-4 salmon filets
- grated horseradish (not horseradish sauce)
- panko bread crumbs
- aluminum foil
Cover a baking sheet with tin foil and lay out the salmon filets.
Spread horseradish over salmon. These filets were rather thick, so I used about a tablespoon of horseradish on each filet. The more spice you want, the more horseradish you should use.
Gently pat breadcrumbs over entire filet.
Bake on 400F for 15-20 minutes, depending on thickness. I cooked these for 20 minutes and they were perfectly tender and flaky.
I typically serve these with sweet or mashed potatoes and asparagus, but any vegetable will work. My favourite asparagus recipe is to place the trimmed stalks in a ziploc bag, add just enough olive oil to cover and pour in a good amount of Greek seasoning. Roll the stalks around in the bag to ensure they are coated with both the olive oil and the seasoning. Lay flat on a baking sheet covered with tin foil. Cook at 350F for about 15 minutes. If you want to throw it in with the salmon at 400F, make sure to shorten the time (which I forgot to do!) or else they’ll be a little too soft.