Tired of the same ol’ same weeknight dinners? This Horseradish-Crusted Salmon has tender, flaky salmon fillets topped with a crisp panko and horseradish crust that will add a little spunk to your dinner plate!
Originally posted October 2013. Photos, content, and recipe updated January 15, 2020 for improved reader experience.
I’ve been making this recipe for a long time. 9 years, now. And it remains one of my favorite salmon recipes of all time. I’ve had a love for horseradish since I discovered Horsey sauce at Arby’s when I was a teenager (so…a long time), and I am drawn to anything that has horseradish in it, and salmon is our favorite fish so of course the combination of the two is a winner in our household.
Now, there’s something you should know about this recipe. I have changed it quite a bit over the past nine years. The original recipe that I used called for a large amount of oil to be mixed with the panko. I’m talking 2 cups, with a 1/2 cup of panko. A lot, right? Absolutely. When I first posted it, I used 1 1/2 cups of oil. And it worked for me. I didn’t have any issues. But, as you can see below, I had a couple of reader’s comment about the amount of oil, that it must be a typo and it was a fire hazard to have all that oil in the oven. At the time, I added a note to the recipe to let readers know to do what they felt safe with. Of course I didn’t want any oven fires, and just because it worked for me didn’t mean it would work for others. But it always bothered me that it seemed to be such a big deal for those readers.
So, this last time that I made the Horseradish-Crusted Salmon, I decided to revamp the recipe. I experimented with different measurements for the oil and panko, and believe I found the perfect combination, that still gives that crispy crust topping, but without being overly oily and causing alarm for my dear readers who want to make and enjoy this recipe as much as we do.
How to make Horseradish-Crusted Salmon:
1.) Preheat oven to 475 degrees, line a baking sheet with parchment paper or foil, and set aside.
2.) Combine the dill, panko, horseradish, and oil. Mix well so that the panko soaks up the oil.
3.) Season the salmon with salt and pepper and spoon the panko mixture on top of the fillets, pressing down to secure in place.
4.) Bake until golden brown on top and opaque throughout, about 8-10 minutes
If you like this recipe, here are some more delicious salmon recipes to try!
Lemony Salmon Picatta
Pan-Seared Salmon with Balsamic Glaze from Kylee Cooks
Salmon Cakes with Mustard Sauce
Follow me on Pinterest for more great recipes!
Horseradish-Crusted Salmon
Ingredients
- 1 Tbsp dried dill
- 3/4 cup panko or coarse breadcrumbs
- 2 Tbsp prepared horseradish
- 1/2 cup olive oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 4 6 oz salmon fillets
Instructions
- Preheat oven to 475 degrees, line a baking sheet with parchment paper or foil, and set aside.
- In a small bowl, combine the dill, panko, horseradish, and oil. Mix well so that the panko soaks up the oil.
- Season the salmon with salt and pepper, and place on a cookie sheet, skin side down, if yours has skin.
- Spoon the panko mixture on top of the fillets (2-3 tablespoons per fillet, depending how thick you want the crust), and press down to secure in place.
- Bake until golden brown on top and opaque throughout, about 8-10 minutes.
Nutrition
And just for kicks, here’s a photo from the original post!
1 and 1/2 cups of olive oil is WAY too much! This may have been a typo?? I will do this again, only not really following the amounts listed in this recipe.
Krystal – I'm sorry if you felt it was too much olive oil, but that is the accurate amount. Actually, the original recipe called for 2 cups and I reduced it to 1 1/2 cups.
Okay, this really is too much oil. I followed the recipe, but I had to take the pan out of the oven because I was terrified I was going to start a grease fire. Idk how you managed with 1 1/2 cups with your oven at 475.
My entire pan was a pool of oil and was popping. This is extremely dangerous. After pouring out the excess oil from the pan, it did turn out great. But if you follow this recipe, you will end up with a grease fire. Please amend this
Alexandria – I’m truly sorry you had such a difficult experience with this. I understand that it is a lot of oil, but if you click the link to the original recipe it uses even MORE oil than I did. Of course make adjustments as needed for yourself and your safety!
This is a family favorite, but I only use 2 T of oil
This looks yummy. The nutritional value must be
a mis print though.. there is certainly more protein
in this recipe then 2g.
Hi Renee – thank you so much for pointing that out! I use a nutrition calculator that generated that amounts, so I went in an did a re-calculation and updated the numbers.
I am trying this tonight. I don’t see where the oil should be a problem. The recipe now says 1/2 cup. And looking at the photo on the recipe it doesn’t look like the oil was too much. The recipe looks so good, and I just bought a jar of extra spicy horseradish from a European deli near me. I’ll use fresh dill too because I have some that I don’t want to go bad. Thanks for this recipe.