Um…did somebody say horseradish?!?! Because when I hear (see) that word, I’m pretty much sold on the idea before I even know what the rest of it is! My first memory of anything horseradish-y was sometime in my childhood (err…teen years, perhaps?) at Arby’s with their amazing Horsey sauce. If you haven’t tried it, you’re missing out! After that whenever I would hear that a dish had something with horseradish in it, I wanted to try it. Right then and there. And not much has changed. The moment I saw this recipe, I knew I had to make it, ASAP! It doesn’t hurt that we love salmon, too.
This is a dish that will definitely not disappoint, and you can adjust the amount of horseradish to your liking. I’m more prone to adding more than a recipe calls for because I like that extra bite to my food. If you don’t, you can decrease the amount a little. And, this is another dinner you can have on the table in under 30 minutes. Done and done!
- 1 Tbsp dried dill
- 1 1/2 cups olive oil***
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup panko or coarse breadcrumbs
- 2 Tbsp prepared horseradish
- 4 6 oz salmon fillets
- Preheat oven to 475 degrees, line a baking sheet with foil, spray with cooking spray, and set aside.
- In a small bowl, combine the panko, horseradish, dill and oil. Make sure to mix it well.
- 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, and press down to secure in place.
- Bake until golden brown on top and opaque throughout, about 8-10 minutes.
***Note: I’ve had a few people comment on the amount of oil used in this recipe. I know it’s a lot, and I even cut it down from the original recipe. Here’s the thing…it worked for me, but if it seems like too much for you, cut it back! Use 1/4 cup and add from there if you’d like. The idea is that the panko soaks it up and then gets crisp when baking. Use your best judgement – I don’t want any fires started in ovens because of oil overload.