Horseradish Crusted Salmon Fillets

Once in a blue moon I crave fish.  I’m really not a fish lover… the only two types of fish I (rarely) will eat are tuna – seared rare of course – and salmon.  I’ve enjoyed a chilean sea bass or two (aka Patagonian Toothfish – ohh marketing) but due to its environmental price I try to steer clear of it.  That being said, the usual chicken, pork, and steak dinners can get a bit dull and, just as at my alma mater, sometimes you have to throw a fish or two into the mix.

I’ll be honest here – one of the main reasons I don’t venture into cooking fish often is that I really just don’t know how.  I put some research into this next recipe, though, and it paid off – it was delicious and flavorful with a super crispy skin.  Not so bad for a piscatory diversion from the norm!

crispy flaky fishy forn

Horseradish Crusted Salmon Fillets!
serves 2


2 salmon fillets (6 oz.) with skin attached
1 c. bread crumbs (panko or homemade)
1 c. raw horseradish
1 Tbsp. dried thyme
1 turn of the pan + 1 Tbsp. dried tarragon
2 Tbsp. olive oil
Salt & Pepper to taste


Preheat the oven to 450˚F.  Heat an OVENPROOF non-stick skillet on high with enough olive oil to coat the bottom. While heating, rub both sides of the salmon with 1 Tbsp. of olive oil and sprinkle the skin with salt.  Mix the bread crumbs, horseradish and herbs in a bowl.

delicious crust

Once the pan is VERY hot, place the salmon in skin side down.  Sear for about 1 minute.

While searing, place the crust on top – I used some tongs and then pressed it on gently with a spoon.  Whatever works for you – as you can see there was some collateral sizzled damage with my method.

Stick that pan in the oven after a minute and let bake for 8-9 minutes, depending on the thickness of the salmon.  You can broil for the last 3 minutes if you want the crust to get browned on top.  You can tell if it’s done by seeing if it flakes easily.  Sprinkle with some salt and pepper and serve!  I had it with a nice aged balsamic salad and mashed potatoes.


Since this is a spicy-ish meal, the sweetness of a Chilean Sauvignon Blanc along with its lemony quality for fish really held up well.

Even better, it’s only around $13/bottle.

If you’re ever feeling a little fishy, go ahead and try this! Super easy to make and delicious with a little wow factor 🙂

A bientot les poissons,

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