Sarasota's Baked Salmon with a Horseradish Crust Recipe

"Easy, decadent; and, worthy to entertain with. I love horseradish sauce; but, not everyone does. It is one of those love it or hate it condiments. So, make sure you know your guests before you prepare this for them. And, if you can ... Serve the whole salmon; and cut into individual portions. It just looks stunning that way - but, obviously you can serve this in individual portions as well. This makes enough for 8-12 servings. I like to garnish with plenty of roasted fresh lemons; and, fresh herbs around the platter. You can easily cut this recipe in half, which would serve approximately 4."

Step by Step Method

Step 1

Salmon ... Remove the salmon from the refrigerator and set on a sheet or baking pan (skin side down) lined with parchment paper or foil (for easy clean up). I like to spray the parchment or foil with a little non-stick spray to make sure it doesn't stick. Season the salmon with salt and pepper, and let it come to room temperature. You should NEVER cook cold fish.

Step 2

Topping ... Add the mustard, garlic, lemon juice and zest, panko, parsley, olive oil, salt, and pepper to a small bowl; and, mix to combine.

Step 3

Once the fish has come to room temperature, spread with the horseradish sauce. Then add the topping; making sure to press it into the salmon - the horseradish sauce will act like glue.

Step 4

Bake ... Preheat the oven to 400 degrees. Then bake the salmon, uncovered, on the middle shelf for 20-30 minutes, until the salmon is firm; and, the crust is golden brown. The salmon should be firm to the touch, but still moist and pink inside. Once it can be flaked and turns like light pink ... it is overdone. There are many differences between what people prefer as the best temperature for cooked salmon. Recommended, 145 degrees; but, a bit overdone for me. I prefer 130-135, for tender moist salmon. It is all personal preference. Many chefs remove the salmon at 125, and let it rest. I like to remove mine just under 135 degrees; then, I cover with foil to rest a bit before serving.

Step 5

Serve and ENJOY! ... Simply serve on a large platter, family style; and cut into individual portions. It is delicious, moist, and a great dish to entertain with. Serve with roasted potatoes and asparagus for a great dinner. As I said, I often make this recipe to serve 4 with individual pieces of salmon; it works just as well.