Horseradish Crusted Salmon Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and lightly oil it to prevent sticking.

Pat the salmon fillets dry with paper towels. Season the skin and flesh sides with the kosher salt and 1/2 teaspoon of the black pepper.

Brush the flesh side of each fillet with the 2 tablespoons of olive oil to help the crust adhere and promote browning.

Make the crust mixture

In a medium bowl, combine the prepared horseradish, Greek yogurt, Dijon mustard, chopped dill, lemon zest, and 1 tablespoon of lemon juice. Stir until homogenous.

In a separate small bowl, mix the panko breadcrumbs, grated Parmesan, melted butter, and the remaining 1/2 teaspoon coarse black pepper until crumbs are evenly coated. The butter will help the crumbs brown.

Fold the breadcrumb mixture into the horseradish mixture until evenly combined. You should have a spreadable but slightly textured paste. Taste and adjust: add up to 1 tablespoon more lemon juice or a pinch of salt if desired.

Carefully spoon or spread about 2 to 3 tablespoons of the horseradish-dill crust mixture onto the flesh side of each salmon fillet, pressing gently to adhere. Leave a small border of exposed flesh near the skin so the fillet cooks evenly.

Place the prepared fillets on the baking sheet, skin-side down, spaced slightly apart.

Bake in the preheated oven for 10–14 minutes depending on thickness (about 10 minutes for 1-inch thick fillets, up to 14 minutes for thicker pieces). The crust should be golden and the salmon opaque and flake easily with a fork. Internal temperature should reach 125–130°F (52–54°C) for medium; cook a bit longer if you prefer well done.

For a crisper, browned top, switch the oven to broil for 1–2 minutes after baking—watch closely so the crust doesn’t burn.

Remove the salmon from the oven and let rest 2 minutes. Squeeze a little extra lemon juice over each fillet if desired and garnish with dill sprigs and lemon wedges.