Salmon with Parsley-Horseradish Crust

Salmon with Parsley-Horseradish Crust

Serves 8

This impressive salmon is easy to assemble, making it a great choice for spring entertaining.

  • 1 skin-on side of salmon, about 3 1/2 pounds
  • 1 teaspoon fine sea salt, divided
  • 1 3/4 cups lightly packed parsley leaves
  • 1 cup finely grated, peeled fresh horseradish root
  • 2 shallots, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely grated lemon zest
  • 1 1/2 teaspoons lemon juice
You must be signed in to use shopping lists. Sign in or create account

Preheat oven to 450°F. Line a large baking sheet with foil and lightly oil the foil. Place salmon skin-side down on the foil. Run your fingers over the flesh to feel for pin bones; use tweezers or needle nose pliers to pull out any bones. Sprinkle salmon with 1/2 teaspoon salt.

In a food processor, combine parsley, horseradish, shallots, oil, mustard, lemon zest, lemon juice and remaining 1/2 teaspoon salt. Pulse until the mixture is very finely ground. Spread mixture evenly over top of salmon, pressing it down to help it adhere. Bake salmon in top third of the oven until cooked through and crust begins to brown, about 20 minutes.

Nutritional Info: 
Per Serving:380 calories (150 from fat), 16g total fat, 2.5g saturated fat, 125mg cholesterol, 450mg sodium, 9g carbohydrate (1g dietary fiber, 1g sugar), 47g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion