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Salmon with Parsley-Horseradish Crust

Serves 8
Time 40 min
This impressive salmon is easy to assemble, making it a great choice for spring entertaining.
Ingredients
  • 1 skin-on side of salmon, about 3 1/2 pounds
  • 1 teaspoon fine sea salt divided
  • 1 3/4 cup lightly packed fresh parsley leaves
  • 1 cup finely grated fresh horseradish
  • 2 shallots chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoon lemon juice
Method

Preheat the 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 of the 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.

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.
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  • 1 skin-on side of salmon, about 3 1/2 pounds
  • 1 teaspoon fine sea salt divided
  • 1 3/4 cup lightly packed fresh parsley leaves
  • 1 cup finely grated fresh horseradish
  • 2 shallots chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoon lemon juice