Best 8 Potato And Horseradish Crusted Salmon Recipes

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Whether it's the delicate pink hue of the fish or its rich and savory flavor, there's no denying the appeal of salmon. This versatile fish can be prepared in countless ways, from simple grilling to intricate baking. In this article, we'll explore one of the most delectable variations of salmon: potato and horseradish crusted salmon. Get ready to dive into a culinary journey that combines the earthy flavors of potato and horseradish with the succulent texture of salmon.

Let's cook with our recipes!

HORSERADISH CRUSTED SALMON



Horseradish Crusted Salmon image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

1 pound unsalted butter
1 fresh horseradish, peeled and grated
2 cups dried plain bread crumbs
1 (3 pound) salmon fillet
Salt and freshly ground pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
4 tablespoons unsalted butter
4 shallots, minced
4 cucumbers, peeled, seeded and sliced
2 small bunches fresh dill, trimmed and snipped
1 bunch fresh chives, snipped
3 tablespoons unsalted butter
2 shallots, minced
1 cup dry white vermouth
1 cup chicken stock
Snipped fresh dill
Snipped fresh chives

Steps:

  • To make the crust. In a food processor, combine the butter and horseradish. Process until mixture comes together. Add the bread crumbs in a stream and process until combined well. Transfer to a sheet of plastic, cover with another sheet of plastic and smooth into a thin layer and . Chill.;
  • Preheat the oven to 450 degrees F.
  • Cut the salmon fillet into 4 portions and season with salt and pepper. In a saute pan, over moderately high heat cook the butter and oil until hot and add the salmon. Sear both sides. Divide crust among salmon fillets and transfer to oven. Bake for 5 minutes.
  • Arrange cucumbers on a serving plate, top with the salmon, surround with sauce and sprinkle with chives.
  • To make the cucumbers: In a skillet set over moderate heat melt the butter, add the shallots and cook, stirring, until softened. Add the cucumbers and cook, stirring occasionally, for 3 to 4 minutes, or until just tender. Add the dill and chives.;
  • To make the sauce: In a skillet, melt the butter and shallots and cook, stirring occasionally, until softened. Add the vermouth and reduce by 1/2. Add the chicken stock and reduce until flavorful. Stir in the dill and chives.;

SALMON WITH POTATOES AND HORSERADISH-TARRAGON SAUCE



Salmon With Potatoes and Horseradish-Tarragon Sauce image

Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, "The Cuisine of Hungary," this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce. You could substitute the potatoes with carrots, beets or other root vegetables, or you could play around with more tender vegetables like zucchini or fennel, though you'd need to slice them more thickly and reduce the cook time in Step 1. Likewise, halibut, cod or another white fish can be used instead of salmon. The bright horseradish sauce keeps the salmon moist and gives this dish verve, pairing horseradish's peppery punch with tangy sour cream and fresh herbs.

Provided by Joan Nathan

Categories     dinner, casseroles, seafood, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
3 medium Yukon Gold potatoes (about 1 pound), unpeeled
Kosher salt and black pepper
1/2 cup chopped shallots
1 cup sour cream or Greek yogurt
1/3 cup drained prepared horseradish
3 tablespoons tarragon
3 tablespoons minced chives
1/8 teaspoon white pepper (optional)
2 pounds boneless, skinless salmon or halibut fillet
1 teaspoon hot paprika

Steps:

  • Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.
  • Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)
  • Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
  • Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 698 milligrams, Sugar 4 grams, TransFat 0 grams

HORSERADISH CRUSTED SALMON



Horseradish Crusted Salmon image

A lovely way to cook salmon. Simple, easy and quick. Garnish with fresh chopped dill for an elegant presentation. Recipe may be doubled.

Provided by Lorac

Categories     Kid Friendly

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons honey dijon mustard
1 tablespoon prepared horseradish
1 tablespoon olive oil
2 (6 ounce) skinless salmon fillet, about 1 inch thick
1/4 cup fresh lemon juice
2 tablespoons butter
salt & fresh ground pepper

Steps:

  • Preheat broiler.
  • Whisk mustard and horseradish to gether.
  • Heat oil in a medium oven proof skillet over medium high heat.
  • Add salmon and cook until begining to brown, about 2 minutes per side.
  • Spread mustard mixture over salmon and broil until mustard mixture begins to brown and salmon is cooked through, about 4 minutes.
  • Transfer to serving plate.
  • Add lemon juice and butter to skillet and whisk until butter is melted, season and spoon over salmon.

SALMON WITH HORSERADISH PISTACHIO CRUST



Salmon with Horseradish Pistachio Crust image

Impress everyone at your table with this elegant but easy salmon that's delicious and nutritious. You can substitute scallions for shallots if you like. -Linda Press Wolfe, Cross River, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 salmon fillets (4 ounces each)
1/3 cup sour cream
2/3 cup dry bread crumbs
2/3 cup chopped pistachios
1/2 cup minced shallots
2 tablespoons olive oil
1 to 2 tablespoons prepared horseradish
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon grated lemon or orange zest
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced

Steps:

  • Preheat oven to 350°. Place salmon, skin side down, in an ungreased 15x10x1-in. baking pan. Spread sour cream over each fillet. Combine remaining ingredients. Pat crumb-nut mixture onto tops of salmon fillets, pressing to help coating adhere. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

Nutrition Facts : Calories 376 calories, Fat 25g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 219mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

SALMON WITH POTATO SALAD AND HORSERADISH YOGURT



Salmon With Potato Salad and Horseradish Yogurt image

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

Provided by Chris Morocco

Categories     Dinner     Salmon     Potato Salad     Potato     Salad     Horseradish     Yogurt     Fish     Seafood     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 25

For the potatoes and salmon:
1 1/2 pounds small Yukon Gold potatoes, scrubbed, sliced 1/2-inch thick
Kosher salt
1 1/2 pounds skin-on salmon fillet
2 tablespoons olive oil
Freshly ground black pepper
3/4 teaspoon caraway seeds, coarsely chopped
For the dressing:
1/4 cup olive oil
1 tablespoon white wine vinegar
3 scallions
1 tablespoon torn tarragon
For the yogurt:
1 tablespoon finely grated peeled horseradish (from about a 2-inch piece)
1 teaspoon white wine vinegar
Kosher salt
1 cup plain Greek yogurt
1 tablespoon olive oil
Freshly ground black pepper
For the herbs and assembly:
Kosher salt, freshly ground pepper
1/2 cup vegetable oil
1/2 cup mixed tender herb sprigs (such as parsley, tarragon, and sage)
1 tablespoon cornstarch
Flaky sea salt

Steps:

  • For the potatoes and salmon:
  • Preheat oven to 250°F. Place potatoes in a medium pot. Pour in water to cover and add a few generous pinches of salt. Bring to a boil; reduce heat and gently simmer until a paring knife easily pierces potatoes, 20-25 minutes.
  • Meanwhile, place salmon in a large baking dish and coat with oil. Season both sides with salt and pepper; place skin side down and sprinkle with caraway. Bake until a cake tester or thin knife blade inserted laterally through fillet meets no resistance, 25-30 minutes. (Fish should be opaque throughout and just able to flake.) While the potatoes and salmon are doing their thing, make the dressing and the horseradish yogurt.
  • For the dressing:
  • Whisk oil and vinegar in a bowl big enough to hold the potatoes. Whisk half of scallions and tarragon into dressing. Set remaining scallions and tarragon aside for serving.
  • For the yogurt:
  • Combine horseradish, vinegar, and a large pinch of salt in a small bowl; let sit 5 minutes. Whisk in yogurt and oil; season with salt and pepper.
  • For the herbs and assembly:
  • As soon as potatoes are done cooking, drain and add to bowl with dressing. Toss to coat and season with kosher salt and pepper.
  • Heat oil in a large saucepan over medium. Toss herbs and cornstarch in a fine-mesh sieve. Test oil temperature by adding an herb leaf. The oil should sizzle intensely (it may spatter) and the leaf should darken on contact. Fry herbs in batches until crisp and vibrant green, about 5 seconds per batch. Transfer to paper towels with a slotted spoon. Season lightly with kosher salt. (If you'd like to skip this step, we get it. Chop herbs instead.)
  • Dress salmon with fried herbs and sea salt. Toss potatoes to redistribute dressing and top with sea salt and reserved scallions and tarragon. Serve salmon with potatoes and horseradish yogurt alongside.

HORSERADISH CRUSTED SALMON



Horseradish Crusted Salmon image

To make this dish, a horseradish-and-breadcrumb crust is patted on top of each fillet; the fillets are then broiled until golden brown.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

5 slices white bread, crusts removed
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 small shallot, minced
2 tablespoons chopped fresh dill
1/2 cup freshly grated horseradish, grated on small holes of box grater
2 tablespoons olive oil, plus more for pan
6 six-ounce salmon fillets, skin removed

Steps:

  • Heat oven to 450 degrees; position rack 8 to 12 inches from heat. Place bread in the bowl of a food processor; pulse until coarsely chopped (1/4- to 1/8-inch pieces). Add 1 teaspoon salt, 1/4 teaspoon pepper, shallot, dill, horseradish, and 2 tablespoons olive oil. Pulse just until combined; set aside.
  • Rub bottom and sides of a 12-by-17-inch pan with olive oil. Place salmon on pan, spacing fillets 2 inches apart. Sprinkle salmon with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat mixture onto top of each fillet. Bake until just cooked through, 5 to 6 minutes. Turn heat to broil, and cook until tops are a rich golden brown, 1 to 2 minutes. Serve immediately.

POTATO CRUSTED SALMON (MICHAEL SMITH)



Potato Crusted Salmon (Michael Smith) image

Michael Smith is a Canadian chef who encourages you to make his recipes your own. This recipe is supposed to have the horseradish in it, but some people don't like the heat so I made it optional. I like the horseradish in it. Michaeld intended this to be served with Recipe #409358. Enjoy!

Provided by Nif_H

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 russet potatoes, baked and chilled
2 tablespoons horseradish (optional, but recommended!)
2 tablespoons oil
salt and pepper
4 (6 ounce) salmon fillets

Steps:

  • Preheat oven to 375°F.
  • Grate potatoes through the large holes of a box grater into a medium sized bowl.
  • Stir in horseradish, oil and salt and pepper mixing well.
  • Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.
  • Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.

HORSERADISH BAKED SALMON



Horseradish baked salmon image

A lovely, spicy new way with salmon, with the horseradish perfectly complementing the fish, and a good source of omega-3 to boot.

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 6

2 slices bread , crusts removed
2 tbsp horseradish sauce
2 tsp chopped thyme or 1 tsp dried
4 thin skinless salmon steaks, about 140g/5oz each
1 small Savoy cabbage , shredded
2 rounded tbsp 0% Greek yogurt

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Whizz the bread into crumbs in a food processor. Add the horseradish and thyme, then season and mix well.
  • Put the salmon in one layer in a lightly oiled baking dish. Press the crumbs on to the flesh, then bake for 10-12 mins.
  • Meanwhile, put the cabbage in a large pan with a little salt and pour in boiling water to come halfway up. Cover and cook for 8-10 mins until tender. Drain well, then return to the pan with the yogurt and plenty of black pepper. Reheat gently. Pile the cabbage onto plates and serve with the salmon.

Nutrition Facts : Calories 347 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.57 milligram of sodium

Tips:

  • Choose fresh, high-quality ingredients. This will make a big difference in the final flavor of your dish.
  • Use good quality horseradish. Freshly grated horseradish is best, but prepared horseradish from a jar will also work.
  • Don't overcook the salmon. It should be cooked through but still moist and flaky.
  • Serve the salmon immediately. It is best when served hot and crispy.
  • Garnish with fresh herbs, such as dill or parsley. This will add a pop of color and flavor to your dish.

Conclusion:

Potato and horseradish crusted salmon is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The crispy potato crust and the creamy horseradish sauce complement the delicate flavor of the salmon perfectly. This dish is sure to impress your guests and leave them wanting more.

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