Ingredients
- 2 pounds whole wild sockeye salmon fillet
- 2 tablespoons brown sugar
- 1 tablespoon liquid smoke
- 1/2 cup sour cream (could be low-fat)
- 2 tablespoons milk
- 2 tablespoons shaved shallots
- 1 tablespoon Dijon mustard
- 4-5 teaspoons prepared horseradish
- 2 tablespoons capers, drained
- 1 tablespoon fresh chopped parsley
- salt and pepper
Smoky Oven Baked Salmon with Horseradish Sauce – An easy, delicious dish that’s loaded with incredibly smoky, zesty, and salty flavors! This baked salmon with homemade horseradish can be served warm for dinner or cold as an appetizer.
This is a 10-Ingredient Smoky Baked Salmon Recipe with Horseradish Sauce, that can be made in less than 30 minutes.
Here are the ingredients you’ll need for the Smoky Salmon:
- Wild salmon – you definitely want fresh, high quality fish for this dish
- Brown sugar
- Liquid smoke
What you need to make the homemade horseradish sauce:
- Sour cream – you can substitute Greek yogurt
- Milk
- Shaved shallots
- Dijon mustard
- Prepared horseradish
- Capers
- Chopped parsley
How to Make Smoky Oven Baked Salmon with Horseradish Sauce
Here are the simple steps to make this marvelous cheater version of smokey, not smoked salmon in your kitchen:
1. Place a whole wild salmon fillet on a baking sheet and massage it with brown sugar and liquid smoke.
2. While it’s baking, whisk together a quick sauce of shaved shallot, horseradish, sour cream, and a touch of dijon mustard.
Instructions for Salmon
Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and lay the whole salmon fillet on it, skin side down. Sprinkle the top with brown sugar, then drizzle the liquid smoke over the top. Rub to coat the entire fillet. Sprinkle generously with salt and pepper. Bake for 10-15 minutes, until just barely cooked through. (You do not want to over cook your salmon fillet.)
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Meanwhile, shave the shallot with a large grater. In a mixing bowl, mix the sour cream, milk, shallot, mustard, and horseradish. Salt and pepper to taste and set aside.
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Once the salmon is out of the oven, allow it to cool for at least 5 minutes. Then carefully move it to a platter using two spatulas. Pour the horseradish sauce over the top and garnish with chopped parsley and capers.
Recipe & Photo Credit A Spicy Perspective
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