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Seared Salmon with Horseradish and Scallions


Searing and baking the salmon without turning it results in a crisp top and a soft horseradish coating on the underside.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, December 2009


  • 4 salmon fillets (6 ounces each), skin removed
  • Coarse salt and freshly ground pepper
  • 1/4 cup drained prepared horseradish
  • 2 tablespoons extra-virgin olive oil
  • 2 scallions, white and pale-green parts only, cut on the bias into 1/4-inch-thick slices


  1. Preheat oven to 375 degrees. Season both sides of salmon fillets with salt and pepper. Spread 1 tablespoon horseradish onto skinned side of each fillet.

  2. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Add salmon, horseradish side up, and sear on 1 side, about 2 minutes. Without flipping fish, transfer skillet to oven, and bake until salmon has cooked through, about 6 minutes. Transfer salmon to a platter, flipping fish, and sprinkle with scallions.

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