No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Horseradish Crusted Salmon

  • Servings: 6
Horseradish Crusted Salmon

Photography: Eric Huang

Source: Martha Stewart Living, April 2000


  • 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


  1. 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.

  2. 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.

Reviews (0)

Related Topics