Wild Salmon with Creamy Dill-Horseradish Sauce
June 14th, 2021A Simple Preparation for Big Flavors
There's something classic about a meal of salmon with dill sauce. It's a quintessential combination, whether you're enjoying a delicate fillet like king salmon or coho salmon, or looking for the perfect condiment to balance the robust flavor of sockeye salmon.
Integrating dill into a creamy mayo-based sauce for salmon is an easy way to create somthing elegant out of a simple list in ingredients — and it takes just 2 minutes to make. A dash of prepared horseradish punches up the condiment with subtle heat, but you can omit horseradish if you prefer. Either way, the sauce pairs nicely with a range of vegetables — potatoes, broccoli, carrots, asparagus. This easy versatility can inspire a variety of sheet pan meals throughout the week.
Any leftover dill sauce can be saved in a covered container and refrigerated for up to a week. For more ideas, explore a variety of sauces for salmon on the blog.
Salmon with Creamy Dill-Horseradish Sauce
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
15 minutes
Total time
25 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions king salmon, coho salmon, or sockeye salmon
- ½ cup mayonnaise
- 3 tablespoons prepared horseradish, or more to taste
- ¼ cup fresh dill, chopped, plus more for garnish
- ½ a shallot, thinly sliced
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, divided
- Juice of half a lemon
Instructions
1. Preheat oven to 400F.
2. Combine mayonnaise, horseradish, dill, and shallots together in a small mixing bowl. Season with sea salt and black pepper to taste. Store the sauce in the refrigerator until ready to serve.
3. To prepare the fish, pat fillet dry with a clean kitchen towel or paper towels. Brush a rimmed baking sheet with 1 tablespoon olive oil, then place salmon fillets skin-side down on the baking sheet and brush each fillet with the remaining olive oil. Season with salt and pepper, then pour lemon juice over fillets.
4. Roast salmon for 8 to 10 minutes, or until an instant-read thermometer inserted into the salmon registers at 120F. Once the salmon is out of the oven, allow it to cool for at least 5 minutes.
5. Transfer cooked salmon to a serving platter, then generously pour the horseradish sauce over the top and garnish with more dill. Enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
