Horseradish-Crusted Salmon

Here's a quick and easy recipe that was Stew Leonard Sr.'s favorite salmon dish. The breadcrumb crust creates a flavorful and crunchy topping for moist and tender baked salmon fillets.

Servings: 4

Prep Time: 15 minutes

Cooking Time: 8 minutes

Total Time: 23 minutes

Ingredients

  • 6 (6 oz.) Stew's Naked Salmon Fillets, skin removed
  • 1 Tbsp. Stew's Salted Butter, softened
  • 3 Tbsp. Mayonnaise 
  • 3 Tbsp. Stew's Sour Cream
  • 2 teaspoons fresh Lemon Juice
  • 4 teaspoons prepared Horseradish
  • 2 teaspoons chopped fresh Dill
  • 3/4 cup Panko Breadcrumbs
  • 3 Tbsp. Stew's Salted Butter, melted
  • 1 teaspoon Paprika
  • 1 teaspoon Stew's Kosher Salt
  • 1/2 teaspoon Stew's Fine Ground Black Pepper

Directions

  1. Preheat oven to 400°F.

  2. Grease a baking dish with 1 tablespoon of softened butter.

  3. In a medium bowl, add the mayonnaise, sour cream, lemon juice, prepared horseradish, and chopped dill. Mix well.

  4. In a separate small bowl, add the breadcrumbs, melted butter, and paprika. Mix well.

  5. Season the top of the salmon filets with the salt and pepper.

  6. Spread a thin layer of mayonnaise mixture on top of each fillet.

  7. Top each fillet with a light even coating of the panko crumb topping.  

  8. Place the fillets in the baking dish 1-in. apart.

  9. Bake for 6-8 minutes until golden brown.