By Waverly
May 11, 2010
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Author Notes: We eat salmon often. I've made it every which way from grilled to roasted to poached and am rarely disappointed. This recipe for salmon with horseradish sauce is elegant enough to serve to company, but it's just so easy that it can be made any day of the week. - WaverlyWaverly

Food52 Review: I chose to try this recipe because it has all of my favorite flavors: garlic, basil, horseradish and soy sauce. I was excited to find wild Sockeye salmon at our neighborhood grocery store (they don't always have it), which I marinated for almost two hours. As instructed, I made the sauce two hours ahead also to let the flavors meld. I wasn't surprised that the baked fish alone without the sauce had a wonderful flavor with the garlic, soy sauce and horseradish marinade. Of course, the creamy sauce was a delicious addition, like icing on the cake. Delicious and easy! I'm sure I'll make this often. - nannydebThe Editors

Serves: 6-8

  • 1/2 cup mayonaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons prepared horseradish
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh lemon juice
  • 6 king salmon fillets
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons prepared horseradish
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  1. MAKE THE SAUCE 1-2 HOURS BEFOREHAND: In a small bowl, whisk together the mayonnaise, sour cream, fresh basil, 2 Tbsp horseradish, 1 Tbsp soy sauce, and fresh lemon juice. Refrigerate.
  2. MARINATE FISH: Place fish in a lightly oiled baking dish. Combine olive oil, 2 Tbsp horseradish, 1 Tbsp soy sauce, ad garlic in a small bowl and brush onto the fillets. Cover and refrigerate 1-2 hours.
  3. BAKE: Preheat oven to 425. Bake fish for 15 minutes. Serve with Horseradish Sauce.

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