This Salmon with Tangy Horseradish Sauce is a quick, flavor-packed dish that’s perfect for busy weeknights. In just 15 minutes, you’ll have tender, flaky salmon paired with a zesty, creamy sauce that adds a delightful kick. The horseradish brings a bold, tangy contrast to the rich, buttery fish, creating a harmony of flavors that’s both refreshing and indulgent.
Each bite offers a satisfying mix of textures—crisp edges on the salmon, silky sauce, and a hint of fresh herbs for brightness. Packed with protein and healthy fats, it’s a meal that’s as nourishing as it is delicious. Whether you’re a seafood lover or just looking for something new, this dish is sure to impress with its simplicity and bold taste.
What You’ll Need
- 1 Tablespoon olive oil (or substitute with avocado oil for a higher smoke point)
- ⅓ cup mayonnaise (use light mayo for fewer calories, if preferred)
- 1 Tablespoon fresh parsley, chopped (dried parsley can be used in a pinch—use 1 teaspoon)
- 1 Tablespoon horseradish sauce (adjust to taste for more or less tanginess)
- 1 Tablespoon dijon mustard (whole grain mustard works as a substitute)
- ¼ teaspoon pepper (freshly ground is best for flavor)
- 3 (3 ounce) fresh salmon filets (skin-on or skinless, depending on preference)
- 1 Tablespoon fish seasoning (or use a mix of salt, paprika, and garlic powder if you don’t have fish seasoning)
How to Make It
- Heat the oil: Place a large skillet over medium-high heat and add the olive oil. Let it heat up for about 1-2 minutes until shimmering but not smoking.
- Make the sauce: In a small bowl, combine the mayonnaise, parsley, horseradish sauce, dijon mustard, and pepper. Mix well until smooth and set aside.
- Season the salmon: Pat the salmon filets dry with a paper towel, then generously coat both sides with the fish seasoning.
- Cook the salmon: Place the seasoned salmon in the hot skillet. Cover with a lid and cook for 5 minutes. Flip the salmon carefully using a spatula, then cook for another 5 minutes, covered. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Rest and serve: Remove the salmon from the skillet and let it rest for 2-3 minutes. Top each filet with a generous spoonful of the tangy horseradish sauce and serve immediately.
Perfect Pairings: Serving Suggestions
This Salmon with Tangy Horseradish Sauce pairs beautifully with a variety of sides. Try serving it over a bed of steamed asparagus or garlic mashed potatoes for a hearty meal. For a lighter option, pair it with a fresh arugula salad tossed in lemon vinaigrette. A side of roasted vegetables or wild rice pilaf also complements the tangy flavors of the sauce.
Make It Ahead: Storage and Reheating Tips
Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a skillet over low heat with a splash of water or broth to keep it moist. Alternatively, microwave it on medium power for 30-second intervals until warmed through. The horseradish sauce can be stored separately and will keep for up to 3 days.
Switch It Up: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the horseradish sauce for wasabi for a spicier kick, or use Greek yogurt instead of mayo for a lighter sauce. If you’re not a fan of salmon, try this recipe with trout or cod. For a smoky twist, grill the salmon instead of pan-searing it.
Quick and Easy: Time-Saving Tips
To save time, prep the horseradish sauce up to a day in advance and store it in the fridge. You can also use pre-chopped parsley or dried parsley if fresh isn’t available. If you’re short on time, skip flipping the salmon and cook it skin-side down the entire time—just add an extra 2-3 minutes to the cooking time.
Kitchen Essentials: Equipment Guidance
For this recipe, you’ll need a large skillet with a lid to ensure even cooking. A fish spatula is handy for flipping the salmon without breaking it. If you’re making the sauce ahead of time, a small mixing bowl and whisk will help combine the ingredients smoothly. Don’t forget a sharp knife for chopping fresh parsley!
Salmon with Tangy Horseradish Sauce
Ingredients
- 1 Tablespoon olive oil
- ⅓ cup mayonnaise
- 1 Tablespoon fresh parsley, chopped
- 1 Tablespoon horseradish sauce
- 1 Tablespoon dijon mustard
- ¼ teaspoon pepper
- 3 (3 ounce) fresh salmon filets
- 1 Tablespoon fish seasoning
Instructions
- Heat oil in a large skillet over medium high heat
- In a small bowl, make the tangy horseradish sauce by combining the mayo, parsley, horseradish sauce, mustard, and pepper; mix well. Set aside.
- Once the oil is heated, cover your salmon front and back with fish seasoning and place it in the skillet. Put the lid on and cook for 5 minutes.
- Flip the salmon and cook another 5 minutes.
- Once it is done and easily flakes, take it out of the pan and let it cool for a few minutes.
- Top with tangy horseradish sauce.