Sweet and Spicy Roasted Salmon with Horseradish Creme
Served as a whole side of fish, this dish is looks impressive but can easily be made using individual-size salmon filets. The horseradish creme really complements the fish by adding a zing that might usually comes from a squeeze of lemon. Don't skip the the marinating—it's key to infusing it with flavor.
Ingredients
- 2½- to 3 lb. fresh or thawed frozen salmon side or filets
- 1 lemon, zested and juiced, plus more for serving
- 2 Tbsp. honey or brown sugar
- 2 Tbsp. soy sauce
- 2 Tbsp. olive oil
- 1 Tbsp. Cajun seasoning or cumin
- 2 cloves garlic, minced
- ¼ tsp. crushed red pepper flakes
- 1 Tbsp. fresh dill optional
- 1 recipe Horseradish Creme
Instructions
- Line a large baking sheet with foil. Place salmon skin side up on foil.
- In a small bowl combine lemon zest and juice, honey, soy sauce, olive oil, cajun seasoning, garlic, and crushed red pepper. Whisk until combined, then pour over salmon filets. Marinate in the refrigerator for 1 hour.
- Meanwhile, preheat oven to 425°F and line another baking sheet with parchment. Transfer salmon onto prepared baking sheet. Roast 15 to 20 minutes or until fish flakes with a fork Baking time will depend on the thickness of the fish (usually about 10 minutes per inch).
- Sprinkle salmon with dill. Serve with lemon slices and Horseradish Creme.