We couldn't get over how delicious and silky-rich this salmon is, or how foolproof the recipe is. Don't be thrown off by the total time it requires: Think of it instead as a great make-ahead dish, where all you have to do the night of the gathering is pop the fish in the oven for a short time. The dill sauce will keep in the fridge for up to one week.
1/4 cup heavy whipping cream
1 1/2 teaspoons buttermilk
1 teaspoon white wine vinegar
2 tablespoons chopped fresh dill
1 1/8 teaspoons kosher salt, divided
1 1/8 teaspoons freshly ground black pepper, divided
1/4 cup finely grated fresh horseradish
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped shallots
3 tablespoons capers, drained and chopped
3 tablespoons olive oil
1 (3-pound) salmon fillet
How to Make It
Combine cream, buttermilk, and vinegar in a small bowl. Cover with plastic wrap, and let stand at room temperature for 8 hours. Stir in dill, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate overnight.
Meanwhile, combine remaining 1 teaspoon salt, remaining 1 teaspoon pepper, horseradish, and next 4 ingredients (through oil) in a small bowl. Spread horseradish mixture evenly over salmon. Cover and refrigerate overnight.
Preheat oven to 450°.
Place fish, skin side down, on a parchment paper-lined baking sheet. Bake at 450° for 13 minutes. Remove from oven.
Preheat broiler to high.
Broil fish 5 minutes or until desired degree of doneness. Cut fish into 8 equal portions; top fish with dill sauce.
This salmon was fantastic! Everyone at my dinner party devoured it and everyone asked for the recipe. I made it, as well as the dill sauce, exactly as the recipe called for except I needed to cook it slightly longer, 16 mins, vs the 13 called for. I didn't broil it the full 5 mins as I feared burning but later wished I had. I will absolutely make this again for company and it's so great as all the work is done in advance!
I was very hesitant with the amount of horseradish called for, but I followed the directions. It was great. It wasn't overpowering at all. My husband actually liked it and he normally doesn't like salmon, but he does like horseradish. I got mixed results with the young adult kids. I made the dill sauce, but no one tried it. The fish was fine without it. Next time, I won't bake it as long. It was almost completely cooked at that stage. I like the top crispy but I couldn't broil too long because I was afraid of overcooking.FYI: I ended up letting the fish sit for 2 days with the horseradish mix. The mixture just mellowed over time.
I really like salmon but I never would have thought horseradish would be this good on salmon. It was fantastic. As I didn't do the prep I can speak to the making of the creme fresh. As a sauce I thought it was ok but the salmon didn't need it anyway. I am not sure I would let the horseradish mix sit all night and the next day, my host did not do this. I would think for an evening meal prepping in the morning would be good enough.
I made this for hosting a family dinner and I was so pleased with how it turned out! I followed the recipe exactly, refrigerating overnight. It did need slightly more than 13 mins to bake (I checked it before broiling) but that could just be my oven. The fish was creamy and flavorful, I was nervous about the horseradish because the spiciness made my eyes water when I grated it, but it mellowed and blended with other flavors and was not overwhelming. The presentation was also lovely. I served with the watercress, beet, and farro salad that was part of the recommended menu, along with roasted red potatoes and roasted asparagus. I would absolutely dial back the recipe size and make for an easy and delicious weeknight dinner.
We made this recipe without the creme fraiche, since we are both lactose intolerant. We added the dill to the caper topping and refrigerated the topping and salmon overnight. We do not have fresh horseradish in our area, so we use a good flake-style horseradish. Instead of roasting in the oven, we grilled the salmon on cedar planks. All the flavors together were amazing. Will make again and again!
We made this last night according to the recipe, except I did use store bought creme fraiche and I didnt refrigerate anything overnight (no time!) I used three large salmon steaks instead of a 3 lb fillet, but it worked out great - the fish was very moist and the combination of the salty capers, spicy horseradish, and creamy dill sauce were outstanding, melt in your mouth, flavors. Definitely worthy of company!I served with the beet, farro, watercress salad, and sauteed beet greens with red pepper flakes and garlic - everything paired well!
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