Photo: Christopher Testani; Styling: Kira Corbin
Hands-on Time
20 Mins
Total Time
16 Hours 20 Mins
Yield
Serves 8 (serving size: about 4 ounces salmon and about 2 teaspoons sauce)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 450°.

Step 4

Place fish, skin side down, on a parchment paper-lined baking sheet. Bake at 450° for 13 minutes. Remove from oven.

Step 5

Preheat broiler to high.

Step 6

Broil fish 5 minutes or until desired degree of doneness. Cut fish into 8 equal portions; top fish with dill sauce.

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