Rating: 5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 6

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.

Adam Hickman
Recipe by Cooking Light April 2015

Gallery

Credit: Christopher Testani; Styling: Kira Corbin

Recipe Summary

hands-on:
20 mins
total:
16 hrs 20 mins
Yield:
Serves 8 (serving size: about 4 ounces salmon and about 2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

357 calories; fat 20.5g; saturated fat 4.4g; mono fat 8.9g; poly fat 5.5g; protein 39g; carbohydrates 2g; fiber 1g; cholesterol 118mg; iron 2mg; sodium 456mg; calcium 37mg.
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