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Pan Roasted Salmon with Horseradish Gremolata

home recipes Seafood
Pan Roasted Salmon with Horseradish Gremolata

Pan Roasted Salmon with Horseradish Gremolata

Prepared horseradish punches up an herby gremolata topping for succulent salmon fillets.

Nutrition Information
  • Calories: 229 kcal
  • Carbohydrates: 45g
  • Protein: 5g
  • Potassium: 239mg
  • Fiber: 5g
  • Sugar: 7g

Ingredients:

    Horseradish Gremolata

    • 1/2 cup chopped fresh parsley

    • 1/4 cup chopped fresh dill

    • 2 tablespoons extra-virgin olive oil

    • 1 1/2 tablespoons prepared horseradish

    • 1 1/2 teaspoons pure maple syrup or honey

    • 1 1/2 teaspoons sherry vinegar

    • 1 teaspoon grated lemon zest plus 1 1/2 tablespoons fresh lemon juice

    • Pinch of ground mace or nutmeg

    • Kosher salt, to taste

    Salmon

    • 4 (5- to 6-ounces) skin-on center-cut salmon fillets

    • 1 teaspoon kosher salt

    • 2 tablespoons extra-virgin olive oil, divided

    • 2 lemons, halved crosswise

Instructions:

    1. Make the horseradish gremolata: Stir together all ingredients in a medium bowl. Set aside.

    2. Make the salmon: Preheat oven to 325°F. Scrape the skin of salmon fillets with the back of a knife to remove any excess moisture, and pat dry. Place fillets, skin side down, on a paper towel–lined plate. Season the flesh with salt, and let stand for 15 minutes.

    3. Heat 1/2 tablespoon oil in a large oven-safe skillet over medium-­high. Add lemons, cut sides down, and cook, undisturbed, until bottoms are charred, about 3 minutes. Transfer lemons to a plate. Scrape and discard any fond in bottom of skillet, and wipe clean.

    4. Heat remaining 1 1/2 tablespoons oil in skillet over medium-high until shimmering. Add fillets, skin­ side down. Gently press on the fillets using a fish spatula, and move them around just a bit to ensure they do not stick. Cook until the skin begins to crisp, about 3 minutes. Transfer skillet to oven (without flipping the fillets), and bake until a thermometer inserted into thickest part of fillets registers 125°F for medium-rare, 6 to 8 minutes, or until desired degree of doneness.

    5. Transfer fillets, skin side down, to a paper towel–lined plate to absorb any excess oil. Serve salmon, skin side up, with caramelized lemons and gremolata.

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