Horseradish Roasted Salmon With Mustard Potatoes

Published Jan. 12, 2024

Total Time: 45 minutes | Prep Time: 5 minutes (ingredient prep) | Cook Time: 40 minutes

This vibrant dish features herbaceous roasted salmon with a tangy horseradish-mayo glaze, paired with golden, mustard-kissed Yukon Gold potatoes. The bright lime zest adds a zesty kick, creating a balanced, restaurant-worthy meal.

Ingredients (Serves 4)

• 1 pound (450g) baby Yukon Gold potatoes, scrubbed and halved (if >1.5 inches in diameter)

• 2–2.5 tablespoons olive oil (reduced to prevent excess greasiness, per user feedback)

• 1 tablespoon whole-grain mustard + 1 tablespoon Dijon mustard (1:1 mix to improve adhesion, per user feedback)

• Kosher salt and freshly ground black pepper

• 3 tablespoons mayonnaise

• 2 tablespoons drained prepared horseradish

• 2 limes (1 for zest, 1 for wedges)

• 1.5 pounds (680g) skin-on salmon fillet (center-cut, 1 piece; adjust if skinless, per note below)

Note

If using skinless salmon, place the flesh side down (no "skinned" side; adjust step 4 accordingly).

Preparation Steps

Step 1: Preheat & Prep

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

Step 2: Roast the Mustard Potatoes

• Scrub potatoes under cold water; halve larger potatoes to ensure even roasting.

• In a bowl, toss potatoes with olive oil, mixed mustard, ½ tsp salt, and ¼ tsp black pepper until coated.

• Spread potatoes in a single layer on the baking sheet. Roast 20 minutes, tossing halfway through.

Step 3: Prepare the Horseradish-Mayo Sauce

• In a small bowl, combine mayonnaise, drained horseradish, and 2 tsp lime zest (adjust to 1 tsp for milder flavor, 1.5 tsp for more zing).

• Squeeze 2 tbsp lime juice (optional) and season with salt/pepper. Set aside.

Step 4: Assemble & Roast Salmon

• Pat salmon dry; season flesh side with salt/pepper.

• After 20 minutes of potato roasting, remove the sheet pan. Use a spatula to create space in the center.

• Place salmon on the pan: skin side down (if skin-on) or flesh side down (if skinless). Slather with the sauce.

Step 5: Final Roasting

Return to oven and roast 10–20 minutes (total for salmon: 15–20 minutes total). Check doneness: internal temp reaches 145°F (63°C) for medium.

Step 6: Serve

Transfer to a platter; garnish with lime wedges. For extra veggies, roast broccoli on a separate sheet pan (10–15 minutes at 400°F) and add salmon for finishing.

Pro Tips

• Oil & Mustard: Reduce oil to 2 tbsp; mix whole-grain/Dijon (1:1) for better adhesion.

• Vegetables: Roast broccoli separately; add salmon to the broccoli sheet after 10 minutes to finish.

• Customization: Add fresh horseradish to the sauce before serving for spiciness; use a meat thermometer for precise doneness.

Reader Feedback

• "Flavors are complimentary! Reducing oil by 1 tbsp and mixing mustards fixed the adhesion issue."

• "Salmon was moist and bright; sauce baked to golden brown. A keeper!"

• "Lack of zing? Add extra horseradish/lime zest. Mayonnaise can be reduced by 1 tbsp."

Recipe adjusted for clarity and user feedback; now a streamlined, balanced meal with improved technique.