Horseradish and panko–crusted salmon

Total Time
19 min
4 min
15 min
This quick and easy dinner takes salmon to the next level with the addition of horseradish and crunchy panko; it’s a tasty upgrade to your weeknight routine. The roasting time will vary based on how thick your salmon fillets are, so for thinner cuts, start checking it at the 10-minute mark. In addition to the opaque center, another clue your salmon is done is when the fish flakes easily when you test it with a fork. For a new take on the dish, try stirring in dried herbs or citrus zest or both to the panko mixture for added flavor and color. Make this entrée a complete meal by serving it with steamed sugar snap peas and wild rice


Uncooked wild Atlantic salmon fillet(s)

24 oz, 4 (6-ounce) skinless

Table salt

½ tsp

Black pepper

¼ tsp

Store-bought horseradish

¼ cup(s), beet variety, well drained

Panko breadcrumbs

½ cup(s), whole-wheat


½ medium, cut into wedges


  1. Place an oven rack in the upper third of the oven and preheat the oven to 425°F. Line the broiler rack with foil.
  2. Place the salmon, skinned side down, on the broiler rack and sprinkle with the salt and pepper. Top evenly with the horseradish, then with the panko, lightly pressing down. Lightly spray the panko with nonstick spray. Bake until the salmon is just opaque in the center, about 12 minutes.
  3. Preheat the broiler. Broil the fish 5 inches from the heat until the panko is deep golden brown, about 3 minutes. Serve with lemon wedges. Yields 1 salmon fillet per serving.