Broiled salmon fillets in a horseradish-ginger crust

  • Time cooking time: 10-15 minutes
  • Yield Serves 4


    4 5-ounce salmon fillets
    skinned and boned
    1 1/4 cups fresh bread crumbs
    2 tablespoon fresh horseradish
    grated or 1/4 cup prepared horseradish, squeezed dry
    1 tablespoon fresh ginger, grated
    1 tablespoon canola oil
    1 tablespoon rice wine or sake
    to taste, salt, ground white pepper
    for the sauce:
    2 tablespoon soy sauce
    2 tablespoon rice wine or sake
    2 tablespoon water


    Preheat the broiler.
    Lightly oil a baking sheet. Wash salmon fillets under cold running water. Pat dry.
    Set salmon on the baking sheet.
    In a food processor, combine bread crumbs, horseradish, ginger, oil, rice wine or sake, salt and pepper. Process until well blended and moist.
    Press one-fourth of the crumb mixture over the top of each salmon fillet. Broil about 4 inches from the heat source, until the crust is golden brown, and the salmon is opaque in the center, about 8 to 10 minutes.
    For the sauce:
    While the salmon is broiling, stir the sauce ingredients in a small bowl. Serve alongside the salmon.
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