Pan-Fried Salmon Fillets with Horseradish Sauce


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These pan-fried salmon fillets pack a punch with white horseradish.

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  • For the sauce:
  • 3/4 C. sour cream
  • 1/4 C. mayonnaise
  • 2 Tbs. prepared white horseradish
  • 2 Tbs. fresh basil, chopped
  • 1 Tbs. fresh lemon juice
  • 1/4 C. grated parmesan cheese
  • 1 tsp. soy sauce (can use lite)
  • To prepare the salmon:
  • 3 Tbs. vegetable oil
  • 1 Tbs. prepared white horseradish
  • 1 Tbs. soy sauce
  • 1 garlic clove, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 6 to 8 6-oz. steaks

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For the sauce, mix all ingredients in a small bowl. Season with salt and pepper. Cover and chill in refrigerator until needed. For salmon, heat a cast-iron or non-stick frying pan very hot. Make a dressing by whisking together the oil, horseradish, soy sauce, garlic, salt, and pepper. Prepare salmon filet by brushing generously with this dressing. If salmon filet is thick, fry five minutes on a side. Turn the filet just once. Before turning the filet, brush the last of the dressing on the top face. This minimizes the chances the filet will stick in the pan. Serves 6 to 8.

(Courtesy of Bon Apetit)

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