Horseradish-Crusted Salmon

Prep Time: 10 minutes | Cook Time: 15-20 minutes | Total Time; 25-35 minutes

makes 4 servings


Keep in mind that wild salmon is seasonal and has an “off-season” of November to March
Wild salmon is also called: Coho, Sockeye, + King
Color: farmed salmon is lighter and more pink, while wild has a deeper reddish-orange color
If you cannot find wild salmon, these other seafoods have similar health benefits: mackerel, sardines, herring, + black cod.


  1. Preheat the oven to 375-degrees F. Place the salmon in a baking sheet.

  2. In a bowl, mix together the parmesan, oil, horseradish, breadcrumbs, scallions, salt + pepper.

  3. Using a spoon or icing spatula- top the salmon with it- spreading evenly. Bake for 15-20 minutes or until salmon is opaque. (Timing depends on the thickness of the fillet.)

I love to serve this over a veggie mash – either cauliflower or broccoli (steamed +  mashed) then mixed with Earth Balance avocado spread + minced garlic.

How to make


  • 1 LB wild Coho salmon

  • 1/4 cup parmesan cheese

  • 1 TB extra virgin olive oil

  • 1/2 cup creamy horseradish (I use the vegan horseradish from Follow Your Heart)

  • 1/2 cup gluten-free breadcrumbs

  • 2 TB scallions, chopped

  • sea salt + pepper, to taste

© 2020 R.A.W.

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