Broiled Salmon with Creamy Basil Horseradish Sauce
This elevated and easy recipe features tender, flavorful salmon topped with a creamy basil horseradish sauce, perfect for entertaining when you are pressed for time. The marinade infuses the salmon with a hint of heat and brightness, complemented perfectly by the smooth, tangy horseradish sauce.
Ingredients:
For the Sauce:
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons fresh basil, chopped
1 tablespoon fresh lemon juice
1 teaspoon soy sauce
For the Salmon:
6 (6 oz) salmon filets
3 tablespoons vegetable oil
1 tablespoon prepared horseradish
1 tablespoon soy sauce
1 small garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Non-stick foil
Instructions:
1. Prepare the Sauce:
In a bowl, combine sour cream, mayonnaise, horseradish, basil, lemon juice, and soy sauce. Season with salt and pepper to taste.
Mix well until smooth.
Cover and refrigerate while preparing the salmon to allow the flavors to meld. Can be made up to one day ahead.
2. Marinate the Salmon:
In a small bowl, whisk together vegetable oil, horseradish, soy sauce, garlic, salt, and pepper.
Pat the salmon filets dry with a paper towel.
Rub the marinade evenly over each filet using the back of a spoon.
Let the salmon sit at room temperature for 10 minutes to absorb the flavors.
3. Broil the Salmon:
Preheat your broiler to high and position the oven rack about 6 inches from the heat source.
Line a baking sheet with non-stick foil.
Place the salmon filets on the foil, skin-side down.
Broil for about 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork or until it reaches 145 degrees using a thermometer (Broiling times may vary based on filet thickness.)
Let the salmon rest for 2 minutes before serving.
4. Serve:
Plate the broiled salmon and spoon the creamy basil horseradish sauce over each filet.
Garnish with additional fresh basil if desired.
Serve this dish as a quick weeknight meal or as a centerpiece for a special dinner. I recommend pairing it with a crisp salad, roasted vegetables, or my blueberry fennel slaw for a balanced and satisfying plate that will wow your guests. Enjoy!