Amazing Baked Salmon Recipe with a Delicious Horseradish Crust
Hello there friends, today I’m going to share with you my amazing baked salmon recipe. This was one of the most popular recipes at my restaurant and my cooking school. I make it with a Horseradish crust and serve it alongside a Bell Pepper Coulis. This Salmon Medallion is so easy to make even a child could do it!
It’s a simple recipe, but the flavors are complex and delicious. The horseradish gives the salmon a slight kick, while the bell pepper coulis provides sweetness and creaminess that balances out the dish. This is a meal that is sure to please any crowd, and it’s perfect for entertaining. Click here for the Bell Pepper Coulis Recipe
This baked salmon recipe is so amazing and delicious, you'll want to bake it every week! It has a crispy horseradish crust that pairs perfectly with the juicy and succulent salmon, and the bell pepper coulis adds a touch of sweetness and freshness. This dish is healthy and easy to make, so it's perfect for a busy weeknight meal. Plus, it looks impressive but is actually quite simple to put together. So go ahead and impress your family and friends with this delicious baked salmon recipe!
2poundsSalmon Filet one piece or 4 individual portions
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Recipe Instructions
Preheat Oven to 375ºF / 190ºC
Remove the crust from the bread.
In your food processor, add the Sundried tomatoes, garlic, horseradish and process for a couple minutes. Add the bread, dill and Reggiano parmesan. Process until well blended and moist, reserve for later use.
Place the fish filet onto a cookie sheet lined with a non-stick baking mat. Brush the fish filet with the mustard generously. Pat the bread mixture on top of the mustard. Be sure to pack it well. Bake until the top is lightly golden brown (perfect inside temperature should be 125ºF / 52ºC for Medium Rare.
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Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
