Horseradish Roasted Salmon With Mustard Potatoes
Published Jan. 12, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound baby Yukon Gold potatoes, halved if large
- 3tablespoons olive oil
- 2tablespoons whole-grain mustard
- Kosher salt and coarsely ground black pepper
- 3tablespoons mayonnaise
- 2tablespoons drained prepared horseradish
- 2limes
- 1½pounds skinless salmon fillet (preferably 1 single center-cut piece)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
627 calories; 42 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 13 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 38 grams protein; 824 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 400 degrees.
- Step 2
On a rimmed sheet pan, toss together the potatoes, olive oil and mustard. Season with salt and pepper. Roast for 20 minutes, tossing once halfway through.
- Step 3
Meanwhile, combine the mayonnaise and horseradish in a small bowl. Finely grate 2 teaspoons lime zest and then cut the remaining lime into wedges. Add the lime zest to the mayonnaise mixture and season to taste with salt and pepper. Season the salmon with salt and pepper and then slather the sauce all over the top and sides.
- Step 4
Remove the potatoes from the oven and use a spatula to make space in the center of the pan. Add the salmon, skinned side down. Return the pan to the oven and cook until the potatoes are browned and tender and the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
- Step 5
Serve the salmon and potatoes with lime wedges.
Private Notes
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Cooking Notes
Shira K
Great recipe! The flavors are super complimentary! Some edits we found helpful: -There was too much oil on the potatoes so I would reduce it maybe by 1/2-1tbsp -We found that the mustard falls off the potatoes so try mixing half dijon/half whole grain to better adhere to the potatoes -We wanted a veggie so we roasted broccoli on 1 sheet, potatoes on the other; since broccoli cooks faster, we put the salmon on the broccoli sheet when the broc was done so that each component would be best cooked
Bonny
Made as directed except more generous with lime zest, because we like it. Sauce baked nicely on salmon to a light golden brown when fish was done. Salmon was bright, moist, delicious. Used a separate sheet pan for fish because I added broccoli florets to potatoes. All excellent. A keeper. Vegetables took longer to roast than in directions.
Walter
Yes it looks good. Just as a side note...I have to laugh at the prep times on all the recipes, including this one. 5 minutes to unwrap the fish, handle and season it, scrub and prepare the potatoes, heat the oven, etc.... I don't think so. Call it a half hour. Not a problem, just funny.
Gina
Substituted lemon zest for the lime- it was just fine; also broccoli instead of the potatoes. Baked the broccoli for 7 minutes before adding the salmon (also for 7 minutes since it was a thin-ish filet) and both were cooked to their peak.
Greta Wade
Will make soon with last season’s sockeye. Would never put such a strong flavor and good sockeye or King. Likely great with farmed salmon(if you dare). Alaskans take our salmon pretty seriously. Bon Appetite!
Mikey
We cooked the potatoes with green beans and then broiled for 70 seconds at the end and it was fantastic
alyssa
what fish would be a good sub for salmon?
Gin
It is bottled. Gold's is a good brand. It is in the refrigerated section of the supermarket. Then drain the horseradish in a fine mesh strainer to get the liquid out. Push the liquid out otherwise it is too watery.
Carol Chait
I agree with Laura Rubin, the potatoes needed more time to cook before putting on the salmon. Maybe an extra 10-15 minutes since I like my potatoes extra crispy
Mel
try greek yogurt
Bensgal
any suggestions for substituting the mayo? I'd prefer something healthier but I also really don't like mayo. Thanks.
Victoria
Made as directed and converted a non-fish lover. Made some roasted zucchini on a separate tray when the salmon went in. Will put this on repeat.
carameLIZation
This recipe was a total dud - super bland. The salmon was too mayonnaise-y, though I would consider using the tolling as a dip with plain salmon, as it was tasty on its own. The potatoes were mild and I added more mustard than it called for, as I love it the flavor. Inexplicably the potatoes didn’t cook in that time even though I sliced all of them. Definitely not a repeat as written though maybe a few salvageable elements.
PNW Nina
Alyssa asked about alternatives to salmon- halibut, cod, bass and swordfish would cook well, I believe with this sauce. Just be mindful of the thickness of the filet you choose.
Laura
Made as written. Delicious. The mayonnaise coating keeps the fish moist. (I know that's a much hated adjective, but no other will do.) Horseradish + Lime is a great combination. I wasn't as crazy about the whole grain mustard on the potatoes, as I found the little mustard seeds got quite dark before the potatoes cooked completely.
Ruby Gold
Came out great - but several tweaks. No potatoes, roasted asparagus instead - same cooking time as the fish. Just used oil, salt and pepper on the asparagus and put half the seedy mustard called for in with the mayo mix. I found the horseradish to be a slightly bitter flavor in the mixture, so balanced it out with a little bit of honey and a little fresh squeezed lemon juice to the mayo mix. Lastly, I topped the mayo mix with some panko - came out flavorful and slightly crispy on top! Yum.
Kringle Bear
Made as indicated except used with 100% smooth dijon which I emulsified with the oil prior to tossing with the potatoes. Also was careful with the salt as dijon has plenty. Doubled the mayo and cut back on the horseradish a bit. Loved the lime! Salmon cooked in five minutes. Served with roasted zucchini. Doubled potatoes. Excellent flavors.
Erica
Could be a little more horseradishy but the lime is very tasty
Marcia
The horseradish was too strong, overwhelming the dish. Next time I’ll cut it by half
Mark S.
We like a little extra "kick" and with a fresh Sockeye fillet of 1.7 lb we doubled the horseradish and it worked perfectly.
Jesie
Surprisingly delicious
Stephan
Did red potatoes for 30 min, then added asparagus (also in the mustard - oil combo) after 10 more minutes added the salmon. 4 people. 2 lbs of potatoes and 1.8 lbs of salmon. No left overs. And no pots to go in the dishwasher! Will use more lime zest next time.
Jennifer
Loved, loved this. My salmon was skinless so I slathered the mayo mixture over all sides. It came out perfectly. Roasted some asparagus when I added the salmon and tossed it with a little of the mustard mix that I'd saved. IA definite keeper.
Jimmi
Never have understood tossing vegetables, oil, and really anything on a sheet pan, slinging it all over the kitchen until one cultivates the fine art of not making a huge mess versus just putting the ingredients into a large bowl and tossing them with spoons then neatly distributing them onto a sheet pan, but, hey, it’s a free country!
Oksana
Added broccolini at the same time as the fish. Smothered broccolini in the same mixture as potatoes. A complete dinner. Outstanding flavors.
Rebecca
Could we use fresh horseradish instead of prepared?
Mark
Such an odd combination -- horseradish on salmon. And horseradish with lime zest!? But it's great! Quite a revelation, which opens my eyes to the blank canvas that salmon can be. Instead of potatoes, I used broccoli, zukes & red onion. Also wouldn't think to toss veggies with grain mustard & EVOO, but that worked too. Overall a nice variation on sheet-pan salmon & veggies.
Bonacker
I've made this twice, once with high-quality French grain mustard and once with plain old "spicy brown mustard" from Heinz. And guess what? The Heinz was way better! As noted by others, the grain mustard simply slides off the potatoes, leaving the flavor on the pan, leaving the potatoes a bit bland. Give an extra dose of spicy-brown supermarket mustard, and the potatoes are delicious. We also found the salmon to be really quite fabulous. Upped the horseradish a bit. Kids love it.
Stig Egard
This was very dissapointing with the horse addish in particular, never again.
Amy B
This was delicious. I only added 1 tablespoon of lite mayo as I don’t love mayo & instead added whole grain mustard. The dish was very flavorful & as others indicated, i advise roasting the potatoes for about 30 minutes before adding the salmon. I served this with sautéed garlicky broccolini.
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