Cooler weather is upon us and it’s time to start using our ovens again. I usually grill salmon fillets outdoors but I couldn’t resist this recipe given to me by my friend, Claire. I’m always grateful to receive new ideas and suggestions and trying them is usually a delicious experience. Hope you enjoy, too; and, remember, salmon is very, very good for you!

Salmon Fillets with Horseradish, Walnuts and Herbs

You will need:

(2 servings or double for 2 couples)

2 salmon Fillets (4-6 oz. ea.), fresh, thawed or frozen

Olive Oil

2 or 3 Tablespoons Creamy Horseradish

1/3 cup finely chopped walnuts

1 Tablespoon each chopped fresh chives, parsley and tarragon

1 Tablespoon softened unsalted butter

Salt and Pepper to taste


Preheat oven to 450 degrees.

Spray a 9 x 9-inch baking pan with cooking spray (Pam or other). Rinse the salmon under cold water; pat dry with paper towels. Brush both sides of each fillet with olive oil and place in the pan. Bake, uncovered, for 5 minutes.

Meanwhile, in a small bowl combine horseradish, walnuts, herbs and butter. Remove the fillets from the oven and spread this mixture evenly over the 4 fillets.

Return the fish to the oven and bake an additional 7 to 9 minutes for frozen fillets, or about 6 to 7 minutes for fresh/thawed fillets. Cook just until fish is opaque through. Season with salt and pepper to taste.

Note: Sometimes horseradish will mellow during cooking and vary in intensity. Use sparingly until you know how hot it is.

Subscribe to stay connected to Tucson. A subscription helps you access more of the local stories that keep you connected to the community.