Horseradish-Caper Crusted Salmon with Zucchini and Potato Hash

Horseradish-Caper Crusted Salmon with Zucchini and Potato Hash 4.33/5 (9 votes)

For those of you who have been members for a while, you know my absolute favorite way to prepare salmon is to roast it in the oven. It is the absolute best way I have found to get a perfectly cooked piece of fish. Well, this recipe adds another layer of yum with this tangy herb crust with just a hint of spiciness, which is especially delicious paired with the herbed cream sauce. And in the spirit of easy cooking, we're saving the leftover salmon for Thursday's meal.

Horseradish-Caper Crusted Salmon (double batch)



  • 1 1/2 pounds salmon
  • kosher salt and pepper
  • 3 tablespoons prepared horseradish
  • 2 tablespoons shallot, minced
  • 2 tablespoons fresh parsley, minced
  • 3 tablespoons capers, minced
  • 2 tablespoons olive oil
  • Herbed Sauce
  • 1/2 cup sour cream
  • 2 tablespoons green onion, minced
  • 2 tablespoons fresh parsley, minced
  • 1-2 tablespoons lemon juice
  • kosher salt and pepper, to taste


  1. (Cook all the salmon, but save about 1/2 pound for Thursday’s meal.)
  2. Preheat oven to 450.
  3. Lightly grease a baking sheet.
  4. Season salmon with salt and pepper.
  5. Place salmon on prepared sheet.
  6. Combine, horseradish, shallots, parsley, capers, and olive oil in a small bowl.
  7. Spread mixture in a thin layer over salmon.
  8. Roast for 12-15 minutes (depending on the thickness) or until flesh begins to separate.
  9. While the salmon is roasting, combine the sauce ingredients and refrigerate until ready to serve.
  10. Let 1/2 pound salmon (about 1/3 of the fillet) cool, then place in an airtight resealable bag and refrigerate for Thursday's meal).
  11. Plate remaining salmon and serve with sauce.

Nutritional Information

Serving Size 247g Calories 302 Fat 22 Sat Fat 7 Sodium 268 Carbs 3 Sugars 0 Fiber 0 Protein 23.

Zucchini and Potato Hash



  • 2 tablespoons olive oil
  • 2 tablespoons shallot, minced
  • 1 pound new potatoes, cut into bite-sized pieces
  • 1 pound zucchini, cubed
  • kosher salt and pepper, to taste


  1. Heat olive oil over medium high heat until it begins to shimmer.
  2. Add shallot and sauté until translucent but not browned.
  3. Add potatoes. Cook for 15 or 20 minutes or until fork.
  4. Add zucchini and continue cooking until lightly browned and tender – about 5 minutes.
  5. Season with salt and pepper and serve.

Nutritional Information

Serving Size 239g Calories 160 Fat 7 Sat Fat 1 Sodium 19 Carbs 22 Sugars 3 Fiber 4 Protein 3.


KID NOTE: Leave a portion of the salmon plain (without horseradish-caper mixture).

VEGETARIAN TIP: Replace the salmon with sliced eggplant. Increase heat to 425 and roast for 25-30 minutes.

GLUTEN MODIFICATIONS: Gluten free as written.


  1. Rachael says:

    I really liked the flavors in this recipe. There are only a couple things that I would change. I would not pre-season the salmon with salt. The capers in the horseradish sauce are salty enough to season the fish. Also, I felt that I could have gone without the sour cream sauce. I felt using two sauces on the fish was too much. The sauce in and of itself was good and I did use the sour cream on my hash. Otherwise, this was a great recipe.

  2. hamid8665 says:

    I didn’t have horseradish or capers, but substituted artichokes and halved grape tomatoes to bake with the salmon. Overall, a great dish!

  3. Leigh says:

    I made the salmon without the herbed sauce. It was very good and had plenty of flavor.

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