READY IN 27 mins

Horseradish and Yogurt Crusted Salmon

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Read Reviews (6)

"A creamy, zesty mixture of yogurt, horseradish, mustard, and chives makes this baked salmon a standout." — Dannon Oikos®

Directions

Preheat oven 400 degrees F.
In a bowl combine yogurt, horseradish, Dijon, chives, and lemon zest; mix well.
Place salmon filets on a foil-lined baking sheet. Top each fillet with 3 Tbsp. yogurt mixture. Sprinkle 1 Tbsp of bread crumbs on each filet, and lightly spray with cooking spray.
Roast salmon for 10-12 minutes or until golden and cooked through.

Kitchen-Friendly View

PREP 15 mins
COOK 12 mins
READY IN 27 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 16, 2011

Moist and delish!! This is fabulous exactly as the recipe is written. The 0% fat yogurt forms a nice creamy layer on top. I use a full cup of yogurt on 24 oz. of salmon. I use a heaping tablespoon of mustard and the zest of the whole lemon. 3-4 tablespoons fresh chives are perfect but I'm sure fresh dill would be awesome too. I use a heaping tbsp. of horseradish. I have made it a few times and it doesn't need the bread crumbs at all but it's fine with them. You can't go wrong with this recipe. Just don't overcook. Great recipe, easy, delicious, impressive!! Oh, I used Fage brand greek yogurt with 0% fat. Regular plain yogurt is watery. I also cover it while it's cooking at 400 for about 20 minutes.

—Rex's Mom

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Most Helpful Critical Review

Oct 11, 2011

Very easy and the salmon was quite moist. I did have to cook a bit longer than stated though. No one else in the family seemed impressed though (sigh) so I am not sure I will make again.

—CALIFORNIADREAMIN

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8 Ratings

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Sep 28, 2011

This was very good and easy. My husband would probably give it 5 stars....he really loved it. Instead of the spray I drizzled a little melted butter, otherwise I followed recipe. I did not cover it, but did broil it a few minutes at end to brown top.

—tizzylizz

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Feb 23, 2012

I LOVED this! I used greek yogurt since it's what I had. Because of the strong flavor I felt I needed to add more mustard. I also didn't have lemons or chives. I just used a splash of lemon juice. Still came out AMAZING! I loved it and so did my 3 year old. He especially liked to dip it in the left over yogurt mixture (since I cooked his a bit too long and it was a little dry.) Will surely be making it again!

—missnancy99

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Mar 27, 2013

Very good. SO who is very picky said I could serve it to company. That is a rave review

—Marianne

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Oct 06, 2012

I wish I would have taken a picture of this. It was beautiful, and the picture with this recipe, while beautiful, is salmon with dill sauce (at least that what it looks like to me). Anyway, this was delicious. I used more horseradish than the recipe suggested, but only because we love horseradish. I spread a nice layer of the sauce on the salmon and then topped generously with panko breadcrumbs. Spraying the breadcrumbs with olive oil spray is the key. It was brown and crisp and amazing. Five Stars.

—cindyinpa

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Nutrition

Calories
257 kcal
13%

Carbohydrates
7.4 g
2%

Cholesterol
66 mg
22%

Fat
8.7 g
13%

Fiber
0.5 g
2%

Protein
35.5 g
71%

Sodium
167 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Horseradish and Yogurt Crusted Salmon

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 257
Calories from Fat: 78

% Daily Value *
Total Fat 8.7g 13 %
Saturated Fat 1.9g 9 %
Cholesterol 66mg 22 %
Sodium 167mg 7 %
** Potassium 534mg 15 %
Total Carbohydrates 7.4g 2 %
Dietary Fiber 0.5g 2 %
Protein 35.5g 71 %
** Sugars 0.8g
** Vitamin A 4 %
** Vitamin C 7 %
** Calcium 9 %
** Iron 12 %
** Thiamin 18 %
** Niacin 115 %
** Vitamin B6 39 %
** Magnesium 16 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.