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Wild Salmon with Horseradish-Mustard Sauce


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Rate this recipe 4.2/5 (5 Votes)


  • 2 tablespoons olive oil, divided
  • 4 (6-oz.) wild salmon fillets (about 1-in. thick)
  • 1 tablespoon chopped fresh thyme, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1/2 cup whole-milk sour cream
  • 1 1/2 teaspoons prepared horseradish
  • 1 1/2 teaspoons grainy Dijon mustard


Servings 4
Adapted from


Step 1

1. Brush 1 tablespoon oil over tops of fillets; sprinkle evenly with 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add fillets to pan, skin side down; cook 3 minutes or until skin begins to brown. Turn fillets over; cook 2 to 3 minutes or until desired degree of doneness.

2. Combine sour cream, horseradish, mustard, remaining 2 teaspoons thyme, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon pepper, stirring well. Serve with salmon.

Serves 4.

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