Seared salmon with horseradish and leeks

This recipe was passed on to me by my life-long friend Johnny who lives in NYC. It is fast, no-fail and delicious. Serves 4 but easy to reduce or scale up.


4 Salmon fillets (about 150/200 grams each), skin removed

4 tbsp drained horseradish

2 tbsp extra virgin olive oil

2 leeks, white and light green part only, cut on the bias into ¼ inch thick slices.

  • Preheat oven to 200º C (375º F).
  • Season both sides of the salmon fillets with salt and pepper. Spread 1 tbsp horseradish on to the skinned side of each fillet.
  • Heat oil in a large oven-proof frying pan over high heat until very hot but no smoking. Add salmon, horseradish side up. Sear for about 1 minute. 
  • Without flipping fish, transfer the frying pan to the hot oven and bake until the fish is cooked through, about 6 minutes (or to taste).
  • Transfer the fish to a platter or individual plates flipping so the horseradish is on the bottom. Sprinkle with the sliced leeks and serve.

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        © Richard Stephens Ely 2019