Baked Horseradish Salmon With Chardonnay Chive Butter Sauce

Total Time
10 mins
15 mins

This is a recipe that I've had for several years. It calls for a lot of butter, but it can be cut back considerably and still have a nice flavor. From "Seasonal Celebrations across America Cookbook, 1996".

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  • 8 salmon fillets, 6-8 ounces each
  • 1 teaspoon salt
  • 34 teaspoon pepper
  • 14 cup Chardonnay wine
  • 12 cup prepared horseradish, squeezed to remove excess moisture
  • 14 cup fresh breadcrumb
  • 1 shallot, minced
  • Butter Sauce

  • 12 cup Chardonnay wine
  • 12 cup heavy cream
  • 3 tablespoons lemon juice
  • 1 12 cups butter, 3 sticks, chilled, cut into small pieces
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, diagonally sliced


  1. Lightly butter shallow baking pan or broiler pan.
  2. Arrange salmon filets on buttered pan.
  3. Sprinkle with salt and pepper, drizzle with 1/4 cup Chardonnay.
  4. In small bowl, combine horseradish, bread crumbs and shallot, mix well.
  5. Press into top of each filet.
  6. Bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.
  7. Meanwhile, in small saucepan, combine 1/2 cup Chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.
  8. With wire whisk, beat in 1 cup of the butter.
  9. Remove from heat, beat in remaining 1/2 cup butter until thick and smooth.
  10. Stir in parsley and chives.
  11. If desired, season with salt and pepper.
  12. Serve butter sauce over salmon filets.