Baked Horseradish Salmon With Chardonnay Chive Butter Sauce

Total Time
Prep 10 mins
Cook 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".

Ingredients Nutrition

  • 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.
Most Helpful

5 5

Very nice flavor and combination of the horseradish and the butter sauce. I did cut back on the butter quite a bit, but it didn't affect the overall flavor. It was excellent. I served it over some basmati rice and some roasted zucchini and summer squash. The sauce was a nice condiment for the rice.
Excellent dish!

5 5

THis was fantastic! I did use dried spices instead of fresh because that's what I had. I also used white wine instead of Chardonnay but I will definately make again and try out the Chadonnay. Thanks for posting!

5 5

5+ stars! I drastically reduced the fat and it was still wonderful. I used fat free half and half, and cut the butter by 2/3. I used a horseradish spread vs. straight horseradish. Also instead of using the wine on the fish I poured approximately 1/2 cup in the pan so my fish was sort poached/baked. A company worthy dish, yet simple. For the cookathon for my zaar friend, Vicki.