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Smoky Oven Baked Salmon with Horseradish Sauce


2 pounds whole wild salmon fillet

2 tablespoons brown sugar

1 tablespoon liquid smoke

1/2 cup sour cream (could be low-fat)

2 tablespoons milk

2 tablespoons shaved shallots

1 tablespoon Dijon mustard

4-5 teaspoons prepared horseradish

2 tablespoons capers, drained

1 tablespoon fresh chopped parsley

salt and pepper


Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and lay the whole salmon fillet on it, skin side down. Sprinkle the top with brown sugar, then drizzle the liquid smoke over the top. Rub to coat the entire fillet. Sprinkle generously with salt and pepper. Bake for 10-15 minutes, until just barely cooked through. (You do not want to over cook your salmon fillet.)

Meanwhile, shave the shallot with a large grater. In a mixing bowl, mix the sour cream, milk, shallot, mustard, and horseradish. Salt and pepper to taste and set aside.

Once the salmon is out of the oven, allow it to cool for at least 5 minutes. Then carefully move it to a platter using two spatulas. Pour the horseradish sauce over the top and garnish with chopped parsley and capers.


This dish is great warm or cold. Make the salmon ahead and chill. Then top with the horseradish sauce and capers right before serving.

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins



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