Grilled Salmon Fillets with Horseradish Sauce
Yield: 6 salmon filets and ~1 cup of sauce
For a deliciously easy meal worthy of company, serve this salmon with grilled vegetables, sliced tomatoes, a green salad, steamed edamame, roasted potatoes, or a side of rice.

Ingredients for the Horseradish Sauce:

  • ¾ cup (180g) sour cream
  • ¼ cup (52g) mayonnaise
  • 2 tablespoons (30g) prepared white horseradish
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon (15mL) freshly squeezed lemon juice
  • 1 teaspoon (5mL) soy sauce (use GF as needed)
  • Kosher salt and pepper to taste

Ingredients for Salmon Fillets:

  • 3 tablespoons (42mL) avocado or mild-tasting olive oil
  • 1 tablespoon (15g) prepared horseradish
  • 1 tablespoon (15mL) soy sauce
  • 1 small garlic clove, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarsely ground pepper
  • 6 (6-ounce) salmon fillets

Instructions for the Horseradish Sauce:

  1. Mix all ingredients in small bowl.
  2. Season with salt and pepper to taste.
  3. Cover and chill. Sauce can be made up to one day in advance.

Instructions for Salmon Fillets:

  1. Spray grill rack with nonstick spray.
  2. Preheat grill to medium-high heat.
  3. Whisk together the oil, horseradish, soy sauce, garlic, salt, and pepper.
  4. Brush oil mixture on both sides of salmon fillets.
  5. Grill the salmon, skin side down to start, with the lid closed until just barely cooked through the center, about 4-6 minutes for the first side and 2-4 for the second side, basting with the oil mixture when flipping. (Note: Wild salmon fillets may cook more quickly. Aim for an internal temperature of 120℉ for wild salmon or 125℉ for farmed salmon.)
  6. Transfer to plates, and serve with the horseradish sauce.

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