Roasted Salmon with Creamy Horseradish


  • 1 tablespoon olive oil
  • 1.5kg skinless salmon fillet (preferably wild)
  • 2 teaspoons ground coriander
  • 2 teaspoons fennel seeds crushed
  • Kosher salt and black pepper
  • 1 cup crème fraîche
  • ½ English cucumber, grated and squeezed
  • 2 tablespoons prepared horseradish
  • 2 tablespoons roughly chopped fresh tarragon leaves


  1. Heat oven to 230°C. Rub the oil on the bottom of a rimmed baking sheet and place the salmon on top. Season with the coriander, fennel, 1 teaspoon salt, and ½ teaspoon pepper. Roast until just opaque but still slightly pink in the center, 16 to 20 minutes.
  2. Meanwhile, combine the crème fraîche, cucumber, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
  3. Top the salmon with a little of the horseradish sauce and the tarragon. Serve warm or at room temperature, with additional horseradish sauce on the side.

Recipe and image via