• 1/2 cup mayonnaise
  • 2 T. Frankie’s Original or Marge’s Mustard
  • 1/2 t. dried dill weed
  • 3 t. olive or melted butter
  • 1/2 cup Panko* Bread Crumbs
  • four 5–6 oz. fresh salmon filets, boned, but with skin on


Preheat oven to 375°. Mix mayonnaise, your choice of horseradish, and dill weed in a small bowl. In a separate bowl drizzle 2 t. of the olive oil or melted butter over the Panko bread crumbs; set aside.

Season a large cast iron skillet or heavy baking pan with 1 t. of the olive oil, butter, or pan spray. Heat on a burner or in the oven for 3 minutes until pan is hot, but not smoking. Add salmon filets skin side down and bake for 4 minutes. Remove the pan from the oven and spread about 2 T. of the mayonnaise/horseradish mixture on each filet, then top each filet with 2 T. Panko crumbs, sprinkled evenly. Place pan under the broiler and broil until crumb mixture begins to lightly brown. Turn off broiler and let the fish sit in a 375° oven for 3-5 minutes before serving. Do not over cook. The skin preserves the flavor and form. The finished filet will separate easily from the skin when eaten. You may prefer to crisp the skin even longer before broiling and eat it as well.

* Panko, also known as Japanese bread crumbs, is widely available in the marketplace.

Horseradish Panko-Crusted Salmon Filets
hand-prepared in small batches from high-quality horseradish roots

Saw Mill Site Farm

Horseradish Products