Serves 4 to 6
To keep the horseradish topping from getting soggy, prep the ingredients in advance and mix them together just before you’re ready to cook the fish. This recipe was inspired by this recipe on foodnetwork.com
1 cup chopped fresh parsley
5 heaping tablespoons prepared horseradish
2 tablespoons whole-grain mustard
2 to 3 garlic cloves, minced
3/4 teaspoon finely grated lemon zest
Dash red pepper flakes
1 cup dry bread crumbs
Kosher salt and ground black pepper
5 tablespoons extra-virgin olive oil, plus more for the pan
4 to 6 salmon fillets, about 6 ounces each
Lemon wedges for serving
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Mix parsley, horseradish, mustard, garlic, lemon zest, and red pepper flakes in a small bowl. Add breadcrumbs; toss gently to coat. Drizzle olive oil over the crumb mixture; toss to coat again; season to taste with salt and pepper.
Heat a little olive oil in a sauté pan over medium high heat. When oil just begins to smoke, add salmon fillets, flesh side down; cook until well seared, 2 to 3 minutes. Transfer fillets, seared side up, to a lightly greased baking pan. Sprinkle a portion of the breadcrumb mixture evenly on top of each fillet, creating 1/4- to 1/2-inch thick crust.
Roast salmon until crust is golden brown and fish is just firm, 5 to 7 minutes. Serve.