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Wild Salmon with Horseradish-Mustard Sauce

Photo: Sarah Anne Ward
Active time 5 mins
Total time 20 mins

Serves 4 (serving size: 1 fillet and about 2 tbsp. sauce)

Wild salmon tends to be leaner than farmed, making it trickier to cook; brushing the fillets with oil helps to keep them moist. Look for fresh starting in mid-May, or find it year-round in your freezer case. If using farmed salmon, look for fish caught in U.S. waters. We love the richness of full-fat sour cream here, but you can also used reduced-fat if that’s what you have on hand. Or substitute whole or 2% Greek yogurt for a tangier taste.


  • 2 tablespoons olive oil, divided
  • 4 (6-oz.) wild salmon fillets (about 1-in. thick)
  • 1 tablespoon chopped fresh thyme, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1/2 cup whole-milk sour cream
  • 1 1/2 teaspoons prepared horseradish
  • 1 1/2 teaspoons grainy Dijon mustard

Nutrition Information

  • calories 314
  • fat 18 g
  • satfat 5.3 g
  • monofat 8.7 g
  • polyfat 2.8 g
  • protein 35 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 92 mg
  • iron 1 mg
  • sodium 512 mg
  • calcium 101 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Brush 1 tablespoon oil over tops of fillets; sprinkle evenly with 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add fillets to pan, skin side down; cook 3 minutes or until skin begins to brown. Turn fillets over; cook 2 to 3 minutes or until desired degree of doneness.

  2. Combine sour cream, horseradish, mustard, remaining 2 teaspoons thyme, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon pepper, stirring well. Serve with salmon.