1 1/2lbs.salmon filletpreferably Atlantic (see NOTES section below.)
Kosher salt and pepper
3tablespoonsprepared horseradishwhite
3tablespoonsmayoregular or low-fat
few shakes of Frank’s Original RedHot or tabascoif you like a little heat
1/2cupgluten free panko flakesI used Jeff Nathan Creations and bought them at Whole Foods Market
1 1/2tablespoonsolive oil
Instructions
Preheat oven to 275 degrees.
Line a baking sheet or roasting pan with foil or parchment for easier clean up. Place the salmon fillet into the pan or onto the baking sheet. Season salmon with salt and pepper.
Combine horseradish, mayo, and hot sauce together in a small bowl. In another small bowl combine the panko with the olive oil. Then spoon horseradish/mayo mixture on the salmon and top with the panko flakes, gently pressing down to ensure the panko sticks to the horseradish mayo.
Cook salmon for 30-35 minutes. If panko isn’t browned enough, place the fish under the broiler until panko is golden brown. (You must keep an eye on the oven as you are broiling because in no time you can have burnt panko!)
Transfer the salmon to a large platter or plate. This dish is so versatile it can be served immediately, at room temp, or cold. It's delicious any way you have it!.
Notes
If using a leaner salmon such as Sockeye, reduce the overall cooking time to 15-20 minutes. Internal temp should be 120 degrees.If you like your fish more well-done, cook for an extra 5-10 minutes.The salmon can be cut into four individual pieces (before adding the horseradish mayo), if that’s your preference. Cooking time will be less, closer to 12-14 minutes.I had never heard of the brand Jeff Nathan Creations but I must say their gluten free panko is outstanding!This is a great recipe to make for a potluck or when entertaining. It's an easy to make-ahead recipe and lends itself easily to doubling or tripling, etc.Try using other fish such as halibut, flounder, cod, etc.