Grilled Apple Horseradish-Crusted Salmon

Apple and horseradish pair perfectly on top of oven-roasted salmon brushed with apple butter and topped with pumpernickel breadcrumbs mixed with horseradish and lemon.


 3 cups Musselman’s® Apple Butter 

1/2 cup fresh lemon juice 

1 cup prepared horseradish, divided 

1 tsp. Kosher salt 

1 tsp. ground black pepper 

Non-stick cooking spray 

24 x 6-oz. salmon fillets 

1 1/2 qt. pumpernickel bread crumbs 

1 cup minced fresh chives 

1/2 cup olive oil 

3 qt. Fennel Slaw* (recipe below)



 1. Preheat oven to 425°F (conventional) or 375°F (convection). 


2. In a bowl, whisk together Musselman’s® Apple Butter, lemon juice, 1/2 cup horseradish, salt and pepper. Hold. 


3. Line a sheetpan with foil and spray with non-stick cooking spray. Place salmon fillets, skin-side-down, in an even layer on sheetpan. Spread entire top of each salmon fillet evenly with 1 Tbsp. apple butter-horseradish mixture. 


4. In a bowl, combine: pumpernickel crumbs, chives, 1/2 cup horseradish and oil and mix. Press 1/4 cup horseradish-crumb mixture evenly on to tops of each salmon fillet and press gently to attach crumb mixture to apple butter coating. 


5. Oven-roast fillets for 12–15 minutes or until just heated through.  


6. To Serve: Serve each portion of salmon garnished with 1 Tbsp. apple butter-horseradish mixture and accompanied with 1/2 cup Fennel Slaw*. 


*Fennel Slaw 


1/3 cup fresh lemon juice 

1/3 cup olive oil 

2 Tbsp. fresh lemon zest 

1 tsp. salt 

1/8 tsp. ground red pepper 

1 1/2 qt. shaved fennel 

1 qt. thinly sliced or shaved sweet onion 


1. In a bowl, whisk together lemon juice, olive oil, lemon zest, salt and pepper. 

  2. Pour over a mixture of shaved fennel and onion and toss to mix. Cover and refrigerate at least 1 hour before serving. 


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