Grilled Apple Horseradish-Crusted Salmon

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

*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. 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. Fennel Slaw: In a bowl, whisk together lemon juice, olive oil, lemon zest, salt and pepper. Pour over a mixture of shaved fennel and onion and toss to mix. Cover and refrigerate at least 1 hour before serving.
  7. To Serve: Serve each portion of salmon garnished with 1 Tbsp. apple butter-horseradish mixture and accompanied with 1/2 cup Fennel Slaw*.

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