This Roasted Salmon recipe with a creamy horseradish sauce is an easy dinner and can be done in no time! If you don’t have a lot of time to prepare a feast, then this super easy recipe with a short cooking time has you covered!
The recipe’s results are similar to oven-roasted salmon, except that we’ll cook a large piece of salmon on the cool side of the grill.
Table of Contents
- Why You’ll Love this Easy Roasted Salmon Recipe
- More Salmon Recipes
- Roasted Salmon ingredients
- Roasted Salmon on the Grill
- The Best Tips for Presenting Salmon
- How to Store Leftovers & Reheat
- What to Serve with Roasted Salmon
- Flavor X Fire & FOOD X Fire
- Roasted Salmon with Horseradish Sauce Recipe
Why You’ll Love this Easy Roasted Salmon Recipe
I love cooking fish and especially cooking salmon using my grill! The smoke imparts any farm-raised or wild-caught salmon with a smoky flavor but without the patience needed for smoking salmon in the smoker at an even lower temperature.
You’re also gonna love the zesty, creamy horseradish sauce drizzled over the top. Trust me, roasted salmon with that sharp kick from the peppery horseradish is one of the best flavor combos ever!
A large side of salmon serves about 6-8 people, which means this recipe is also an easy way to feed a small crew of friends or family a satisfying, healthy weeknight dinner any time of year.
Roasted Salmon ingredients
- Salmon – Wild salmon is my first choice for this recipe, however, there are many types of salmon available from your local seafood counter, including my favorite sockeye salmon.
- Kosher Salt – With its larger, flaky crystals this salt is my favorite way to season salmon. It just makes the flavor pop!
- Black Pepper – Pepper always adds the right amount of kick, smokiness, and depth to any recipe.
- Garlic Powder – This is my go-to seasoning for making anything taste better.
- Brown Sugar – Some sweetness from the brown sugar helps add rich molasses flavor to the salmon.
- Lemons – Instead of a cedar plank for this recipe, the salmon roasts on a layer of sliced lemons inside the covered grill.
- Chives – These slender fresh herbs for the garnish always go well with salmon.
The Creamy Horseradish Sauce
- Sour Cream – Sour cream is a killer ingredient that makes everything taste tangy and so freakin’ delicious.
- Mayonnaise – When it comes to the best mayo, I won’t start an argument. So, go ahead and use your favorite!
- Capers – If you’ve never tried these slightly salty green flower buds, then this recipe is the perfect way to discover their amazing flavor.
- Prepared Horseradish – Fresh horseradish is usually found in your local supermarket near the seafood counter.
- Dijon Mustard – This sophisticated cousin to yellow mustard is made from brown mustard seeds, white wine, and various seasonings.
- Champagne Vinegar – If you’re doing this last-minute you may not have champagne vinegar on hand. In a pinch, you can use a combo of rice vinegar and apple cider vinegar.
It’s amazing how such simple ingredients can create the richest aromas and flavors. Honestly, this is one of the most amazing salmon recipes you’ll ever make over the fire!
If you love salmon as much as I do, then you may also want to try these other killer recipes! Grilled Salmon with Avocado Crema, Planked Salmon with Chili Lime Sauce, and Honey Mustard and Chili Baked Salmon.
Roasted Salmon on the Grill
Let’s get this recipe started! First, preheat your grill for a two-zone medium-heat fire, around 250 degrees F. Generously season your side of salmon, skin side down.
Next, you’ll need to slice enough lemons to make a plank for your salmon on the grill.
In a small bowl make the horseradish sauce with the sour cream, mayo, and other tangy ingredients. Set it aside.
On the cool side of the grill, then place salmon over the top of the lemon plank.
Close your grill’s lid and then let the salmon roast on the indirect heat for about 45-60 minutes. While the fish cooks start making your favorite side dishes.
To check for doneness, use an instant-read thermometer inserted into the thickest part of the salmon. When the internal temperature reaches 130 degrees F, it is ready to pull off the grill. Let the roasted salmon cool for 1-2 minutes.
Lastly, drizzle the creamy horseradish sauce over the top of the salmon and then garnish with more capers and chives. Transfer to a serving dish with the grilled lemons. Feel free to squeeze some zesty lemon juice over the salmon, slice, and serve!
The Best Tips for Presenting Salmon
When it comes to serving the salmon for the holidays, or any other special occasion, if you haven’t yet invested in a high-quality oval platter, you may want to consider it as an early Christmas present to yourself. There’s nothing like coming to the table with a beautifully handcrafted platter that truly shows off the beauty of your pink salmon.
How to Store Leftovers & Reheat
If you have any leftover salmon, place the roasted salmon pieces in an airtight container after wrapping them tightly in plastic wrap or aluminum foil. Store for up to 3-5 days. You can gently reheat any salmon in foil packets on the grill or inside the air fryer.
What to Serve with Roasted Salmon
For a truly great feast, serve roasted salmon with some amazing side dishes like sweet potatoes, baby potatoes, green beans, and some crusty bread. And, don’t forget the wine. Pinot Noir pairs well with salmon or go with a dry chardonnay if you prefer a white wine.
Smoked salmon is cooked over wood chips in a smoker at a lower temperature for about two hours, while this roasted salmon cooks on the cooler side of the grill for no more than one hour.
Salmon is a fatty fish and therefore a good source of protein, omega-3 fatty acids, and various vitamins and minerals, and therefore a very heart-healthy protein source.
When sourced responsibly, I’m all for wild-caught salmon. Whenever possible, support fisheries that are making smart choices in the management of salmon.
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Flavor X Fire & FOOD X Fire
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Roasted Salmon with Horseradish Sauce
- 1 Whole Side of Salmon
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Brown Sugar
- 4-5 Lemons sliced
- 2 tsp Chopped Chives
- 2.5 tbsp Sour Cream
- 2.5 tbsp Mayonnaise
- 2.5 tbsp Fresh Capers
- 1.5 tbsp Prepared Horseradish
- 1 tbsp Dijon Mustard
- 2 tsp Champagne Vinegar
- Preheat your grill for a two zone medium heat fire (around 250F).
- Generously season your salmon with salt, pepper, garlic powder and brown sugar.
- Thinly slice your lemons until you have enough to set the entire side of salmon on top. Set aside.
- In a bowl, mix all the ingredients for the Horseradish sauce. Set to the side.
- Add all your sliced lemons to the cool side of the grill to create a “plank” for your salmon to lay on. Place the salmon on top of the lemons. Close your grill lid and cook indirectly for 45-60 minutes.
- Cook the salmon until it reaches an internal temperature of 130 degrees F. Once done, use a large metal spatula to pull the salmon off the grill to cool for 1-2 minutes.
- Drizzle the horseradish sauce over the top of the salmon and garnish with more capers and the chopped chives. Serve and enjoy!