Oven Roasted Salmon with Pink Peppercorn Sauce
Quick oven-roasted salmon served with a creamy pink peppercorn sauce for bright, elegant flavor.
Equipment
- Rimmed Baking Sheet
- Parchment Paper
- Basting brush
- Blender or Food Processor
- Measuring cups and spoons
Ingredients
- 2 1/2 pounds fresh salmon fillets about 6 fillets
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 3/4 cup sour cream
- 1/4 cup milk
- 1 tablespoon fresh dill chopped
- 1 1/2 tablespoons prepared horseradish
- 2 tablespoons pink peppercorns plus extra for sprinkling
- 1/2 teaspoon honey
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Arrange the salmon fillets skin-side down on the prepared sheet. Brush the tops with 1 tablespoon olive oil and season generously with salt and black pepper.
- Roast the salmon in the preheated oven for about 12 minutes, until just cooked through and flaky when tested with a fork.
- While the salmon roasts, combine 3/4 cup sour cream, 1/4 cup milk, 1 tablespoon chopped fresh dill, 1 1/2 tablespoons prepared horseradish, 2 tablespoons pink peppercorns, 1/2 teaspoon honey, and 1/2 teaspoon salt in a blender or food processor and puree until smooth.
- Taste the sauce and adjust seasoning if needed. If desired, reserve a few whole pink peppercorns for sprinkling.
- Serve the roasted salmon warm with a generous drizzle of the pink peppercorn sauce and a sprinkling of extra pink peppercorns.
Notes
- Store salmon and sauce separately for best texture.
- Both components keep 2–3 days in the refrigerator.
- Reheat salmon briefly in the microwave or on low in the oven.
- Shake or stir the sauce before serving; it does not need heating.