Recipe for: Grilled salmon with horseradish-parsley sauce and young potatoes - photo 1
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Recipe for: Grilled salmon with horseradish-parsley sauce and young potatoes

Spicy Main dishes Grilling 60 min Medium 0 views ~57.78 PLN * - (0)
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Description

A summer, grilled dish that combines the delicate, fatty flavor of salmon with a refreshing horseradish-parsley sauce and the simplicity of young potatoes. Inspired by Polish cuisine: fresh parsley and horseradish give the sauce a distinct flavor, while young potatoes with their skins highlight the seasonal character of the meal. This dish is perfect for picnics, barbecues, and light summer lunches; it visually contrasts the golden skin of the salmon, the creamy sauce, and the green accent of parsley.

Ingredients Used

Ingredients (13)

Servings:
4
  • Salmon 600 g
  • Potatoes 5.3 pcs (~800 g)
  • Horseradish 100 g
  • Sour cream 200 g
  • Lemon 0.8 pcs (~60 g)
  • Mustard 15 g
  • Rapeseed oil 30 g
  • Garlic 2 clove (~10 g)
  • 🌿 Spices
  • Parsley 30 g
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Butter 30 g
  • Honey 15 ml
💰 Estimated dish cost: ~57.78 PLN (14.45 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Sauce

1

Prepare the sauce ingredients: peel and crush the garlic, rinse and finely chop the parsley, grate a thin layer of lemon zest (only the yellow part) and squeeze out the juice. In a medium bowl, pour in the cream, add the horseradish (about 100 g), mustard, juice from half a lemon (about 30 g of juice), crushed garlic, half of the finely chopped parsley, a pinch of salt, and a pinch of pepper. Mix thoroughly with a spoon until you achieve a smooth consistency and taste; if necessary, add more horseradish or lemon juice.

Ingredients: Sour cream, horseradish, Parsley, Lemon, Mustard, Garlic, Salt, Black pepper
Use a small bowl and a wooden spoon. A sign that the sauce is ready: it has a creamy, smooth consistency, and the horseradish gives a distinct but not overpowering spiciness. If the sauce is too thick, thin it out with a little cold water (a teaspoon at a time).
2

Add 1 teaspoon (about 5 g) of grated lemon zest to the sauce for flavor and mix. Cover the bowl with plastic wrap or a plate and set aside to chill for at least 20 minutes in the refrigerator to let the flavors meld.

Ingredients: Lemon, Parsley
Use a microplane grater for the lemon zest. Letting it sit in the cold will mellow the sharpness of the horseradish and enhance the aromas of the parsley.

Potatoes

3

Prepare the young potatoes: scrub them thoroughly (no need to peel), cut larger ones in half, and leave smaller ones whole. Place them in a large pot and cover with cold water so that they are completely submerged. Add 2 pinches of salt (2 g) and bring to a boil over high heat.

Ingredients: Salt
Use a large pot so the potatoes have space. Cold water ensures that the potatoes cook evenly. A common mistake: throwing the potatoes into already boiling water causes uneven cooking.
4

Cook the potatoes for 12–18 minutes (depending on their size) from the moment they start boiling. Check with a fork: the potato is soft when the fork goes in easily without resistance. After cooking, drain in a colander and set aside for 2 minutes to let them steam dry.

Ingredients: Butter, Parsley
Use a fork or a skewer. Do not exceed the time by much, as young potatoes may fall apart. If you want, add butter (optional) and some chopped parsley, mixing gently.

Preparing the salmon

5

Pat the salmon fillets dry with a paper towel. If the skin is very thick, make shallow diagonal cuts (about 1 cm apart) to prevent curling while grilling. Brush both sides with 1 tablespoon of canola oil, season evenly with 1 pinch of salt and 1 pinch of pepper. If using honey, mix it with 1 teaspoon of lemon juice and brush it thinly over the top of the fillet in the last minute of grilling (optional).

Ingredients: Salmon, Rapeseed oil, Salt, Black pepper, Honey, Lemon
Use a silicone brush for oil and honey. Drying the fillet is key — a wet fillet will stick to the grill. If you don't have fresh honey, skip the glaze.

Salmon and grilling

6

Preheat the grill or grill pan to medium-high heat (about 200–220°C). If using a charcoal grill, wait until the coals are covered with a light ash. Place the fillets skin-side down. Grill skin-side down for 5–7 minutes without moving (for a fillet about 2 cm thick). Gently flip with a spatula and grill the other side for 3–4 minutes, until the meat is opaque and flakes easily with a fork. The salmon is ready when the center is opaque and gently flakes apart with a fork.

Ingredients: Salmon, Rapeseed oil, Salt, Black pepper, Honey, Lemon
Use a wide spatula to flip and a kitchen thermometer if you have one (internal temperature around 50–55°C for medium). When the skin easily lifts off the grill and has a golden color, it's a signal that you can flip it. Avoid flipping multiple times, as the fish will fall apart.

Finishing and serving

7

On the plates, arrange a portion of young potatoes, and place the grilled salmon fillet skin side up next to them. Using a spoon, add 2-3 tablespoons of horseradish-parsley sauce next to or on top of the salmon (according to preference). Garnish with the remaining chopped parsley and serve with a wedge of lemon.

Ingredients: Salmon, Sour cream, Parsley, Lemon, Butter
Use a spoon to apply the sauce so as not to damage the skin of the salmon. Additionally, you can add melted butter on the potatoes or a slice of lemon to enhance the flavor.

Fun Fact

💡

Horseradish has been a staple in Polish cuisine for centuries as a spicy addition to meats and fish; the combination of horseradish with sour cream is a traditional solution that softens the heat and pairs well with fatty fish such as salmon.

Best for

majówka grillowanie latem family dinner

Tips

🍽️ Serving

Serve immediately after grilling, salmon tastes best slightly warm. The chilled sauce can be served in a bowl on the side for those who want to add more spice. A light salad of young leaves and a chilled white wine or light beer pair well with the dish.

🥡 Storage

Store the salmon and sauce separately in the refrigerator for up to 24 hours in an airtight container. It's best to eat the potatoes on the same day; for reheating, use the oven or skillet (not the microwave) to maintain texture. The sauce can be stored for up to 48 hours, but the horseradish will become spicier over time.

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