Oven Roasted Salmon with Pink Peppercorn Sauce
This timeless baked salmon recipe features just the right touch of peppy horseradish and fresh dill in a beautiful, lightly spicy peppercorns sauce. It’s a delightful combination of flavors that make any meal feel like a special occasion!
- 2 1/2 pounds fresh salmon fillets ((about 6))
- 1 tablespoon olive oil
- Salt (and pepper)
- 3/4 cup sour cream
- 1/4 cup milk
- 1 tablespoon fresh chopped dill
- 1 1/2 tablespoons prepared horseradish
- 2 tablespoons pink peppercorns, (plus extra for sprinkling)
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the salmon fillets on the baking sheet and brush with olive oil. Salt and pepper liberally.
- Roast in the oven for approximately 12 minutes, until just barely cooked through.
- Place all the ingredients for the pink peppercorn topping in a blender, puree until smooth.
- Serve the roasted salmon warm, with a generous drizzle of sauce and a sprinkling of extra pink peppercorns.
Why We Love This Oven Roasted Salmon with Pink Peppercorn Sauce Recipe
Oven Roasted Salmon with Pink Peppercorn Sauce is a dish you can get pretty creative with, the different combinations of flavors you can blend are endless! The pink peppercorns along with a nip of horseradish and fresh dill provides an exquisite burst of flavor that blends perfectly with the mildly sweet flavor of baked salmon.
This recipe is a delightful and elegant, yet is surprisingly simple and straightforward to make! In only 15 minutes you have a fresh and vibrant main course that’s perfect to serve with all kinds of side dishes, from elevated favorites to comfort food staples.
- Fresh dill – chopped
How to Make Oven Roasted Salmon with Pink Peppercorn Sauce
Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper.
Place the salmon filets on the baking sheet. Then brush with olive oil and sprinkle liberally with salt and pepper.
Roast for approximately 12 minutes, until the salmon is slightly opaque and barely cooked through. It might even look a touch underdone when it’s actually properly cooked, so keep an eye on it!
Remove the baking sheet promptly and set aside while you blend up the sauce.
How to Make Pink Peppercorn Sauce
Simply add all of the sauce ingredients to a high-powered blender. Puree until smooth and creamy, with no bits of hard peppercorns.
See The Recipe Card Below For How To Make Oven Roasted Salmon with Pink Peppercorn Sauce. Enjoy!
Serve the roasted salmon warm, with a generous drizzle of the sauce and a sprinkling of extra pink peppercorns.
I like to let the flavor of the fish and sauce really shine, so usually keep side dishes on the simple side. Pair the fillets with sautéed summer squash or zucchini, air fried asparagus, or other seasonal veggies.
You can keep things low carb with just vegetables or a side of roasted cauliflower rice. Or enjoy with your favorite carbs and starches for an ultra satisfying meal! We always love the combo of baked salmon with fluffy rice, pasta, or creamy polenta.
What does pink peppercorn taste like?
Pink peppercorns, like all peppercorns, have a bit of a spicy kick. But the pink variety is much more mild that classic black peppercorns. So instead of a punch of heat the flavor is more of a low, mellow burn that’s very pleasant.
What does peppercorn sauce taste like?
The combination of rich sour cream, spicy peppercorns and horseradish, zippy dill and honey is, in a word, INCREDIBLE! It is spicy but not too spicy, rich but not too rich, lightly sweet with a great hit of herb-y goodness from the dill. Truly, you HAVE to experience this flavor for yourself! For more peppercorn flavor, try our parmesan peppercorn dressing.
Do you cover salmon before baking?
Nope! In this easy recipe for baked salmon with peppercorn sauce the fish goes straight into the oven, with no need to cover.
How long do leftovers last?
I suggest storing the baked salmon and sauce in separate containers. Both components will keep well for up to 2-3 days in the fridge. Reheat the salmon briefly in the microwave or on low in the oven. The sauce can be shaken or vigorously stirred before serving, but does not need to be heated.
