RT's Restaurant

3804 Mt. Vernon Ave, Alexandria, VA 22305

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Citrus Horseradish Crusted Salmon with Lemon Butter Sauce


4-8 oz Salmon Filets

Ingredients for Lemon Butter Sauce

1/2 lb Unsalted Butter
1 C Heavy Cream
1/4 C Chopped Shallots
1 t Seafood Seasoning*
1 C White Wine
1 1/2 t Lemon Juice
2 t Chopped Parsley
1/4 lb Unsalted Butter (very cold, cut into pieces)
Salt and Pepper to taste if needed

Ingredients for Horseradish Crust

1 Orange
1 Lemon
1 Lime
1 C Horseradish

Ingredients for Seafood Seasoning

1 t Salt
1 t Pepper
1 t Paparika
1 t Granulated Garlic
3/4 t Granulated Onion
1/2 t Cayenne Pepper
1/4 t Ground Oregano
1/4 t Ground Thyme


  • Using a fine grater zest the outer skin from the fruit (be careful not to get any of the white part) then squeeze the juice from the fruit.
  • Combine zest and juice with horseradish.
  • For sauce - combine cream and butter.
  • Bring to a boil. Reduce until very thick. Combine shallots, seafood seasoning and white wine. Reduce until wine evaporates.
    (Be careful not to burn).
  • Add cream and butter to the shallot reduction.
  • Whisk in chunks of cold butter until the sauce is glossy and coats a spoon. (You may not need all the butter).
  • Whisk in lemon juice and parsley.
  • Cover and keep warm.
  • Put Salmon filets skin side down on a sheetpan.
  • Evenly spread approximately 1 tablespoon of horseradish crust over each fillet.
  • Broil until lightly brown.
  • Remove from broiler and place in 350 degree oven for approximately 7-8 minutes or until done.
  • Remove Salmon from the pan by sliding a spatula between the fish and the skin.
  • Undersauce with 2 ounces of lemon butter sauce.
  • Sprinkle with parsley.
  • Serve with Garlic Mashed Potatoes, Asparagus and a nice Riesling.

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