Horseradish-Crusted Salmon

This recipe is from The Palm Restaurant Cookbook (it's a great cookbook with a lot more than just steaks). This is a fast, easy way to cook salmon in the oven. This recipe times the cooking so that the salmon is 'opaque' in the center; you can cook it a little longer if desired and it won't dry out.

4 (7-oz) center-cut salmon filets, patted dry with paper towels
Fine sea salt and freshly ground pepper
2 cups white breadcrumbs, from a sourdough or French loaf
2 tablespoons prepared horseradish
1/4 cup unsalted butter, melted
1 teaspoon chopped dill
4 lemon wedges, for serving
2 teaspoons finely chopped flat-leaf parsley, for garnish

Preheat a broiler to high heat. If you have a separate oven, preheat it to 400°.

Season both sides of the salmon filets with salt and pepper, and place them in a roasting pan or on a baking sheet. In a bowl, combine the breadcrumbs, horseradish, melted butter, dill, and 1/4 teaspoon freshly ground pepper. Mix thoroughly with a fork. The mixture should be moist but not gummy. Pat enough of the breadcrumb mixture onto each filet to create a 1/4-inch crust.

Broil the filets until golden brown, 3 to 5 minutes. Transfer the pan to the hot oven, or, if your broiler is part of your oven, turn off the broiler and set the oven to 400°. Cook the salmon for 6 to 8 minutes, until firm and opaque at the center. Transfer the salmon to heated plates, place a wedge of lemon on the side, and scatter a little of the chopped parsley over the entire plate. Serve at once.