This Everything Bagel Salmon transforms simple fillets with a savory, crunchy crust. It delivers the iconic garlic-and-onion flavor of an everything bagel in a quick, impressive main course. You’ll love this easy, versatile salmon for busy weeknights or special dinners.

Why You’ll Love This Everything Bagel Salmon

• Effortless elegance: Just a few minutes of prep for restaurant-quality results.
• Perfect texture: Tender, flaky fish with a crunchy, seedy crust.
• Total versatility: Equally delicious over greens or with hearty sides.
• Impressive presentation: Looks gourmet but is secretly simple.

Ingredients & Tools

• 4 salmon fillets (about 150-180 g each), skin-on or skinless
• 3 tbsp everything bagel seasoning
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1/2 lemon, juiced
• 1/4 tsp black pepper, freshly ground
• 1 tbsp fresh dill, chopped (optional, for garnish)
• Lemon wedges for serving

Tools: A rimmed baking sheet, parchment paper or a silicone baking mat, a small bowl, and a pastry brush (or just a spoon).

Notes: Dijon mustard acts as a “glue” for the seasoning. Fresh lemon juice at the end cuts through the richness.

Nutrition (per serving)

Serves: 4 | Prep Time: 5 minutes | Cook Time: 12-15 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• What kind of salmon is best? I prefer skin-on, center-cut fillets for this recipe. The skin helps protect the bottom of the fish from overcooking and gets wonderfully crispy. But skinless works perfectly fine, too—just keep a close eye on the cooking time.
• Can I make my own everything bagel seasoning? Absolutely! If you don’t have a pre-mixed jar, you can whisk together 1 tbsp each of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and 2 tsp of flaky sea salt. It’s a great way to control the salt level.
• Why Dijon mustard? I know it might sound odd, but trust me. It adds a subtle tangy depth that complements the seeds, and its slightly sticky texture is the perfect base for the seasoning to adhere to. You won’t taste a strong mustard flavor in the final dish.
• Bring your salmon to room temperature. This is a small but mighty step. Letting the fillets sit out for 10-15 minutes before cooking helps them bake more evenly, so you don’t end up with a overcooked outside and a cold, undercooked center.

How to Make Everything Bagel Salmon

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; the crust will become soggy upon thawing.
• Reviving: Reheat in oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness.

Serving Suggestions

Complementary Dishes

• Lemon-Dill Orzo — The soft, rice-like pasta soaks up any extra juices from the salmon, and the lemon and dill echo the flavors in the main dish for a beautifully cohesive meal.
• A Simple Arugula Salad — The peppery bite of arugula tossed with a light lemon vinaigrette provides a fresh, crisp counterpoint to the rich, savory salmon.
• Roasted Asparagus — Toss asparagus spears with olive oil, salt, and pepper and roast them on the same baking sheet as the salmon during the last 10 minutes of cook time for an effortless side.

Drinks

• A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes are a classic pairing with salmon, cutting through the fat and complementing the dill and lemon beautifully.
• Sparkling Water with Cucumber — For a non-alcoholic option, the cool, clean flavor of cucumber-infused sparkling water is incredibly refreshing and acts as a palate cleanser between bites.
• An Ice-Cold Lager — The light, crisp character of a good lager doesn’t overpower the dish and its carbonation helps balance the savory, seedy crust.

Something Sweet

• Lemon Sorbet — After a savory, umami-rich meal, a scoop of bright, tart lemon sorbet is the perfect way to cleanse the palate and end on a light, refreshing note.
• Almond Biscotti — The nutty, crunchy cookies are fantastic for dipping into a cup of coffee or tea, providing a simple, not-too-sweet finish.
• Fresh Berries with Whipped Cream — Sometimes simple is best. A bowl of mixed berries with a dollop of lightly sweetened whipped cream is effortless, elegant, and satisfying.

Top Mistakes to Avoid

• Using wet salmon. If you don’t pat the fillets dry, the moisture will create steam, which prevents that beautiful, crunchy crust from forming and can make the seasoning slide right off.
• Overcooking the salmon. Salmon continues to cook after it comes out of the oven (a process called carryover cooking). Take it out when it’s just slightly underdone in the very center—it will perfect itself during the resting time. Overcooked salmon becomes dry and chalky.
• Skimping on the seasoning press. Don’t just sprinkle the everything bagel mix and walk away. Gently pressing it into the mustard-oil paste ensures it forms a cohesive crust that won’t fall off when you slice into it.
• Crowding the pan. Giving each fillet some personal space on the baking sheet is non-negotiable. Crowded fillets will steam each other, resulting in a soggy bottom and a limp crust instead of a crispy one.

Expert Tips

• Tip: For an extra-crispy top, you can pop the salmon under the broiler for the last 1-2 minutes of cooking. Watch it like a hawk, though—those seeds can go from golden to burnt in seconds!
• Tip: If you’re using skin-on salmon, don’t throw the skin away after eating! Once cooled, you can pan-fry the crispy skin in a little oil until super crunchy and enjoy it as a chef’s snack or crumble it over salads.
• Tip: To check for doneness without a thermometer, use the tip of a sharp knife to peek into the thickest part of the fillet. The flesh should be opaque and separate easily into large, moist flakes. If you see a lot of opaque white protein (albumin) seeping out, it’s a sign you’ve gone a bit too far.
• Tip: If you have an air fryer, this recipe adapts wonderfully. Cook at 375°F (190°C) for 8-10 minutes. The concentrated air circulation gives you an even crispier crust in less time.

FAQs

Can I use frozen salmon for this recipe?
Yes, you absolutely can! The key is to thaw it properly. The best method is to move it from the freezer to the refrigerator the night before. Once it’s fully thawed, pat it extremely dry with paper towels to remove any excess moisture that was released during thawing. If you’re in a pinch, you can place the sealed fillets in a bowl of cold water for about 30 minutes, changing the water every 10 minutes.

How do I store and reheat leftovers?
Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, the oven or an air fryer is your best friend to preserve the crispy texture. Avoid the microwave, as it will make the salmon rubbery and the crust soggy. Reheat at 350°F (175°C) for about 5-7 minutes, or until just warmed through.

My everything bagel seasoning isn’t sticking. What did I do wrong?
This almost always comes down to the base layer. Make sure you’ve created a sticky, uniform layer with the oil and Dijon mustard mixture. If your salmon was wet, the paste won’t adhere well. Also, don’t just sprinkle—press the seasoning down gently but firmly so it embeds itself into the paste.

Is this recipe gluten-free?
It is, but you have to be a label-reader. Most pre-made everything bagel seasonings are naturally gluten-free, as they’re just a blend of seeds, salt, and dried aromatics. However, some brands might include additives or be processed in facilities with wheat, so always double-check the packaging if you’re cooking for someone with celiac disease or a severe gluten intolerance.

Can I make this on the stovetop instead of in the oven?
For sure! Pan-searing is a fantastic method. Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Place the seasoned salmon fillets in the pan, crust-side down, and cook for 4-5 minutes until the crust is golden and crispy. Then, carefully flip and cook for another 2-3 minutes on the other side, or until cooked to your liking. This method gives you an even crispier crust but requires a bit more attention.