A fluffy, chewy, everything bagel topped with cream cheese, smoked salmon, and all the fixin’s is my idea of a solid brunch. It’s time to bring the brunch vibes to dinnertime with everything bagel seasoning crusted salmon and a refreshing salad that’s reminiscent of the toppings on your favorite loaded lox sandwich. And if you’ve never turned cream cheese into a salad dressing, now is the time to start.
The secret star of this recipe is actually the harissa paste that gets spread onto the salmon before baking. Not only does it give the seasoning something it can cling to, but it also has a smoky, spicy, red pepper kick, which helps cut through the fatty salmon. Store-bought is ideal to keep this recipe easy, but the heat level will depend on what brand you buy, so feel free to adjust how much you add based on your tolerance. If you’re not too keen on extra heat, everything bagel seasoning is a super-versatile combo of dehydrated garlic and onion flakes, sesame seeds, and poppy seeds, which means you have room to mix it up—try Dijon mustard or teriyaki glaze!
Did you try making this? Let us know how it went in the comments!
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- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 35 mins
(6-oz.) skin-on salmon fillets
Freshly ground black pepper
- 2 tbsp.
spicy harissa paste
- 3 tbsp.
everything bagel seasoning
- 3 tbsp.
extra-virgin olive oil, divided
- 1 1/2 oz.
cream cheese (about 3 tbsp.), softened
small shallot, finely chopped, divided
- 1/4 c.
coarsely chopped fresh dill, divided
- 2 tbsp.
fresh lemon juice, divided
- 12 oz.
- 6 oz.
cherry tomatoes, halved
mini cucumber, sliced into 1/4″-thick rounds
- 1 tbsp.
drained capers, coarsely chopped
- 1 oz.
thin bagel chips
- Nutrition Information
- Per Serving (Serves 4)
- Calories569 Fat39 gSaturated fat9 gTrans fat0 gCholesterol106 mgSodium879 mgCarbohydrates13 gFiber3 gSugar5 gProtein40 gVitamin D0 mcgCalcium216 mgIron4 mgPotassium1213 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
- Step 1Arrange a rack in center of oven; preheat to 450°. Place a large cast-iron skillet on rack to preheat.
- Step 2Pat salmon dry; season all over with 1 teaspoon salt and a pinch of pepper. Spread harissa onto salmon flesh. Sprinkle each fillet with everything bagel seasoning.
- Step 3Carefully remove skillet from oven and drizzle with 2 tablespoons oil. Arrange salmon in skillet skin side down. Bake until flesh becomes opaque and easily flakes with a fork, 10 to 12 minutes.
- Step 4Meanwhile, in a small bowl, whisk cream cheese, half of shallot, 1 tablespoon dill, 1 tablespoon lemon juice, 2 tablespoons water, and remaining 1 tablespoon oil until smooth; season with a pinch of salt. In another small bowl, soak remaining shallots with remaining 1 tablespoon lemon juice.
- Step 5In a large bowl, toss arugula, tomato, cucumber, capers, marinated shallots, and remaining 3 tablespoons dill. Add half of dressing, toss to combine, and top with bagel chips.
- Step 6Divide salmon among plates. Serve with salad and remaining dressing alongside.
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Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish’s YouTube channel. She’s obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There’s no food she won’t try, but cranberry whipped feta dip has her heart.