This everything bagel crusted salmon is made with 3 ingredients in 15 minutes, and has 34g of protein per fillet. I sear it skin-side down, then finish it in the oven so the seeds toast rather than burn. I serve it with this greek spinach salad.
Everything Bagel Salmon At A Glance
- ✅ Recipe Name: Everything Bagel Crusted Salmon (15 Minutes, 34g Protein)
- 🕒 Ready In: ~15 minutes
- 👪 Serves: 4
- 🍽 Calories: ~298 per fillet
- 💪 Protein: ~34g per fillet
- 🥣 Main Ingredients: Salmon fillets, everything bagel seasoning, extra virgin olive oil
- 📖 Dietary Info: Gluten-free, dairy-free, high-protein, 3 ingredients
- ⭐ Why You'll Love It: Most everything bagel salmon bakes at 425°F, which scorches the sesame and poppy seeds before the fish is done. I sear it skin-side down first, then finish it at 350°F so the crust toasts instead.
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Why I cook salmon this way
I put everything but the bagel seasoning on almost everything. Chicken, rice, eggs, avocado toast. So salmon was only a matter of time, and it turned out to be the best use for it.
The trick is not baking it at 425°F like most recipes tell you to. That temperature burns the sesame and poppy seeds before the fish is cooked through. Instead, I sear the fillets skin-side down on the stovetop so the skin crisps, then move the pan straight to a 350°F oven. The seeds toast, the crust stays crunchy, and nothing tastes scorched.
A dollop of my low fat tzatziki on top is what really makes it. The cool yogurt against the salty, garlicky crust is the whole reason I keep making this. I serve it with my Mediterranean dense bean salad and either crispy oven-roasted potatoes or air fryer sweet potato wedges.
Jump to:
- Everything Bagel Salmon At A Glance
- Why I cook salmon this way
- What Is Everything But The Bagel Seasoning?
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Everything Bagel Crusted Salmon (Step-by-Step)
- Can You Make Everything Bagel Salmon in the Air Fryer?
- Top Tips from My Kitchen
- Homemade Everything Bagel Seasoning
- What to Serve with Everything Bagel Salmon
- How to Store and Reheat
- Everything Bagel Salmon FAQs
- More Salmon Recipes You'll Love
- 📖 Recipe
- 💬 Comments
What Is Everything But The Bagel Seasoning?
It's the seed-and-spice mix that goes on an everything bagel, sold on its own in a jar. Sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt. Trader Joe's made it famous, but most grocery stores carry a version now, and McCormick and Aldi both make one.
It tastes like garlic bread and toasted sesame. The salt level varies a lot between brands, which matters more than people expect once it's on fish.
⭐️⭐️⭐️⭐️⭐️
Great recipe, great flavor, and so easy. I cooked in a pan as you directed.
No addition, no subtraction. Thank you.
- Al
Ingredients You'll Need
You only need three ingredients, plus salt and pepper. Buy skin-on fillets if you can; that skin is where the crispiness comes from.
- Salmon: Skin-on fillets, around 6 ounces each. I buy whatever looks freshest, and I've made this with king, sockeye, and plain old Atlantic. Thicker fillets just need a couple extra minutes in the oven. I cook mine medium-well.
- Everything Bagel Seasoning: Grocery store, online, or Trader Joe's. Some brands are way saltier than others, which I learned the hard way, so peek at the label before you go heavy on it. Or scroll down and make your own; it takes two minutes.
- Extra Virgin Olive Oil: For crisping up the skin.
Scroll to the recipe card for quantities.
Easy Substitutions & Variations
- Use a different fish: This works on any firm fish that can take a sear. Trout and steelhead are the closest swaps, and I've done it with cod, though cod is delicate, so be gentle flipping it.
- Skinless fillets: Crust the top side, sear it crust-side down for 2 minutes, flip, then finish in the oven. You lose the crispy skin, but the crust still toasts.
- Make it spicy: I add red pepper flakes or a little chili crisp to the seasoning before pressing it on. The heat plays well with the garlic and onion.
- Add a little sweetness: Brush the fillets with a thin layer of honey or maple before pressing them into the seasoning. It helps the seeds stick and gives you a glaze-like edge.
How to Make Everything Bagel Crusted Salmon (Step-by-Step)
Everything bagel salmon takes about 15 minutes start to finish. Preheat your oven to 350°F before you start, so it's ready when the salmon comes off the stovetop. Here is how it comes together.
- Step 1: Pat the salmon dry. Dry fillets, paper-towel dry, are the whole reason the seasoning sticks. Season lightly with salt and pepper, and go easy if your everything bagel seasoning is already salty.
- Step 2: Press on the crust. Spread the seasoning on a plate and press the flesh side of each fillet into it with your fingers. Press, don't sprinkle. It's the same trick I use for my baked furikake salmon. Keep the seasoning off the skin side.
- Step 3: Sear skin-side down. Heat olive oil in an oven-safe pan over medium-high heat until it shimmers. Lay the fillets in skin-side down and sear 3 minutes without moving them. Do not put the crusted side down first; it will burn.
- Step 4: Finish in the oven. Turn off the heat and move the pan to a 350°F oven for 5 to 8 minutes, until the salmon flakes and reads 125 to 130°F for medium. Watch the handle; it comes out hot.
- Step 5: Serve. Add a dollop of tzatziki and serve over greens or alongside a salad.
Can You Make Everything Bagel Salmon in the Air Fryer?
Yes, you can make everything bagel salmon in the air fryer. Preheat the air fryer to 380°F, place the crusted fillets in the basket, skin-side down so the crust faces the heat, and cook for 8 to 12 minutes. No flipping.
Start checking at 6 minutes; air fryer models vary widely, and thinner fillets reach there faster.
Top Tips from My Kitchen
- Pat the salmon completely dry. This is the step people skip and then wonder why the crust slid off in the pan. Wet fish gives the seasoning nothing to grab.
- Press, don't sprinkle. Push the flesh side into the seasoning with your fingers. Sprinkled seasoning looks fine going in and falls apart coming out.
- Skin side down first, always. Put the crusted side into the hot pan, and the seeds burn before the fish cooks. I did that once, and the whole kitchen smelled like scorched sesame.
Homemade Everything Bagel Seasoning
Out of everything bagel seasoning, or want to control the salt? Mix these together, and you're done in two minutes.
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 2 teaspoons poppy seeds
- 2 teaspoons dried minced onion
- 2 teaspoons dried minced garlic
- 1 teaspoon flaky sea salt
That makes a little more than the ¼ cup this recipe calls for. Store the extra in a sealed jar in the pantry, and it keeps for months.
What to Serve with Everything Bagel Salmon
I love serving it on top of a salad with a dollop of my healthy tzatziki. The cool yogurt against the salty, garlicky crust is the whole point.
- Salads: I serve it over Mediterranean quinoa tabbouleh salad often, or with my Orzo pesto salad is also great.
- Potatoes: Try my air fryer smashed potatoes.
- Rice or grains: Jasmine, brown, or basmati. Anything plain, since the crust is doing the work.
- Vegetables: Honey sriracha brussels sprouts or roasted asparagus.
How to Store and Reheat
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: The air fryer at 350°F for 3 to 5 minutes is the best way, since it brings the crust back. The oven or toaster oven at 350°F for 5 to 8 minutes also works. I skip the microwave because the crust goes soggy, but if you're rushing, 60 to 90 seconds will do it.
- Meal prep: This holds up well for 4 days, so I make a batch and flake it over salads through the week. It's also good cold straight out of the fridge.
Everything Bagel Salmon FAQs
Pull it at 125 to 130°F for medium. For medium-rare, stop at 120°F. No thermometer? Press a fork into the thickest part, and if it flakes and the center is light pink, it's ready.
Almost always because the fillets were wet. Pat them completely dry, then press the flesh side into the seasoning with your fingers instead of sprinkling it on.
Yes. Check your seasoning label if you buy it, but the standard blends are just seeds, dried garlic, dried onion, and salt.
Yes. Sear skin side down for 3 to 4 minutes over medium-high, drop to medium for another 3 minutes, then flip so the crust is face down for a final 3 minutes.
Yes, thaw it fully first and pat it very dry. Frozen fillets release a lot of water, and wet fish means the crust won't stick.
More Salmon Recipes You'll Love
If you liked this one, here are a few more salmon dinners I make on repeat.
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Everything Bagel Crusted Salmon
Ingredients
- 4 (6oz) salmon fillets, skin on
- ¼ cup everything bagel seasoning
- 2 tablespoon extra virgin olive oil
- Salt and pepper, to taste (but EBTB seasoning has salt already)
Instructions
- Preheat: Set your oven to 350°F and spread the everything bagel seasoning onto a plate.
- Dry the salmon: Pat the fillets completely dry with paper towels and season lightly with salt and pepper. Go easy on the salt if your seasoning is already salty.
- Crust the fillets: Press the flesh side of each fillet into the seasoning with your fingers. Press, don't sprinkle, and keep the seasoning off the skin.
- Sear skin-side down: Heat the olive oil in an oven-safe pan over medium-high until it shimmers. Add the fillets skin-side down and sear 3 minutes without moving them. Do not put the crusted side down first, it will burn.
- Finish in the oven: Transfer the pan to the oven and bake 5 to 8 minutes, until the salmon reaches 125 to 130°F for medium.
- Crisp the crust (optional): Return the pan to medium heat and flip the fillets crust-side down for 1 minute.
- Serve: Top with tzatziki and serve with fresh arugula or greek salad.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Al says
Great recipe, great flavor and so easy. I cooked in a pan as you directed.
No addition no subtraction. Thank you.
Joy Beeman says
Do you have a dairy-based dressing (like in the picture), that would be a good dressing to go with this?
Tati Chermayeff says
Hi Joy! I used tzatziki, which is a greek yogurt base, but you can use dairy-free plain yogurt instead. (recipe here: https://healthfulblondie.com/greek-chicken-meatballs-with-homemade-tzatziki/). Let me know what you think!
Jenny says
Fantastic! It was flakey and flavorful. Easy to make too!