Everything Bagel Crusted Salmon

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.

5 from 14 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving servings

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

Air Fryer: 380°F for 8 to 12 minutes, skin side down, no flipping. Check at 6 minutes.

Stovetop only: Sear skin side down 3 to 4 minutes on medium-high, reduce to medium for 3 minutes, then flip crust-side down for 3 minutes.

Storing: Airtight container in the fridge up to 4 days.

Reheating: Air fryer at 350°F for 3 to 5 minutes is best. Oven or toaster oven at 350°F for 5 to 8 minutes. Microwave 60 to 90 seconds if rushed, though the crust softens.

Nutrition

Course Dinner

Cuisine American

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