Air Fryer Everything Bagel Salmon

Ingredients

• 2salmon fillets
• 15–22.5 ml (1 to 1½ tablespoons)Dijon mustard
• 30 ml (2 tablespoons)everything but the bagel seasoning

Instructions

1. 1

   Dry the salmon

   Pat the salmon fillets dry with paper towels.

2. 2

   Add the topping

   Spread the Dijon mustard over the top of each fillet, then sprinkle the everything bagel seasoning over the mustard to form a crust.

3. 3

   Air fry

   Place the salmon in the air fryer basket and cook at 200°C (400°F) for 6–8 minutes, depending on the size of the fillets.

What is everything bagel salmon?

This is an American-style salmon dish topped with the flavours commonly associated with an everything bagel: a savoury mix of seeds and seasonings. Here, Dijon mustard helps the topping cling to the fish.

The recipe keeps the preparation deliberately simple, with the air fryer cooking the fillets quickly. The result pairs tender fish with a seasoned crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 248 calories, 34g protein, 1g carbs, 11g fat.

The salmon provides most of the protein and fat, while the mustard and seasoning add flavour with little carbohydrate. Serve with vegetables for a balanced plate, or add a portion of potatoes or grains if you want a more substantial meal.

Why the three ingredients work

Salmon: the fillets provide a rich, substantial base and cook quickly in the air fryer. Fillet size affects the time, so use the stated range as a guide.

Mustard and seasoning: Dijon brings a tangy layer, while everything bagel seasoning supplies the salty, seed-speckled finish. Spread the mustard evenly so the topping has a surface to adhere to.

Getting the topping to stick

Dry fish: pat the fillets with paper towels before adding anything. Removing surface moisture helps the mustard spread rather than slide around.

Even coating: cover the top of each fillet with mustard, then sprinkle on the seasoning. Keep the topping on the mustard rather than rubbing it into the fish.

How to judge doneness

Timing: cook at 200°C for 6–8 minutes, adjusting for the size of the fillets. Start checking towards the shorter end of the range if your pieces are small.

Texture: the salmon should be tender and separate into flakes when tested at its thickest point. Avoid relying on the topping's colour alone to judge whether the fish is ready.

Serving the salmon

Serve the fillets soon after cooking so the topping stays crisp. A simple green salad or steamed vegetables make an easy accompaniment.

For a more filling plate, add potatoes, rice or another grain. Their mild flavour works well alongside the seasoned crust.

Recipe notes & tips

• Pat the salmon thoroughly dry before adding the mustard.
• Spread the mustard right across the top of each fillet to help the seasoning stick.
• Keep the fillets in a single layer in the air fryer basket.
• Begin checking smaller fillets after 6 minutes.
• Use the full 8-minute cooking time only if the fillets need it.

Variations

• Add lemon: serve the cooked salmon with a squeeze of lemon for a bright finish.
• Use wholegrain mustard: swap it for Dijon for a more textured mustard layer.
• Add herbs: scatter chopped fresh dill over the salmon after cooking.
• Make it peppery: add a little extra black pepper to the seasoning.
• Serve in a bowl: flake the cooked salmon over rice and vegetables.

Common mistakes to avoid

• Wet surface: the topping may not adhere well; pat the salmon dry first.
• Uneven mustard: bare patches leave the seasoning without a base; spread the mustard over the whole top.
• Too much seasoning: the crust can become overly salty; measure the stated amount and adjust to taste next time.
• Overcooking: the fish can lose its tender texture; check smaller fillets from 6 minutes.
• Crowded basket: fillets may not cook as evenly; arrange them in a single layer.

How to store

Refrigerate leftover salmon in a covered container and eat within 3 days. Reheat gently in the air fryer or microwave until hot, keeping in mind that reheating can make the fish firmer.

Frequently asked questions