Everything Bagel Salmon

Ingredients

• 4 fillets, 170 g each (6 oz each)salmon fillets, skin on
• to tastesalt and pepper
• 22.5 ml (1½ tbsp)extra-virgin olive oil
• 10 ml (2 tsp), or 2.5 ml (½ tsp) garlic powderdehydrated garlic
• 5 ml (1 tsp)poppy seeds
• 5 ml (1 tsp)white sesame seeds
• 5 ml (1 tsp)black sesame seeds
• 2.5 ml (½ tsp)caraway seeds
• 1.25 ml (¼ tsp)fennel seeds
• 1 large bulb, very thinly slicedfennel
• 5 stalks, very thinly slicedcelery
• 60 ml (¼ cup), choppedfresh flat-leaf parsley
• 180 ml (¾ cup)sour cream
• 30 ml (2 tbsp)lemon juice
• 1 clove, grated or mincedgarlic
• 30 ml (2 tbsp)extra-virgin olive oil
• 30 ml (2 tbsp), choppedfresh chives

Instructions

1. 1

   Mix the dressing

   In a small bowl, whisk together the sour cream, lemon juice, garlic, olive oil and chives.

2. 2

   Dress the salad

   Put the fennel, celery and parsley in a large bowl. Toss with the dressing, then season with salt and pepper to taste.

3. 3

   Mix the seasoning

   Combine the dehydrated garlic, poppy seeds, both kinds of sesame seeds, caraway seeds and fennel seeds on a small plate, stirring them together.

4. 4

   Dry the salmon

   Rinse the salmon and pat it dry with a paper towel.

5. 5

   Coat the fillets

   Season the salmon with salt and pepper. Press the skinless side into the seed mixture so it is evenly coated.

6. 6

   Sear the salmon

   Heat the oil in a skillet over medium-high heat. Add the salmon and sear for 2–3 minutes per side, or until cooked through.

7. 7

   Serve with salad

   Serve the salmon with the fennel salad on the side.

What is everything bagel salmon?

Everything bagel salmon borrows the familiar savoury seed-and-spice topping associated with an American everything bagel and uses it as a crust for fish. This version pairs that crisp, aromatic coating with a cool fennel and celery salad.

The topping is pressed onto one side of each fillet, so it can toast in the pan while the salmon cooks. The creamy dressing and fresh herbs offer a bright contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 34g protein, 1g carbs, 16g fat.

The salmon provides most of the protein, while the olive oil and sour cream contribute much of the fat. The salad vegetables and seed coating provide a small amount of carbohydrate. To balance the plate, serve alongside an extra portion of vegetables or a modest serving of potatoes or grains.

Building the seed coating

Seed blend: poppy, white and black sesame, caraway and fennel give the coating a mix of texture and savoury, gently aromatic flavours. Dehydrated garlic is the recipe’s first choice, though garlic powder is offered as an alternative.

Even coverage: stir the seasonings together on a small plate, then press the skinless side of each fillet into the mixture. This helps the seeds adhere across the surface.

Getting the salmon ready

Dry surface: patting the rinsed fillets dry removes surface moisture before seasoning. It also helps the seed mixture stay in place.

Skin side: the fillets are listed as skin-on, while the method directs you to coat the skinless side. Keep the skin intact and press the exposed flesh into the seasoning.

Searing without losing the crust

Hot pan: heat the oil over medium-high before adding the salmon. A properly heated skillet helps the coated side sear rather than sit in a cool pan.

Doneness: cook for 2–3 minutes per side, as directed, and check that the fish is cooked through. The exact time can vary with the thickness of the fillets and the heat of the pan.

Making the fennel salad

Thin slices: slice the fennel bulb and celery very thinly so they are easy to eat alongside the salmon. Chopped parsley adds a fresh herbal note.

Creamy dressing: whisk the sour cream with lemon juice, garlic, olive oil and chives before tossing it through the vegetables. Season the salad to taste with salt and pepper.

Serving the meal

Serve the salmon and salad together so the crisp, savoury coating meets the cool, creamy vegetables. The salad is the recipe’s stated accompaniment and can be divided between the four servings.

For a more substantial meal, serve with a plain grain or boiled potatoes; for a lighter accompaniment, keep the plate focused on the salmon and salad.

Recipe notes & tips

• Slice the fennel and celery very thinly for a more tender salad.
• Pat the salmon thoroughly dry before applying the seed coating.
• Press the seasoning onto the flesh side rather than the skin.
• Give the skillet time to heat before adding the fillets.
• Taste the dressed salad and adjust its salt and pepper before serving.

Variations

• Use garlic powder: swap in 2.5 ml (½ tsp) garlic powder for the dehydrated garlic.
• Add more herbs: increase the chopped parsley or chives for a stronger fresh-herb flavour.
• Change the seeds: adjust the proportions of white and black sesame while keeping the total seed blend similar.
• Make it tangier: add a little more lemon juice to the sour cream dressing.
• Serve with potatoes: add boiled or roasted potatoes for a more filling plate.

Common mistakes to avoid

• Wet salmon: the coating may not cling well; pat the fillets dry before seasoning.
• Uneven coating: some bites may lack seasoning; press the flesh side across the seed mixture.
• Cold skillet: the salmon may not sear properly; heat the oil and pan before adding the fish.
• Overcooking: the fillets can become dry; check them as they approach the end of the 2–3 minutes per side.
• Thickly sliced vegetables: they can be awkward to eat; slice the fennel and celery very thinly.

How to store

Refrigerate leftover salmon and salad separately in covered containers and use within 2 days. Reheat the salmon gently in a skillet or microwave until hot; the salad is best served cold.

Frequently asked questions