^{No bagels on hand? No problem! This salmon gives you all the essentials of a loaded bagel without the guilt. Serve at your next hosted brunch and amaze your guests with this healthy centerpiece in less than 20 minutes! Or load onto an actual bagel and treat yourself! This recipe will keep you on track with mindful eating no matter how you choose to enjoy it!}

Somewhere between my bagel rant (loving the local bagel maker of Jeff’s Bagel Run), Mother’s Day dishes with seafood, and reading Alison Roman’s cookbook, the most perfect recipe was created out of pure inspiration. So let’s go back to Alison Roman who really convinced me to go get that salmon I’ve been eyeing.

I was introduced to Alison during quarantine from a coworker. It wasn’t until I started watching her videos, reading her newsletters and then buying her cookbook that I was hooked on her elegant, classic, yet, super simple food. More so her witty personality and rhetorical humor. Her cookbook ‘Nothing Fancy’ just speaks my language and I will for sure be referencing her many times in my work. I read about and watched her make a Butter Roasted Salmon and she mentioned something about the “essence of a bagel” and it hit me. What if I can’t get a handmade, loaded bagel or I’m simply cutting out carbs? That’s where my brunch salmon was born, and it’s simply perfect. Just like her!

Amongst all the veggies I devour, seafood is a favorite and the best way to treat yourself when you’re seeking lean proteins. And I LOVE ALL SEAFOOD! Salmon is a classic fresh fish to have on hand for so many easy, fast, healthy recipes. Get those omegas in and have no fear of fat. This fish has been known as a superfood. I think it’s super perfect for fast, feel good meals but especially BRUNCH!

Imagine that perfect, indulgent bagel, loaded with cream cheese. There are so many other toppings to add. Everything bagels are classic, if not the best bagel you could get, topped with salmon (lox or smoked), capers, red onions, dill, tomato or even chives. This entire Atlantic salmon has all those flavors in one.

Hints of rich onions and garlic perfectly represent a bagel-like flavor and pairs with Everything Bagel Seasoning, sold everywhere! Dill and lemon on salmon is a threesome you’d be silly not to love. Topped with all your favorite toppings, you really don’t have to worry about having a bagel on hand. Although, you know I did!

Brunch to me pretty much means an excuse to eat and drink whatever I want. It’s perfect either after a night of sipping on a few extra cocktails or a late morning celebration. It’s an excuse to have lots of food and drinks with no shame. This salmon happens to be the perfect centerpiece for nourishment, full of fat and protein. Allow it to be the main star on your plate or use it as a topping or side to bagels, eggs, grits, hash browns and of course a mimosa (hold the orange juice!).

This is one of those dishes that makes a proud statement when you’re trying to impress a breakfast crowd. No need to sweat in the kitchen flipping pancakes, scrambling eggs or frying bacon in abundance for all your guests. Pop this fish in the oven for less than twenty minutes and you have a flawless masterpiece. Obviously I suggest serving it with bagels, and let your guests choose what type of breakfast they want to make in that moment. It’s perfect with panzanella, avocado toasts, fresh fruit, salad and even oven roasted potatoes.

Pour yourself a Bloody Mary, turn on the oven and make this brunch special the elegant centerpiece, within minutes. Everyone will be absolutely blown away that your morning feast is better than any breakfast buffet in town.

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Everything Bagel(less) Brunch Salmon

Print Recipe

No bagels on hand? No problem! This salmon gives you all the essentials of a loaded bagel without the guilt. Serve at your next hosted brunch and amaze your guests with this healthy centerpiece in less than 20 minutes! Or load onto an actual bagel and treat yourself! This recipe will keep you on track with mindful eating no matter how you choose to enjoy it!

Prep Time:10

Cook Time:18

Total Time:28

Ingredients

3-4 medium lemons sliced
2-2 ½ pounds Atlantic salmon filleted, with skin
1-2 tablespoons olive oil extra virgin
1-2 tablespoon Everything Bagel Seasoning divided
1 tablespoon garlic powder or 3-4 crushed cloves of garlic
1 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 small red onion sliced into rings, divided
½ pint cherry or grape tomatoes halved
4 sprigs fresh dill chopped
2 tablespoons capers with brine
2 tablespoons fresh chives finely chopped
lemon wedges, garnish
fresh dill garnish
sliced hot house cucumbers sliced, garnish (optional)
arugula garnish (optional)

Instructions

Preheat oven to 375°.
Line a rimmed baking sheet with parchment paper or foil. Slice lemons and lay as a base to the salmon.
Pat the salmon dry and feel for any remaining bones within the salmon. Drizzle with olive oil, salt, pepper, garlic powder (or rub in crushed garlic), onion powder, sea salt, cracked pepper and half of the Everything Bagel Seasoning (up to one tablespoon). Top with dill, half of the sliced onions and any remaining lemon slices.
Bake for 14-15 minutes.
Turn oven to broil setting and broil for 4 minutes on the lower rack or 2 minutes on the higher rack, closest to the broiler. Watch closely and remove when slight color develops on top.
Remove from oven and top with tomatoes, capers, chives, the remaining bagel seasoning and the rest of the sliced onions.
Garnish with fresh lemon slices and more dill sprigs

Notes

How long does it last and where?

The debate is, seafood does not last more than 2-3 days in the fridge after it’s cooked. I think it lasts for a good 3-5 days but some say no. This is a large piece of fish. It might be best to portion it out to 4 ounces per person at the table. The rest you can freeze.

I’m sure I can make a TON of recipes with the leftovers…that’s another post for another day!

Can you freeze it?

I probably would not freeze this. Definitely not after cooking, I don’t know, that’s just me. I spent a lot of time finding the prettiest, freshest salmon so I don’t need it to touch the freezer.

However – if you’re looking to take a really nice piece of salmon out of the freezer for a day or two and allow it to defrost in the fridge for about one to two days, then it can be baked and used as directed. I prefer fresh but I’m also a big fan of using what you have.

Substitutions?

I definitely think you can get away with any type of salmon in this recipe. Even if you went full on lox and wanted to eat your raw-grade salmon as is, you can skip the baking process and top the salmon with all the same ingredients.

I guess you could use another fish? … but I wouldn’t.

There are so few ingredients here that it’s more of a question of what you could add. Any and all herbs would really mesh well with this fish being so limited in flavor. Seeing that salmon is full of fat it has its own natural fish flavor but adopts herbs and citrus well. Thank you Erica for bringing me a beautiful fresh herb bed so I could use the chives!

I think sun-dried tomatoes would also be a great substitute for cherry or grape tomatoes. If you don’t have any of those, really any chopped tomato would work. It’s there for color, flavor and it’s a veggie side!

Tips and Tricks

I baked this salmon, however, you could easily broil this fish for a few minutes but the slower cook is inspired by Alison Roman’s recipe, but my version has less fat.

I didn’t add much fat to this because this type of salmon is full of it. If you wanted to add a compound butter with all the herbs and garlic, you could. I just wanted to make this as easy and healthy as possible.

I also didn’t realize this was a one-pan-wonder. I bought all these garnishes to present the fish on a large platter but it just came together so quickly and still maintained its beauty! It was perfectly presentable straight out of the oven.

If you only have foil to bake this on, that’s fine! Having the skin on the fish helps along with added oil or a bed of lemon slices to prevent the salmon from sticking. Most people discard the skin…I, myself, find it super yummy! Plus, it’s the part of the fish that has the highest concentrated omegas and is really decadent!

What to serve with it?

I’m claiming this a brunch dish! I still think if you want to go all out, top you favorite bagel with bits and pieces of this whole dish.

Serve it on a top of a salad for a fast lunch protein or inside of a wrap with avocado (that was delicious!)

I also recommend pairing it with my Panzanella Salad or all salads! It’s a beautiful protein that balances so many meals!