Baked Salmon with Bagel

There's something about the salty crunch of everything bagel seasoning that stops me cold every time, especially when it hits hot salmon coming straight from the oven. I discovered this combination by accident one weeknight when I had leftover bagel seasoning and fresh fillets thawing, and what started as desperation became my go-to dinner when friends are coming over. The whole thing takes barely twenty minutes, but tastes like you've been planning it for days. Now I keep a jar of that seasoning stocked just for this.

I made this for my mom last summer when she was visiting, and she spent the entire meal talking about how she'd been overthinking salmon preparation her whole life. There's something about serving food that tastes restaurant-quality but took you less time than setting the table that makes people look at you differently in the kitchen. She's requested it every time she's visited since.

Ingredients

• Salmon fillets (6 ounces each, skin-on or skinless): The skin actually helps keep the fish moist if you leave it on, but take it off if that's your preference. You want them roughly the same thickness so they cook evenly.
• Olive oil: A quick brush on all sides helps the seasoning stick and keeps everything from drying out in the oven's dry heat.
• Everything bagel seasoning: This is where the magic lives, so don't skip it or swap it for regular salt. If your seasoning has been sitting around for months, open a fresh jar because the sesame seeds go stale faster than you'd think.
• Lemon slices: Fresh lemon matters here because you're tasting it directly, not just using it for acidity. A good squeeze of juice right before eating changes everything.
• Fresh dill: Optional but worth keeping around because dill and salmon are basically made for each other, and a tiny handful finishes the whole thing.

Instructions

Get your oven ready:

Preheat to 400°F and line your baking sheet with parchment paper so cleanup is one less thing to think about. A well-prepared workspace makes cooking feel smooth.

Prepare your salmon:

Pat those fillets completely dry with paper towels, because moisture is the enemy of a good crust. Wet salmon steams instead of bakes, and that's not what we're after.

Oil and season:

Brush each fillet lightly with olive oil on both sides, then sprinkle the everything bagel seasoning generously over the tops and gently press it down so it sticks. You want every bite to have that seasoning crunch, not just scattered pieces.

Top with lemon:

Place a thin lemon slice on each fillet before it goes into the oven. As it bakes, the lemon releases juice that infuses the salmon from above.

Bake until perfect:

Bake for 12 to 15 minutes, watching for the moment when the salmon just starts to flake when you press it gently with a fork. At 145°F internal temperature, it's done, and overcooked salmon tastes like a sad waste of good fish.

Finish and serve:

Pull it out, scatter fresh dill over top if you have it, and get it on plates while it's still warm. The seasoning loses some of its crunch once it cools, so don't let it sit.

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What I love most about this dish is how it turned salmon from something I'd overthink into something I make without checking a recipe anymore. It's become the meal I make when I want to feel like I'm taking care of people, without spending my whole evening in the kitchen.

Building a Better Salmon Experience

The secret to loving baked salmon is accepting that you're not trying to hide the fish under sauce or complexity. Everything bagel seasoning is assertive enough to stand on its own, and that's exactly the point. When you trust the ingredients, they deliver without apology. The lemon, the oil, the heat, and the seasoning create enough flavor that salmon stops tasting like something you eat because it's healthy and starts tasting like something you eat because you want it.

Side Dishes That Make Sense

Roasted vegetables are the obvious choice because they cook alongside the salmon if you start them five minutes earlier, and suddenly you have a complete dinner without juggling multiple pans. A simple green salad cuts through the richness of the salmon without fighting the seasoning flavor. Rice absorbs the lemon juice that pools on the plate, and that's worth planning for.

Making This Your Own

Once you've made this a few times, you'll start noticing what else works. I've swapped in steelhead trout and arctic char with exactly the same timing and seasoning, and both are incredible. The beauty of this recipe is that it's more about technique than ingredient loyalty, so you can apply it to whatever looks good at the market. There's freedom in keeping things simple enough to adapt.

• If your everything bagel seasoning is extra salty, use less and taste as you go so you're not fighting the salt at dinner.
• A pastry brush makes oiling easier than using your fingers, but honest fingers work if that's what you've got.
• Cold salmon from the fridge takes the full 15 minutes, so don't rush it into a hot oven and expect it to be done in 12.

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This recipe has become my baseline for what weeknight cooking should be: fast, flavorful, and something you'd actually want to eat. Once you nail it, you're basically unstoppable in the kitchen.

Your Recipe Questions

→ What is everything bagel seasoning?

Everything bagel seasoning combines sesame seeds, poppy seeds, dried garlic, dried onion, and salt, lending a crunchy, savory flavor.

→ Can I use other fish instead of salmon?

Yes, steelhead trout or arctic char are excellent substitutes that work well with this seasoning.

→ How do I know when the salmon is cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

→ What are good side dishes to serve with this?

Roasted vegetables, fresh salads, or rice complement the flavors and complete the meal nicely.

→ Is this dish suitable for gluten-free diets?

Yes, just ensure the everything bagel seasoning you use does not contain gluten ingredients.

→ Can I prepare this dish dairy-free?

Absolutely, as long as the seasoning blend is free from milk products and you avoid adding dairy toppings.