Dinner
Everything Bagel-Crusted Salmon
Harissa holds a crunchy everything-bagel crust on roasted salmon served with arugula salad and lemon-dill cream cheese dressing.
- Yield
- 4 servings
- Cuisine
- American
Serving ideas
Drizzle the salmon with more dressing and pass the rest at the table.
Ingredients
See the ingredient checklist
- 4 skin-on salmon fillets, 6 oz each
- 1 tsp kosher salt, plus more as needed
- ground black pepper
- 2 tbsp harissa paste
- 3 tbsp everything bagel seasoning
- 3 tbsp extra-virgin olive oil, divided
- 1 1/2 oz softened cream cheese, about 3 tbsp
- 1 small shallot, finely chopped, divided
- 4 tbsp chopped fresh dill, divided
- 2 tbsp lemon juice, divided
- 2 tbsp water
- 1 Persian cucumber, sliced into 1/4-inch rounds
- 2 oz baby arugula
- 1 cup halved cherry tomatoes
- 1 tbsp drained capers, coarsely chopped
- 1 oz thin bagel chips
Before you cook
Use oven mitts to move the preheated skillet.
How to make Everything Bagel-Crusted Salmon
Heat the oven to 450°F with a cast-iron skillet on the middle rack. Pat the salmon dry, season with 1 teaspoon salt and a pinch of pepper, and spread harissa over the flesh. Sprinkle with everything bagel seasoning.
Carefully pull out the hot skillet. Add 2 tablespoons oil and place the salmon skin side down. Roast 10 to 12 minutes until opaque and easy to flake.
Whisk the cream cheese with half the shallot, 1 tablespoon dill, 1 tablespoon lemon juice, the water and remaining oil. Season with a pinch of salt. Soak the rest of the shallot in the remaining lemon juice.
Toss the cucumber, arugula, tomatoes and capers with the marinated shallot, 3 tablespoons dill and half the dressing. Add the bagel chips and divide the salad among plates. Top each with salmon.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Everything Bagel-Crusted Salmon
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Ingredients
- 4 skin-on salmon fillets 6 oz each
1 tsp kosher salt plus more as needed- ground black pepper
- 2 tbsp harissa paste
- 3 tbsp everything bagel seasoning
- 3 tbsp extra-virgin olive oil, divided
- 1 ½ oz softened cream cheese about 3 tbsp
- 1 small shallot, finely chopped, divided
- 4 tbsp chopped fresh dill, divided
- 2 tbsp lemon juice, divided
- 2 tbsp water
- 1 Persian cucumber, sliced into 1/4-inch rounds
- 2 oz baby arugula
- 1 cup halved cherry tomatoes
- 1 tbsp drained capers, coarsely chopped
- 1 oz thin bagel chips
Instructions
- Heat the oven to 450°F with a cast-iron skillet on the middle rack. Pat the salmon dry, season with 1 teaspoon salt and a pinch of pepper, and spread harissa over the flesh. Sprinkle with everything bagel seasoning.
- Carefully pull out the hot skillet. Add 2 tablespoons oil and place the salmon skin side down. Roast 10 to 12 minutes until opaque and easy to flake.
- Whisk the cream cheese with half the shallot, 1 tablespoon dill, 1 tablespoon lemon juice, the water and remaining oil. Season with a pinch of salt. Soak the rest of the shallot in the remaining lemon juice.
- Toss the cucumber, arugula, tomatoes and capers with the marinated shallot, 3 tablespoons dill and half the dressing. Add the bagel chips and divide the salad among plates. Top each with salmon.