Bagel Lox and Loaded

Bagel Spice Crusted Salmon Fillets with Lemon-Herb Drizzle

35 minutes

Serves 4

DinnerMediterraneanGluten-freeDairy-freeNut-freeSoy-free

Herb's take

Let’s take your spice rack on a Mediterranean cruise: we’re crusting salmon fillets with bold bagel spices and finishing with a bright lemon-herb drizzle. You’ll master the art of spice crusting for maximum flavor and learn why the drizzle always comes after the bake (spoiler: science).

Ingredients

Yield

4 (6 oz each) salmon fillets, skinless
3 tbsp bagel spices (such as everything bagel seasoning)
3 tbsp olive oil
1 lemon, zested and juiced
1/4 cup fresh parsley, finely chopped
2 tbsp fresh dill, finely chopped
2 tsp honey
2 cloves garlic, finely grated

Instructions

01
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper.
02
Pat the salmon fillets dry with paper towels and place them on the prepared baking sheet, leaving space between each piece.
Herb says
Removing moisture helps the spice crust stick and crisp, not steam.
03
Brush the tops and sides of each salmon fillet with 1 tablespoon olive oil total.
04
Sprinkle the bagel spices evenly over the tops of the fillets, gently pressing to adhere and fully coat the flesh.
05
Bake until the salmon is just opaque in the center and flakes easily with a fork, 12 to 15 minutes depending on thickness.
06
While the salmon bakes, whisk together lemon zest, lemon juice, parsley, dill, honey, garlic, and remaining 2 tablespoons olive oil in a small bowl until well combined.
07
Remove the salmon from the oven and let it rest for 3 minutes before plating.
Herb says
This pause lets the juices redistribute, so you don’t lose them all to your cutting board.
08
Drizzle the lemon-herb mixture over the salmon fillets. Season with salt and pepper to taste and serve immediately.

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HERB

Bagel Lox and Loaded

Ingredients

Instructions