Baked Salmon Everything Bagel Seasoning

I discovered everything bagel seasoning at a farmers market on a random Saturday, tucked between jars of za'atar and sumac, and I immediately thought of salmon. The combination seemed almost too simple to work, but that's exactly what hooked me—the salty, garlicky, oniony crunch against buttery fish felt like stumbling onto something I'd been craving without knowing it. Twenty minutes later, I had a dinner that tasted like I'd been in the kitchen for hours.

I made this for my sister after she mentioned being tired of boring work lunches, and watching her eyes light up when she took the first bite was worth more than any compliment. She started prepping it for herself every Sunday, and now it's become the thing people ask her to bring to potlucks.

Ingredients

• Salmon fillets (6 ounces each, skin-on or skinless): The star of the show—choose fillets that feel firm and smell fresh, not fishy, and don't worry about skin-on versus skinless, just pick what your fishmonger has that day.
• Olive oil: This helps the seasoning stick and keeps the salmon moist from the inside out, so don't skimp.
• Everything bagel seasoning: Check your label to make sure it doesn't have anything you're avoiding, and give the jar a shake before measuring since things settle.
• Lemon: Fresh lemon slices do double duty as seasoning and garnish, plus they add brightness that cuts through the richness of the fish.
• Fresh dill: Optional but genuinely worth finding, even just a small bunch—it's the whisper that makes the whole dish feel complete.

Instructions

Get your oven ready:

Preheat to 400°F and line your baking sheet with parchment paper or a light coating of cooking spray. This takes two minutes and saves you from sticky cleanup later.

Dry your salmon:

Pat each fillet with paper towels until they feel genuinely dry—this is the small move that creates that slightly crispy top layer.

Oil and season:

Brush each fillet with olive oil on both sides, then sprinkle the everything bagel seasoning generously across the top, pressing gently so it actually sticks instead of rolling off.

Add lemon:

Top each fillet with a thin slice of lemon, which will soften as it bakes and infuse the fish with its juice.

Bake until it flakes:

Slide into the oven for 12 to 15 minutes, watching for the moment the salmon flesh turns opaque all the way through and pulls apart easily with a fork. An instant-read thermometer should hit 145°F, but honestly, the fork test is more reliable.

Finish and serve:

Pull it out, scatter fresh dill over top if you have it, add extra lemon wedges on the side, and serve immediately while everything is still warm.

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There's something quietly powerful about making salmon that actually tastes good on a busy night—no stress, no complicated technique, just honest food that reminds you why cooking matters. It's become the dish I reach for when I want to feel like I've taken care of myself without overthinking it.

Why Everything Bagel Seasoning Changed My Salmon Game

Before I found this seasoning blend, I defaulted to the same salt and pepper rotation, which is fine but forgettable. Everything bagel seasoning brought layers—garlic, onion, sesame, poppy seeds—all working together to create something crispy and complex that actually makes the salmon taste better, not just more seasoned. It turned a quick dinner into something I wanted to make again.

Choosing the Right Fish

Your fish is only as good as what your fishmonger has that morning, so I've learned to ask questions instead of sticking to a script. Is it Atlantic or wild? Does it smell like ocean air or something off? A good fishmonger will tell you what landed fresh that day and might even suggest a substitution if salmon isn't perfect. Wild salmon tends to have a deeper flavor and firmer texture, while Atlantic is milder and more forgiving if you slightly overbake it.

Making It Your Own

This recipe is a template, not a rule, so play with it. Some nights I add a thin slice of bell pepper under the lemon, other times I scatter capers across the top before baking, and once I even tried a touch of maple syrup mixed with the olive oil for subtle sweetness. The beauty is that the everything bagel seasoning is strong enough to hold things together while you experiment.

• Try swapping in arctic char or steelhead trout if your fishmonger tempts you with something unexpected.
• Roasted vegetables, a sharp salad, or even rice all make natural sides that don't fight for attention.
• A cold glass of Sauvignon Blanc or a crisp pilsner both work beautifully alongside this dish.

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This salmon has become my answer to the 'what's for dinner' question because it never disappoints and always tastes like you cared. That's the whole point, isn't it?

Recipe Questions & Answers

→ What temperature should the oven be set to?

Preheat your oven to 400°F (200°C) to ensure the salmon cooks evenly and develops a nice texture.

→ How do I know when the salmon is fully cooked?

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

→ Can I use skinless fillets for this?

Yes, both skin-on and skinless fillets work well for this preparation, so choose based on your preference.

→ Is this dish suitable for a gluten-free diet?

It is naturally gluten-free, provided you check the label on your everything bagel seasoning to ensure no wheat products are added.

→ What sides pair best with this salmon?

It pairs excellently with roasted vegetables, a crisp green salad, or steamed rice for a balanced meal.