Baked Salmon Brunch Bagel (Print Version)
Tender baked salmon with herbed cream cheese and fresh vegetables on toasted bagels
# What You Need:
→ Baked Salmon
01 - 2 salmon fillets (about 10.5 oz total), skinless
02 - 1 tbsp olive oil
03 - 1 tsp lemon zest
04 - 1 tbsp lemon juice
05 - ½ tsp salt
06 - ¼ tsp black pepper
07 - 1 tsp fresh dill, chopped
→ Bagels & Spreads
08 - 4 plain or everything bagels, halved
09 - 4.25 oz (about ½ cup) cream cheese, softened
10 - 1 tbsp fresh chives, finely chopped
11 - 1 tbsp fresh dill, finely chopped
12 - 1 tsp lemon juice
→ Fresh Toppings
13 - 1 small red onion, thinly sliced
14 - 1 medium cucumber, thinly sliced
15 - 1 medium avocado, sliced
16 - 1 handful baby arugula or mixed greens
17 - 1 tbsp capers, drained
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place salmon fillets on the prepared baking sheet. Drizzle with olive oil, then add lemon zest, lemon juice, salt, pepper, and dill. Bake for 12-15 minutes until just cooked through. Cool slightly, then flake into large pieces.
03 - While salmon bakes, combine cream cheese with chives, dill, and lemon juice in a small bowl. Mix until smooth and well incorporated.
04 - Toast bagel halves until golden brown and crispy.
05 - Spread herbed cream cheese generously on each toasted bagel half. Layer with arugula, cucumber slices, red onion, avocado, and flaked salmon. Garnish with capers.
06 - Serve immediately as open-faced sandwiches or closed bagels.
# Expert Tips:
01 -
- The contrast between warm, flaky salmon and cool, crisp vegetables hits every texture craving in one bite
- You can prep most components the night before and still serve something impressive enough for company
02 -
- Overbaking the salmon is the tragedy that ruins this entire dish, so pull it when it's just barely opaque throughout
- Room temperature cream cheese spreads so much better, so take it out of the fridge at least 30 minutes before you need it
03 -
- Pat your salmon fillets dry before seasoning them, which helps the oven create a lovely exterior texture
- Use a sharp knife for the vegetables, especially the onion, because paper-thin slices make all the difference