Roasted Smoky Salmon Bagel

Roasted Smoky Salmon Bagel- We’re swapping out smoked salmon with oven roasted salmon in this open faced sandwich reminiscent of bagels and lox.

March 18, 2021 by Nicole Collins


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Slimy. Gloopy. Squishy.



Those are some of the words that describes the textures that I take issue with.


I’ve talked about this here before, but most of my food dislikes are more texture related than taste related. The two ultimately go hand and hand in my brain, but the root cause of many of my food issues start with textures that I find to be unappealing.


I know that I’m not alone in this, right?



There are sooooooo many foods that I wish I loved, but I just can’t. I’ve tried, and I can’t. Bagel and lox has always been on that list for me. It’s such a beautiful bite that’s piled high with some of my favorite ingredients…sans that smoked salmon that’s a textural nightmare for someone like me.



After years of pining after something I thought I’d never be able to have, it finally occurred to me to just pop some salmon in the oven and carry on from there. So, that’s exactly what we’re doing!


Today, we’re making Roasted Smoky Salmon Bagels!



These open faced bagel sammies have all of the delicious things that you’d find in your traditional bagel and lox situation. But for those of you out there like me that can’t stand the texture of smoked salmon or for those of you that can’t eat smoked salmon, I have the solution! We’re going season some salmon filets with sweet and smoky flavors and roast (actually broil) them until they’re perfectly succulent and delicious.


Doesn’t that sound like the best plan ever!



Let’s talk salmon. We’re going to start by making a quick little rub for our salmon. This salmon is not going to taste like traditional smoked salmon. But, we’re going to impart some smoky flavors into the meat by using a little smoked sea salt and a little smoked paprika. We’ll brush our salmon with a layer of maple syrup, rub our spices into the flesh of our fish, pop it in the oven, let it cook, and the salmon is done!



Now once the salmon is finished cooking, we’re going to let it cool down to room temperature, and break it off into bite sized hunks. So, this is the perfect opportunity to use those “ugly” pieces of salmon. You know what I’m talking about. There’s the thick, beautiful pieces and there’s the flatter, wider pieces. Since we’re breaking the salmon up anyway, use those “less presentable” pieces of salmon if you have them! Just watch your cook time, because thinner pieces will obviously cook faster.



While the salmon is roasting, we’ll prepare the rest of our toppings. For our schmear, we’re going to make the easiest, herbiest cream cheese. All we need is some whipped cream cheese, some fresh minced chives, and some fresh minced dill. Mix it together, and let it sit while you prep everything else to help those flavors marry together a little bit.



For our supporting flavors, the world is our oyster! For the baseline recipe, I chose to top my bagels with some really thinly sliced cucumber, some red onion, and some capers along with my herb cream cheese and smoky salmon. On one occasion, I added a little avocado and it was delicious. You could also add some thinly sliced tomatoes to the party here too. Top the whole stack with more fresh herbs if that’s how you’re feeling, and we’re pretty much ready to eat.



As important as all of our toppings are, our bagel is equally as important. A plain old freezer bagel isn’t going to quite cut it here. I mean, it will. But, you’ll be soooo much happier if you get one of those big, freshly made bakery bagels from a local store. I chose to use sesame bagels, because I really just love the natural nuttiness of a sesame bagel. But if you want to jazz these up even more, an everything bagel would taste pretty delicious here too. We’re going to toast them just enough to give them a little color, then we’ll pile on all of our glorious toppings.



These bagels…wow. They are a hearty bite! The bagels are the perfect balance of soft and crunchy. The herb cream cheese is so vibrant and fresh. The salmon is a little sweet from the maple, a little smoky from the spices, and perfectly juicy thanks to that quick oven roast. Then, all of our toppings are just icing on the salmon cake. The capers are acidic, the cucumbers are light, the red onion is sharp…everything together makes one absolutely perfect bite!



Ok, everyone! We solved a big problem for me today by figuring out how to have salmon and lox without using icky smoked salmon. What problem should we solve for you next??


I hope you guys enjoy this recipe as much as I do. Don’t forget to tag me on Instagram if you make it!


Let’s eat!






Roasted Smoky Salmon Bagel

Serves: 4 Print


Ingredients:

For the Smoky Salmon:

  • 2 6oz salmon filets, skin removed

  • 1 tbsp maple syrup

  • ¼ tsp salt

  • ¼ tsp pepper

  • ¼ tsp smoked sea salt

  • ¼ tsp smoked paprika

  • cooking spray


For the Bagels:

  • 4 oz whipped cream cheese

  • 1 tbsp chives, minced

  • 2 tsp dill, minced

  • 4 tsp capers

  • ¼ cup thinly sliced cucumbers

  • ½ shallot, thinly sliced

  • 2 sesame bagels, split and toasted


Directions:

  1. Make the Salmon: Preheat the oven to broil with a rack 6 inches from the broiler. Line a baking sheet with aluminum foil, and spritz with cooking spray. Place salmon on prepared baking sheet. Brush maple syrup all over the top and sides of each salmon filet. Mix both salts, pepper, and smoked paprika in a small mixing bowl, then sprinkle all over salmon, making sure to rub the spice mix into the flesh. Broil for 8-10 minutes until the salmon is fully cooked through, and the internal temperature reaches 145 degrees. Set aside to cool.

  2. Make the Herb Cream Cheese: To a small bowl, add cream cheese, minced chives, and dill. Mix well to combine. Set aside.

  3. Assemble the Bagels: Evenly divide all ingredients between each bagel half. Spread herb cream cheese over toasted bagel. Top with half of the capers, sliced cucumbers, roasted salmon, sliced shallot, and the remaining capers. Serve immediately!

Recipe notes:

*A mandoline slicer is the best way to get perfectly thin and even cucumbers. I absolutely love this one.

*You could use an everything bagel in place of the sesame bagel, if you prefer.

*If you're not serving all of these at once, all of the components can be stored separately in the fridge for 3-4 days.

*If you really want to stack these bagels up, feel free to add some thinly sliced tomato or some avocado!


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