Baked Salmon with Seasoning

I discovered everything bagel seasoning during a rushed Tuesday morning when I was late for work and needed something fast for dinner. I grabbed a jar from the spice cabinet, sprinkled it on salmon, threw it in the oven, and walked away. Fifteen minutes later, my kitchen smelled incredible—toasty sesame, sharp garlic, a whisper of onion—and the salmon came out golden and flaking. That accident became my go-to dinner, the kind you make when you want to impress people without actually trying.

I made this for my neighbor Sarah one evening when she mentioned being tired of her usual rotation. She took one bite and closed her eyes like she was solving a puzzle, trying to figure out what made it taste like more than just fish. When I told her it was everything bagel seasoning, she laughed and said her whole pantry was about to change. Now she texts me photos of her versions with different vegetables every few weeks.

Ingredients

• Salmon fillets: Look for fillets that are firm and smell faintly briny, never fishy—that's your sign they're fresh enough to deserve this treatment.
• Olive oil: Use something decent here since it's one of the few ingredients doing the heavy lifting; a good olive oil adds richness without being assertive.
• Everything bagel seasoning: The whole show lives in this jar—buy a brand you trust because quality seasoning makes a real difference in how the salmon tastes.
• Lemon slices: These aren't just pretty; they steam into the salmon and brighten everything as it cooks, preventing it from feeling heavy.
• Fresh dill: A small luxury that tastes like you actually care, even though it takes thirty seconds to chop.

Instructions

Set your oven and prep your sheet:

Heat the oven to 400°F and line your baking sheet with parchment paper—this is your insurance against sticking and also means almost no cleanup afterward. If you don't have parchment, a light coating of cooking spray works just fine.

Dry the salmon completely:

Pat each fillet down with paper towels until the surface feels almost dry to the touch. Moisture is the enemy of a good sear and seasoning adhesion, so don't skip this.

Oil and season generously:

Brush each fillet with olive oil so the seasoning has something to cling to, then press the everything bagel seasoning onto the tops with a light hand—you want coverage but not so heavy it becomes overwhelming.

Add lemon and bake:

Top each fillet with a thin lemon slice, then slide the whole sheet into the oven for 12 to 15 minutes, watching for the moment when the flesh turns opaque and flakes easily. At 145°F internal temperature, you're golden.

Finish and serve:

Pull it out, scatter fresh dill over the top if you have it, and serve immediately while the outside is still slightly crispy and the inside is steaming hot.

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One night a friend brought his teenage daughter over, and she announced she didn't like fish. I made this anyway, and she ate two fillets quietly, then asked for the recipe to make for her school lunch. That's when I realized this dish works because it doesn't taste like someone trying to be healthy—it tastes like food you'd actually choose.

Why the Everything Bagel Seasoning Works

Everything bagel seasoning is brilliant because it combines sweet (a touch of sugar), savory (garlic and onion), nutty (sesame), and salty all at once, which means your salmon tastes complete without any extra thinking. The sesame seeds toast slightly in the oven heat, releasing oils that make the whole thing smell restaurant-quality. It's the kind of shortcut that doesn't feel like cheating.

Making It Your Own

The foundation of this dish is so solid that it welcomes small changes without falling apart. Some evenings I skip the dill and add capers instead, or I use lime instead of lemon for something a little sharper. I've also had success swapping the salmon for arctic char or even halibut—anything with that firm, flaky texture works.

Serving and Pairing

This salmon tastes best served straight from the oven with something green and fresh on the side—a simple salad or roasted broccoli keeps things balanced. A crisp white wine like Sauvignon Blanc or even sparkling water with lemon rounds out the meal nicely.

• Pair with roasted asparagus or a lemony arugula salad to keep the meal bright.
• If you have guests, plate it immediately so they get the warmth and the crispness at their best.
• Leftover salmon tastes great cold the next day tossed into a grain bowl with vegetables and a squeeze of fresh lemon.

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This dish became my answer to the question of how to cook well on nights when you're exhausted—proof that great food doesn't have to be complicated. Every time I make it, I understand again why simplicity, when done right, tastes like care.

Recipe FAQs

→ What is everything bagel seasoning?

Everything bagel seasoning is a blend of sesame seeds, poppy seeds, dried garlic, onion flakes, and salt that adds a savory crunch to dishes.

→ Can I use salmon with skin or skinless?

Both skin-on and skinless salmon fillets work well, though skin-on helps keep the fish moist during baking.

→ How do I know when the salmon is cooked?

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

→ Are there good substitutions for the fish?

Steelhead trout or arctic char can be used as tasty alternatives with similar texture and flavor.

→ What sides pair well with this dish?

Roasted vegetables, fresh green salad, or fluffy rice complement the baked salmon nicely.