This “Everything” Crusted Salmon coats salmon filets in a seasoning combined of all the ingredients you would find on an “everything” bagel. The salmon filets are quick seared and then finished off in the oven for a delicious dinner that’s ready in 20 minutes.
When I lived in Eugene, Oregon, our middle school was right across the street from a shopping plaza that housed Sundance Foods, Humble Bagel and Dari Mart. While the 7th and 8th graders were allowed to walk across the street at lunchtime, picking up loads of nickel candy from Dari Mart and bringing back chewy bagels smeared with gobs of cream cheese from Humble Bagel, the 5th and 6th graders were confined to campus. I’ll always remember it because I never made it to 7th grade at that school… At the end of my 6th grade year, my brother and I moved to New York with my mom… And my dreams of being able to walk over to the Humble Bagel and pick myself up a warm, toasted “everything” bagel with gobs of cream cheese were crushed. I never made it to the coveted 7th grade position at Roosevelt Middle School.
It’s the little things that really matter when you’re a kid, right? I mean, not being able to leave campus like those cool older kids crushed me.
So, to this day, the “everything” bagel still holds a special place in my heart.
Are you an “everything” bagel fan? You know the ones I’m talking about, right? Those bagels that are coated in all kids of seeds – poppy seeds, sesame seeds, fennel seeds and caraway seeds, and have that unforgettable strong smell of onion and garlic. These are the bagels that you don’t want touching any other bagels in the bag… I mean, if you combine a blueberry bagel and an “everything” bagel in one bag, the blueberry bagel is just not edible anymore… Right?
Well, tonight I’m cooking up something different with that “everything” seasoning… This “Everything” Crusted Salmon has all those traditional elements of the “everything” bagel – Poppy, sesame, fennel and caraway seeds together with some minced up dehydrated garlic coats the skinless side of our salmon filets. A quick sear in a cast iron skillet ensures that all those spices get nice and toasted. Once it gets nice and golden brown, the salmon is flipped over so that the skin side is down and it’s popped into a hot oven to finish cooking for about 8-10 minutes.
The end result is a super flavorful, crisp-coated, filet of fish that’s anything but boring and ready in under 20 minutes! I like to serve this “Everything” Crusted Salmon alongside some rice, quinoa, or even just a simple arugula salad. Then all you need to add is wine (the best part)!
This flavorful salmon is begging to be paired with something light and refreshing but with a backbone strong enough to stand up to all the spices. Rosé fits the bill perfectly here. Tonight I’m pouring Louis Jadot Rosé – a new release this year! You’re probably familiar with Louis Jadot wine already – Their label is very recognizable and they make amazing Beaujolais, Chardonnay and Chablis. Louis Jadot is already the #1 French wine in the United States so why not make a French Rosé? I love French Rosés because they’re delightfully light and floral with aromas of red berries and watermelon – Perfect for pairing with so many different dishes. Plus, can I mention that it’s only $15?! It’s safe to say that I’ll be sipping on this wine all summer!
“Everything” Crusted Salmon
- 4 (6-ounce) salmon fillets, skin on
- Salt and pepper
- 1 ¾ tsp dehydrated garlic , minced (or ½ tsp garlic powder)
- 1 tsp poppy seeds
- 1 tsp white sesame seeds
- ½ tsp caraway seeds
- ¼ tsp fennel seeds
- 1 ½ Tbsp extra virgin olive oil
Preheat oven to 400 degrees.
Combine dehydrated garlic, poppy seeds, sesame seeds, caraway seeds and fennel seeds on a small plate and stir to combine.
Season salmon with salt and pepper and press skinless side into the “everything” seed mixture to coat evenly.
Heat oil in a large oven-safe sauté pan over medium-high heat. Add salmon seed-side down and sear 3-4 minutes. Flip. Transfer pan to oven and roast 8-10 minutes, or until fish is fully cooked.
If desired, slip spatula between salmon skin and flesh to remove skin. Serve immediately.
Serving suggestions: Serve over quinoa, rice or spinach.
Wine Pairing for “Everything” Crusted Salmon:
- Rosé – This Louis Jadot Rosé is floral and fruity with hints of fresh red currants and raspberries and stands up to the spices in this dish wonderfully.
Looking for more dishes that pair with Rosé wine? Try these:
- Watermelon with Aleppo Pepper and Lime
- Peruvian Grilled Chicken with Creamy Green Sauce
- Lemon Chicken Skewers with Harissa Yogurt Sauce
Click here to find Louis Jadot Rosé at a store near you.
This post was sponsored on behalf of Louis Jadot via One2One Network. All opinions stated are my own.