Salmon fillets are spread with grainy mustard and sprinkled with the best part of an everything bagel — the toppings! After a quick pop in a hot oven, it gets served with creamy horseradish sauce.
- 2 portions salmon (about 1 1/2 lbs total)
- Olive oil for brushing
- Salt and freshly ground pepper
- 2 tablespoons whole grain mustard
- 2 tablespoons Everything Except the Bagel Spice Blend
- 2 tablespoons prepared horseradish
- 1 cup sour cream or creme fraiche
Preheat the oven to 425°F with a rack in the center position. Line a sturdy baking sheet with parchment paper. Brush the skin-side of the salmon with olive oil and arrange on the baking sheet, skin-side down. Season lightly with pepper (seasoning blend has salt). Spread the mustard over top. Sprinkle the top generously with the spice blend, patting to adhere. Roast until the flesh flakes around the edges but is still slightly pink in the center, 8–10 minutes, depending on thickness.
In a small bowl, combine horseradish and sour cream and season with salt and pepper to taste. Serve salmon right away with horseradish cream, braised cabbage, and herb-roasted potatoes.
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Pair it Up
A light-bodied red, think Pinot Noir or Gamay, is bold enough to stand up to the salmon topping, but not so bold to overwhelm the fish.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.