Everything Bagel Salmon

Everything Bagel Salmon by

Clark and Suzy Neal with Unicoi Preserves


Serves 6-8


  • 1½ – 1¾ lb. wild sockeye salmon fillet, defrosted
  • Laura Lynn Dijon mustard
  • everything bagel spice mix
  • ¾ tsp. turbinado sugar
  • 2 cedar planks*, soaked for at least 30 minutes (*Ingles Meat Dept.)
  • Laura Lynn aluminum foil

For Serving

  • Ingles bakery bagels
  • Laura Lynn cream cheese
  • lemon slices
  • Harvest Farms Organic arugula


  1. Preheat oven to 400°F.
  2. Line a baking sheet with aluminum foil. Place cedar planks on the baking sheet.
  3. Place the salmon fillet, skin side down, on the cedar planks, then brush the flesh side of the fish with Dijon mustard.
  4. Sprinkle salmon generously with bagel spice, and turbinated sugar.
  5. Bake for 15 minutes or until desired doneness.
  6. Alternately, grill at 400°F, using same preparation and cooking instructions.
  7. Serve with bagels, cream cheese, lemon slices, and arugula.

To defrost frozen fish, remove seafood from all packaging, and place in a covered container, then thaw in refrigerator.Preheated 400° oven 8-10 minutes.