Everything but the Bagel Slow Baked Salmon

4-6 Servings
35 min

I love slow baking salmon because it’s super easy. The salmon cooks perfectly with no risk of overcooking. The natural fats in the salmon keeps it moist and slowly melts into the meat. I make this dish very often as it’s an easy weeknight meal. I can pop it in the oven and it will be ready in about half in hour. The best part is that it doesn’t leave your house smelling fishy while it cooks.

The everything but the bagel seasoning works very well with the salmon. Think of a bagel and lox combination. And, I love adding lemon to salmon to bring out some brightness and cut through some of the richness from the salmon fat.

Everything but the Bagel Slow Baked Salmon
Recipe details
  • 4-6  Servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 2 lb filet of salmon with or without the skin
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 2 tbsps everything but the bagel seasoning
  • ground black pepper
  • 1 lemon

Preheat the oven to 300F.
Place the salmon filet onto a baking sheet. I usually line mine with parchment paper for easy clean up.
Rub the olive oil over the top of the salmon filet. Sprinkle the garlic powder over it.
Zest the lemon and sprinkle the zest all over the salmon.
Sprinkle the everything but the bagel seasoning all over the salmon.
Grind fresh black pepper over the salmon.
Slice the lemon into thin slices. Squeeze the lemon slices over the salmon so the juices are distributed all over the filet. Then arrange the slices over the filet.
Pop into the oven and cook for 30 minutes.
When done, remove from the oven and using a spatula to portion and serve.
  • The recipe also works very well with steelhead trout.
  • I usually buy salmon with the skin on and I cook it with the skin. When serving, I will portion and scoop up the salmon leaving the skin behind. If you like crispy salmon skin, you can cut up the cooked skin and air fry them for a tasty treat.