How to Make The Ultimate Smoked Salmon Bagel
Food writer Brad Prose tells us how to make the perfect smoked salmon bagel for the summer
I'll be honest, this smoked salmon bagel started as a 'what do I have in the fridge?' kind of moment and turned into something I make regularly. It's simple: brine the salmon, let the smoker do its thing, and top it all off with a tangy cucumber salad and a spicy cream cheese. Pile it all onto a heavily seasoned bagel, and you've got yourself a tasty sandwich. Whether you're prepping for breakfast or craving something lighter at dinner, this one's got all the flavour you need. You won't miss the bacon for a second.
Makes
4
Equipment:
Smoker
Ingredients
- 710ml cold water
- 75g kosher salt
- 4 salmon fillets with skin
- Freshly ground black pepper
- For the cucumber salad
- 1 large cucumber, very thinly sliced
- 1/2 shallot, very thinly sliced
- 79ml rice vinegar
- 1 tbsp sesame seeds, toasted
- 1 tbsp minced dill
- 3/4 tsp salt
- 3/4 tsp sugar
- 1/4 tsp red pepper flakes, crushed
- For the jalapeno cream cheese
- 1 jalapeño, finely diced
- 227g cream cheese
- 1 tbsp garlic powder
- 1 tsp onion powder
- Salt to taste
- 3 spring onions
- Softened butter, for toasting
- 4 bagels, sliced
- Lemon juice
- Dill, minced for garnish
- Lemon wedges
- Bread Recommendations
- Everything bagels
- Ciabatta
- Focaccia
Method
Start by preparing the brine. In a bowl, combine water and salt, stirring until the salt is fully dissolved. Place the salmon fillets in a small casserole dish and pour the brine over the fish, ensuring it’s fully covered. If you need more liquid, repeat the process. Cover the dish and refrigerate for two hours.
After brining, remove the salmon from the liquid and pat dry with paper towels. Season with black pepper, then transfer the fish to a baking sheet. Place the baking sheet in the fridge for two to four hours to allow the fish to form a pellicle – a dry, tacky layer that helps the salmon absorb the smoke flavour.
Prepare the cucumber salad while the salmon chills. In a medium bowl, mix all the ingredients and gently toss to coat the cucumbers. Let it sit in the fridge for a few hours so the flavours can really come together.
For the jalapeño cream cheese, combine the ingredients and give it a taste. Adjust seasoning as needed. This will stay fresh in the fridge for three to five days.
When you’re ready to smoke the salmon, remove it from the fridge. Preheat your pellet grill or charcoal grill with a two-zone setup to a low 110C. Place the salmon fillets on the grill, skin-side down, and smoke until they reach your preferred doneness – usually between 52C to 57C, which should take about 30 to 45 minutes depending on the size of the fillets.
Once the salmon is ready, remove it from the grill and crank the heat up to 177C. If you’re using a charcoal grill, take off the lid and let the hot coals do their thing. Toss the spring onions on the grill for a few minutes until they get a slight char, then remove them. Next, butter your bagels and toast them on the grill until golden brown.
Trim the ends of the scallions and mince them up finely. Season with a little lemon juice for extra freshness. To assemble the sandwiches, spread some jalapeño cream cheese on the bagel, add a layer of cucumber salad, then follow with the smoked salmon and charred spring onions. Serve with a sprinkle of extra dill and lemon wedges on the side.
