Everything Salmon With Creamy Caper Sauce

By Carolina Gelen

Updated May 21, 2026

  • Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.
Media 1 of 1
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(2,376)
Comments
Read comments

Covered in a crisp, everything-seasoning crust and served with a creamy, tangy caper sauce, this quick, weeknight salmon dinner is inspired by the beloved flavors of bagels and lox. The application of everything bagel seasoning forms a crisp crust on the fish fillets, adding deep flavor while preserving moisture. (You can use store-bought everything bagel seasoning, if you’ve got it, or create your own blend using pantry staples like sesame seeds, poppy seeds, granulated garlic and granulated onions.) Beneath the salmon, there’s a tangy cream cheese caper sauce laced with a subtle hint of lemon. For a refreshing bite, typical bagel and lox toppings — red onions and tomatoes — make a refreshing salad that rounds out the dish.

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Ingredients

Yield:4 servings

  • 1 small red onion, halved and thinly sliced

  • 1 lemon

  • Salt

  • 4 tablespoons neutral oil, such as avocado or grapeseed oil

  • 2 medium beefsteak or heirloom tomatoes, halved and thinly sliced

  • ⅓ cup everything seasoning (see Tip)

  • 4 skin-on salmon fillets (6 to 8 ounces each)

  • 4 ounces cream cheese

  • 2 tablespoons (drained) capers in brine plus 2 tablespoons brine, plus more as desired

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 138 milligrams cholesterol; 675 calories; 12 grams monosaturated fat; 18 grams polyunsaturated fat; 13 grams saturated fat; 51 grams fat; 2 grams fiber; 815 milligrams sodium; 44 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To a medium bowl, add the onions. Fill the bowl with cold water and swish the onions under the water. Drain the onions and repeat this step one more time, to soften the raw onion’s sharper notes.

  2. Step 2

    Zest the lemon and reserve the zest for later. To the onions, add 1 tablespoon freshly squeezed lemon juice (about ½ lemon), a pinch of salt and 1 tablespoon of oil. Using your hands, massage the onions, squeezing them as you mix, until they go from crisp and snappy to soft and lightly pink. Add the tomatoes and toss to combine. Taste and add salt as needed.

  3. Step 3

    To a plate, add the everything seasoning.

  4. Step 4

    Season the fish with salt on all sides. Leaving the skin portion of each fillet uncoated, dip each fillet in the everything seasoning until evenly coated on all remaining sides.

  5. Step 5

    Heat the remaining 3 tablespoons oil in a large skillet over medium heat. Place the fillets in oil, skin-side down, and sear for 4 to 5 minutes, until the skin easily releases from the pan and is crisp and golden. Adjust heat to medium-low. Flip the fish and sear, seasoning-side down, until crisp to the touch, 2 to 3 minutes. Lift the fillets every now and then, peeking underneath to make sure the seasoning is not burning and adjusting the heat as necessary. Transfer the cooked fillets to a plate.

  6. Step 6

    Remove the pan from the heat and, using a clean paper towel, carefully wipe the pan clean, removing any leftover seasoning.

  7. Step 7

    Place the pan over low heat. Break the cream cheese into chunks and place it in the pan. Add the capers and caper brine, 1 tablespoon freshly squeezed lemon juice (from the remaining lemon), 1 teaspoon lemon zest and 3 tablespoons water. Using a silicone spatula, vigorously mix until the cream cheese is fully melted and sauce is creamy, about 3 minutes. Taste and season with more salt or caper brine as needed.

  8. Step 8

    Dollop the sauce onto serving plates, top with the fish and place salad to the side. Garnish with more capers, if you want.

Tip

  • To make ⅓ cup of your own everything bagel seasoning, simply toss together 2 tablespoons each sesame seeds and poppy seeds with 1 tablespoon each onion granules and garlic granules. The garlic granules can be substituted with onion granules and vice versa.

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Ratings

5 out of 5
2,376 user ratings
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Comments

a fool in brooklyn

okay y'all lemme tell you from a full failure of a cooking experience: don't get cute and try this recipe with white fish. gnarly results. five stars for how I imagine this tastes when it's not a grey piece of cod

J Rigby

Seasoned full fillet with TJ’s seasoning & baked at 350 for approximately 18-20 min. Served with onion/tomato side and dollop of sauce over bed of greens. Delicious alternative to searing.

celia mllton

I made this, as is. The bonus is that the leftover salmon (I leave mine more seared than cooked) with the cream cheese sauce (which will cool back to a solid state instead of a sauce) makes the most insanely great bagel topper imaginable. I will make this again and again! Thank you!

Ken

It was a bit salty but not offensively so. It was just my wife and me eating it but I made an extra filet and the full amount of sauce. The next day I mixed pieces of the filet with leftover sauce and as others have mentioned, it's a great schmear for bagels. It is also good on crackers. When I make this again I will also make extra just to have it for bagels. The red onion & tomato salad is also good with it on bagels.

Jonas

Also turned out too salty for me, although I suspect that the capers I used had been sitting there for a few months and they were saltier than they should.

Margot Avery

WAY too salty! Next time I won’t salt the fish or use brine.

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