Smoked Salmon and Everything Pierogies
- 1 (16 ounce) box cheese and potato pierogies, such as Mrs. T's Pierogies
- 1 Teaspoon poppy seeds
- 1 Teaspoon sesame seeds
- 1 Teaspoon dried garlic
- 1 Teaspoon dried onion
- 3/4 Teaspoons coarse salt
- 2 Tablespoons butter
- 4 Ounces cream cheese
- 3 Tablespoons water
- 4 Ounces smoked salmon
In a small bowl mix together poppy seeds, sesame seeds, garlic, onion and salt. Set aside.
Boil two quarts of water. Add frozen pierogies and heat for 5-7 minutes (until they float); drain. Set aside.
In a large skillet, sauté pierogies in butter. Turn occasionally. When pierogies begin to brown sprinkle evenly with spice mixture. Continue sautéing until pierogies are golden brown and crispy on the outside, approximately 8 to 10 minutes. Reserve pierogies.
In a medium bowl, add cream cheese and water. Heat in microwave for 20 seconds on medium high then whisk, repeat as needed until mixture is warm, smooth and saucy. Top pierogies with cream cheese and smoked salmon. Serve immediately.
Calories Per Serving492
Folate equivalent (total)35µg9%
9 Ways to Eat Lox That Don't Require a Bagel
The first time you tried lox, it was probably on a bagel. And it probably had red onion, sliced tomato, and capers on it. It was probably one of the most delicious bagels you&rsquove ever had. But why wait for your next bagel when you can enjoy smoked salmon in all kinds of ways&mdashand healthy ones at that.
The omega-packed fish is a great lean protein to add to a variety of meals. And while, sure, we&rsquore stoked on the health benefits, we&rsquore even more stoked about the smoky, savory flavor. These nine lox recipes will change smoked salmon from a weekend treat to weekday staple.
1. Smoked Salmon Breakfast Bowl With a 6-Minute Egg
Smoked salmon and soft-boiled eggs were made for each other. The only downside to the dream duo: lack of crunch and too much squish for those who are squeamish when it comes to texture. For extra taste, texture, and a bit of fiber too, fill your breakfast bowl with brown rice, red potatoes, sliced mushrooms, and a handful of spinach. Filling, flavorful, super lox-urious.
2. Lox Summer Roll With Avocado-Lime Dipping Sauce
Fall, winter, summer, spring&hellip no matter the season, these protein-packed rolls are an excellent snack, side dish, or appetizer. They&rsquore so filling they could even serve as a main meal (just add a cup of miso). If it&rsquos your first time using rice paper rolls, be patient. The first go can be tricky, but even if they don&rsquot look beautiful, they&rsquore still delicious. Pro tips: Don&rsquot soak the papers for too long and make sure to lightly wet the surface before rolling.
3. Loaded Everything Bagel and Lox Pizza
OK, we know we said think outside the bagel, but there&rsquos something about everything bagel spice that we just can&rsquot resist. Plus, this is an everything bagel pizza. Opt for store-bought dough if you&rsquore crunched for time, but don&rsquot, we repeat, do not, skip the seasoning.To make from scratch, simply mix one half of a teaspoon each of dried onion flakes, poppy seeds, garlic powder, and sesame seeds, and sprinkle generously on the dough before baking. We love the simple, fresh toppings, but don&rsquot shy away from adding more, like halved cherry tomatoes, diced cucumber, and a dollop or two of hot sauce.
4. Smoked Salmon Egg Stuffed Avocados
This recipe is an omega trifecta. Avocado, eggs, and lox? It sounds too good to be true, but it&rsquos actually super easy&mdashand just downright good. We recommend scooping out a little extra from the middle of the avocado to make room for the egg and eating the discarded bits while everything bakes. (Who doesn&rsquot love a little sample while you cook?) Top with red chili flakes and a sprinkle of fresh dill, the perfect mix of fresh and spicy.
5. Creamy Avocado Cucumber Noodles With Smoked Salmon
Who needs a bagel when you can deconstruct the best of bagel flavors and serve them in noodle form? Whether a gluten-free or low-carb eater, or you&rsquore simply in the mood for something a bit more mellow, these noodles are light, bright, and satisfying. We love the cream cheese sauce, but it&rsquos equally as good with Greek yogurt. For a touch of extra flavor, top with lemon zest.
6. Lox and Everything Hummus
It&rsquos no secret that we&rsquore big fans of homemade hummus. We&rsquore even bigger fans of hummus that we can make in a slow cooker. Add that infamous everything bagel spice and fresh lox, and our minds (and taste buds) are officially blown. To throw things together quickly, buy garlic hummus and pair with homemade pita chips&mdashand by homemade, we mean slice store-bought pita and warm it in the oven.
7. Lox Frittata
Talk about a crowd-pleaser. And talk about easy. This frittata has all of the bells and whistles of a fancy brunch feast but requires little more than light chopping, quick whisking, and 12-15 minutes of baking. It&rsquos also a great dish to make for you and only you so you can enjoy as leftovers. To add a little bite, whisk in a teaspoon of fresh horseradish.
8. Spring Salmon Salad With Dijon Vinaigrette
Lox transforms salad from simple to super. This light dish uses fresh, crisp greens as a base, and radishes, pea shoots, red onion, and boiled potatoes for some crunch and added heartiness. We love the simple honey-Dijon dressing, which pairs perfectly with the soft-boiled eggs, bright veggies, and smoky salmon.
9. Cheddar Chive Waffles With Lox and Veggie Cream Cheese
Yup, we saved the best for last. These cheddar chive waffles are the perfect vehicle for veggie cream cheese and layers of lox. Though the recipe may look anything but easy, all the magic happens in the waffle maker. Simply mix together the batter, whip egg whites, fold them into the mixture, and let the maker do the rest. The final step: piling a heap of cream cheese and lox onto the golden brown waffle and topping with chives or scallions.
What to Serve with Smoked Salmon Bagels
Whether you’re curating a breakfast buffet or bringing a little extra flavor to the weekday hustle, let the exciting flavor of these salmon bagels take center stage.
Try a decadent Mocha Latte for a frothy, chocolatey sip on the side. If you’re strapped for time, this 2-Minute Keto Chai Latte Recipe will hit the spot, and deliver a serving of collagen to boot.
Looking for new ways to brunch? Make a breakfast bar! Try these Ham and Egg Cups or Vegan Banana Chocolate Muffins to introduce new tastes that’ll fill up a plate. Making these bagels for lunch? A Broccoli and Bacon Salad is a creamy favorite, or try a Baby Kale Rainbow Salad for extra color and a bit of gentle crunch.
- Position a rack in the center of the oven, put a baking sheet on the rack, and heat the oven to 200°F.
- In a small bowl, combine the sesame seeds, poppy seeds, dried onion, dried garlic, and 1 tsp. sea salt. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, 3/4 tsp. salt, and a pinch of black pepper. In another medium bowl, whisk together the egg, 1/2 cup of the sour cream, the milk, butter, and 3-1/2 Tbs. of the dill. Gently whisk the wet ingredients into the dry until barely combined. The batter will be very thick.
- Let the batter rest while you heat a griddle or nonstick skillet over medium heat. Lightly oil the griddle. Working in batches, pour 2 Tbs. of the batter onto the griddle for each pancake, spacing them about 1 inch apart and gently spreading them with the back of a spoon or silicone spatula to a 3-inch diameter. Let cook undisturbed until bubbles rise to the surface and the edges look dry, about 2 minutes. Check the underside of each pancake to make sure it’s nicely browned, then flip. Cook until the second side is nicely browned, 1 to 2 minutes more. Transfer the pancakes to the baking sheet and keep warm in the oven while you repeat with the remaining batter.
- Serve the pancakes topped with 1 oz. salmon, a dollop of the remaining sour cream, a drizzle of olive oil, the remaining dill, and sprinkle with the bagel spice mix.
Leftover pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.
This method works well with other fish. Substitute salmon or fresh trout for the char if you like.
Hot-smoked salmon, unlike cured, is fully cooked.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Smoked salmon flatbread versus bagels and lox.
One thing I love about smoked salmon in the flatbread version is that it allows you to layer the perfect flavor combo in every single bite. Plus, if this is served a first course or one element of a larger brunch spread, you can cut it into smaller pieces that won’t be quite as filling as an entire bagel situation that’s kind of a meal in and of itself.
3 of 5
Smoked Salmon Breakfast Bagel with Mayo
Few breakfast dishes are as iconic as a Smoked Salmon Bagel. Smokier than lox, more elegant than a simple spread of cream cheese, this open-faced breakfast sammy is as beautiful as it is delicious. Loaded with color, texture and contrasting flavor, you’ll want to be sure to snap a photo before taking the first bite.
This weekend breakfast staple gets the Keto treatment in this recipe: we swapped cream cheese for Primal Kitchen Mayo with Avocado Oil , and made Keto Certified Unbun Bagels the grain-free base. Gluten-free folks and real food eaters can partake in the classic flavors of Smoked Salmon Bagel: topped with tender salmon, creamy mayo, sliced red onion, capers, chives, and cracked pepper, tastebuds will tingle!
- 2 Tbsp. Primal Kitchen Mayo
- Unbun Everything Bagel
- 1 cup smoked salmon, sliced and ready to eat
- 1/2 Tsp. Lemon juice
- ½ red onion, sliced
- 1/2 Tsp. capers
- 1 Tsp. chives, chopped
- Cracked pepper, to taste
- Lightly toast a sliced Unbun everything bagel.
- Spread the mayo on each half of the bagel.
- Spritz with lemon juice, then top with salmon, red onion, capers, chives, and pepper to taste. Enjoy!
Nutritional Information calculated with Cronometer for 1/2 of a bagel.
Calories 333, Carbs 10 grams, Protein 22 grams, Fat 23 grams
Everything spice and a cream cheese dressing give this salmon dinner a deli twist
If my husband decides to walk over to Call Your Mother deli in Georgetown to pick up bagels, he doesn’t even ask me what kind I want. He knows it’ll be an everything bagel — usually with plain cream cheese. That spice combination of sesame seeds, poppy seeds, onion flakes, garlic flakes and salt is divine.
If he’s feeling a little fancy, he might splurge on a the Royal Palm, which is dressed with smoked salmon, cucumbers, tomatoes, red onions and capers.
There is a reason that this traditional combo is so popular. The flavors balance one another so beautifully, with the creaminess of the cheese and juiciness of the tomato as a counterpoint to the salty salmon and capers. The cucumber and red onion deliver fresh crunch in each bite.
I know I’m not alone in my love for it, even among my colleagues, because Becky Krystal created an Everything Tomato Tart last summer. At the time I thought: A slender wedge of this tart would taste so great next to a lightly seared piece of salmon.
It’s not much of a leap to think about sprinkling some of that everything spice blend on fresh salmon and giving it a light sear for a quick and easy weeknight supper, but I wanted the whole shebang, so I played around with creating a cream cheese and caper dressing that could lightly coat the fresh salad of cucumbers, red onion and tomato.
It worked so well. I made it again and again. I can’t say no one else has ever done this, but it was new to me and soon joined my regular rotation. (If I’m still missing the bagel, I add a handful of bagel chips to the plate.)
Food origin stories often are messy. The everything spice blend is a case in point. David Gussin of Queens was credited with creating the blend in the 1980s, but then, of course, that claim was disputed by someone who said they made them that way years earlier.
Regardless, everything spice has grown so in popularity that it is now easy to find among the spices in well-stocked grocery stores. Or you can easily make your own using Becky’s everything spice blend, which includes caraway, and then use it when broiling fish or chicken, making salads or even omelets.
You’ll have a bit of the salad dressing leftover try dipping fresh vegetables in it for a snack. Or, put a dollop on fish cakes, use it to dress a salad made with canned salmon or mix it into your next tuna salad.
Everything Salmon With Cucumber and Red Onion Salad
This recipe makes a generous amount of dressing, if you have a little leftover, eat it as a snack with crudite made up of leftover salad ingredients, or with potato or bagel chips.
Make Ahead: The salad dressing can be made up to 3 days ahead.
Where to Buy: Everything bagel seasoning can be found at Trader Joe’s and well-stocked grocery stores. Or you can make your own (see related recipe).
- 3 ounces regular or low-fat cream cheese, softened
- 2 tablespoons whole or 2 percent milk, plus more if needed
- 1 tablespoon fresh lemon juice or white wine vinegar
- 1 tablespoon drained capers
- 1 clove garlic, halved
- 1 teaspoon fresh dill fronds, plus more for serving (optional)
- 1/4 teaspoon finely ground black pepper, plus more if needed
For the salmon and salad
- 4 (4- to 5-ounce) skin-on salmon fillets
- 3 teaspoonseverything bagel spice
- 1 cucumber (about 10 ounces), peeled or unpeeled, thinly sliced
- 12 cherry tomatoes (about 6 ounces), halved
- 1 small red onion (about 4 ounces), sliced into half-moons
- 4 small radishes, thinly sliced
- 1 lemon, for serving (optional)
Make the salad dressing: In the bowl of a food processor, combine the cream cheese, milk and lemon juice or vinegar, and process until smooth. Add the capers, garlic, dill and pepper and pulse just until well combined. The dressing should be thick enough to coat the vegetables. If you want it thinner, add more milk, 1 tablespoon at a time, until it reaches the desired consistency.
Transfer the dressing to a container with a tightfitting lid and refrigerate until ready to serve.
Make the salmon and salad: Place a platter near the stove. Pat the salmon dry with a tea towel or paper towel. Sprinkle the everything bagel spice evenly over the skinless side the salmon fillets and gently press the seasoning into the fish.
Easy smoked salmon recipes
Feed a crowd with this no-fuss, show-off brunch recipe staring smoked salmon. Chives, capers and lemon are some of salmon's most trusty companions, and all are in attendance here.
Hot-smoked salmon salad with chive buttermilk dressing
Soft, peachy hunks of hot-smoked salmon top this fresh, crunchy salad. It's all is finished off perfectly with a tangy buttermilk and chive dressing that this fish will love.
Smoked salmon and avocado on toast
This recipe is bound to get you out of bed in the morning. Creamy avocado and delicious smoked salmon feel like an indulgence, while the tomato chilli and mint dressing elevates it even higher. As it all comes in at under 300 calories, though, you can have a little bit of luxury any day of the week.
Hot-smoked salmon and sushi rice salad
This recipe for hot-smoked salmon with sushi rice is easy to make, ready in under 30 minutes and under 500 calories – great for lunch or a healthy dinner.
Tea-smoked salmon with cucumber and lemon
Tea-smoking your own fish is much easier than you’d imagine. Earl grey adds a lovely flavour, but if you’re a real smoke-lover, try lapsang souchong. Serve with a salad of blanched onion and cucumber in a white wine vinegar and rapeseed dressing.
Hot-smoked salmon cakes
Hot-smoked salmon is joined by potato, lemon zest, spring onions and dill in these comforting fishcakes. They're quick and easy to make, perfect for a midweek meal. You could make double and freeze some for later.
Pizza bianca with smoked salmon and spring onions
This type of pizza uses a creamy white base rather than tomato sauce – perfect for that soft and delicate smoked salmon. Pile high with fresh spring onion and rocket.
Smoked salmon, avocado and cucumber stacks
These stacks are made of three layers: dill-dressed cucumber, lemony avo and soft folds of smoked salmon. Enjoy with bread for a great brunch or lunch, or serve as a dinner party starter that's low-calorie and gluten-free.
Potted smoked salmon
Smoked salmon is joined by fresh salmon in this rillettes-style pâté, for a result that's light but deeply flavoured. Clarified butter seals the pots, so they can be made a day or two in advance – ideal for a big family meal or dinner party.
Hot-smoked salmon and courgette mini quiches
These little wonders, packed with tender flakes of hot-smoked salmon, look striking, are gorgeously crunchy and easy to put together. Great for an early summer picnic.
Smoked salmon, watercress and horseradish pasta
A quick and easy pasta dish for two, featuring soft slices of smoked salmon and horseradish sauce (a match made in heaven). Filling and tasty, this speedy midweek meal is on the table in less than half an hour.
Smoked salmon with green spinach pancakes and soured cream
A great way to serve smoked salmon for breakfast. This colourful dish is easy to whip up – the vibrant green pancakes are a great bed for fresh-tasting smoked salmon and dill-flecked sour cream.
Original Smoked Salmon Recipe
This recipe is perhaps the best smoked salmon recipe we have discovered in over 40 years of making smoked salmon with our Big Chief and Little Chief Electric Smokers. It’s basic, it’s simple, and it consistently makes absolutely mouth-watering smoked salmon. With just two ingredients, salt and brown sugar, it couldn’t be any easier to produce the best smoked salmon recipe you’ve ever made. And with the optional step at the end, you can season a batch of smoked salmon with a variety of flavors all from the same dry brine mix. Whether you’ve been smoking salmon all your life, or it’s your first time, give this recipe a try, we’re sure you will love it! A special thanks to salmon fishing legend Herb Good for sharing this Original Smoked Salmon Recipe!
1 cup plain, non-iodized salt
4 heaping cups of brown sugar
Melted honey (optional to taste)
Cracked pepper (optional to taste)
What else you need:
Big Chief or Little Chief Electric Smoker
One 1.75 lb. bag of Smokehouse Products Alder Wood Chips
1 bowl to mix ingredients
1 flat bottom glass or plastic container (or crock) with cover
Add salt and brown sugar to the mixing bowl and mix thoroughly. Cut the salmon fillet into strips for best brining and presentation (view video on right column of this page or click here for video), this will help make sure all pieces of salmon are a similar thickness. Line the flat bottom container with salmon fillet strips leaving space for the brine to cover all sides of each piece. Cover the first layer generously with the salt/brown sugar mixture. Continue to add additional layers on top and cover each layer generously with the salt/brown sugar mixture. Cover the container and place it in the refrigerator for 4-5 hours. Remove from the refrigerator and mix the salmon pieces around in the brine. Recover and place container back in the refrigerator for a total brine time of at least 14 hours and up to 3 days.
Remove the salmon from the brine and wipe each piece removing any excess brine. Place salmon on grills of the Big Chief or Little Chief Electric Smoker. Use Smokehouse Products Drying Screens to help eliminate the fish sticking to the grills. Use the fan to dry the salmon until it has a shiny dry paper looking finish. Place salmon in the Big Chief or Little Chief smoker and add 2-3 pans of Smokehouse Products Alder Wood Chips (one immediately after the other). Each pan will last about 45 minutes in the smoker. Finish the salmon with heat only.
Generally, leave the salmon in the smoker for 6-12 hours (varies widely based on ambient temperature, wind and other factors). This may even require up to 20 hours in cold temperatures. Allow the smoker to dry the salmon to your favorite level of dryness, then remove. OPTIONAL: For added flavor, heat the honey in the microwave or on stovetop. Brush the honey on the salmon. Add cracked pepper to your taste on top of the honey. Place salmon back in the smoker for 20 minutes to 1 hour. Remove the salmon when it is done to your taste. Cut a thick piece in half and ensure it is pink all the way through to double check doneness. ENJOY!