You are here

Grilled "Smoked" Salmon With Everything Bagel Quinoa Crunch

Grilled "Smoked" Salmon With Everything Bagel Quinoa Crunch


  • 1/2 cup sugar
  • 1/4 cup kosher salt
  • 4 6-ounce skin-on salmon fillets
  • 1 tablespoon golden quinoa
  • 1 teaspoon roasted sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon dried minced onion or shallot
  • 1/4 teaspoon flaky sea salt
  • 2 ripe large tomatoes, sliced
  • 1/2 red onion, very thinly sliced
  • 1 tablespoon capers, rinsed and drained
  • Creme fraiche


  1. Mix sugar and kosher salt in a small bowl. Sprinkle a thin, even layer of the mixture in a baking dish that will hold the salmon snugly in a single layer. Place salmon on top of salt and sugar and cover it with the remaining mixture. Cover dish tightly with plastic wrap and refrigerate to cure for at least 2 hours and up to overnight. (The longer the fish cures, the more it will resemble smoked salmon.)
  2. Place quinoa in a small saucepan over medium heat. Cook, shaking pan often, until seeds smell nutty and pop, about 3 minutes. Transfer to a small bowl and let cool completely. Stir in sesame seeds, poppy seeds, dried onion, and sea salt.
  3. Preheat a grill to medium high. Remove salmon from the cure, gently rinse fillets with water, and pat dry. Place on grill skin side down, cover grill, and cook until a metal cake tester or a knife inserted into the thickest part of salmon feels warm, 5 to 7 minutes. Slide a metal spatula between each fillet and its skin to lift salmon off grill (the flesh should slide right off the skin) and transfer to a serving platter. Scrape skin off grill and discard.
  4. Arrange tomatoes, onion, and capers around salmon, sprinkle with the quinoa crunch, and serve with creme fraiche immediately.

Nutrition Information

Per serving: 362 kcal cal., 17 g fat (5.3 g sat. fat), 14 g carb., 2 g fiber, 35 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment