Everything Bagel Crusted Salmon

Flavorful salmon with a tasty crunch.

Welcome to our Tilt It Yourself series, where professional chefs use Electrolux Masterpiece Collection appliances with PowerTilt® Technology to develop unique dishes. Here, Chef Jason Hall offers his take on a crusted salmon. 

Yields 4 portions. Always use caution when pureeing a hot liquid.

Everything Bagel Crusted Salmon



4 portions of salmon

5 oz. baby arugula

1 radish, shaved thin

2 oz. shaved fennel

2 oz. julienne beets, raw

5 oz. roasted red peppers

4 ears sweet yellow corn, shucked

2 tbsp. dried onions

1 everything bagel, toasted and cooled

4 tbsp. white sesame seeds

4 tbsp. black sesame seeds

1 ½ tbsp. poppy seeds

¼ c. panko breadcrumbs

2oz red wine vinegar

½ oz. sherry vinegar

¾ cup olive oil

1 tsp. smoked paprika

2 tbsp. capers

Salt to taste

Pepper to taste

4 c. vegetable stock or water

4 oz. heavy cream

Electrolux Masterpiece blender


Bagel Crust
Place everything bagel, dried onions, sesame seeds, breadcrumbs and poppy seeds into the Electrolux Masterpiece Collection blender until finely ground.

Roasted Red Pepper Coulis
Process red peppers, vinegar, paprika and ¾ c. olive oil in the Electrolux Masterpiece Collection blender on the “smoothie” function.

Arugula Salad
Toss arugula, shaved radish and shaved fennel in a stainless bowl and season with salt, pepper and olive oil.

Grilled Corn Puree
Rub corn with salt, pepper and olive oil to taste. Roast on grill, turning frequently until golden brown.

Place corn on a plate and wrap in plastic, let the corn rest for 10 minutes covered.

Using a small paring knife remove kernels and reserve them.

Break the cobbs in half and add to a small saucepot, cover with 4 c. stock or water and let simmer for 30 minutes. Remove cobbs with a pair of tongs and discard. Add the kernels and cook an additional 10 minutes in the “corn stock,” bring to a boil and add 4 oz. heavy cream.

Let cool slightly and add the mixture to the Electrolux Masterpiece Collection blender and puree for 6 minutes.

Brush the salmon with olive oil then press the flesh side down into the crust.

In a non-stick pan, sear the bottom of the fish and bake in the oven at 350°F for 11 minutes.

Place a small pool of the corn puree down on the plate and add red pepper coulis. Place the salmon in the middle of the plate and top with the arugula salad.

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Crusted Salmon

Chef Jason Hall

Meet Featured Chef Jason Hall

Chef Hall was one of nine chefs chosen to represent 2016 ACF Culinary Team USA in international cooking competitions.