Smoked Salmon Bagel Recipe

Prepare brine

Combine apple cider vinegar, water, granulated sugar, kosher salt and optional peppercorns in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar and salt (about 2–3 minutes). Remove from heat and let cool for 5 minutes.

Place thinly sliced red onion into a clean jar or heatproof bowl. Pour the warm brine over the onions, pressing them down so they are submerged. Let cool to room temperature (~15 minutes), then cover and refrigerate at least 30 minutes; best after 1 hour. Keeps up to 2 weeks refrigerated.

Split the everything bagels in half. If desired, lightly toast cut sides in a toaster or under a broiler until golden and crisp (about 1–2 minutes).

While still slightly warm, spread 3 tablespoons of cream cheese on each bagel half (total 6 tbs across both bagels). If you like a richer base, optionally mix 1 tablespoon softened butter with the cream cheese before spreading.

Arrange smoked Coho salmon over the cream cheese on each bagel half, distributing approximately 3 oz salmon per whole bagel (total 6 oz). Fold or layer slices for even coverage and a nice texture.

Scatter drained capers evenly across the salmon (about 1 teaspoon per bagel half). Trim pickled red onion if necessary and distribute roughly 2 tablespoons of pickled onion per bagel half.

Top with a small handful (~2 tablespoons) of microgreens per bagel half, arranging them so they sit lightly atop the salmon and onions.

Finish each bagel with a light squeeze of fresh lemon (about 1/4 lemon per bagel), and sprinkle a pinch of freshly ground black pepper over the top. Taste and add extra capers or pickled onion to preference.

Serve immediately on a plate. Leftover components (cream cheese, pickled onions, salmon) should be refrigerated and consumed within 2–3 days for salmon and up to 2 weeks for pickled onions.