Name: Soma Grilles Everything Crusted Pan – Seared Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 0.5 cups everything bagel seasoning; 2 tbs toasted sesame seeds (white and black mix if available); 1 tbs coarse poppy seeds; 1 tsp coarse minced dehydrated garlic; 1 tsp coarse minced dehydrated onion; 0.75 tsp coarse kosher salt; 0.5 tsp coarsely cracked black pepper; 4 6 oz pieces center-cut salmon fillets (skinless or skin-on, pin-boned); 2 tbs neutral oil (canola, grapeseed, or avocado); 2 tbs Dijon mustard; 1 large egg white (lightly beaten); 2 tsp all-purpose flour (for dusting); 4 wedges fresh lemon wedges (for serving); 1 tbs unsalted butter; 1 tbs fresh lemon juice; 1 tbs chopped fresh parsley; 1 tbs cold water (to loosen fond if needed)

Method

Everything Crust

1
Prepare seasoning mix
In a small bowl combine everything bagel seasoning, toasted sesame seeds, poppy seeds, dehydrated garlic and onion, kosher salt, and cracked black pepper. Stir to combine and set aside. If your everything bagel seasoning is already a mix, taste and adjust salt/pepper (you want a slightly coarse textured mix to adhere well).

Protein & Coating

2
Dry and season fish
Pat salmon fillets dry thoroughly with paper towels. Lightly season both sides with a pinch of kosher salt and a few grinds of black pepper. If fillets are large, portion into 6 oz pieces so cooking is even.
3
Light dusting
Lightly dust the flesh side of each fillet with the 2 teaspoons of flour — just a light, even coating. Shake off excess. This gives the egg white something to grip for even adhesion of the crust.
4
Bind with mustard and egg white
Brush the flesh side of each fillet with about 1/2 tablespoon Dijon mustard. Then brush a thin layer of beaten egg white over the mustard. The mustard adds flavor and the egg white helps the crust stick and crisp.
5
Apply everything crust
Spread the prepared everything seasoning on a shallow plate. Press the egg-white-coated flesh side of each fillet firmly into the seasoning so the entire surface is covered in an even crust layer. Gently press to help seeds adhere but don't compact the fish. Set crusted fillets on a plate and let rest for 5 minutes to help adhesion.
6
Heat pan
Place a heavy skillet (cast-iron or stainless steel recommended) over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering and just beginning to smoke lightly.
7
Sear salmon
Gently place the fillets crust-side down in the hot pan (work in batches if needed). Press each fillet lightly with a spatula for 10–15 seconds to ensure contact between crust and pan. Sear for 3–4 minutes without moving, until the crust is deeply golden and seeds are toasted. Reduce heat to medium-low and carefully flip the fillets. Sear the other side 1–2 minutes for medium doneness (internal temperature ~120–125°F / 49–52°C), or longer if you prefer more well done. Total cook time will vary with thickness — 6–9 minutes typical for 1-inch fillets.
8
Finish and rest
If fillets are not fully cooked through after flipping, reduce heat, cover loosely for 1 minute, or transfer to a 350°F (180°C) oven for 3–4 minutes. When done to your liking, transfer salmon to a warm plate and let rest 3 minutes. Squeeze lemon wedge over each fillet before serving.

Pan Sauce (optional)

9
Make quick pan sauce
After removing salmon, keep skillet over medium heat. If pan is dry, add 1 tablespoon cold water and scrape up any browned bits with a wooden spoon. Add 1 tablespoon butter and swirl until melted. Stir in 1 tablespoon fresh lemon juice and 1 tablespoon chopped parsley. Taste and season with a tiny pinch of salt if needed. Spoon sauce around or over salmon.

Everything Crusted Pan – Seared Recipe

Ingredients