This isn't your typical lox bagel. This savory bagel sandwich uses our favorite slow-cooked salmon, seasoned with an aromatic blend of lemongrass, fennel, scallions, and dry white wine. Instead of serving this dish open-faced, we layer toasted everything bagels with a cream cheese mixture flavored with chives, radishes, fill, lemon zest, and lemon juice for a fresh, light taste. Spread a hearty amount on the bagel, then top with sliced salmon, fresh arugula, thinly sliced red onions, and cucumber. This sandwich makes an amazing brunch option, as well as a weekday lunch. It feels a little rich and indulgent with the salmon and cream cheese without going overboard with the ingredients. Simple, flavorful, and unique—exactly what we're always on the look out for!


Credit: Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke

Recipe Summary

2 hrs
2 hrs 30 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Prepare the Salmon: Fold a 30- x 18-inch piece of parchment paper in half lengthwise; fold in half again crosswise (short end to short end) to create a 4 layer thick piece. Place folded parchment in bottom of a 6-quart slow cooker, letting ends extend partially up sides.

  • Place half of lemongrass, fennel, and scallions in an even layer on parchment in slow cooker. Add water and wine. Sprinkle salmon fillets with salt and pepper; place on lemongrass mixture. Top salmon with remaining lemongrass, scallions, and fennel. Cover and cook on HIGH until salmon flakes easily with a fork, 1 to 2 hours. Using parchment paper liner as handles, lift salmon from slow cooker, allowing liquid to drain off. Discard mixture in slow cooker. Set salmon aside.

  • Prepare the Bagel Sandwich: Combine the softened cream cheese, chives, radishes, dill, lemon zest, and lemon juice in a small bowl. Spread mixture on bottom halves of 4 split everything bagels. Divide arugula, 8 ounces flaked reserved salmon, red onion, and English cucumbers among bagel bottoms; cover with tops.