Recipe for: Grilled bagel with teriyaki salmon and strawberry-dill salsa - photo 1
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Recipe for: Grilled bagel with teriyaki salmon and strawberry-dill salsa

Spicy Fusion cuisine Regional Cuisine of Poland Main dishes 90 min Medium 0 views ~73.75 PLN * - (0)
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Description

Grilled bagel with teriyaki salmon and strawberry-dill salsa is a summer proposal that combines the Krakow bakery symbol with Asian flavors and seasonal fruits. The dish combines the crispy, slightly toasted structure of the bagel with soft, sweet-salty salmon glazed with teriyaki and fresh, sweet-sour strawberry-dill salsa. It’s an elegant and colorful meal — perfect for garden grill gatherings, a light lunch, or dinner on the terrace. Serve with a side of arugula or lettuce, a wedge of lemon, and a cold cucumber-based drink. In flavor: the contrast of sweet-salty teriyaki, the fruity freshness of strawberries, and the aroma of dill create a harmonious whole, while the slightly toasted bagel provides a pleasant texture.

Ingredients Used

Ingredients (16)

Servings:
4
  • Bagel 480 g
  • Salmon 600 g
  • Soy sauce 100 ml
  • Honey 60 ml
  • Rice vinegar 15 ml
  • Garlic 3 clove (~15 g)
  • Rapeseed oil 30 g
  • Strawberry 300 g
  • Red onion 75 g
  • Lemon juice 30 ml
  • 🌿 Spices
  • Ginger 15 g
  • Dill 1.5 bunch (~30 g)
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Sesame 10 g
  • Arugula 40 g
💰 Estimated dish cost: ~73.75 PLN (18.44 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Teriyaki marinade

1

Prepare the teriyaki glaze: in a small bowl, combine soy sauce (100 ml), honey (60 g), rice vinegar (15 ml), grated ginger (15 g), and crushed garlic cloves (3 cloves = 15 g). Stir with a spoon until the honey is completely dissolved and the mixture is smooth. Taste, and if it is too salty, add an extra teaspoon of honey; if it is too sweet, add a bit of vinegar.

Ingredients: Soy sauce, Honey, Rice vinegar, Ginger, Garlic
Use a small bowl and a silicone spoon. Grate the ginger on a microplane to achieve a creamy consistency. If the honey is crystallized, heat it for 10-15 seconds in the microwave or in a water bath to dissolve it.
2

Divide the salmon into 4 portions (each about 150 g). If the fillet has skin, you can leave it on. Place the portions in a shallow dish and drizzle with the prepared glaze so that the surface is evenly coated. Set aside for 20–30 minutes in a cool place (refrigerator). Every 10 minutes, turn the portions so that the marinade penetrates evenly.

Ingredients: Salmon, Honey, Soy sauce, Ginger, Garlic
Use a flat baking dish or bowl and cover it with plastic wrap. Do not marinate for longer than 30 minutes — honey and salt can start to 'cook' the fish too much and change the texture of the meat.

Strawberry-Dill Salsa

3

Prepare the salsa: wash the strawberries (300 g), hull them, and chop them into small cubes. Finely chop the dill (30 g). Peel and finely chop the red onion (75 g). In a bowl, mix the strawberries, dill, and onion.

Ingredients: Strawberry, Dill, Red onion
Use a stable surface and a sharp chef's knife for precise cutting. When chopping the onion, remember to keep the dice uniform in size so it doesn't overpower the flavor.
4

To the salsa, add lemon juice (30 ml), olive/canola oil (15 ml from the total supply), salt (2 g), and freshly ground pepper (1 pinch). Gently mix with a fork — the salsa should be juicy but not mushy. Taste and adjust seasoning as needed.

Ingredients: Lemon juice, Rapeseed oil, Salt, Black pepper, Strawberry, Dill, Red onion
Use a small spoon or fork and gently mix to avoid crushing the strawberries. Let the salsa rest for 5–10 minutes to allow the flavors to meld.

Preparation of the bagel

5

Cut the bagels (480 g = 4 pieces) horizontally in half. Drizzle the inside with a little canola oil (5 ml) so they grill nicely and don't stick. Set aside on the countertop.

Ingredients: bagel, Rapeseed oil
Use a sharp bread knife and a stable cutting board. If the bagels are very fresh and soft, gently press the edge with your hand to prevent them from falling apart while cutting.

Grilling

6

Preheat the grill (or grill pan) to medium-high heat. If using a charcoal grill, wait until the coals are covered with gray ash; if using a gas grill, set the temperature to about 200–220°C. Brush the grates with a little oil to prevent sticking.

Ingredients: Rapeseed oil
The best is a cast iron grill pan or a grill that is evenly heated. Use a silicone brush and grill gloves. Check the temperature with your hand: hold it about 12 cm above the grate — if you can hold it for 2–3 seconds, it's high heat; 4–5 seconds is medium-high.
7

Place the salmon skin-side down (if it has skin) on the preheated grill. Cook for 3–4 minutes without moving — the skin should become nicely browned and easily come off the grill. Gently flip and cook for another 2–4 minutes, brushing with teriyaki glaze every minute to create a shiny coating. The salmon is ready when the center is still pink and juicy, and the flesh easily flakes with a fork.

Ingredients: Salmon, Honey, Soy sauce, Rapeseed oil
Use a wide fish spatula to flip. Do not overcook the salmon — it should remain soft in the center. If the fillet is thicker than 3 cm, add 1–2 minutes on each side.
8

Briefly place the bagel halves next to the salmon and grill for 1–2 minutes cut side down, until they become golden and slightly crispy. If you want, place a roll of foil underneath to prevent the bagel from getting too much smoke.

Ingredients: bagel, Rapeseed oil
The best is a rack with a clean bottom. Keep an eye on the bagels — the bread burns quickly at high temperatures.

Finishing the salmon

9

When the salmon is cooked, remove it from the grill and let it rest for 2 minutes on a cutting board — resting allows the juices to redistribute and the fish will be juicy. If you are using sesame (10 g), toast it in a dry pan for 1–2 minutes until it turns golden brown, then sprinkle it over the salmon.

Ingredients: Salmon, Sesame
Use a cutting board and a spatula. Toasting sesame seeds should be done briefly — the seeds can burn quickly and take on a bitter taste.

Assembly

10

On each half of the bagel, place a portion of arugula (optional 10 g per half), then lay a piece of salmon on top. Add 2–3 tablespoons of strawberry-dill salsa on top. Season with a pinch of salt (if needed) and freshly ground pepper. Serve immediately so that the bagel is still warm and crispy.

Ingredients: bagel, Arugula, Salmon, Strawberry, Dill, Red onion
Use a spoon for precise salsa application. Serve on a warmed plate so that everything doesn't cool down too quickly.

Serving and decoration

11

Serve each bagel with a piece of lemon for squeezing to taste. You can add an extra portion of salsa on the side of the plate. The dish pairs well with a light white wine, cool wheat beer, or flavored water with cucumber and mint.

Ingredients: Lemon juice, Strawberry
Use light-colored plates to highlight the colors of the salsa and salmon. Serve immediately after assembling, as the bread quickly loses its crispness.

Fun Fact

💡

Obwarzanek comes from Krakow and has been baked since the Middle Ages; it is associated with the city's tradition of street bread. The combination of obwarzanek with Asian flavors is an example of fusion cuisine, blending a local symbol with global influences.

Best for

piknik letni grill nieformalne spotkanie przyjaciół

Tips

🍽️ Serving

Serve immediately after preparation to keep the bagel crispy. For a more gourmet option, add a drop of wasabi mayonnaise to the bottom of the bagel. Cold, low-sugar drinks perfectly balance the sweetness of the glaze and salsa.

🥡 Storage

Store finished portions separately: salmon in the fridge for up to 24 hours in an airtight container, salsa for 24 hours; store the bagel separately at room temperature. Gently heat the salmon on a stick to 60–70°C or in the oven for 5–7 minutes at 120°C, heat the bagel for 1–2 minutes on the grill or in the toaster to regain its crispiness.

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