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Smoked Branzino Salad with Bagels

  • Author: carmeninthegarden


This smoked branzino salad bagel recipe is a refreshing and tasty way to enjoy seafood, perfect for a weekend brunch or picnic.


  • 4 branzinos, gutted and cleaned
  • Hickory and hardwood charcoal
  • 3 celery stalks, minced
  • 1 shallot, minced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup green onions, chopped
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • 1/2 cup sour cream
  • Bagels, for serving
  • Flaky sea salt, to sprinkle
  • Crushed red pepper and dill sprigs, for garnish


  1. Preheat a Big Green Egg or other smoker to 400 degrees Fahrenheit using hickory and hardwood charcoal.
  2. Smoke the branzinos until cooked through and the skin is crispy, about 20-25 minutes. Remove from the smoker and let cool.
  3. Remove the skin and bones from the branzinos and set aside the skin, bones, and head to make a stock later.
  4. Flake the branzino meat into small pieces and mix together in a bowl with the minced celery, shallot, dill, green onions, lemon juice, salt, pepper, and sour cream.
  5. Slice the bagels in half and toast them if desired.
  6. Spread the branzino salad onto the bagels and sprinkle with flaky sea salt and pepper to taste.
  7. Garnish with crushed red pepper and a sprig of dill, if desired.

Enjoy your delicious smoked branzino salad bagels!