Green Onion and Cream Cheese Salmon Fillets

Name: Green Onion Cream Cheese Salmon Fillets
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 skinless salmon fillets; 8 oz Israeli couscous; 4 oz cream cheese; ¼ cup chopped green onion; 1 tbsp everything bagel seasoning blend; 1 ½ cups roughly chopped cucumber; 1 ½ cups roughly chopped tomato; 1 tbsp red wine vinegar; 2 tbsp olive oil

These cream cheese and green onion salmon fillets capture bagel and lox flavors in a quick baked format, paired with a fresh Israeli couscous and vegetable salad. The everything bagel seasoning adds a savory, umami crust that elevates simple salmon.

🌍American 🥗Pescatarian 🏷️Salmon 🏷️Cream cheese 🏷️Green onion Everything bagel seasoning

🏷️

🏷️Israeli couscous

🏷️Sous vide

Green Onion and Cream Cheese Salmon Fillets

Total

2h 20m

Servings

4

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 skinless salmon fillets
8 oz Israeli couscous
4 oz cream cheese
¼ cup chopped green onion
1 tbsp everything bagel seasoning blend
1 ½ cups roughly chopped cucumber
1 ½ cups roughly chopped tomato
1 tbsp red wine vinegar
2 tbsp olive oil

9 Ingredients

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Instructions

1
Season 4 salmon filets with salt and pepper, and vacuum seal. Place salmon in a Suvie pan, fill completely with water, and place in the bottom zone of Suvie. Input settings and cook now or schedule.
2
Place 8 oz Israeli couscous in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.
3
While the salmon cooks, mix 4 oz cream cheese and 1/4 cup green onion together in a medium bowl with a spatula. Set aside.
4
After the cook, remove salmon from Suvie pan, pat pan and salmon dry, and return salmon to the pan. Top salmon filets with cream cheese mixture and sprinkle 1 tbsp seasoning blend over cheese, lightly pressing seasoning blend into cream cheese. Return pan to bottom zone of Suvie, and broil 7-10 minutes, rotating pan halfway through.
5
During the broil, combine 1 1/2 cups cucumber, 1 1/2 cups tomato, couscous, 1 tbsp red wine vinegar, and 2 tbsp olive oil in a large bowl. Season to taste with salt and pepper.
6
After the broil, divide couscous salad and salmon between plates and serve.

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Tips & Notes

Pro tips

Spread cream cheese while salmon is still warm so it melts slightly and adheres to the fillet.
Toast the Israeli couscous in a dry pan for 1–2 minutes before boiling to enhance its nutty flavor.
Pat salmon dry before seasoning to help the cream cheese layer stick and prevent excess moisture.
Add red wine vinegar to the couscous salad just before serving; acidic dressing can soften vegetables if dressed too early.

Substitutions

Cream cheese → mascarpone or whipped ricotta (lighter texture, similar tang)
Israeli couscous → pearl couscous or farro (similar chew and bite)
Everything bagel seasoning → za'atar (different flavor profile but equally Middle Eastern-inspired)
Red wine vinegar → lemon juice (brighter, less tannic acidity)

Storage & make-ahead

Refrigerate leftovers up to 3 days in an airtight container; reheat gently in a 300°F oven or eat cold. Couscous salad keeps separate and is best eaten within 2 days.

Common Questions

Can I use salmon with skin on?

Yes, but place skin-side down and add 2–3 minutes to the baking time. The recipe calls for skinless, so adjust timing if using skin-on fillets.

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and reaches 145°F internally. Cream cheese topping may brown before the fish finishes, so tent with foil if needed.