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Smoked salmon sandwich on a rustic table with citrus salad and mimosa

Smoked Salmon Sandwich Hacks for an Epic Brunch

This smoked salmon sandwich is the ultimate brunch upgrade—rich, fresh, and layered with flavor. Featuring cold smoked salmon, cream cheese, capers, and red onions on a toasted bagel or sourdough, it's quick to make and perfect for elegant mornings or casual gatherings. Whether you're hosting or just treating yourself, this sandwich delivers gourmet taste with minimal effort.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Light Lunch
Servings 2
Calories 450 kcal

Ingredients
  

For the Sandwich:

  • 2 everything bagels or slices of sourdough toasted
  • 4 oz cold smoked salmon
  • 4 tbsp cream cheese plain or herbed
  • 1/4 red onion thinly sliced
  • 1 tbsp capers drained
  • 1/2 avocado sliced (optional)
  • 1 tsp fresh dill chopped
  • 1/2 lemon for juice
  • Fresh chives optional
  • Salt and freshly cracked black pepper to taste

Optional Toppings:

  • Cucumber slices
  • Tomato slices
  • Everything bagel seasoning
  • Pickled red onions

Instructions
 

  • Toast the Bread: Lightly toast your bagels or sourdough slices to a golden brown for added crunch and structure.
  • Prepare the Spread: If using flavored cream cheese (like chive or dill), let it soften for easier spreading.
  • Layer the Base: Spread a generous amount of cream cheese on the bottom half of each bagel or slice of bread.
  • Add the Greens: Optionally place a few arugula leaves or spinach on top of the cream cheese for freshness.
  • Layer the Salmon: Add 2 oz of cold smoked salmon per sandwich, gently folded for volume and texture.
  • Top It Off: Layer red onion slices, avocado, capers, and dill over the salmon. Squeeze a bit of fresh lemon juice for brightness.
  • Season & Finish: Sprinkle with salt, cracked black pepper, and optional everything bagel seasoning.
  • Assemble & Serve: Top with the second half of the bagel or bread slice. Slice in half and serve with brunch sides.

Notes

  • You can substitute cream cheese with whipped goat cheese or avocado spread for a dairy-free version.
 
  • Want more heat? Add horseradish sauce or sriracha to the spread.
 
  • Cold smoked salmon is preferred for its silky texture, but hot smoked can work if you want a flakier feel.
 
  • For a lighter bite, serve open-faced on a single slice of bread.
 
  • To make it a smoked salmon appetizer, cut the sandwich into mini triangles or use cucumber rounds as a base.