Smoked Salmon Bagel
Maria Chen
@mariachencooks
Prep
10 min
Cook
—
Total
10 min
Servings
2
Difficulty
Easy
Let's cook
Toast cut-side down
Toast the bagel halves until the cut faces are properly golden and crisp. A warm but untoasted bagel goes soggy under the cream cheese.
Season the cream cheese
Beat the cream cheese with the lemon juice, half the dill, and plenty of black pepper.
💡Straight-from-the-tub cream cheese tastes flat here. The lemon and dill do most of the work.
Spread thickly
Spread generously right to the edges while the bagel is still warm.
Layer in order
Tomato first, then the salmon in loose folds, then the onion and capers. Tomato underneath keeps the salmon from sliding.
Finish
Top with the remaining dill, cracked pepper, and a squeeze of lemon.
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📝 Tips, swaps, and make-ahead notes
Let the salmon sit out for 10 minutes before assembling; fridge-cold smoked salmon is firm and muted. Cold-smoked (silky, translucent) is what this needs — hot-smoked flakes apart and behaves differently.
- •Add: A soft-boiled egg or sliced avocado.
- •Dairy-free: Whipped avocado or plant cream cheese.
- •Open-faced: Serve as two halves rather than a sandwich, which is easier to eat.
Nutrition & Safety
Calories
512kcal
Protein
28g
Carbs
48g
Fat
22g
⚠️ Allergen & Safety Note
This recipe contains fish, gluten and dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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