Delicious Open Smoked Salmon Sandwich

Here’s my go-to open smoked salmon sandwich recipe, featuring fresh sourdough bread, cream cheese, thinly sliced smoked salmon, and a handful of simple toppings that work perfectly together.

This sandwich has become my quick lunch solution on busy weekdays. I often make extra for my family to grab and go, and everyone loves how they can add their own favorite toppings. Perfect for those days when you want something that feels special but takes just minutes to put together.

What Kind of Smoked Salmon Should I Use?

For open-faced sandwiches, cold-smoked salmon (also called lox) is your best bet since it has that silky, buttery texture that makes it perfect for layering. You’ll find two main types at the store – Atlantic and Pacific salmon – and either one works great here. The main difference you’ll notice is that Atlantic tends to be a bit milder and fattier, while Pacific varieties like sockeye have a stronger flavor and deeper color. If you’re new to smoked salmon, start with Atlantic – it’s more widely available and its mild flavor won’t overpower the other ingredients. Just make sure to check that the slices are thin and even, which makes them easier to arrange nicely on your sandwich.

Options for Substitutions

This sandwich is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Cream cheese: If you’re out of cream cheese, try using Greek yogurt mixed with a tiny bit of mayo, or mashed avocado with a pinch of salt. Goat cheese works great too, just thin it out with a splash of milk.
• Fresh dill: No fresh dill? You can use dried dill (use about 1/3 teaspoon instead), or try fresh chives or parsley. Each will give a different but tasty twist.
• Pumpernickel rye bread: While dark bread works best with smoked salmon, you can use any bread you like – sourdough, whole grain, or even bagels make great alternatives.
• Smoked salmon: Smoked trout or smoked mackerel can work as alternatives. If you’re not into smoked fish, try thin-sliced cooked salmon or even canned salmon (though the texture will be different).
• Red onion: Swap red onion with thinly sliced shallots or quick-pickled onions. If you’re not an onion fan, try capers instead for that nice salty bite.
• Avocado: No ripe avocados? Try cucumber slices for freshness, or leave it out entirely – the sandwich will still be great!

Watch Out for These Mistakes While Making

The success of an open smoked salmon sandwich largely depends on the temperature of your ingredients – using cream cheese straight from the fridge will lead to difficult spreading and potential bread tearing, so make sure to let it soften at room temperature for at least 30 minutes before starting. Another common mistake is overloading the bread with toppings, which can make your sandwich difficult to eat and mask the delicate flavor of the smoked salmon – aim for a balanced ratio of cream cheese to salmon, with just enough avocado to complement rather than overwhelm. To keep your avocado from browning while preparing multiple sandwiches, toss the slices in a bit of lemon juice, and always serve your sandwiches immediately after assembly to prevent the bread from becoming soggy. For the best texture contrast, lightly toast your rye bread just before assembling, but let it cool for a minute so the heat doesn’t melt the cream cheese spread.

What to Serve With Smoked Salmon Sandwiches?

These open-faced sandwiches work really well as part of a relaxed weekend brunch spread or light lunch setup. I like to serve them with simple sides that won’t overpower the delicate salmon – think crisp cucumber slices, a handful of fresh mixed greens, or some quick-pickled red onions. For a more filling meal, add a light soup like chilled cucumber soup in summer or a small bowl of creamy potato soup in cooler months. If you’re hosting brunch, these sandwiches pair perfectly with a glass of crisp prosecco or a light mimosa!

Storage Instructions

Prep Ahead: You can mix the cream cheese spread (cream cheese, lemon juice, dill, salt, and pepper) up to 2 days ahead and keep it in the fridge. This actually lets the flavors blend together nicely! Just bring it to room temperature before spreading so it’s nice and smooth.

Keep Components: For the best results, store all ingredients separately in the fridge. The smoked salmon will stay good for 3-4 days once opened (check package instructions), and the mixed cream cheese spread lasts about 2 days. Sliced avocado is best used right away to prevent browning.

Assemble Fresh: These sandwiches are best assembled right before eating. If you need to make them a few hours ahead for a party or picnic, leave off the avocado until serving time and keep them covered in the fridge. The bread might get a bit soft, but the flavors will still be great!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 35-40 g
• Carbohydrates: 50-55 g

Ingredients

• 1 pinch salt
• 1 extra lemon squeeze for finishing
• 3 slices pumpernickel rye bread (thick cut for a sturdy base)
• 3 tbsp cream cheese (softened to room temperature)
• fresh dill for garnish
• 1 tsp lemon juice (freshly squeezed for best flavor)
• 9 slices smoked salmon (I use a good quality Norwegian smoked salmon)
• 1 tsp fresh dill (finely chopped)
• red onion slices for garnish (thinly sliced with a mandoline if possible)
• 1/2 avocado (thinly sliced)
• 1 pinch black pepper (freshly ground preferred)

Step 1: Prepare the Cream Cheese Mixture

In a bowl, combine the cream cheese, lemon juice, dill, and a pinch of salt and pepper.

Mix until the ingredients are well combined and the mixture is smooth and creamy.

Step 2: Spread the Mixture on Rye Bread

Take slices of rye bread and evenly spread the cream cheese mixture over them.

Use about a tablespoon of the mixture for each slice, ensuring an even layer.

Step 3: Add Avocado and Smoked Salmon

Top the cream cheese-covered rye bread slices with thinly sliced avocado.

Place 3 pieces of smoked salmon on each slice; consider folding the salmon pieces for added visual interest and appeal.

Step 4: Garnish and Serve

Finish by topping the salmon with rings of sliced red onion and a few sprigs of fresh dill.

Add a little squeeze of lemon juice over each slice to enhance the flavors.

Serve immediately and enjoy the fresh, delicious taste of your creation.