Growing up, bagels were just vehicles for butter in our house. The fancy cream cheese flavors at the deli counter were a mystery to me, and smoked salmon? That seemed like something only fancy restaurants served. It wasn’t until college that my roommate introduced me to what would become my favorite breakfast combo.
Now, putting together a smoked salmon and cream cheese bagel is my go-to morning meal when I want something that feels special without much effort. It’s basically a no-cook breakfast that looks like you spent way more time on it than you actually did. And honestly? Sometimes the simplest combinations make the best meals.
Why You’ll Love This Smoked Salmon Bagel
- Quick assembly – This breakfast or lunch comes together in just minutes – perfect for busy mornings when you want something special but don’t have time to cook.
- No cooking required – All you need to do is slice and assemble the ingredients. It’s as simple as that – no stove or oven needed!
- Protein-packed – With smoked salmon and cream cheese, you’re getting a good dose of protein to keep you full and energized throughout your morning.
- Fresh ingredients – The combination of cucumber, avocado, fresh dill, and crisp greens adds a light, refreshing touch that makes this bagel feel extra special.
- Customizable – You can easily adjust the toppings based on what you have on hand – skip the capers if they’re not your thing, add extra veggies, or swap in different herbs.
What Kind of Smoked Salmon Should I Use?
For bagels, you’ll want to look for cold-smoked salmon (also called lox or Nova), which has a silky texture and tender bite that’s perfect for sandwiches. Hot-smoked salmon, while delicious, has a flakier texture that’s more similar to baked salmon and isn’t traditionally used for bagels. When shopping, you might see options like Atlantic, Sockeye, or King salmon – any of these varieties will work great, though Atlantic tends to be milder while Sockeye has a stronger flavor. Just make sure to check that the salmon has a bright color and even texture, without any dry or brown spots, and try to buy only what you’ll use within a few days of opening the package.
Options for Substitutions
This bagel recipe is super adaptable and you can make several swaps based on what you have in your kitchen:
- Bagels: While bagels are classic for this recipe, you can use other bread options like English muffins, crusty rolls, or even thick-cut sourdough toast. For a low-carb option, try using large lettuce leaves for a wrap.
- Cream cheese: Regular cream cheese works great, but you can try whipped cream cheese for a lighter spread. For dairy-free options, use dairy-free cream cheese alternatives or mashed avocado.
- Smoked salmon: This is pretty central to the recipe, but you could use hot-smoked salmon instead of cold-smoked. If you need a non-fish option, try thin-sliced turkey or tempeh for vegetarians.
- Red onion: Shallots make a good substitute, or you can use white onion if that’s what you have. Green onions work too for a milder flavor.
- Fresh dill: If you don’t have fresh dill, use 1/3 teaspoon dried dill. You could also swap it with fresh chives or parsley.
- Watercress/spinach: Any leafy green works here – try arugula, mixed greens, or butter lettuce. You can even skip the greens if you prefer.
Watch Out for These Mistakes While Cooking
The biggest mistake when assembling a smoked salmon bagel is using cream cheese straight from the fridge – cold cream cheese will tear your bagel and won’t spread evenly, so let it soften at room temperature for at least 30 minutes before using. A common error is overloading your bagel with too many toppings, which can make it difficult to eat and cause the ingredients to fall out – instead, create thin, even layers and press them gently into the cream cheese. To keep your bagel from getting soggy, pat the cucumber slices dry with paper towels and make sure your smoked salmon isn’t too wet; also, if you’re not eating the bagel right away, wait to add the avocado as it can brown quickly. For the best texture, always toast your bagel until it’s lightly golden – this creates a sturdy base that can hold all your toppings while adding a pleasant crunch.
What to Serve With Smoked Salmon Bagels?
Since a smoked salmon bagel is already pretty filling, I like to keep the sides light and fresh. A simple mixed fruit salad with berries and citrus segments adds a nice sweet-tart balance to the rich, savory bagel. If you’re serving these for brunch, a crispy potato hash or home fries on the side works really well – the warm, crunchy potatoes are perfect with the cool, creamy bagel toppings. For a lighter option, try a small cup of chilled cucumber soup or a simple green salad dressed with lemon vinaigrette, which complements the dill and salmon flavors perfectly.
Storage Instructions
Prep Ahead: You can slice and prep your veggies the night before – just keep the cucumber, onion, and avocado in separate containers in the fridge. The cream cheese mixture can be made ahead too – simply mix the cream cheese with garlic, dill, and seasonings and keep it covered in the fridge for up to 2 days.
Keep Fresh: Once assembled, these bagels are best eaten right away. If you need to make them a few hours ahead, wrap them tightly in plastic wrap or foil and keep in the fridge, but know that the bagel might get a bit soft and the avocado might brown slightly.
Pack for Lunch: For lunch boxes, pack all the components separately and assemble just before eating. Keep the cream cheese spread, smoked salmon, and veggies in separate containers. This way, your bagel stays fresh and crisp, and you can build your perfect sandwich at lunchtime!
| Preparation Time | 10-15 minutes |
| Cooking Time | 2-5 minutes |
| Total Time | 12-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 35-45 g
- Fat: 40-50 g
- Carbohydrates: 70-80 g
Ingredients
- 2 bagels, split in half
- 1/4 cup softened cream cheese
- 4 ounces of smoked salmon
- 1/4 small red onion, thinly sliced
- 2 teaspoons drained capers, roughly chopped
- 1/2 small garlic clove, finely minced
- 1 teaspoon chopped fresh dill (extra for garnish)
- 1/2 ripe avocado, sliced
- 1/4 english cucumber, thinly sliced into ribbons
- 1/2 cup leafy greens like watercress or spinach
- Salt, to taste
- Ground black pepper, to taste
Step 1: Prepare the Herb Cream Cheese
In a small bowl, combine softened cream cheese with dill, capers, a clove of minced garlic, a pinch of salt (being mindful of the saltiness of the salmon), and black pepper to taste.
Mix well until all ingredients are evenly incorporated into a smooth, flavorful spread.
Step 2: Toast the Bagels
Toast the halved bagels to your preferred level of crispness.
You can use a toaster or place them in a preheated oven at 350°F (180°C) for about 2 minutes, or until they turn golden brown.
Ensure an even toast by checking them halfway through the process.
Step 3: Assemble the Bagels
Once the bagels are toasted, generously spread the herb cream cheese over each bagel half.
Arrange cucumber ribbons over the cream cheese for a refreshing crunch.
Place slices of avocado on top of the cucumbers for creamy richness.
Next, layer on smoked salmon for a savory punch, followed by thin slices of red onion.
Add a handful of leafy greens for freshness and texture.
Complete your creation by topping with the other bagel half.
Step 4: Serve
Serve the assembled bagels immediately for the best flavor and texture.
Enjoy this deliciously satisfying meal any time of day, knowing it’s packed with various tastes and nutrients.