Tasty Smoked Salmon English Muffin

Here’s my go-to smoked salmon English muffin recipe, with a simple toasted base, cream cheese spread, fresh dill, and thin slices of smoky salmon layered on top.

This breakfast sandwich has become my weekend morning staple. I often prep extra ingredients to have them ready in the fridge, making it easy to throw together when friends drop by for brunch. Nothing beats starting your day with a warm, toasty muffin topped with salmon, right?

What Kind of Smoked Salmon Should I Use?

You’ll find a few different types of smoked salmon at the store, and any of them will work great for this breakfast sandwich. Cold-smoked salmon (often labeled as lox or nova) is the most common choice – it’s silky, tender, and has that perfect melt-in-your-mouth texture. Hot-smoked salmon is firmer and flakier, more like regular cooked salmon, and while it’s not traditional for this dish, it can still make a tasty sandwich. When shopping, look for salmon with a bright pink color and avoid any packages with dry or brown edges. Keep in mind that while both farmed and wild-caught salmon work well here, wild-caught tends to have a more intense flavor.

Options for Substitutions

This breakfast sandwich is pretty flexible and you can switch things up based on what you have:

• English muffin: You can easily swap the English muffin for a bagel, croissant, or even thick-cut sourdough toast. Just make sure to toast it for that nice crunch!
• Cream cheese: While cream cheese gives the best texture, you could use whipped cottage cheese, Greek yogurt cream cheese, or even mashed avocado for a dairy-free option.
• Smoked salmon: This is pretty key to the recipe, but you can try smoked trout or even canned salmon in a pinch. The flavor will be different, but still tasty.
• Tomato: Any ripe tomato works here – roma, beefsteak, or cherry tomatoes (sliced in half). In winter, you might want to skip tomatoes if they’re not in season.
• Red onion: Shallots make a nice substitute, or you could use chives or green onions for a milder onion flavor.
• Capers: If you’re not a fan of capers or don’t have any, try chopped pickled cucumbers or a splash of lemon juice for that tangy kick.

Watch Out for These Mistakes While Preparing

The biggest mistake when making a smoked salmon English muffin is not splitting the muffin correctly – always use a fork to split it rather than a knife, as this creates nooks and crannies that perfectly hold your toppings and give that classic texture. A common error is spreading cold cream cheese straight from the fridge, which can tear the muffin – instead, let it soften at room temperature for 15-20 minutes for smooth, easy spreading. When layering your ingredients, avoid the temptation to pile on too much salmon or overload with toppings, as this can make the sandwich difficult to eat and mask the delicate balance of flavors. For the best results, pat your tomato slices dry with a paper towel before adding them to prevent a soggy muffin, and serve immediately while the muffin is still warm and crispy.

What to Serve With Smoked Salmon English Muffins?

These breakfast sandwiches are pretty filling on their own, but there are some great sides that can round out your meal. A simple mixed green salad with lemon vinaigrette adds a fresh, light element that pairs perfectly with the rich salmon and cream cheese. If you’re serving these for brunch, some crispy hash browns or roasted breakfast potatoes on the side help make it more substantial. I also like to serve these with fresh fruit like berries or citrus segments – the bright flavors work really well with the smoky salmon and creamy elements of the sandwich.

Storage Instructions

Prep Ahead: You can slice your tomatoes and onions the night before and keep them in separate containers in the fridge. The cream cheese can be softened and ready to go too. This makes assembly super quick in the morning when you’re ready to eat!

Keep Components: For the best results, store all ingredients separately in the fridge. The smoked salmon will stay good for 5-7 days once opened (check the package date), and your sliced veggies will keep fresh for 2-3 days in airtight containers.

Assemble Fresh: This sandwich is best assembled right before eating to keep the English muffin crispy and prevent the tomatoes from making things soggy. If you need to pack it for lunch, toast the English muffin well and pack the toppings separately to assemble later.

Preparation Time	5-10 minutes
Cooking Time	0-5 minutes
Total Time	5-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 400-450
• Protein: 20-25 g
• Fat: 25-30 g
• Carbohydrates: 30-35 g

Ingredients

• 2-4 slices tomato (thinly sliced)
• 2 oz smoked salmon (high-quality for best flavor)
• 1 english muffin
• 1 tbsp red onion (thinly sliced)
• 2 oz cream cheese (softened for easy spreading)
• 1 tsp capers (drained)

Step 1: Prepare the English Muffins

After toasting your English muffin, spread two tablespoons of cream cheese onto each half.

Ensure the cream cheese covers the entire surface for an even base.

Step 2: Layer with Tomatoes and Smoked Salmon

Place a few slices of tomato on top of each cream cheese-covered muffin half.

Follow with an even layer of smoked salmon atop the tomato slices, dividing it equally between the two halves.

Step 3: Add Onions and Capers

Scatter thin slices of red onion over the smoked salmon.

Finish by sprinkling capers evenly over both English muffin halves for added flavor and a bit of brine.

Step 4: Serve Immediately

Enjoy the freshly prepared English muffin halves immediately for the best flavor and texture.

This dish is simple, fresh, and perfect for a quick meal or snack!