Smoked Salmon Bagel (Is Breakfast Done Right)
Tina BevkThis Smoked Salmon Bagel combines creamy, salty, and fresh flavors for a satisfying breakfast or brunch treat. With layers of smooth cream cheese, delicate smoked salmon, and crisp veggies, it’s a versatile meal that feels both indulgent and nutritious. Plus, it’s quick to assemble—perfect for busy mornings.
And while we’re at busy mornings: if you also have a busy day ahead, this breakfast is packed with protein to keep you full until lunch!
Smoked Salmon Breakfast Bagel
Ingredients
- 4 oz smoked salmon
- 2 bagels (your choice of flavor)
- 1/2 red onion, thinly sliced
- 1 tomato, thinly sliced
- 1/2 cucumber, thinly sliced
- 4 oz cream cheese
- 1 tbsp fresh dill, chopped
- 1 tbsp capers
- Black pepper, freshly ground (to taste)
Instructions
- Slice the bagels in half horizontally.
- Spread 2 oz of cream cheese generously on each half of the bagels.
- Divide the smoked salmon evenly and place it on the bottom half of each bagel.
- Divide the thinly sliced red onion, tomato slices, and cucumber slices evenly between the two bagels.
- Sprinkle 1 tablespoon of freshly chopped dill over the vegetables on each bagel.
- Scatter 1 tablespoon of capers evenly over the vegetables and salmon on each bagel.
- Grind black pepper over the top to taste.
Nutrition
Ingredients
- Smoked salmon – A classic pairing for bagels with its rich, smoky flavor.
- Bagels – Any flavor works, but plain, sesame, or everything bagels are most common.
- Red onion – Adds a slight tang and crunch.
- Tomato – Provides a juicy, fresh balance.
- Cucumber – Offers a refreshing crunch.
- Cream cheese – The creamy base that ties everything together.
- Fresh dill – Brings a bright, herby note.
- Capers – Adds a salty, briny kick.
- Black pepper – Enhances the overall flavor.
See recipe card for quantities.
How to Make Smoked Salmon Bagel
Slice the bagels in half horizontally.
Spread 2 oz of cream cheese generously on each half of the bagels.
Divide the smoked salmon evenly and place it on the bottom half of each bagel.
Divide the thinly sliced red onion, tomato slices, and cucumber slices evenly between the two bagels.
Sprinkle 1 tablespoon of freshly chopped dill over the vegetables on each bagel.
Scatter 1 tablespoon of capers evenly over the vegetables and salmon on each bagel.
Grind black pepper over the top to taste.
Hint: for a twist, add a drizzle of honey or a squeeze of lemon juice for a sweet and tangy boost.
Substitutions & Variations
- Smoked Salmon: Swap with gravlax, lox, or smoked trout for similar flavors.
- Cream Cheese: Substitute with Greek yogurt, goat cheese, or a dairy-free cream cheese alternative for a lighter option.
- Dill: Replace with fresh parsley, chives, or microgreens for a different herbal note.
- Capers: If unavailable, use chopped olives for a briny flavor.
💭Crucial Success Tips
Make sure to pat dry your smoked salmon and veggies to avoid excess moisture that can make the bagel soggy.
FAQ
Absolutely! You can use plain, everything, whole wheat, or even gluten-free bagels—whatever you love most.
Chopped olives or a splash of lemon juice work well to add a similar tangy, briny flavor.
Assemble just before serving, and lightly pat the smoked salmon and veggies dry to reduce extra moisture.
How To Store Smoked Salmon Bagel
If assembling ahead of time, keep the vegetables and salmon separate to prevent sogginess. Store components in airtight containers in the fridge for up to 2 days. Assemble just before eating.
Toasted bagels can be wrapped in foil to stay warm for about 20 minutes.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
