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If you love a good smoked salmon bagel, then look no further- my homemade recipe makes the perfect brunch, lunch, or savory breakfast. I drew inspiration from many delis to recreate the classic NYC dish.
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Why you need to make my smoked salmon bagels
I love a good smoked salmon bagel, and so does my family. If you do the maths, that’s close to $80 for the four of us to get one each! Luckily, I’ve recently started making them at home, and it’s been cost-effective, healthier, and just as delicious.
Inspired by classic NYC bagels, I start by toasting the bagels, spreading them with a thin schmear of cream cheese, then layering with sliced smoked salmon. I like to add some red onion and cucumber to balance out the richness of the fish, but you can skip this if you prefer. I’m also including a bunch of my homemade bagel recipes, which include low-calorie and low-carb options, so you can make them as healthy as you like!
If you’d prefer to skip the bagel, you may enjoy a smoked salmon sandwich.
Key Ingredients
- Bagels. I like using plain or sesame bagels as they let the fillings shine, but any work. Of course, you can try a homemade bagel, and I have a variety that fits almost every diet: cottage cheese bagels, 2-ingredient bagels, protein bagels, low-calorie bagels, and keto bagels.
- Cream cheese. Ideally, the cream cheese should be softened at room temperature for maximum creaminess, but if you forget (like I always do), you can microwave it for 15 seconds to soften it.
- Smoked salmon. When possible, choose fresh smoked salmon over the packaged variety.
- Optional fillings. Cucumber, red onion, capers, and dill.
Smoked salmon bagel variations
- Swap the cheese. Not a fan of cream cheese? Try spreadable goat cheese, cottage cheese, or sliced cheddar.
- Use other smoked fish. Swap the smoked salmon for smoked trout or smoked tuna.
- Add extra veggies. We kept things classic with red onion, but feel free to add avocado, tomatoes, olives, chopped chives, or even some arugula for a more vibrant twist.
- Garnish. I like to add a sprinkle of fresh herbs, like fresh parsley, for a bit of color.
Storage and make-ahead tips
To store: Salmon bagels should be best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container in the fridge for up to 1-2 days. I would not recommend freezing the bagels since they’ll lose their texture once thawed.
Make ahead: You can prep these bagels up to three days in advance and keep them stored in the refrigerator. When ready to eat, let it sit at room temperature for 30 minutes and, if possible, place it in a panini press to toast it.
Smoked Salmon Bagel
Video
Ingredients
- 2 bagels halved
- 1/4 cup cream cheese softened
- 1/2 small cucumber thinly sliced
- 1/4 small red onion sliced
- 4 ounces smoked salmon
- 2 tablespoons capers
- 1 sprig fresh dill chopped
Instructions
- Toast the bagels lightly.
- Spread a layer of cream cheese on the base of the bagels and a thin layer on top. Add a thin layer of the cucumber, followed by the smoked salmon, red onion, a sprinkle of the capers, and the fresh dill. Season with salt and pepper.
- Cut bagels in half and enjoy immediately.
Notes
- Make ahead: Smoked salmon bagels can be made up to three days in advance and stored in the refrigerator.
- Homemade bagel options: Cottage cheese bagels, 2-ingredient bagels, protein bagels, low-calorie bagels, and keto bagels.
Nutrition
Frequently asked questions
While very similar, lox has a saltier flavor and a prominent raw texture compared to smoked salmon. Either can be used interchangeably in this recipe.
No, it is not. It’s cured and cold-smoked, which was drilled into me at culinary school: according to FDA standards, it’s considered cooked.
Once opened, I recommend enjoying the smoked salmon within 3 to 4 days.
This is maybe of the most healthy recipes. Thanks!
Salmon in the samdwich? Amazing.
Need to try this!