Name: Smoked Salmon Bagels
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 bagels, sliced and toasted; 8 oz cream cheese, softened; 8 oz smoked salmon; 1/2 red onion, thinly sliced; 1/2 cup capers; 1/2 English cucumber, thinly sliced; 1/4 cup fresh dill, chopped; 1 small lemon, cut into wedges; Freshly ground black pepper, to taste; Optional: arugula or mixed greens for garnish

Smoked salmon bagels are one of my go-to options when I want something that feels both indulgent and effortless. With silky smoked salmon, tangy cream cheese, crisp cucumbers, briny capers, and fresh dill all nestled inside a warm toasted bagel, it’s a perfect way to start the day or impress guests at brunch. Whether I’m making it for myself on a lazy weekend morning or serving it up for friends, this recipe always delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 bagels, sliced and toasted

8 oz cream cheese, softened

1/2 red onion, thinly sliced

8 oz smoked salmon

1/2 cup capers

1/2 English cucumber, thinly sliced

1/4 cup fresh dill, chopped

1 small lemon, cut into wedges

Freshly ground black pepper, to taste

Optional: arugula or mixed greens for garnish

Directions

I start by slicing and toasting the bagels until they’re golden and crisp on the edges.

Then I spread a generous layer of softened cream cheese over each bagel half.

I lay the smoked salmon evenly over the cream cheese.

On top, I add thinly sliced red onions, cucumber, and a sprinkle of capers.

I finish with a dusting of fresh dill and a few turns of freshly ground black pepper.

Sometimes I add arugula or mixed greens for extra freshness and color.

I like to serve each bagel with a lemon wedge on the side for a bright, citrusy zing.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories per serving: 370 kcal

Variations

When I want to switch things up, I sometimes use flavored cream cheese like chive or herbed. For extra richness, I might add avocado slices. If I’m out of bagels, toasted sourdough or rye bread makes a great substitute. I also occasionally swap in pickled red onions for extra tang, or toss on some sliced radishes for extra crunch.

Storage/Reheating

These bagels are best enjoyed fresh, but if I have leftovers, I wrap them tightly and store them in the fridge for up to one day. I avoid assembling them too far in advance to prevent the bagels from becoming soggy. Reheating isn’t necessary for this dish—just a fresh, cold bite straight from the fridge works just fine.

FAQs

What type of bagels work best for this recipe?

I prefer plain, everything, or sesame seed bagels for the best balance of flavors, but any favorite will do. A sturdier bagel holds up better to all the toppings.

Can I make smoked salmon bagels ahead of time?

I usually prep the ingredients ahead but assemble the bagels just before serving to keep them fresh and crisp.

Is there a dairy-free alternative to cream cheese?

Yes, I sometimes use a plant-based cream cheese made from almond or cashew if I’m making a dairy-free version.

How do I keep the onions from overpowering the dish?

I like to soak red onion slices in cold water for 10 minutes to mellow their sharpness before adding them.

Can I use lox instead of smoked salmon?

Yes, lox is a type of cured salmon and works beautifully here. It’s saltier and softer, so I adjust the capers or salt accordingly.

Conclusion

Smoked salmon bagels are a simple yet sophisticated dish I return to again and again. With minimal effort and maximum flavor, they make mornings feel special. Whether I’m sharing them with friends or treating myself to a peaceful breakfast, they never disappoint.

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