Love sandwiches? Try my chopped cheese, spicy chicken sandwich, or Mexican torta. If you are anything like me, you will love a smoked salmon bagel with all the trimmings. I’d happily pay close to $20 for one of these bagels, and only recently did I realize just how easy they are to make at home!
Why I love this recipe
Cost effective. The price of a smoked salmon bagel at any cafe or sandwich shop is around $15-$20 each. This homemade version clocks in at under $4 per serve! Quick and easy. In just 3 easy steps, your smoked salmon bagel will be ready to serve. You control the ingredients. There is nothing more annoying than ordering one of these bagels and having it slathered with cream cheese (seriously!). By making it yourself, you control how much (or how little) you add. Healthier. Bagels are infamous for being calorie bombs, and most of that comes down to the ingredients. By making it yourself, you can control the overall nutritional profile of them.
Ingredients needed
You will love the simple ingredient list for this recipe. My only recommendation is to choose the most fresh ingredients as possible. Here is what you’ll need:
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 (like my 2-ingredient bagel, protein bagels, low-calorie bagels, and keto bagels). Cream cheese. Softened to room temperature. Cucumber. Thinly sliced. Smoked salmon. When possible, choose fresh smoked salmon over the packaged variety. Optional fillings. Red onion, capers, dill. Salt and pepper. To taste.
How to make a smoked salmon bagel
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Toast. Lightly toast the bagels to your preference. Step 2- Assemble. Spread a layer of cream cheese to the base of the bagels and a thin layer on top. Follow with a thin layer of cucumber, smoked salmon, red onion, a sprinkle of capers, and fresh dill. Season with salt and pepper. Step 3- Slice and serve. Cut the bagels in half and enjoy!
Arman’s recipe tips and variations
Microwave the 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. Always toast! I’m usually not a stickler for toasting or not toasting, but for this recipe, I find the texture of untoasted bagels to be too dense and doughy. 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. 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 bagel sandwiches 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.
More savory breakfast recipes to try
Turkey sausage– Healthy, juicy, and super flavorful. Chilaquiles rojos– My favorite Mexican breakfast. Egg white omelette– Super fluffy and loaded with delicious fillings. Asparagus quiche– I make this for every Mother’s Day!
Originally published August 2022, updated April 2024
