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Smoked salmon sandwich with cream cheese, red onions, and dill on rye bread

Smoked Salmon Sandwich

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Rich, refreshing, and bursting with flavor, this smoked salmon sandwich is ideal for breakfast, brunch, or a satisfying light lunch.Built on hearty bread and layered with cream cheese, silky smoked salmon, crisp vegetables, and herbs, it’s a quick, satisfying gourmet meal.

  • Total Time: 10 minutes
  • Yield: 1 sandwich 1x

Ingredients

Scale
  • 2 slices of rye or sourdough bread (toasted)

  • 2 oz cold-smoked salmon (thinly sliced)

  • 2 tbsp cream cheese (plain or herbed)

  • 4 slices cucumber

  • 3 thin rings of red onion

  • 1 tsp capers

  • Small handful of arugula or baby spinach (optional)

  • Fresh dill sprigs

  • Lemon wedge (optional)

Instructions

  • Lightly toast the bread for structure.

  • Spread cream cheese evenly on both slices.

  • Layer the smoked salmon evenly over one slice.

  • Top with cucumber slices, red onion, and capers.

  • Add arugula or greens if using.

  • Sprinkle with fresh dill and a squeeze of lemon.

 

  • Place the second slice on top, cut in half, and serve.

Notes

  • Swap in gluten-free bread if needed.

  • For extra flavor, try whipped cream cheese with lemon zest or chives.

 

  • Works great as an open-faced sandwich, too.

  • Author: Megan Miller
  • Prep Time: 10 minutes
  • Category: Sandwich / Brunch
  • Method: No-cook / Assembly
  • Cuisine: American / European Fusion

Nutrition

  • Calories: 340
  • Sugar: 3g
  • Sodium: 820mg
  • Fat: 17g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 17g