Last Updated on September 8, 2021 by Slow The Cook Down
Perfect for a light lunch or brunch, these open-faced smoked salmon sandwiches are easy to make and loaded with flavors. Cream cheese is seasoned with lemon and dill, before being topped with sliced avocado, smoked salmon and red onion slices.
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Smoked salmon has been a personal favorite since as long as I can remember. I used to request it when I was little, and my Mom always joked I was going to have expensive tastes as a grew up...she wasn't totally wrong!
These open-faced smoked salmon sandwiches are my number one choice for a Sunday brunch. Light and fresh, and super quick and easy to make too.
Creamy and smokey with hints of dill and lemon, this is one delicious bite.
Be sure to try my Smoked Salmon Caviar Appetizer and Pineapple Salsa with Smoked Salmon too!
Why you will love this recipe!
- No cook: Any recipe that requires me not to turn the oven on is a win in my book!
- Quick and easy: Just mix the cream cheese, then layer the ingredients. It's perfection in it's simplicity.
- Fresh: With the dill and lemon, this open-face sandwich is light and fresh tasting, and the natural flavors from the smoked salmon really shine through.
Ingredients
- Cream cheese: Use a full fat cream cheese for the best flavor and texture, low-fat will work in a pinch. Take the cheese out of the fridge 30 minutes to and hour before using so that it softens and mixes easily with the other ingredients.
- Lemon juice: Use fresh lemon juice for the zingiest flavor. Some is mixed into the cream cheese and then a little is squeezed on top of the made sandwich.
- Dill: Dill and salmon go so well together, and it adds a nice herby freshness. Other fresh herbs like parsley or cilantro can also be used.
- Salt and Pepper: Added to taste.
- Bread: I used pumpernickel rye bread for these, it's nice and firm, so holds up well and I love the color contrast to the salmon.
- Avocado: Sliced thinly and laid on top of the cream cheese. It's a nice mild flavor that compliments the other ingredients, and it adds a nice creamy texture.
- Smoked salmon: Use a good quality smoked salmon as it's the star of the show. I used sockeye as it has a nice vibrant color.
- Red onion: Thin sliced red onion tops off the open-face sandwiches. It adds a nice color and crunchy texture. Thinly sliced green onions can also be used.
How to make an open-faced smoked salmon sandwich
Be sure to scroll down for the full recipe!
- Layer the bread with the cream cheese mix, sliced avocado and smoked salmon (photo 1).
- Top with sliced red onion, fresh dill and a squeeze of lemon juice (photo 2).
Frequently Asked Questions
I made these with pumpernickel rye bread. Rye bread is nice and sturdy, and that's key when making an open-faced sandwich, so that it holds the toppings in place and it doesn't collapse on itself when you pick it up.
If you only have sandwich bread on hand, you can lightly toast it to make it less pliable.
The smoked salmon is the star of the show on this open-faced sandwich, so use the best quality you can afford. I used sockeye smoked salmon as I love the vibrant pink color, and Alaskan will work great too.
The secret to these smoked salmon open-faced sandwiches is the freshness, so it's best to only make these as soon as you are ready to serve them. If you are serving them up for brunch, you can make the cream cheese mix the night before and keep it covered in the fridge. Luckily, these only take minutes to put together!
Recipe Notes and Tips
- Use the freshest and best quality ingredients you can. This is a simple recipe with a few ingredients, and the quality definitely matters.
- Use a sturdy bread that won't bend when you pick it up. Rye bread is perfect, and a baguette will work nicely too.
- Slice the avocado and the red onion thinly so that they don't overpower the smoked salmon.
More Salmon Recipes
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Open-Faced Smoked Salmon Sandwiches
Ingredients
- 3 tablespoons cream cheese (softened)
- squeeze fresh lemon juice (about a teaspoon)
- 1 teaspoon fresh dill (finely chopped)
- pinch salt and black pepper
- 3 slices pumpernickel rye bread (or another type of rye bread)
- ½ avocado (thinly sliced)
- 9 slices smoked salmon
- slices red onion and fresh dill to top, plus a little more squeezed lemon to finish.
Instructions
- In a bowl, mix together the cream cheese, lemon juice, dill and salt and pepper til well combined.
- Spread the mixture over the rye bread slices, about a tablespoon on each.
- Top with thinly sliced avocado, and 3 pieces of smoked salmon, I like to fold them to add a bit of visual interest.
- Top with some rings of sliced red onion, some fresh dill and a little squeeze of lemon juice.
Notes
- Use the freshest and best quality ingredients you can. This is a simple recipe with a few ingredients, and the quality definitely matters.
- Use a sturdy bread that won't bend when you pick it up. Rye bread is perfect, and a baguette will work nicely too.
- Slice the avocado and the red onion thinly so that they don't overpower the smoked salmon.
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