Smoked Salmon Sandwich

This smoked salmon sandwich makes for a fresh, flavorful and healthy meal, easy to pack for a picnic lunch or prep as a light weeknight dinner. Made with sliced smoked salmon, an herby and bright cream cheese and crème fraiche spread kissed with dill, chives and lemon, plus thinly sliced red onion, cucumber and micro greens, this smoked salmon sandwich is a delicious little cafe-inspired offering!

Smoked Salmon, Not Just For Bagels

Grabbing a light, fresh, gourmet-style sandwich on the outdoor patio of a quaint, local cafe has to be one my favorite little indulgences when the sky is sunny and the breeze warm and mild...it feels like a picnic!

From a good roasted turkey sandwich, to ham, roast beef, or tuna salad, I love a sandwich made with good bread, some fresh toppings, and always a really scrumptious spread to tie things all together.

Seeing as bagels and lox are such a beloved grab-n-go morsel here in LA at the local bagel shops, I took my inspiration from that tasty delight to create my own little smoked salmon sandwich recipe for a slightly different yet totally inspired take on the classic.

Salmon is such a healthy food to enjoy, what with all the omega 3 fatty acids and healthy fats it contains, so making a light little sammy out of it in place of traditional turkey, ham or roast beef is a terrific way to go.

Served up on a rustic style bread, slathered in my homemade cream cheese spread kissed with crème fraiche, lemon zest, dill and chives, plus some fresh cucumbers and micro arugula (or even regular arugula) and sprouts, the layers of sliced smoked salmon are topped with thinly sliced red onion and perhaps some extra dill for fresh flavor in each bite.

This smoked salmon sandwich is filled with all the smokey, savory and gourmet flavor we love in a sandwich shop-inspired pick, prepped in no time in your own kitchen making for a healthy packed lunch, a sunny picnic, or even a light meal in the evening.

My Smoked Salmon Sandwich Recipe

For this simple yet flavorful sandwich, getting the best quality ingredients is what takes the flavor over the top...

For the bread, one can use any rustic style of bread, and I'm going in the direction of fresh baguette with a crusty exterior, though sourdough would be delicious here as well.

I like to slice open the baguette (or a portion of it, if I have a larger one), then very gently toast it for a moment or two before layering on the ingredients.

And speaking of those ingredients...

A good spread can add lots of zippy and bright flavor to a good sandwich, and this smoked salmon sandwich is no exception when it comes to needing a tasty spread.

Whipped cream cheese is the base here, and I add in a couple of dollops of crème fraiche to lighten it up, adding in fresh dill and chives for herby flavor, plus a kiss of lemon zest, which adds a nice brightness that compliments those smoky-savory notes from the salmon.

As for the other toppings, I like a bit texture and crunch, so I layer on a small amount of either micro or regular arugula (it's got some nice spicy notes as well), then layer on some fresh cucumber slices. (Cucumber and smoked salmon are terrific friends!)

Then the smoked salmon gets nestled in, and I like a good quality Norwegian, cold-smoked salmon for this sandwich, which is already super thinly sliced for convenience.

For a little sweet heat and added texture, I add a few super thin wisps of sliced red onion over top, and a sprinkle of extra dill for added flavor.

All of these simple ingredients create a really delicious smoked salmon sandwich, one loaded with nutrients, good fats and omegas, which is just perfect for this light and breezy time of year!

Here's a sneak peek at my smoked salmon sandwich recipe: (or just jump to the full recipe...)

1. To get started, I prep my herby cream cheese spread to have ready and on hand.
2. I slice open and then very lightly toast a piece of baguette, then spread a generous layer of my herby cream cheese spread over both top and bottom pieces.
3. On the bottom piece of baguette, I add a sprinkle of arugula, followed by sliced cucumber.
4. I then add a generous amount of the smoked salmon over this, along with a few thin wisps of red onion over the salmon, then top it all off with a sprinkle of fresh dill.
5. To finish, I cover the sandwich with the top piece of baguette, and enjoy immediately, or wrap in plastic or parchment paper to enjoy as a grab-and-go picnic lunch, or even save for later.

Recipe

Smoked Salmon Sandwich

by Ingrid Beer

Print Recipe

This savory smoked salmon sandwich has a layer of herby, whipped cream cheese, arugula, cucumbers, red onion, and fresh dill!

Category: Sandwich
Cuisine: American

Yield: 2 sandwiches

Nutrition Info: 537 calories per sandwich

Prep Time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes

Smoked Salmon Sandwich Ingredients:

• 6 ounce demi-baguette (sliced in half vertically to make two pieces, then sliced in half) horizontally and lightly toasted
• 1 large Persian cucumber, sliced thinly (about ½ cup worth)
• Micro arugula or regular arugula greens (about 1 cup)
• Sprouts (optional)
• ¼ cup thinly sliced red onion
• 6 to 8 ounces sliced smoked salmon
• Sprigs of fresh dill (optional topping)

Herby Cream Cheese Spread Ingredients:

• ½ cup whipped cream cheese
• 2 tablespoons crème fraiche
• 1 ½ tablespoons chopped fresh dill
• 1 ½ tablespoons minced chives
• ½ teaspoons lemon zest
• Small squeeze of lemon juice (about ⅛ teaspoon)
• Pinch of two salt
• Pinch of two black pepper

Preparation:

1. Begin by gathering and prepping all of your herby cream cheese ingredients according to the ingredient list above to have ready and organized for use.
2. To a small bowl, add all of the ingredients, and using a rubber spatula or spoon, mix everything together until very well blended and smooth. Check the seasoning level to see if additional salt/pepper is needed.
3. To assemble the smoked salmon sandwich, place one of the lightly toasted pieces of baguette in front of you (open face style), and spread on a very generous amount of the herby cream cheese spread on both top and bottom piece.
4. Onto the bottom piece of baguette, layer on some of cucumber slices, then a heaping mound of micro arugula (or regular arugula), a sprinkle of sprouts (if using), followed by about 3 to 4 ounces worth of the sliced, smoked salmon.
5. Then, top the salmon with some of the thinly sliced red onion, and perhaps a few fronds of the dill (I even love a little squeeze of lemon, but that's optional), then top with the other piece of baguette, and enjoy.

Tips & Tidbits for my Smoked Salmon Sandwich recipe:

• Good quality smoked salmon, pre-sliced for convenience: I typically get a Norwegian, cold-smoked salmon in the refrigerated section of the market, and I like to purchase it already thinly sliced for ease. If you only find unsliced, then use a very sharp knife to shave thin, lox-like slices from the whole.
• Crusty demi-baguette, or your favorite rustic bread: There's a terrific 6 ounce demi-baguette that I love to use to make sandwiches from a local store; and when cut in half, it makes for two, good size sandwiches. You could use any bread you like, even sourdough, a bagel, or even ciabatta.
• Use a generous amount of the cream cheese spread for lots of herby flavor: This herby cream cheese spread is loaded with lots of flavor, and pretty irresistible. Go ahead and be generous with it when spreading it onto your bread, as that's where you'll get all your additional flavor from the herbs and lemon, which compliments the salmon so well.

Craving more scrumptious and cozy sandwiches? Check out my recipe for Cajun Salmon Sandwich, Salmon Wrap, Grilled Chicken Sandwich with Pesto, or even my Grilled Lemon Chicken Flatbread Wrap with Garlic Sauce recipe!