Smoked Salmon and Avocado Toast

Smoked Salmon and Avocado Toast combines creamy lemon-seasoned avocado, smoked salmon, crisp cucumber, and fresh dill on toasted bread. Capers and thinly sliced red onion add a tangy, savory finish.

Ready in about 15 minutes, this recipe makes four servings for breakfast, brunch, or a light lunch. Prepare the toppings first, then toast the bread and assemble just before serving for the best contrast between creamy avocado and crisp toast.

Planning a larger brunch? Serve these toasts alongside our Overnight Blueberry French Toast Casserole to offer both sweet and savory options.

Tips for Making Smoked Salmon and Avocado Toast

Choose bread with enough structure to support the toppings. Thick sourdough or whole-grain slices work well when toasted until crisp around the edges.

Use ripe avocados that mash easily, and leave a few small pieces for texture. Mix in the lemon juice shortly before assembling rather than preparing the avocado far in advance.

Pat the cucumber slices dry and drain the capers to avoid adding excess moisture. Taste before adding extra salt because smoked salmon and capers already provide plenty of seasoning.

Arrange the toppings in thin layers so each bite includes bread, avocado, salmon, and vegetables without becoming difficult to eat.

Tiffany

Smoked Salmon and Avocado Toast

This Smoked Salmon and Avocado Toast combines creamy lemon-seasoned avocado, silky smoked salmon, crisp cucumber, capers, and fresh dill. Ready in 15 minutes, it makes an easy breakfast, brunch, or light lunch.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Lunch

Cuisine: American

Calories: 345

Ingredients Equipment Method Notes

Ingredients

  

Avocado Toast

• 4 thick slices sourdough or whole-grain bread
• 2 medium ripe avocados
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 4 ounces smoked salmon
• 1/2 small cucumber thinly sliced
• 1/4 small red onion very thinly sliced
• 2 tablespoons capers drained
• 2 tablespoons chopped fresh dill
• 1 teaspoon lemon zest

For Serving

• Lemon wedges
• Crushed red pepper flakes optional
• Everything bagel seasoning optional

Equipment

• Toaster or grill pan
• Medium mixing bowl
• Fork
• Cutting board
• Sharp knife
• Measuring spoons

Method

 

1. Toast the bread until golden and crisp around the edges.
2. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
3. Add the lemon juice, olive oil, salt, and black pepper. Mash with a fork until mostly smooth, leaving a few small pieces for texture.
4. Divide the avocado mixture evenly among the four warm toast slices.
5. Arrange the smoked salmon over the avocado.
6. Top each toast with sliced cucumber, red onion, capers, fresh dill, and lemon zest.
7. Finish with crushed red pepper flakes or everything bagel seasoning, if desired.
8. Serve immediately with lemon wedges.

Notes

Choose avocados that yield slightly when gently pressed. Very soft avocados may have brown spots, while firm avocados will be difficult to mash.

Toast the bread well so it remains crisp underneath the avocado and smoked salmon.

Soaking the sliced red onion in cold water for 10 minutes will give it a milder flavor. Drain and pat it dry before using.

Smoked salmon and capers are naturally salty. Taste the avocado before adding additional salt.

Assemble the toast immediately before serving. Prepared avocado darkens and the bread becomes soft during storage.

Keep smoked salmon refrigerated and follow the storage and use-by instructions printed on its packaging.

Preparing and Storing Smoked Salmon and Avocado Toast

For brunch preparation, wash and slice the vegetables ahead and refrigerate them in covered containers. Keep the smoked salmon refrigerated and follow the storage instructions on its packaging, including directions for use after opening.

Toast the bread and mash the avocado closer to serving. Store unused ingredients separately rather than keeping fully assembled toasts, which can become soft.

Keep cold seafood refrigerated until serving. Do not leave it at room temperature for more than 2 hours, or more than 1 hour when temperatures exceed 90°F (32°C).

For additional guidance, read the FDA’s recommendations for selecting, storing, and serving seafood safely.

Smoked Salmon and Avocado Toast FAQ

Can I serve smaller portions for a brunch buffet?

Yes. Use smaller bread slices or cut larger slices before adding the toppings. Spread the avocado and arrange the salmon in portions that guests can pick up easily. Assemble a small platter at a time and keep the remaining seafood refrigerated.

How can I organize the toppings for guests?

Arrange the cucumber, onion, capers, and herbs in separate small dishes. This lets guests adjust the toppings to their preferences. Keep the salmon chilled until needed, and replenish smaller servings rather than putting the entire quantity out at once.

More Savory Brunch Ideas

For another savory brunch recipe, try our Spinach and Feta Quiche. Serve it in small slices alongside these toasts when preparing a shared breakfast or Mother’s Day brunch.