Why You’ll Love This Smoked Salmon Avocado Toast

• It’s deceptively simple. We’re talking about 10 minutes, tops, from start to finish. There’s no cooking involved beyond toasting the bread, which means you can have a restaurant-quality meal on the table with minimal effort and even less cleanup.
• The flavor combination is a total classic for a reason. The creaminess of the avocado is the perfect canvas for the smoky, salty salmon. Add a little zing from lemon juice and the subtle bite of red onion, and every single bite is a perfect harmony.
• It’s endlessly customizable. Not a fan of capers? Leave ’em out. Want a little heat? Add a sprinkle of red pepper flakes. This recipe is a fantastic foundation that you can build on based on what you have in your fridge or what you’re craving that day.
• It feels fancy without the fuss. This is the dish you make when you want to feel like you’re treating yourself. It looks beautiful plated up, making it perfect for a special occasion breakfast, a leisurely weekend brunch, or even a light, satisfying dinner.

Ingredients & Tools

• 2 slices of good, hearty bread (sourdough, whole grain, or rye work wonderfully)
• 1 large, ripe avocado
• 1 tbsp fresh lemon juice, plus extra wedges for serving
• Salt and freshly ground black pepper to taste
• 100 g (about 3.5 oz) high-quality smoked salmon
• 2 tbsp finely chopped red onion
• 1 tbsp capers, rinsed
• 2 tbsp fresh dill, chopped
• 1 tsp extra-virgin olive oil (optional, for drizzling)
• Everything bagel seasoning or sesame seeds for garnish (optional)

Tools: A toaster or oven for toasting bread, a small bowl, a fork, a cutting board, and a sharp knife.

The quality of your ingredients really shines here, so it’s worth seeking out the good stuff. A ripe, creamy avocado and a nice, thick-cut smoked salmon will make all the difference in the world. Don’t skimp!

Serves: 2 | Prep Time: 10 minutes | Cook Time: 0 minutes (toasting time included in prep) | Total Time: 10 minutes

Before You Start: Tips & Ingredient Notes

• Picking the perfect avocado. You want one that yields slightly to gentle pressure but isn’t mushy. If it’s rock hard, it will be impossible to mash. If it’s too soft, it might be brown and stringy inside. A little patience goes a long way!
• Why toast the bread well? A sturdy, well-toasted slice is non-negotiable. It acts as a barrier against the moist avocado, preventing a soggy situation. Aim for a deep golden brown with a satisfying crunch.
• Don’t skip the acid. The lemon juice is crucial. It not only adds a bright, fresh flavor that cuts through the richness, but it also helps slow down the avocado from turning brown, keeping your toast looking vibrant.
• Handling the salmon gently. Smoked salmon is delicate. Instead of chopping it, I like to tear it into rustic, uneven pieces with my hands. This gives a much more interesting texture and feels less processed.

How to Make Smoked Salmon Avocado Toast

Serving Suggestions

Complementary Dishes

• A simple arugula salad — Toss a handful of peppery arugula with a squeeze of lemon and a pinch of salt. It’s a light, fresh side that complements the richness of the toast without overpowering it.
• Soft-scrambled eggs — For a truly decadent brunch, add a side of creamy, softly scrambled eggs. The silkiness of the eggs pairs beautifully with the smoky salmon.
• A bowl of tomato soup — This might sound unusual, but trust me, it’s like a gourmet, deconstructed meal. A few dips of the toast into a warm, velvety soup is pure comfort.

Drinks

• A dry sparkling wine or Prosecco — The bubbles and acidity are a classic pairing for smoked salmon, cutting through the fat and cleansing the palate perfectly.
• A crisp, cold glass of cucumber-infused water — For a non-alcoholic option, this is incredibly refreshing and highlights the fresh flavors in the dish.
• A freshly squeezed grapefruit juice — The bitter-sweet notes of grapefruit work surprisingly well with the smoky, salty flavors, offering a bright and healthy start to the day.

Something Sweet

• Fresh berries with a dollop of Greek yogurt — After the savory toast, a light, slightly tart dessert feels just right. It’s a clean, healthy finish that doesn’t weigh you down.
• A warm, flaky almond croissant — If you’re going all out for brunch, you can’t go wrong with the buttery, sweet contrast of a good croissant.
• A few squares of dark chocolate — Honestly, a piece of high-quality dark chocolate (70% or above) is a perfect little bite to end the meal on a sophisticated note.

Top Mistakes to Avoid

• Mistake: Using under-ripe or over-ripe avocados. This is the foundation of your dish! An under-ripe avocado will be hard to mash and lack flavor, while an over-ripe one can be stringy and brown. The window of perfect ripeness is small but worth waiting for.
• Mistake: Underseasoning the avocado. Avocado needs a surprising amount of salt and acid to really sing. Don’t be shy! Season it well in the bowl before it even touches the bread. Taste as you go—it makes all the difference.
• Mistake: Soggy bread. I’ve messed this up before too… if you assemble the toast too far in advance, the moisture from the avocado will seep into the bread, creating a sad, mushy base. Assemble right before you plan to eat for the best texture.
• Mistake: Overcomplicating it. The beauty of this dish is its simplicity. While it’s fun to add toppings, piling on too many ingredients can muddy the beautiful, clear flavors of the salmon and avocado. Sometimes, less really is more.

Expert Tips

• Tip: Add a “secret” layer. For an extra flavor boost and an added barrier against sogginess, spread a very thin layer of cream cheese or Greek yogurt on the hot toast before adding the avocado. It adds a lovely tang and creaminess.
• Tip: Get creative with your “smash”. Mix things up by adding different flavors to your avocado mash. A pinch of smoked paprika, a teaspoon of prepared horseradish, or even some finely chopped jalapeño can take it in a whole new direction.
• Tip: Master the tear. Instead of neatly slicing the salmon with a knife, always tear it with your hands. It creates more textural interest and looks much more rustic and appealing on the plate.
• Tip: Prep your toppings in advance. If you’re making this for a crowd, you can chop your red onion, dill, and capers ahead of time and keep them in small bowls. Then, when it’s time to eat, all you have to do is toast, smash, and assemble.

FAQs

Can I make this ahead of time?
Honestly, this is a dish best enjoyed immediately. The avocado will start to brown and the toast will lose its crunch if left to sit. However, you can do some prep to make assembly lightning-fast: chop your onions, dill, and capers and store them in the fridge. Have your salmon ready to go. Then, when you’re ready to eat, just toast the bread, smash the avocado, and assemble. The whole process takes less than 5 minutes if you’re prepped!

What’s the best bread to use?
You want a bread with substance and a tight crumb that can hold up to the toppings. My top choices are a sturdy sourdough (for its tangy flavor), a dense whole grain (for a nutty, healthy twist), or a dark rye (which pairs beautifully with the salmon). Avoid very soft, sandwich-style breads as they’ll get soggy far too quickly.

My avocado is still a bit hard. What can I do?
We’ve all been there! If your avocado is just shy of being ripe, you can try speeding up the process by placing it in a brown paper bag with a banana or an apple. The ethylene gas these fruits emit will help ripen it within a day. If you’re really in a pinch, you can try microwaving the halved and pitted avocado for 15-20 seconds to slightly soften it, but be careful—this can also start to cook it, altering the texture.

Are there any good substitutes for smoked salmon?
Absolutely! If you don’t eat fish, thin slices of smoked turkey or chicken can be a nice alternative. For a vegetarian option, you could try marinated and baked tofu slices, or even roasted mushrooms (like shiitakes) that have a meaty, umami quality. The goal is to have something savory and a bit salty to contrast the avocado.

How can I prevent the avocado from turning brown?
The lemon juice mixed in is your first line of defense. But for extra insurance, make sure the avocado layer is smooth and sealed to the edges of the bread, minimizing its exposure to air. If you absolutely must store a leftover piece (though I don’t recommend it!), press a piece of plastic wrap directly onto the surface of the avocado before refrigerating.