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This smoked salmon avocado toast is a luxurious yet simple meal perfect for brunch or lunch. The combination of silky smoked salmon, creamy avocado, and crisp toast feels elegant but comes together in minutes. It’s fresh, fast, and always satisfying.

Recipe Overview

Why You’ll Love This Smoked Salmon Avocado Toast

Fast & easy: Ready in about 10 minutes with minimal effort.
Unbeatable flavors: Creamy avocado balances smoky salmon with fresh herbs and lemon.
Endlessly customizable: Easily adapt with eggs, spices, or extra toppings.
Indulgent & healthy: Packed with good fats, complex carbs, and fresh ingredients.

Ingredients & Tools

2 slices of good quality sourdough or artisan bread, about 1-inch thick
1 large, ripe avocado
1 tbsp fresh lemon juice, plus extra wedges for serving
100 g high-quality cold-smoked salmon
2 tbsp fresh dill, finely chopped
1 tbsp fresh chives, finely chopped
1 tbsp capers, rinsed
2 tbsp crème fraîche or full-fat Greek yogurt
1/4 small red onion, very thinly sliced
To taste: sea salt flakes and freshly cracked black pepper
Optional: microgreens or arugula for garnish, and everything bagel seasoning

Tools: A good toaster or grill pan, a small bowl, a fork, and a sharp knife.

Notes: Quality ingredients shine here—use crusty bread and fresh herbs for best results.

Nutrition (per serving)

Calories:	485 kcal
Protein:	22 g
Fat:	25 g
Carbs:	42 g
Fiber:	10 g

Serves: 2 | Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

Choosing your avocado. You want one that yields gently to a squeeze but isn’t mushy. If it’s rock hard, leave it on the counter for a day or two. If it’s too soft, the texture will be off.
The bread is the foundation. A sturdy, thick-sliced sourdough or a seeded multigrain works best. It needs to be strong enough to hold the hefty toppings without getting soggy or falling apart after a minute.
Don’t forget the acid. The lemon juice is non-negotiable. It not only prevents the avocado from browning too quickly but also provides a crucial bright, acidic counterpoint to the rich fats. A little goes a long way.
Get your salmon right. Look for cold-smoked salmon (lox-style), which is silky and delicate, rather than the flaky, hot-smoked kind. The texture is key for this particular recipe.

How to Make Smoked Salmon Avocado Toast

Step 1: Start by toasting your bread. You can use a standard toaster, but for an extra dimension of flavor and texture, I highly recommend using a grill pan or even your oven’s broiler. You’re aiming for a deep golden brown with some serious crunch. A little char on the edges is a good thing—it adds a lovely smoky note that complements the salmon beautifully.

Step 2: While the bread is toasting, prepare your avocado. Cut it in half, remove the pit, and scoop the flesh into a small bowl. Add the fresh lemon juice, a generous pinch of sea salt, and a good grind of black pepper. Now, mash it with a fork. The trick is to leave it a little chunky—you’re not making a super-smooth purée. You want some texture for interest. Taste and adjust the seasoning; it should be vibrant and well-seasoned on its own.

Step 3: Once your toast is ready and still warm, it’s assembly time. Spread a thin layer of crème fraîche or Greek yogurt onto each piece of toast. This creates a moisture barrier that helps prevent the toast from getting soggy from the avocado. Then, divide the avocado mixture between the two slices, spreading it evenly but gently—you don’t want to tear the bread.

Step 4: Now for the star of the show. Artfully drape the slices of smoked salmon over the avocado. Don’t just plop it on; letting it fold and ripple naturally makes for a much more beautiful and enjoyable eating experience. You’ll notice how the colors start to pop.

Step 5: It’s time for the finishing touches. Scatter over the thinly sliced red onion, the fresh dill and chives, and the briny capers. If you’re using microgreens or arugula, add them now for a peppery kick and a beautiful green flourish. A final crack of black pepper and maybe an extra squeeze of lemon from a wedge on the side, and you are done. Serve immediately while the toast is still crisp and the avocado is bright green.

Storage & Freshness Guide

Fridge: Best enjoyed immediately; components can be prepped separately and stored airtight for 1 day.
Freezer: Not recommended; avocado and toast texture will suffer.
Reviving: If toast softens, re-toast briefly; refresh avocado with extra lemon juice.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp dressing cut through the richness of the toast perfectly, making the whole meal feel more complete and balanced.
Soft-scrambled eggs with chives — For a truly decadent brunch, adding a side of creamy, softly set eggs turns this from a light meal into a serious feast. The textures are dreamy together.
Roasted asparagus with parmesan — Especially in the spring, this elegant vegetable side adds a lovely earthy flavor and makes the meal feel even more special and restaurant-worthy.

Drinks

A crisp glass of Sauvignon Blanc or Pinot Grigio — The high acidity and citrus notes in these wines are a fantastic partner for the fatty salmon and avocado, cleansing the palate between bites.
A classic Bloody Mary — For a weekend brunch, the spicy, savory kick of a well-made Bloody Mary is an absolute classic pairing with smoked salmon. It just feels right.
Sparkling water with lemon and mint — A non-alcoholic option that still feels celebratory. The bubbles and freshness are a wonderful palate cleanser.

Something Sweet

Lemon poppy seed muffins — The bright, citrusy flavor of these muffins continues the lemon theme from the toast and provides a lovely, not-too-sweet ending to the meal.
Mixed berry fruit salad — A light, refreshing, and healthy way to finish. The natural sweetness and slight tartness of the berries are a perfect contrast to the savory main.
Dark chocolate and orange biscotti — For a bit of sophistication, a crunchy biscotti you can dip into a coffee offers a bitter-sweet note that rounds everything out beautifully.

Top Mistakes to Avoid

Using soggy or thin bread. This is the foundation of your dish. A weak base will lead to a sad, collapsed toast that’s difficult to eat. Always opt for a sturdy, thick-cut loaf.
Over-mashing the avocado. You’re not making baby food. A chunky mash provides a much more interesting texture and mouthfeel. I’ve messed this up before too, turning it into a sloppy paste—it’s just not as good.
Skipping the acid. Forgetting the lemon juice means your avocado will brown quickly and the whole dish will lack the necessary brightness to balance the richness. It’s a small step with a huge impact

Smoked Salmon Avocado Toast

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, fusion

Servings 2

Total Time 15 minutes

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Ingredients

For the toast and toppings

2 slices good quality sourdough or artisan bread (about 1-inch thick)
1 large, ripe avocado
1 tbsp fresh lemon juice (plus extra wedges for serving)
100 g high-quality cold-smoked salmon
2 tbsp fresh dill (finely chopped)
1 tbsp fresh chives (finely chopped)
1 tbsp capers (rinsed)
2 tbsp crème fraîche or full-fat Greek yogurt
1/4 small red onion (very thinly sliced)
sea salt flakes and freshly cracked black pepper (to taste)
microgreens or arugula for garnish, and everything bagel seasoning (optional)

Instructions

01
Start by toasting your bread. You can use a standard toaster, but for an extra dimension of flavor and texture, I highly recommend using a grill pan or even your oven’s broiler. You’re aiming for a deep golden brown with some serious crunch. A little char on the edges is a good thing—it adds a lovely smoky note that complements the salmon beautifully.
02
While the bread is toasting, prepare your avocado. Cut it in half, remove the pit, and scoop the flesh into a small bowl. Add the fresh lemon juice, a generous pinch of sea salt, and a good grind of black pepper. Now, mash it with a fork. The trick is to leave it a little chunky—you’re not making a super-smooth purée. You want some texture for interest. Taste and adjust the seasoning; it should be vibrant and well-seasoned on its own.
03
Once your toast is ready and still warm, it’s assembly time. Spread a thin layer of crème fraîche or Greek yogurt onto each piece of toast. This creates a moisture barrier that helps prevent the toast from getting soggy from the avocado. Then, divide the avocado mixture between the two slices, spreading it evenly but gently—you don’t want to tear the bread.
04
Now for the star of the show. Artfully drape the slices of smoked salmon over the avocado. Don’t just plop it on; letting it fold and ripple naturally makes for a much more beautiful and enjoyable eating experience. You’ll notice how the colors start to pop.
05
It’s time for the finishing touches. Scatter over the thinly sliced red onion, the fresh dill and chives, and the briny capers. If you’re using microgreens or arugula, add them now for a peppery kick and a beautiful green flourish. A final crack of black pepper and maybe an extra squeeze of lemon from a wedge on the side, and you are done. Serve immediately while the toast is still crisp and the avocado is bright green.