11 Smoked Salmon Bagels

The Lower East Side Classic

The story of the classic lox bagel begins in the deli culture of the late 1800s where preservation was key to urban survival. This recipe honors those roots by using high-quality cold-smoked salmon that mimics the traditional belly lox of the past. It is a staple of Jewish-American cuisine that has found its way into the hearts of people globally. The secret to a great lox bagel lies in the temperature and texture of the ingredients. By using a warm, freshly toasted bagel against cold, silky salmon and chilled cream cheese, you create a temperature contrast that enhances the flavor profile. The addition of acidic components like capers and onions cuts through the richness of the fats, providing a balanced culinary experience. This version is the gold standard for anyone looking to master the art of the bagel sandwich. It represents a history of immigration, innovation, and a deep love for simple, high-quality ingredients. Making this at home allows you to control the thickness of the salmon and the intensity of the onion bite.

Ingredients

• 1 Everything Bagel
• 4 oz High-quality Smoked Salmon
• 2 tbsp Full-fat Cream Cheese
• 1/4 Red Onion, paper-thin slices
• 1 tbsp Capers, drained
• 2 slices Ripe Beefsteak Tomato
• 1 pinch Fresh Black Pepper

Directions

1. 1

   1. Slice your bagel in half horizontally using a sharp serrated knife to avoid crushing the airy interior.

2. 2

   2. Toast the bagel halves until they reach a light golden brown color, ensuring the exterior is crisp but the center remains chewy.

3. 3

   3. Apply a generous layer of cream cheese to both halves, using the back of a spoon to create small peaks and valleys for texture.

4. 4

   4. Layer the tomato slices on the bottom half, then carefully drape the salmon over them in folded ribbons to create volume.

5. 5

   5. Distribute the red onion slices and capers evenly across the top of the salmon to ensure a consistent flavor in every bite.

6. 6

   6. Season with freshly cracked black pepper and close the sandwich, then press down slightly to set the ingredients before slicing.

The Nordic Dill and Butter

In Scandinavian countries, smoked fish is often enjoyed with high-quality butter rather than cream cheese, highlighting the natural oils of the salmon. This recipe draws from the traditions of Gravlax and Smørrebrød, focusing on the herbal freshness of dill and the richness of cultured butter. The use of a dense rye or pumpernickel bagel provides an earthy base that complements the smokiness of the fish perfectly. This approach is more refined and less heavy than the traditional New York style, making it ideal for a light lunch or an elegant brunch. The combination of lemon zest and fresh dill creates a bright, aromatic profile that lifts the heavy fats of the salmon. It is a testament to the simplicity of Nordic cooking where every ingredient is allowed to shine. By using unsalted butter, you can control the saltiness of the final dish, ensuring that the brine of the salmon remains the star. This recipe is perfect for those who want a sophisticated alternative to the standard schmear.

Ingredients

• 1 Pumpernickel Bagel
• 3 oz Smoked Atlantic Salmon
• 2 tbsp Unsalted Cultured Butter, softened
• 1 tbsp Fresh Dill, finely chopped
• 1 tsp Lemon Zest
• 1 tsp Lemon Juice
• 1/2 tsp Coarse Sea Salt

Directions

1. 1

   1. Prepare the bagel by slicing it evenly and toasting it until the edges are slightly charred to provide a smoky contrast.

2. 2

   2. In a small bowl, whip the softened butter with the lemon zest and half of the fresh dill until it is light and airy.

3. 3

   3. Spread the lemon-dill butter thickly over both sides of the warm bagel so it slightly melts into the nooks and crannies.

4. 4

   4. Arrange the smoked salmon slices on the bottom half, overlapping them to ensure every inch of the bagel is covered.

5. 5

   5. Squeeze the fresh lemon juice over the salmon and sprinkle with the remaining dill and a tiny pinch of sea salt.

6. 6

   6. Assemble the sandwich and serve immediately while the bagel is still warm and the butter is at its most flavorful.

The California Avocado Sunrise

Bringing the best of West Coast produce to the classic bagel, this recipe replaces half the cream cheese with ripe, buttery avocado. The California style focuses on fresh, vibrant flavors and healthy fats, creating a creamy texture that rivals traditional schmears. This version is particularly popular in coastal cafes where avocado toast meets the bagel shop. The key is using perfectly ripe Hass avocados that provide a nutty undertone to the smoky salmon. Adding a touch of heat with red pepper flakes and the crunch of microgreens transforms this into a modern culinary experience. It is a fusion of two iconic breakfast staples that works harmoniously because of the shared creamy textures. The acidity from the lemon juice not only brightens the dish but also keeps the avocado from oxidizing. This recipe is a must-try for anyone who appreciates a nutrient-dense and colorful start to their morning.

Ingredients

• 1 Whole Wheat Bagel
• 1/2 Ripe Hass Avocado
• 2 oz Smoked Salmon
• 1 tbsp Cream Cheese
• 1 tsp Lemon Juice
• 1/2 tsp Red Pepper Flakes
• 1/4 cup Fresh Microgreens

Directions

1. 1

   1. Toast the whole wheat bagel until it is crunchy and firm enough to support the weight of the dense avocado mash.

2. 2

   2. Mash the avocado in a small bowl with the lemon juice and a pinch of salt until it reaches a spreadable consistency with some chunks remaining.

3. 3

   3. Spread a thin layer of cream cheese on the bagel first to act as a moisture barrier, then pile the avocado mash on top.

4. 4

   4. Place the smoked salmon slices over the avocado, pressing them down gently so they adhere to the creamy base.

5. 5

   5. Sprinkle the red pepper flakes over the salmon to add a subtle heat that cuts through the richness of the avocado and fish.

6. 6

   6. Top with a mountain of fresh microgreens for a peppery crunch and serve as an open-faced sandwich for the best presentation.

The Spicy Horseradish Deli Special

For those who crave a bit of a kick, the spicy horseradish bagel is a staple of traditional Jewish delis that often goes overlooked. Horseradish has a unique ability to clear the palate and intensify the savory notes of the smoked salmon. This recipe combines the sharp heat of the root with the cooling properties of cream cheese and the freshness of scallions. It is a bold, flavor-forward choice that stands up well to a sesame or poppyseed bagel. Historically, horseradish was used as a bitter herb, but in this context, it provides a sophisticated layer of heat that is different from chili peppers. The addition of scallions adds a mild onion flavor without the harshness of raw red onions. This bagel is perfect for a cold winter morning when you need something to wake up your senses. It is a nostalgic flavor profile that reminds many of traditional family gatherings and holiday spreads.

Ingredients

• 1 Sesame Seed Bagel
• 4 oz Smoked Salmon
• 3 tbsp Cream Cheese
• 1 tbsp Prepared Horseradish
• 2 tbsp Fresh Scallions, thinly sliced
• 1/2 tsp Smoked Paprika

Directions

1. 1

   1. In a small mixing bowl, combine the cream cheese, prepared horseradish, and sliced scallions, folding them together until well mixed.

2. 2

   2. Slice the sesame bagel and toast it until the seeds are fragrant and the surface is a deep golden brown.

3. 3

   3. Apply the horseradish cream cheese mixture generously to both halves of the bagel while they are still steaming.

4. 4

   4. Lay the smoked salmon slices flat across the bottom half, ensuring they do not hang over the edges too much for easy eating.

5. 5

   5. Dust the salmon with a light sprinkle of smoked paprika to add a subtle earthiness and a pop of color.

6. 6

   6. Close the bagel and let it sit for thirty seconds to allow the heat of the bagel to slightly warm the cream cheese before serving.

The Mediterranean Garden Twist

This recipe takes the smoked salmon bagel on a trip to the Mediterranean by incorporating roasted garlic hummus and crisp cucumbers. While cream cheese is the standard, hummus offers a savory, plant-based protein alternative that pairs exceptionally well with the salinity of the fish. This version is inspired by the fresh salads of Greece and Israel, utilizing Kalamata olives and feta cheese for extra depth. The contrast between the smooth hummus and the crunchy cucumber creates a satisfying mouthfeel that keeps you coming back for more. It is a lighter, more refreshing take on the dish that works well for lunch as much as breakfast. The addition of dried oregano and olive oil provides an aromatic finish that ties all the components together. This recipe is a great way to use garden-fresh vegetables and high-quality olive oil in a new and exciting way. It is a celebration of sun-drenched flavors and coastal ingredients.

Ingredients

• 1 Plain Bagel
• 3 oz Smoked Salmon
• 2 tbsp Roasted Garlic Hummus
• 4 slices English Cucumber, thin
• 1 tbsp Kalamata Olives, chopped
• 1 tsp Feta Cheese, crumbled
• 1/2 tsp Dried Oregano

Directions

1. 1

   1. Toast the plain bagel until it is very crisp on the outside, providing a strong base for the moist hummus and cucumber.

2. 2

   2. Spread a thick layer of roasted garlic hummus on both sides, ensuring the garlic flavors are well-distributed.

3. 3

   3. Place the thin cucumber slices on the bottom half, overlapping them slightly to create a cooling layer of crunch.

4. 4

   4. Layer the smoked salmon over the cucumbers, making sure to fold the salmon for a more aesthetic and textured appearance.

5. 5

   5. Scatter the chopped Kalamata olives and crumbled feta over the salmon, then sprinkle with the dried oregano.

6. 6

   6. Drizzle a tiny amount of extra virgin olive oil over the top if desired before closing the sandwich and serving.

The Artisan Goat Cheese and Pickled Onion

Moving away from traditional cream cheese, this recipe uses tangy goat cheese to provide a sharper, more sophisticated flavor profile. The goat cheese's natural acidity is the perfect partner for the rich, oily texture of smoked salmon. To balance the tang, we incorporate quick-pickled red onions, which add a sweet and sour crunch that is visually stunning. This recipe is inspired by modern bistro menus where artisan ingredients take center stage. The use of arugula adds a peppery bite that cleanses the palate between bites of the rich fish and cheese. It is a visually beautiful bagel that looks as good as it tastes, making it a favorite for social gatherings and food photography. The honey drizzle at the end is optional but highly recommended to bridge the gap between the salty salmon and the tart cheese. It is a masterclass in balancing the five basic tastes in one simple sandwich.

Ingredients

• 1 Poppyseed Bagel
• 4 oz Smoked Salmon
• 2 tbsp Soft Goat Cheese (Chevre)
• 1/4 cup Pickled Red Onions
• 1/2 cup Fresh Arugula
• 1 tsp Honey (optional)
• 1 pinch Black Pepper

Directions

1. 1

   1. Toast the poppyseed bagel until the seeds are toasted and the bread is warm and soft in the middle.

2. 2

   2. Spread the soft goat cheese on the bottom half of the bagel, using a warm knife to make the process easier and smoother.

3. 3

   3. Arrange a handful of fresh arugula over the goat cheese, pressing it down so it stays in place when you add the next layers.

4. 4

   4. Drape the smoked salmon over the arugula, ensuring that the pink color of the fish contrasts beautifully with the green leaves.

5. 5

   5. Top the salmon with a generous portion of pickled red onions, allowing some of the pickling liquid to soak into the fish.

6. 6

   6. If using, drizzle a tiny bit of honey over the onions and finish with a crack of black pepper before topping with the other bagel half.

The Chipotle Lime Southwest Fusion

This recipe introduces a smoky and citrusy flair to the traditional bagel, inspired by the vibrant flavors of the American Southwest. By mixing chipotle peppers in adobo with mayonnaise or cream cheese, you create a spicy, smoky base that complements the cold-smoked salmon beautifully. The addition of fresh lime juice and cilantro adds a zesty brightness that is often missing from traditional bagel recipes. This version is perfect for those who enjoy bold spices and want to experiment with fusion cuisine. The smokiness of the chipotle echoes the smokiness of the salmon, creating a deep, complex flavor profile that is surprisingly addictive. It is a modern twist that challenges the boundaries of what a bagel sandwich can be. The use of a jalapeno bagel can further enhance the heat for those who are truly adventurous. This recipe is a celebration of smoke, spice, and citrus that will leave your taste buds tingling.

Ingredients

• 1 Jalapeno or Plain Bagel
• 3 oz Smoked Salmon
• 2 tbsp Cream Cheese
• 1 tsp Chipotle in Adobo, minced
• 1 tsp Fresh Lime Juice
• 1 tbsp Fresh Cilantro, chopped
• 1/2 tsp Cumin

Directions

1. 1

   1. In a small bowl, whisk together the cream cheese, minced chipotle, lime juice, and cumin until the mixture is a pale orange color.

2. 2

   2. Slice the bagel and toast it until the edges are crispy, which will help hold the creamy spicy spread in place.

3. 3

   3. Spread the chipotle-lime mixture on both sides of the bagel, ensuring you get some of the adobo sauce in every bite.

4. 4

   4. Layer the smoked salmon over the bottom half, creating a thick stack of fish to stand up to the bold spices.

5. 5

   5. Sprinkle the fresh cilantro over the salmon, providing a burst of green color and a fresh, herbal finish.

6. 6

   6. Serve with an extra wedge of lime on the side so the diner can add more acidity if they prefer a sharper flavor.

The Smoked Salmon Bagel Benedict

A hybrid of two brunch classics, this recipe replaces the traditional Canadian bacon of an Eggs Benedict with silky smoked salmon. It is the ultimate luxury breakfast, featuring a perfectly poached egg and a rich, buttery hollandaise sauce drizzled over a toasted bagel. This dish is often found in high-end hotels and brunch spots, representing the pinnacle of breakfast decadence. The runny yolk of the egg creates a natural sauce that mingles with the hollandaise and the salty salmon. Using a plain or egg bagel provides a neutral but sturdy base that can soak up all the delicious liquids without becoming too soggy. This recipe requires a bit more technique than the others, particularly in poaching the egg and emulsifying the sauce. However, the result is a restaurant-quality meal that is worth the extra effort. It is a celebration of rich textures and classic French-inspired culinary techniques.

Ingredients

• 1 Egg Bagel
• 2 Large Eggs
• 2 oz Smoked Salmon
• 1/4 cup Hollandaise Sauce
• 1 tsp Fresh Chives, snipped
• 1 pinch Paprika
• 1 tsp Vinegar (for poaching)

Directions

1. 1

   1. Bring a small pot of water to a gentle simmer and add a teaspoon of vinegar to help the egg whites congeal.

2. 2

   2. Crack each egg into a small ramekin, then gently drop them into the simmering water, cooking for about 3 minutes until the whites are set but the yolks are runny.

3. 3

   3. While the eggs poach, toast the egg bagel until it is golden and firm, then place the smoked salmon on the bottom half.

4. 4

   4. Carefully remove the poached eggs with a slotted spoon and place them directly on top of the smoked salmon.

5. 5

   5. Spoon the warm hollandaise sauce over the eggs, allowing it to cascade down the sides of the bagel.

6. 6

   6. Garnish with a sprinkle of snipped chives and a pinch of paprika for color, and serve immediately with a knife and fork.

The Truffled Luxury Schmear

Elevating the humble bagel to a gourmet status, this recipe utilizes the earthy, aromatic power of truffle oil or truffle butter. Truffles and salmon are a classic pairing in fine dining, and bringing them together on a bagel creates an unforgettable breakfast experience. This recipe is designed for special occasions when you want to impress or simply treat yourself to something extraordinary. The key is to use the truffle oil sparingly, as its flavor can easily overwhelm the delicate notes of the smoked fish. By whipping the cream cheese with a hint of truffle and white pepper, you create a sophisticated spread that feels light yet tastes incredibly rich. This bagel is best served on a plain or onion bagel to allow the truffle aroma to take center center stage. It is a minimalist approach where the quality of the ingredients is the most important factor. This is the perfect recipe for a romantic breakfast or a sophisticated holiday brunch.

Ingredients

• 1 Plain Bagel
• 4 oz High-grade Smoked Salmon
• 3 tbsp Whipped Cream Cheese
• 1 tsp White Truffle Oil
• 1/2 tsp White Pepper
• 1 tbsp Fresh Chives, finely minced

Directions

1. 1

   1. In a small bowl, whip the cream cheese with the white truffle oil and white pepper until it is fluffy and fully incorporated.

2. 2

   2. Toast the plain bagel until it is just barely golden, as you want to maintain a soft texture to match the whipped cheese.

3. 3

   3. Spread the truffled cream cheese in a thick, even layer on both halves of the bagel, reaching all the way to the center hole.

4. 4

   4. Carefully lay the smoked salmon over the bottom half, smoothing it out so it lays flat and elegant.

5. 5

   5. Sprinkle the minced chives over the salmon to add a mild onion flavor and a touch of vibrant green.

6. 6

   6. Close the bagel and slice it into quarters to serve as elegant hors d'oeuvres or keep it whole for a luxurious personal meal.

The Healthy Sprouted Radish Bagel

Focusing on health and vitality, this recipe uses a sprouted grain bagel and nutrient-dense radishes to create a refreshing and crunchy meal. Sprouted grains are easier to digest and offer a more complex, nutty flavor than traditional flour bagels. The addition of thinly sliced radishes provides a sharp, peppery bite that perfectly offsets the richness of the smoked salmon. This recipe is inspired by the health-conscious cafes of the Pacific Northwest, where local produce and whole grains are prioritized. Using labneh or a low-fat Greek yogurt spread instead of cream cheese adds a probiotic boost and a pleasant tanginess. The combination of textures—the chewy bagel, the soft fish, and the crisp radish—makes every bite interesting. It is a great option for those who want a filling breakfast that doesn't feel overly heavy or greasy. This bagel is as much about feeling good as it is about tasting great.

Ingredients

• 1 Sprouted Grain Bagel
• 3 oz Smoked Salmon
• 2 tbsp Labneh or Greek Yogurt
• 3 Radishes, paper-thin slices
• 1 tbsp Fresh Dill
• 1 tsp Capers
• 1 squeeze Fresh Lemon

Directions

1. 1

   1. Toast the sprouted grain bagel thoroughly to enhance its nutty flavor and provide a sturdy base for the toppings.

2. 2

   2. Spread the labneh or Greek yogurt over the warm bagel halves, adding a small pinch of salt if using plain yogurt.

3. 3

   3. Layer the smoked salmon over the spread, ensuring it is evenly distributed across the surface of the bagel.

4. 4

   4. Arrange the radish slices in an overlapping scale pattern on top of the salmon for a beautiful and functional presentation.

5. 5

   5. Sprinkle with the fresh dill and capers, then finish with a quick squeeze of lemon juice to brighten the flavors.

6. 6

   6. Serve open-faced to showcase the colorful radishes and the fresh herbs, making it a feast for the eyes as well as the palate.

The Sun-Dried Tomato Pesto Bagel

This recipe brings an Italian-inspired flair to the smoked salmon bagel by using a sun-dried tomato pesto and toasted pine nuts. The intense, concentrated flavor of the sun-dried tomatoes provides a sweet and savory base that works surprisingly well with the smokiness of the fish. Pesto adds a layer of herbal complexity and healthy fats from the nuts and olive oil. This version is a departure from the traditional deli style, offering a more Mediterranean-focused flavor profile that is both rich and satisfying. The addition of fresh basil leaves at the end provides a floral aroma that ties the whole dish together. It is a bold choice for those who love Italian cuisine and want to see how those flavors translate to a bagel format. Using an onion or garlic bagel can add even more savory depth to this already flavor-packed sandwich. This recipe is perfect for a weekend lunch or a flavorful dinner alternative.

Ingredients

• 1 Onion Bagel
• 3 oz Smoked Salmon
• 1 tbsp Sun-dried Tomato Pesto
• 2 tbsp Cream Cheese
• 1 tsp Pine Nuts, toasted
• 4 Fresh Basil Leaves

Directions

1. 1

   1. Start by toasting the pine nuts in a dry pan over medium heat for 2-3 minutes until they are golden and fragrant.

2. 2

   2. Slice the onion bagel and toast it until it is well-browned and the onion bits on the crust are toasted and aromatic.

3. 3

   3. Mix the sun-dried tomato pesto with the cream cheese to create a marbled spread, then apply it generously to the bagel.

4. 4

   4. Layer the smoked salmon on the bottom half, then place the fresh basil leaves directly on top of the fish.

5. 5

   5. Sprinkle the toasted pine nuts over the basil, providing a buttery crunch that complements the soft salmon.

6. 6

   6. Close the sandwich and press down firmly to ensure the pesto and cream cheese meld with the salmon before serving.