Smoked Salmon Bagel Recipe

Prepare red onion

Peel and very thinly slice the red onion into rings. Place the slices in a small bowl and, if you prefer a milder onion flavor, cover with cold water and let sit for 5 minutes, then drain and pat dry.

Toast bagels

Split the bagels in half horizontally. Lightly butter the cut faces if using butter. Toast the bagels in a toaster or under a broiler until golden and crisp at the edges, about 2–4 minutes depending on your appliance.

Make lemon cream cheese

In a small bowl, stir the cream cheese with the lemon juice and freshly ground black pepper until smooth and spreadable. Taste and adjust pepper or lemon as desired.

Spread about 3 tablespoons of the lemon cream cheese evenly on each toasted bagel half.

Assemble smoked salmon

Arrange about 4 ounces (half of the smoked salmon) in gentle folds over the cream cheese on each bagel half so it covers the surface without piling too high.

Add onion and capers

Evenly distribute the thin red onion slices over the smoked salmon. Scatter 1 tablespoon of drained capers over each bagel half, spacing them so every bite gets some briny pop.

Optional vegetables

If using cucumber or tomato, add a few thin slices on top of the cream cheese before the salmon (for cucumber) or between salmon and onion (for tomato), or arrange them as preferred.

If desired, drizzle a scant 1/2 teaspoon of extra-virgin olive oil over each assembled bagel half and sprinkle a pinch (~1/4 tsp) of everything bagel seasoning or sesame seeds.

Garnish each half with a dill sprig. Serve immediately while bagels are still slightly warm so the cream cheese is soft and the textures contrast.

To store leftovers: keep components separate (salmon wrapped cold, bagels in an airtight bag) and assemble just before eating for best texture. Smoked salmon is best used within 2 days of opening.