Salmon Salad Bagel Recipe

prepare bagels

Slice the bagels in half horizontally. If you prefer toasted bagels, spread about 1/2 teaspoon butter or brush 1/2 tsp olive oil on each cut side.

Toast the bagels cut-side down in a skillet over medium heat for 2–3 minutes until golden and slightly crisp, or use a toaster until lightly browned. Keep warm.

Arrange sliced tomato, thinly sliced red onion, capers and greens so they are ready for assembly.

Squeeze a lemon wedge over the tomato slices lightly just before assembling to brighten flavor.

flake and prepare salmon

If using canned salmon, drain well and remove any large bones and skin. Transfer to a medium mixing bowl and break into flakes with a fork. If using cooked salmon, check for bones and flake.

mix dressing

In a small bowl whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, lemon zest, chopped dill and parsley, smoked paprika (if using), salt and black pepper until smooth.

combine

Add the diced celery and chopped pickles to the flaked salmon. Pour the yogurt-mayo dressing over the salmon and gently fold with a spatula until evenly combined but still slightly chunky. Taste and adjust seasoning with more salt, pepper or lemon juice if desired.

If time allows, refrigerate the salmon salad for 10–15 minutes to let flavors meld; otherwise proceed to assemble.

If you didn't toast earlier, warm a skillet over medium heat, add the remaining butter or oil, and toast bagel halves cut-side down until golden, 1–2 minutes.

Assemble each bagel: spread about 1/2 of the salmon salad (roughly 5 oz by weight per sandwich) on the bottom half of each toasted bagel. Top with a handful of mixed greens or arugula, 2–3 tomato slices, a few rings of red onion and about 1 tablespoon capers divided between the two sandwiches.

Cover with the top bagel half, press gently, and cut in half if desired. Serve immediately with remaining lemon wedges on the side for extra brightness.