Kelly’s Salmon Sandwich Recipe

Split and toast bagel

Slice the everything bagel horizontally and place cut sides up. If using butter, lightly spread 1 tsp butter on the cut sides. Toast in a toaster or under a hot broiler until golden and crisp, 2–4 minutes depending on equipment. Remove and let cool slightly so the cream cheese won’t melt completely.

Spread cream cheese

Evenly spread 3 tablespoons of cream cheese on the toasted cut side you'll use for the open-face sandwich. Use a clean knife or small offset spatula to create a smooth, even layer about 1/8–1/4-inch thick.

Arrange smoked salmon

Lay the 3 oz of smoked salmon in slightly overlapping slices over the cream cheese, covering most of the bagel surface. For a neater presentation, fold a few pieces into gentle rosettes and place near the center.

Add tomato and onion

Top the salmon with 3 slices of tomato, spacing them evenly (or quarter and fan them if preferred). Scatter the 4 thin red onion rings across the tomato and salmon so each bite will have onion.

Add capers and herbs

Sprinkle 1 tablespoon drained capers evenly over the layered ingredients. Lightly sprinkle the 1 teaspoon chopped fresh dill (or 1/2 tsp dried) across the top.

Season

Finish with a pinch of flaky sea salt and about 1 teaspoon freshly ground black pepper. Be conservative with salt because the smoked salmon and capers are already salty.

Add optional greens: If using microgreens or a small handful of arugula, tuck them gently under or beside the salmon for color and a peppery contrast.

Garnish and squeeze: Garnish with an extra 1/2 teaspoon capers or a few dill sprigs if desired. Serve open-face with 1 lemon wedge on the side for diners to squeeze over the top to taste.

Serve immediately: Transfer the open-face sandwich to a plate and serve right away so the bagel remains crisp and the toppings are fresh. If preparing ahead, assemble no more than 10 minutes before serving to avoid sogginess.