Avocado Toast With Smoked Salmon Recipe

I never expected avocado toast with smoked salmon to feel this luxe, but one bite makes brunch look like it belongs at a chic little café.

I’m obsessed with Avocado Toast with Smoked Salmon because it hits every craving I have before I’ve even fully decided what kind of day I’m having. The creamy avocado, the silky smoked salmon, that salty-rich bite that makes me pause mid-chew.

So good. I love how it feels fancy without trying too hard, like I accidentally ordered brunch at home and nailed it.

But it’s still simple, still messy in the best way, still the kind of thing I want on a random Tuesday. And honestly, I’ll take any excuse to eat something this fresh, briny, and ridiculously satisfying.

Ingredients

• Sourdough brings that crunchy, tangy base so everything doesn’t feel too soft.
• Avocado makes it creamy, filling, and honestly kind of the whole point.
• Lemon keeps the avocado bright, fresh, and not like sad green paste.
• Smoked salmon adds protein, saltiness, and that brunchy “I tried” feeling.
• Olive oil gives a glossy finish and makes each bite feel richer.
• Capers add little salty pops that cut through the creamy stuff.
• Dill tastes fresh and herby, like it belongs with the salmon.
• Flaky salt adds crunch and makes the avocado actually taste alive.
• Black pepper gives a tiny bite without taking over the toast.
• Red pepper flakes bring heat if you like a little kick.
• Cream cheese or labneh makes it extra creamy, tangy, and more filling.
• Plus, chives or microgreens make it look cute without much effort.

Ingredient Quantities

• 4 slices sourdough or country bread
• 2 ripe avocados
• 1 lemon, for juice
• 6 to 8 ounces smoked salmon, thinly sliced
• 1 tablespoon extra virgin olive oil
• 1 to 2 tablespoons capers, drained
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons cream cheese or labneh, optional
• Fresh chives or microgreens for garnish, optional

How to Make this

1. Toast 4 slices of sourdough or country bread until golden and crisp.

2. Halve, pit and scoop flesh from 2 ripe avocados into a bowl; mash lightly with a fork until creamy but still slightly chunky.

3. Add juice of 1 lemon, 1 tablespoon extra virgin olive oil, 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper to the avocado; stir to combine and taste for seasoning.

4. If using, spread 2 tablespoons cream cheese or labneh thinly and evenly on each toasted slice as the base.

5. Divide the avocado mixture evenly among the toasts and spread to the edges.

6. Top each toast with thinly sliced smoked salmon, arranging
1.5 to 2 ounces per slice for 6 to 8 ounces total.

7. Scatter 1 to 2 tablespoons drained capers across the toasts, then sprinkle 2 tablespoons chopped fresh dill and, if you like heat, 1/4 teaspoon red pepper flakes.

8. Finish with a light drizzle of extra virgin olive oil, a final pinch of flaky sea salt if needed, and garnish with fresh chives or microgreens before serving.

Equipment Needed

1. Toaster or oven with broiler rack
2. Serrated bread knife
3. Cutting board
4. Medium mixing bowl
5. Fork for mashing avocado
6. Citrus juicer or reamer
7. Measuring spoons
8. Small spatula or butter knife for spreading cream cheese or labneh
9. Paring knife for slicing herbs and trimming salmon
10. Serving plate and tongs or fish slice for plating

FAQ

Avocado Toast With Smoked Salmon Recipe Substitutions and Variations

• Bread: swap sourdough or country loaf for whole grain rye, multigrain, or a sturdy baguette (toasted for crunch).
• Avocado: use mashed ripe chickpeas or hummus for a similar creamy, savory base and extra protein.
• Smoked salmon: replace with smoked trout, gravlax, or thinly sliced roasted turkey for a milder, non-fish option.
• Capers or cream cheese: substitute cornichons or chopped pickled shallots for briny pop, and Greek yogurt or ricotta for the creamy element.

Pro Tips

1. Toast the bread just before assembling, and let it cool for 30 to 60 seconds so it stays crisp without being too hot to soften the avocado.

2. Choose avocados that yield slightly to gentle pressure; if they are underripe, ripen them quickly in a paper bag with an apple or banana for a day. Add lemon juice gradually and taste as you go so the citrus brightens without overpowering.

3. If using cream cheese or labneh, spread a very thin layer to create a creamy barrier that protects the toast from sogginess while still letting the avocado and salmon shine.

4. Bring smoked salmon to room temperature for a few minutes before topping, and arrange it in gentle folds so each bite has both salmon and avocado. Scatter the capers sparingly so their punch is balanced rather than overwhelming.

5. Finish with a few delicate touches: a light drizzle of good olive oil, a sprinkle of flaky sea salt, and fresh dill or chives. If you want an extra lift, a tiny bit of lemon zest adds aroma without adding acidity.

Avocado Toast With Smoked Salmon Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I never expected avocado toast with smoked salmon to feel this luxe, but one bite makes brunch look like it belongs at a chic little café.

Pin

Servings

4

servings

Calories

363

kcal

Equipment: 1. Toaster or oven with broiler rack
2. Serrated bread knife
3. Cutting board
4. Medium mixing bowl
5. Fork for mashing avocado
6. Citrus juicer or reamer
7. Measuring spoons
8. Small spatula or butter knife for spreading cream cheese or labneh
9. Paring knife for slicing herbs and trimming salmon
10. Serving plate and tongs or fish slice for plating

Ingredients

• 4 slices sourdough or country bread

• 2 ripe avocados

• 1 lemon, for juice

• 6 to 8 ounces smoked salmon, thinly sliced

• 1 tablespoon extra virgin olive oil

• 1 to 2 tablespoons capers, drained

• 2 tablespoons fresh dill, chopped

• 1/2 teaspoon flaky sea salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon red pepper flakes, optional

• 2 tablespoons cream cheese or labneh, optional

• Fresh chives or microgreens for garnish, optional

Directions

• Toast 4 slices of sourdough or country bread until golden and crisp.
• Halve, pit and scoop flesh from 2 ripe avocados into a bowl; mash lightly with a fork until creamy but still slightly chunky.
• Add juice of 1 lemon, 1 tablespoon extra virgin olive oil, 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper to the avocado; stir to combine and taste for seasoning.
• If using, spread 2 tablespoons cream cheese or labneh thinly and evenly on each toasted slice as the base.
• Divide the avocado mixture evenly among the toasts and spread to the edges.
• Top each toast with thinly sliced smoked salmon, arranging
• 5 to 2 ounces per slice for 6 to 8 ounces total.
• Scatter 1 to 2 tablespoons drained capers across the toasts, then sprinkle 2 tablespoons chopped fresh dill and, if you like heat, 1/4 teaspoon red pepper flakes.
• Finish with a light drizzle of extra virgin olive oil, a final pinch of flaky sea salt if needed, and garnish with fresh chives or microgreens before serving.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 182g
• Total number of serves: 4
• Calories: 363kcal
• Fat: 20.3g
• Saturated Fat: 4.9g
• Trans Fat: 0.03g
• Polyunsaturated: 2.2g
• Monounsaturated: 9.9g
• Cholesterol: 34.8mg
• Sodium: 1049mg
• Potassium: 606mg
• Carbohydrates: 34.8g
• Fiber: 9g
• Sugar: 5.4g
• Protein: 16g
• Vitamin A: 500IU
• Vitamin C: 14mg
• Calcium: 62mg
• Iron: 2.2mg