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+ servings
Lox Bagel with heirloom tomato slices, capers and arugula.

Smoked Salmon Sandwiches

Sandwiches that look like pieces of art but are extremely fast and easy to make. A perfect meal for hot summer nights or Sunday brunch.
Course Breakfast, Brunch, Dinner
Cuisine American
Keyword Lox Bagel, Smoked Salmon Sanwiches
Prep Time 10 minutes
Servings 4 servings
Calories 298kcal
Author Heather


Bread- choose 4 servings from your favorite listed below

  • Everything Bagels
  • Cracked Wheat Sourdough Bread *See Note #1 below
  • Ezekiel Sesame Bread

Cheese Toppings

  • 8 oz cream cheese or *or favorite flavored cream cheese, See Note #2 below

Smoked Salmon

  • 4 oz lox or smoked salmon *See Note #3 below

Additional Toppings- choose from your favorites listed below

  • 1-2 ripe avocados *peeled & sliced
  • 8 oz strawberries *sliced *sliced
  • 1/2 cup pomegranate seeds
  • 1 small eggplant *See Note # 4 below
  • 1 bunch asparagus *See Note 5 Below
  • sm container fresh chives *chopped
  • 1 sm english cucumber *cut into coins
  • 1-2 cups arugula
  • 1-2 heirloom tomatoes *sliced
  • 1 sm red onion *thinly sliced
  • 1 cup favorite sprouts or micro greens
  • 1/4- 1/2 cup capers *drained
  • 2-4 over easy eggs or
  • 2-4 hard boiled eggs *See note #6 below
  • fresh squeezed lemon juice


  • Toast bread or bagel.
  • Spread bagel or bread with cream cheese and layer on smoked salmon.
  • Top the bagel half or bread slice with favorite toppings from above.


*Please use as many organic ingredients as possible. 
Recipe Notes
Note #1- Plain bagels, sourdough bread slices and sourdough baguettes are all fun options. Additionally, a soft sliced bread would be needed for tea sandwiches. 
Note #2- Approximately 2 ounces of plain or flavored cream cheese will be needed per person. Goat cheese (chèvre) may also be substituted. 
Note #3- Approximately 1 oz of smoked salmon or lox will be needed for each serving. 
Note #4- Slice eggplant into about 1/4 inch steak slices. Lay on cookie sheet and lightly salt to remove extra water. Let sit for about 15 mins. Dab with a paper towel to absorb water. Turn slices over and repeat. Spray both sides of slices with a cooking spray and grill over med/high heat for 4-5 mins per side.
Note #5- For the asparagus, cut off tough bottom portion. Lay spears on plate and drizzle with oil. Lightly salt. Grill over med/high heat for approximately 5 mins, turning every min or so.
Note #6- Place eggs in small saucepan and cover with cold water one inch above eggs. Place over high heat and bring to a rolling boil uncovered. Cover and turn off heat. Let the eggs sit in the hot water for 6-15 mins. The longer the time, the firmer the egg. Once the time is met, drain and pour cold water over eggs to stop the cooking process. Place in refrigerator until ready to peel.


Calories: 298kcal | Carbohydrates: 10g | Protein: 13g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 162mg | Sodium: 1347mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1366IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 2mg