Smoked Salmon Bagel

Nutrition · per serving

Steps

1. 1

   Halve the bagels if needed and toast them until the cut sides are golden and crisp but the centers still have some chew, about 2-3 minutes in a toaster or under a hot grill.

   2 whole (about 200 g total) bagels, halved
2. 2

   While the bagels toast, thinly slice the red onion, chop the dill, drain the capers, and cut the lemon into wedges. Keeping the onion very thin gives bite without overpowering the salmon.

   40 g red onion, very thinly sliced6 g fresh dill, roughly chopped20 g capers, drained1/2 whole lemon
3. 3

   Spread the cut sides of the warm toasted bagels generously with cream cheese. Spreading while warm helps it soften and cover evenly.

   2 whole (about 200 g total) bagels, halved100 g cream cheese, softened
4. 4

   Layer the smoked salmon over the bottom halves, folding the slices loosely rather than laying them flat for a fuller texture. Top with the sliced red onion, capers, dill, a squeeze of lemon juice, and a little black pepper.

   120 g smoked salmon40 g red onion, very thinly sliced20 g capers, drained6 g fresh dill, roughly chopped1/2 whole lemon1 g black pepper
5. 5

   Close with the top halves or serve open-faced straight away. Serve immediately while the bagel is still warm and crisp for the best contrast with the cool toppings.

   2 whole (about 200 g total) bagels, halved

Origin & History

The smoked salmon bagel became a deli classic in the United States, especially in New York, where Jewish immigrant bagel traditions met the popularity of cured fish. Cream cheese, lox-style salmon, onion, and capers remain one of the most recognizable savory bagel combinations.