Name: Smoked Salmon and Bagels (Tested and Perfected!)
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 2 bagels, halved and toasted; 4 ounces whipped cream cheese; 1 teaspoon lemon zest, plus slices, for serving; 3 ounces cold smoked salmon; 1/2 English cucumber, shaved into ribbons; 2 tablespoons capers; 2 tablespoons red onion, thinly sliced; 2 tablespoons fresh dill

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Skip the $18 cafe check - these Smoked Salmon and Bagels have all the insider tricks you need for the perfect balance of flavors and textures. After testing countless combinations and techniques, I've nailed down the formula for what makes a great salmon bagel work, including a few chef-inspired tricks that make this version really shine.

Smoked salmon and cream cheese bagel garnished with capers, dill and red onions.

This site is all about finding ways to make restaurant-quality seafood dishes at home. So if you want to serve fish with confidence, I'm so glad you're here! If you're a first-timer, find out more about me and my seafood journey.

If you're in your smoked salmon era (like me!), try my Smoked Salmon Flatbread and Smoked Salmon Quiche next! If you need to feed a crowd, grab my Lox and Bagel Board Guide.

Ingredients and Smart Substitutions

Ingredients for smoked salmon bagel laid out on a table and labeled.

Before we get to the step by step process, a few notes about the ingredients:

Cold-smoked salmon is the star, delivering that silky texture that makes this bagel extra special. If you can only find hot-smoked salmon, it'll still be delicious - just expect a flakier, more traditional "cooked salmon" texture.
Whipped cream cheese is key for the perfect spread. While store-bought is convenient, you can easily make your own with that block of cream cheese in your fridge: let it come to room temperature, then beat it with an electric mixer for 2-3 minutes until fluffy. (Pro tip: This is also a perfect time to mix in your lemon zest!)
Fresh dill adds that classic, bright flavor that makes smoked salmon bagels sing. In a pinch, fresh chives make a good substitute.

Full ingredient list and measurements included in printable recipe card below.

Pro Tips for the Perfect Salmon Bagel

Use a vegetable peeler for those gorgeous cucumber ribbons.
Slice your red onions into thin slivers for the right texture and flavor.
Toasting your bagels creates that unbeatable crispy texture!

Can I prep this lox and bagel the night before?

The lemon cream cheese can be made ahead, but toast and build your bagels just before eating to keep everything fresh and the bagels warm and crisp.

What's the difference between cold and hot smoked salmon?

Cold-smoked salmon is cured and smoked at a low temperature, giving it a silky, raw-like texture. Hot-smoked is fully cooked, with a flaky texture.

How do I store leftover salmon?

Keep unused smoked salmon tightly wrapped in the refrigerator for up to 5 days. Once assembled, bagels are best eaten immediately.

Lox and Bagels: Quick Assembly Guide

Step 1: Prep Bagel Toppings

Mix cream cheese with lemon zest, salt, and pepper.

cream cheese with lemon zest, salt and pepper in a bowl.

Peel cucumber into ribbons.

cucumber peeled into ribbons on a board.

Step 2: Build Smoked Salmon Bagel

Toast bagels until golden and spread cream cheese mixture generously. Layer cucumber ribbons, smoked salmon, capers, red onion, and fresh dill.

2 bagel halves spread with cream cheese on a tray next to dill and smoked salmon.

2 bagel halves spread with cream cheese and topped with cucumber ribbons on a tray next to dill and smoked salmon.

Step 3: Garnish and Serve

Serve open-faced or spread half your bagels with cream cheese only, then close into a sandwich, slice and serve.