This Salmon and Avocado Toast combines creamy avocado and rich smoked salmon on crisp toast for a luxurious yet simple meal. It’s a balanced, flavorful dish that comes together in minutes, perfect for breakfast, lunch, or a light dinner. The cool avocado, salty salmon, and bright lemon create a café-style treat you can easily make at home.
Love Salmon and Avocado Toast? So do we! If you're into Savory Combo Recipes or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This Salmon and Avocado Toast
- Fast & satisfying: Ready in 10 minutes with healthy fats for lasting energy.
- Dreamy textures: Creamy avocado, silky salmon, and crunchy toast.
- Customizable canvas: Easily adapt with your favorite toppings and flavors.
- Visually stunning: Vibrant colors make it perfect for sharing.
Ingredients & Tools
- 2 slices of hearty, thick-cut bread (sourdough or a sturdy multigrain)
- 1 large, ripe avocado
- 100 g high-quality smoked salmon
- 1/2 fresh lemon
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, finely sliced
- 1/4 small red onion, thinly sliced
- 1 tsp capers, rinsed (optional)
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
Tools: A good toaster or toaster oven, a small bowl, a fork, a sharp knife, and a cutting board.
Notes: The quality of your ingredients really shines here, so don’t skimp. A ripe-but-firm avocado and good, flaky smoked salmon make all the difference between a good toast and a great one.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 20 g |
| Fat: | 25 g |
| Carbs: | 32 g |
| Fiber: | 10 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the perfect avocado. You want one that yields slightly to gentle pressure near the stem. If it’s rock hard, it’s not ready. If it feels mushy, it’s overripe. A little give is the sweet spot for creamy mashing.
- Don’t toast your bread too early! The worst thing is a soggy base. Time your toasting so the bread is hot and crisp just as you’re ready to assemble. This ensures a sturdy platform that won’t get soft under the avocado.
- Why fresh herbs and lemon are non-negotiable. Dried dill just won’t give you that same bright, grassy punch. And the fresh lemon juice does double duty—it adds a zesty flavor and also helps keep the avocado from browning too quickly.
- Get creative with your bread. While sourdough is a classic, don’t be afraid to try a seeded rye, a dark pumpernickel, or even a whole-wheat bagel thin. A sturdy, flavorful bread elevates the entire experience.
How to Make Salmon and Avocado Toast
Step 1: Start by toasting your bread. Pop your two slices of hearty bread into the toaster or toaster oven. You’re aiming for a deep golden brown and a really crisp texture. This isn’t the time for pale, soft toast—you need a strong foundation that can hold up to the creamy toppings without going limp. While it toasts, you can get all your other ingredients prepped.
Step 2: Prepare the avocado mash. Cut your ripe avocado in half, remove the pit, and scoop the flesh into a small bowl. Add a generous squeeze of fresh lemon juice (about half a tablespoon), a drizzle of olive oil, and a pinch of salt and black pepper. Use a fork to mash it all together. The trick is to leave it a little chunky for texture—you don’t want a completely smooth purée. Taste and adjust the seasoning; you might need more lemon or salt.
Step 3: Assemble your base. Once your toast is perfectly crisp and hot, take it out and let it cool for just 30 seconds so it’s not scalding. Divide the avocado mash evenly between the two slices, spreading it right to the edges with the back of a spoon. You’ll notice how the warm toast slightly warms the avocado, making it even more aromatic.
Step 4: Layer on the salmon. Gently drape the slices of smoked salmon over the avocado. You can fold it into pretty ruffles or just lay it flat—whatever you prefer. The contrast of the pink salmon against the green avocado is just beautiful already.
Step 5: Add the final toppings. Now for the confetti! Scatter the thinly sliced red onion, the chopped fresh dill, and the chives over the salmon. If you’re using them, dot a few capers around for a briny punch. A final crack of black pepper and a light sprinkle of red pepper flakes (if you like a kick) is the perfect finish.
Step 6: Serve immediately. This is crucial. Grab a plate, serve it up, and enjoy it right away. The toast is at its peak when the bread is still crisp and the toppings are cool and fresh. Dive in and experience that perfect mix of creamy, salty, crunchy, and bright all in one bite.
Storage & Freshness Guide
- Fridge: Best enjoyed immediately; store components separately for up to 1 day.
- Freezer: Not recommended; avocado and toast texture will suffer.
- Reviving: Re-toast bread if needed; refresh with a squeeze of lemon.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil cuts through the richness of the toast beautifully without overpowering it.
- Soft-scrambled eggs — For a truly decadent brunch, add a side of creamy, softly scrambled eggs. The silkiness of the eggs pairs wonderfully with the texture of the salmon and avocado.
- Roasted asparagus — A few spears of roasted asparagus with a little parmesan make for an elegant and easy side that feels like a complete, restaurant-quality meal.
Drinks
- A dry sparkling wine or Prosecco — The bubbles and acidity are a classic match for the salty, fatty salmon, cleansing the palate between each delicious bite.
- Iced green tea with mint — For a non-alcoholic option, the clean, slightly bitter notes of green tea and the freshness of mint complement the dish’s flavors without adding sweetness.
- A crisp, citrusy pale ale — The hoppy, grapefruit-like notes in a good pale ale can stand up to the salmon and contrast the creamy avocado in a really satisfying way.
Something Sweet
- Lemon poppy seed muffin — The bright, zesty flavor of a lemon muffin continues the citrus theme from the toast and provides a lovely, not-too-heavy sweet finish.
- Mixed berry parfait — Layers of Greek yogurt, honey, and fresh berries offer a light, creamy, and fruity end to the meal that feels refreshing and healthy.
- Dark chocolate-covered almonds — Just a few of these provide a rich, crunchy, and slightly bitter-sweet bite that satisfies the post-meal chocolate craving perfectly.
Top Mistakes to Avoid
- Using soggy bread. This is the cardinal sin of toast-making. If your bread isn’t sturdy and crisp, the weight and moisture of the toppings will turn it into a sad, difficult-to-eat mess. Always toast well!
- Over-mashing the avocado. You’re making a rustic mash, not baby food. Leaving some small chunks gives you
Salmon And Avocado Toast
Make this easy Salmon and Avocado Toast in just 15 minutes! A healthy, luxurious meal perfect for breakfast or brunch. Get the simple recipe here.
Ingredients
For the toast:
-
2 slices hearty, thick-cut bread (sourdough or a sturdy multigrain)
-
1 large, ripe avocado
-
100 g high-quality smoked salmon
-
1/2 fresh lemon
-
1 tbsp extra virgin olive oil
-
1 tbsp fresh dill (chopped)
-
1 tbsp fresh chives (finely sliced)
-
1/4 small red onion (thinly sliced)
-
1 tsp capers (rinsed (optional))
-
Salt and freshly ground black pepper (to taste)
-
1 pinch red pepper flakes (optional)
Instructions
-
Start by toasting your bread. Pop your two slices of hearty bread into the toaster or toaster oven. You’re aiming for a deep golden brown and a really crisp texture. This isn’t the time for pale, soft toast—you need a strong foundation that can hold up to the creamy toppings without going limp. While it toasts, you can get all your other ingredients prepped.01
-
Prepare the avocado mash. Cut your ripe avocado in half, remove the pit, and scoop the flesh into a small bowl. Add a generous squeeze of fresh lemon juice (about half a tablespoon), a drizzle of olive oil, and a pinch of salt and black pepper. Use a fork to mash it all together. The trick is to leave it a little chunky for texture—you don’t want a completely smooth purée. Taste and adjust the seasoning; you might need more lemon or salt.02
-
Assemble your base. Once your toast is perfectly crisp and hot, take it out and let it cool for just 30 seconds so it’s not scalding. Divide the avocado mash evenly between the two slices, spreading it right to the edges with the back of a spoon. You’ll notice how the warm toast slightly warms the avocado, making it even more aromatic.03
-
Layer on the salmon. Gently drape the slices of smoked salmon over the avocado. You can fold it into pretty ruffles or just lay it flat—whatever you prefer. The contrast of the pink salmon against the green avocado is just beautiful already.04
-
Add the final toppings. Now for the confetti! Scatter the thinly sliced red onion, the chopped fresh dill, and the chives over the salmon. If you’re using them, dot a few capers around for a briny punch. A final crack of black pepper and a light sprinkle of red pepper flakes (if you like a kick) is the perfect finish.05
-
Serve immediately. This is crucial. Grab a plate, serve it up, and enjoy it right away. The toast is at its peak when the bread is still crisp and the toppings are cool and fresh. Dive in and experience that perfect mix of creamy, salty, crunchy, and bright all in one bite.06
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