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This High-Protein Smoked Salmon Bagel layers a toasted bagel with whipped cream cheese, silky smoked salmon, and classic toppings like capers and red onion, for a deli-style breakfast packed with protein and flavor. A five-minute assembly job that tastes like it came straight from a New York bagel shop.
Prep Time
5 min
Per serving
400kcal
Calories
24g
Protein
44g
Carbs
15
Cook Time
3 min
Servings
2 people
Difficulty
easy
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Slice the bagel in half and toast until golden and crisp.
Spread a generous layer of cream cheese over both toasted halves.
Layer the smoked salmon slices over one half of the bagel, draping them slightly for a classic deli look.
Scatter over the thinly sliced red onion and capers.
Add a few slices of cucumber if using, then finish with a squeeze of lemon juice and a crack of fresh black pepper.
Top with the other bagel half, or serve open-faced, and enjoy immediately.
Toast the Bagel Well: A properly toasted bagel provides a sturdy, slightly crisp base that holds up to the toppings without going soggy. Pat the Salmon Dry: If your smoked salmon feels very wet from the packaging, a quick pat with a paper towel helps it layer more neatly on the bagel. Slice Onion Paper-Thin: Very thin slices of red onion add a sharp bite without overpowering the delicate salmon - a mandoline or sharp knife works well here.
It's best assembled fresh since the bagel can turn soggy if it sits too long with the toppings, but you can pre-slice the onion and cucumber a day ahead to save time.
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