Smoked Salmon Grilled Cheese (Print Version)

Golden toasted bread melds smoky salmon, creamy cheese, and fresh dill for a flavorful bite.

# What You'll Need:

→ Dairy & Cheese

01 - 4 oz cream cheese, softened
02 - 1 cup shredded mozzarella or Swiss cheese

→ Fish

03 - 4 oz smoked salmon, thinly sliced

→ Bread

04 - 4 slices hearty sandwich bread (sourdough or rye recommended)

→ Fresh Herbs

05 - 2 tbsp fresh dill, finely chopped

→ Spreads & Oils

06 - 2 tbsp unsalted butter, softened

→ Optional Additions

07 - 2 tbsp finely sliced red onion
08 - 1 tsp capers, drained
09 - Freshly ground black pepper, to taste

# How to Make It:

01 - Combine cream cheese with chopped fresh dill, adding capers or red onion if desired, mixing until well incorporated.
02 - Arrange bread slices and spread softened butter on one side of each slice evenly.
03 - Spread the cream cheese mixture over the unbuttered side of two bread slices, then layer smoked salmon, sprinkle shredded cheese and black pepper over the salmon.
04 - Cover with remaining bread slices, buttered side facing outward.
05 - Heat a nonstick skillet over medium heat and grill sandwiches 3 to 4 minutes per side, pressing gently until bread is golden and cheese melts.
06 - Allow sandwiches to rest for one minute, then slice and serve warm.

# Additional Tips::

01 -
  • It tastes like a seafood brunch without the fancy restaurant bill or the wait.
  • The crispy bread gives way to melted cheese and silky salmon—basically textural heaven on a plate.
  • You can make it on a random Tuesday night and still feel like you're treating yourself.
02 -
  • Medium heat is your friend here; too high and the bread burns before the cheese melts, which is a sad outcome.
  • Softening the butter first is non-negotiable—cold butter tears the bread and won't toast evenly.
  • Don't skip the one-minute rest; it's the difference between structured bites and a cheese-salmon slide.
03 -
  • If you're cooking for two and want to save time, you can assemble both sandwiches fully, then keep them in the fridge for up to four hours before grilling—just add a minute to the cooking time.
  • The secret to evenly melted cheese is patience and medium heat; rushing this with high heat will burn your bread before the inside gets warm.
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