Salmon Avocado Toast (Printable)

Toasted sourdough topped with mashed lemony avocado, silky smoked salmon, capers and dill—bright, quick brunch fare.

# What's Needed:

→ Bread

01 - 2 slices rustic sourdough or whole grain bread, toasted

→ Toppings

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt, to taste
05 - Freshly ground black pepper, to taste
06 - 2.8 ounces smoked salmon, thinly sliced
07 - 1 tablespoon chopped fresh dill or chives, optional

→ Garnishes

08 - 1/2 teaspoon red pepper flakes, optional
09 - 1 tablespoon capers, optional
10 - Lemon wedges, to serve

# How to Make It:

01 - Toast bread slices in a toaster until golden and crisp.
02 - In a small bowl, mash avocado with lemon juice, salt, and pepper using a fork or potato masher, leaving some texture.
03 - Evenly distribute mashed avocado over each slice of toasted bread.
04 - Arrange smoked salmon slices atop the avocado layer.
05 - Sprinkle fresh dill or chives, followed by red pepper flakes and capers if desired.
06 - Serve immediately with lemon wedges for garnish.

# Tips for Success:

01 -
  • This is the kind of breakfast that makes an ordinary morning feel special, and nobody needs to know how little effort it takes.
  • The combination of creamy avocado and delicate salmon tastes far more decadent than the time invested.
02 -
  • The first time I skipped toasting the bread, everything turned soggy—always toast until crisp!
  • Let the avocado sit with lemon for a minute; it helps deepen the flavor and keeps it from browning while you assemble the rest.
03 -
  • Stir a pinch of flaky sea salt into the avocado right before spreading for restaurant-level flavor.
  • Try tucking in a few microgreens or thin slices of cucumber for an extra layer of crunch and color.

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