Salmon Avocado Toast (Printable)

Toasted sourdough crowned with lemon-kissed avocado and smoked salmon for a bright, satisfying brunch.

# What You Need:

→ Bread

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

→ Toppings

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

→ Garnishes (optional)

07 - 1/2 teaspoon red pepper flakes
08 - 1 tablespoon capers
09 - Lemon wedges

# Directions:

01 - Place bread slices in a toaster or under a broiler and toast until golden brown and crisp.
02 - Halve the avocado, remove the pit, and scoop the flesh into a small mixing bowl. Add lemon juice, salt, and freshly ground black pepper, then mash with a fork or potato masher until slightly chunky.
03 - Distribute the mashed avocado evenly over each warm toast slice.
04 - Drape the thinly sliced smoked salmon over the avocado layer on both pieces of toast.
05 - Sprinkle chopped dill or chives, as well as red pepper flakes and capers if using, over the top.
06 - Plate and serve with lemon wedges on the side for squeezing over just before eating.

# Expert Suggestions:

01 -
  • It tastes like your favorite café brunch, but you can throw it together in ten minutes.
  • The balance of creamy avocado and smokey, briny salmon makes even mundane mornings feel like a treat.
02 -
  • If the avocado is underripe, mashing gets tricky and the toast lacks creaminess.
  • Lighter toasting results in soggy bread once you add toppings—let it go darker than you think for sturdiness.
03 -
  • Let the bread cool slightly before adding toppings to keep the base crisp.
  • Squeeze the lemon over both avocado and salmon to tie the flavors together—it's subtle but so worth it.

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