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Salmon Bagel Avocado Toast

Salmon Bagel Avocado Toast- Combining classic avocado toast with the flavors of a salmon bagel makes this brunch mash up what dreams are made of.

July 31, 2023 by Nicole Collins

Today, we’re making Salmon Bagel Avocado Toast!

You guys know I kind of unofficially challenged myself to see how many recipes I could make with the flavors of a smoked salmon bagel without actually using smoked salmon. And just when you thought I must be out of ideas, BAM…today’s recipe comes across your feed.

This one started as a fridge cleanout meal that I made on Tiktok. Which side note…if you’re not following along with my shenanigans over there, what are you waiting for?? But anywho, it was so darn delicious and so darn beautiful, I just had to make it blog official. But I don’t always do that with my winning Tiktok recipes so seriously, get over there already!

First, let’s address the elephant in the room. We’re not using smoked salmon because your girl can’t stand the texture of it. So, I’m going with a roasted salmon situation that is actually an air fried salmon situation because it only takes 5 mins to cook in the air fryer. We want to start with skinless salmon, and we’ll chop it up into roughly 1ish inch cubes. From there, we’ll toss the salmon with a simple spice mix of equal parts salt, pepper, garlic powder, and old bay as well as with some olive oil. We’ll make sure the salmon is coated in oil and spices, pop it in the air fryer for a couple minutes, and that’s that. Super duper simple.

While the salmon is going, we’re also going to boil a jammy egg. I LOVE jammy eggs. They’re definitely in my top 3 ways to prepare eggs. And, they’re just as simple to make. Bring a small pot of water to a boil. Carefully lower the egg into the water. Set a timer for 7 mins, then transfer the egg straight from boiling water to ice water for 2 minutes. Peel off the shell, and you’re done with the jammy egg. When we’re ready to cut it open, we have a firm white that resembles a hard boiled egg but a gooey half runny/half firm yolk that glistens.

Once our egg and salmon are finished cooking, it’s time to assemble. The layers of this toast were very thoughtfully organized in a specific order, so don’t go too rogue here. We also want to make sure that we’re seasoning layers as we go to make sure we’re maximizing each level of flavor we’re loading onto this toast.

So, we’ll start with a golden toasted piece of sourdough bread. I actually like to buy a loaf and slice it myself so that I can get a little bit of a thicker cut on the bread. We are piling it high with goodies, after all. We don’t want to lose the essence of the bread. Next, we layer on some mashed avocado along with a pinch of salt and a shake of everything bagel seasoning. For the next layer, we’ll add some thinly sliced cucumbers and then some thinly sliced tomato that we’ll also season with a little pinch of salt. Next, we’ll layer on some thinly sliced red onion and our salmon hunks that we’ll break down into bite sized pieces. Our jammy egg goes on top of the salmon. And I like to cut the eggs open while it’s on the toast so that we don’t lose one drop of that gooey yolk. Season the egg with a pinch of salt and pepper. Sprinkle on some capers and a pinch of fresh dill. And our mountain of deliciousness is complete.

She may be a little messy, but let me tell ya, she’s DELISH. This toast has different textures, different temperatures, different flavors; and they all play so nicely together ensuring every single bite is the absolute perfect bite. It’s rich and hearty but light and refreshing all at the same time. This Libra gal loves when ingredients can balance out on both ends of the spectrum.


Guys, I am having so much fun mixing and matching brunch recipes into one meal. And honestly, these are some of the best brekkies and brunches I’ve ever made. So tell me, what should we mash up next?

In the meantime, I hope you guys enjoy. And, let’s eat!


Salmon Bagel Avocado Toast

Serves: 1 Print


  • 4 oz salmon, skin removed and cut into 1.5 inch chunks

  • ½ olive oil

  • 1/8 tsp salt, plus more to taste

  • 1/8 tsp pepper, plus more to taste

  • 1/8 tsp garlic powder

  • 1/8 tsp Old Bay

  • 1 egg

  • 1 slice sourdough bread, toasted

  • 1 mini avocado, mashed

  • ¼ tsp everything bagel seasoning

  • 1 mini cucumber, thinly sliced

  • 2-3 thin slices of tomato

  • 2 thin slices of red onion, halved

  • 1 tsp capers

  • Fresh dill, for garnish


  1. Prepare the salmon: Preheat air fryer to 400 degrees. Add salmon pieces to a bowl along with olive oil, 1/8 tsp salt, 1/8 tsp pepper, garlic powder, and Old Bay. Toss well to coat the salmon. Add salmon to air fryer, and cook for 4-6 mins until the internal temperature reaches 145 degrees.

  2. Meanwhile, make the jammy egg: Bring a small saucepan of water to a boil. Carefully lower the egg into the pot, and boil for exactly 7 mins. Remove egg from boiling water and place immediately into a bowl of ice water for 2-3 mins. Remove from ice bath and peel off the shells.

  3. Assemble the toast: Arrange toasted sourdough on serving plate. Top with mashed avocado spread evenly over the bread. Season with a pinch of salt and everything bagel seasoning. Top with sliced cucumber and tomatoes, and season tomatoes with a little pinch of salt. Top with red onion slices and salmon that has been torn into bite sized pieces. Arrange jammy eggs on top of the salmon, and cut open into bite sized pieces. Season eggs with a pinch of salt and pepper. Finish the toast with capers and a sprinkle of fresh dill, to taste. Serve immediately, and enjoy!

Recipe notes:

*This toast is STACKED. I like to buy an unsliced loaf of sourdough and cut it myself into thicker slices. To toast the sourdough, I like to give it a drizzle of olive oil and pop it in the oven at 400 degrees for 7-10 mins.

*If you can’t find mini avocados, used half of a regular sized avocado. If you can’t find mini cucumbers (or persian cucumbers), use a few thin slices of a regular cucumber.

*We want to be sure to season every layer of this toast, but we only need a small pinch of salt for the avocado, tomato, and eggs. It’s just enough to enhance their flavor.


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