Oh my goodness, let me tell you about my absolute favorite lazy Sunday brunch – this smoked salmon avocado toast is everything! I first fell in love with this combo at a tiny café in Seattle years ago, and I’ve been obsessed with recreating that perfect balance of creamy, smoky, and tangy flavors at home ever since. What I love most is how something so simple – just toasted sourdough piled high with silky salmon, ripe avocado, and that dreamy poached egg – can feel so incredibly gourmet.

Trust me, once you try this combo, you’ll understand why it’s become my go-to when I want to feel fancy without spending hours in the kitchen. The contrast of textures – crispy toast, velvety avocado, delicate salmon – gets me every time. And that moment when you cut into the egg and the yolk runs all over everything? Pure breakfast magic, my friend.

Why You’ll Love This Smoked Salmon Avocado Toast

Let me count the ways this toast will become your new brunch obsession:

Restaurant-worthy in minutes – Seriously, you’ll feel like you’re at a fancy café without the wait or the bill. The presentation alone will impress anyone!
Packed with good-for-you stuff – Between the omega-3s from the salmon, healthy fats from avocado, and protein from the egg, this is breakfast that actually keeps you full.
Endless customization – Feeling spicy? Add red pepper flakes. Want extra crunch? Throw on some capers. This recipe is your perfect blank canvas.
Brunch hero – It’s fancy enough for special occasions but easy enough for lazy weekends when you just want to treat yourself.

Honestly, I make this at least twice a month – it’s that good!

Ingredients for Smoked Salmon Avocado Toast

Here’s everything you’ll need to make this dreamy brunch toast – I promise it’s all simple stuff you can find at any grocery store:

2 slices thick sourdough bread – Go for the good bakery stuff, not sandwich bread. That crispy-chewy texture makes all the difference!
4 oz smoked salmon – Look for the silky, thinly sliced kind near the deli section. The good stuff practically melts in your mouth.
1 ripe avocado, diced – Not mashed! I like keeping little cubes for texture. Just make sure it’s perfectly ripe – should give slightly when pressed.
2 eggs (for poaching) – Fresh is best for those picture-perfect poached eggs.
¼ small red onion, thinly sliced – Soak them in cold water for 5 minutes if you want to tame the bite.
2 tablespoons cream cheese – The schmear that holds everything together. I use full-fat for extra creaminess.
1 tablespoon fresh chives, chopped – Those little green flecks make it look so fancy!
1 tablespoon lemon juice – Keeps the avocado bright green and adds the perfect zing.
Salt and freshly cracked black pepper – None of that pre-ground pepper nonsense – get cracking!
Optional: red pepper flakes – My secret weapon when I want a little heat with my sweet.

See? Nothing too crazy – just quality ingredients treated right. Now let’s make some magic!

How to Make Smoked Salmon Avocado Toast

Okay, let’s get cooking! This might look fancy, but trust me – it’s easier than you think. Just follow these simple steps, and you’ll have café-worthy toast in no time.

Step 1: Toast the Bread

First things first – get that sourdough nice and toasty! I like mine golden brown with a serious crunch – about 3 minutes in my toaster. The crispier the better because it needs to stand up to all those juicy toppings without getting soggy. Pro tip: if your bread is extra thick, you might need to toast it twice.

Step 2: Prepare the Avocado Spread

While the bread’s toasting, let’s tackle the avocado. I’m team diced (not mashed!) for maximum texture. Toss those pretty green cubes with lemon juice right away – this keeps them from turning brown. Then just a pinch of salt and pepper. Easy peasy!

Step 3: Layer the Smoked Salmon and Toppings

Now the fun part! Schmear that cream cheese on your crispy toast like you’re frosting a cake. Pile on the avocado, then drape the salmon slices artfully (or just plop them on – no judgment!). Scatter those onion slices like confetti. The key is balance – you want a little of everything in each bite.

Step 4: Poach the Eggs

Here’s where people get nervous, but don’t worry! Bring water to a gentle simmer, add a splash of vinegar (this helps the egg hold together), and swirl the water before sliding in your egg. Set a timer for 3 minutes for that perfect runny yolk. Use a slotted spoon to drain it well before placing it proudly on top.

Tips for Perfect Smoked Salmon Avocado Toast

After making this recipe more times than I can count, I’ve picked up some foolproof tricks to guarantee perfect toast every single time:

Keep salmon chilled – Cold salmon slices beautifully without tearing. I leave mine in the fridge until the very last second!
Avocado timing is everything – Prep your avocado right before assembling to prevent browning. That lemon juice helps, but speed is your best friend here.
Toast insurance – If you’re serving immediately, butter the toast lightly before adding toppings. It creates a moisture barrier so your bread stays crispy longer.
Egg poaching hack – Crack eggs into a fine mesh strainer first to remove the watery whites – this gives you picture-perfect poached eggs every time.

Trust me, these little touches make all the difference between good toast and “oh my god what is this magic” toast!

Variations of Smoked Salmon Avocado Toast

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried when I’m feeling adventurous:

Caper craze – Sprinkle a teaspoon of briny capers over the salmon for an extra pop of flavor that cuts through the richness.
Greek yogurt swap – For a lighter version, I sometimes use thick Greek yogurt instead of cream cheese – adds a lovely tang!
Everything bagel vibes – Dust the avocado with everything bagel seasoning for that iconic savory crunch.
Dill delight – Fresh dill leaves scattered on top make it taste like the fanciest lox bagel you’ve ever had.

The possibilities are endless – make it your own!

Serving Suggestions for Smoked Salmon Avocado Toast

Oh honey, this toast deserves a proper brunch spread! My favorite way to serve it is with a frosty mimosa – that orange juice tang plays so nicely with the rich salmon. If I’m feeling extra fancy, I’ll add some fresh berries on the side or a simple arugula salad with lemon vinaigrette. The peppery greens balance all that creamy goodness perfectly!

For lazy weekends, I keep it simple with just a steaming mug of coffee and maybe some sliced melon. Honestly, this toast shines bright enough on its own – but who says no to a little extra brunch luxury?

Storage and Reheating Instructions

Okay, real talk – this toast is definitely best fresh, but I’ve totally saved leftovers before! Here’s how: store components separately in airtight containers. The avocado mix (with extra lemon juice!) keeps for a day in the fridge. Salmon stays good for 2-3 days chilled. When ready, re-toast the bread to revive its crunch and assemble with cold toppings. The egg? Best made fresh – but if you must, gently rewarm it in warm water for 30 seconds.

Smoked Salmon Avocado Toast Nutritional Information

Now let’s talk numbers – but remember, these are estimates since ingredient sizes can vary! One glorious slice of this toast packs about 420 calories, with 24g of protein to keep you full all morning. You’re getting 28g of healthy fats (mostly from that dreamy avocado and salmon), plus 8g of fiber to keep things moving. The sodium comes in around 450mg – mostly from the salmon, so go easy on extra salt if you’re watching that!

Honestly? For how indulgent this tastes, I’m always shocked it’s actually good for me too. Talk about a win-win breakfast!

Frequently Asked Questions

I get asked about this smoked salmon avocado toast all the time – here are the answers to the questions that pop up most often:

Can I use frozen salmon instead of smoked?
Oh honey, I wouldn’t recommend it – the magic here is in that silky, ready-to-eat smoked salmon texture. Frozen salmon would need cooking and just wouldn’t give you that same luxurious café-style brunch experience. That said, in a pinch, high-quality canned salmon (drained well!) can work if you’re really craving this flavor combo.

How do I keep my avocado from turning brown?
The lemon juice in the recipe helps, but here’s my secret – I prep the avocado last, right before assembling! If I must prep ahead, I press plastic wrap directly onto the surface of the diced avocado in the bowl. Oxygen is the enemy!

What’s the easiest way to poach eggs for beginners?
Start with fresh eggs (they hold together better) and don’t skip the vinegar! I like to swirl the water right before adding the egg – it helps the white wrap around the yolk beautifully. And set that timer – 3 minutes for runny, 4 for slightly firmer.

Can I make this ahead for a brunch party?
You can prep components separately (toast bread, slice onions, dice avocado with lemon juice) but assemble right before serving. That crispy toast texture is half the magic! I’ll even poach eggs ahead and store them in ice water, then reheat gently in warm water for 30 seconds.

Final Thoughts

There you have it – my foolproof way to turn simple ingredients into the most luxurious brunch toast ever! Once you try that first bite of crispy sourdough, creamy avocado, silky salmon, and that perfect runny yolk, you’ll understand why this recipe never gets old in my kitchen. I’d love to hear how yours turns out – tag me if you make it so I can see your beautiful creations!

Irresistible Smoked Salmon Avocado Toast in 10 Minutes Flat