Picture this: a lazy weekend brunch where silky, smoky lox takes center stage. Whether you’re craving classic bagels or adventurous twists, we’ve gathered 26 irresistible recipes that transform this beloved ingredient into everything from elegant appetizers to hearty mains. Get ready to elevate your brunch game with creative, crowd-pleasing dishes that are sure to impress. Let’s dive into these delicious ideas!
Classic Bagel and Lox with Cream Cheese
Kickstart your morning with this iconic New York-style breakfast. It combines chewy bagels, silky smoked salmon, and tangy cream cheese for a satisfying bite. Perfect for weekend brunches or quick weekday fuel.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the bagels:
– 2 plain bagels
For the cream cheese spread:
– 4 oz cream cheese, softened
– 1 tbsp fresh dill, chopped
– 1 tbsp red onion, finely diced
For assembly:
– 4 oz smoked salmon (lox)
– 1 tbsp capers
– 4 lemon wedges
Instructions
1. Slice the 2 plain bagels in half horizontally using a serrated knife for clean cuts.
2. Toast the bagel halves in a toaster or toaster oven at 350°F for 3-4 minutes until golden brown and crisp.
3. While bagels toast, combine 4 oz softened cream cheese, 1 tbsp chopped dill, and 1 tbsp diced red onion in a small bowl. Mix thoroughly with a fork until smooth.
4. Spread 2 tbsp of the cream cheese mixture evenly onto each toasted bagel half.
5. Layer 1 oz of smoked salmon (lox) on top of the cream cheese on each bagel half.
6. Sprinkle ¼ tbsp of capers over the salmon on each bagel half.
7. Squeeze juice from 1 lemon wedge over each assembled bagel half just before serving.
Vibrant textures contrast beautifully: the crisp bagel yields to creamy cheese and tender salmon. The briny capers and zesty lemon cut through the richness. For a twist, add thinly sliced cucumber or swap plain bagels for everything bagels.
Lox and Avocado Toast with Everything Bagel Seasoning
Satisfying yet simple, this toast combines creamy avocado with smoky lox. Everything bagel seasoning adds crunch and savory depth. It’s a quick, restaurant-worthy breakfast or snack.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– For the toast: 2 slices sourdough bread, 1 ripe avocado, 4 oz smoked salmon (lox), 2 tbsp everything bagel seasoning, 1 tbsp fresh lemon juice, 1 tbsp extra-virgin olive oil, 1/4 tsp salt
Instructions
1. Toast 2 slices of sourdough bread in a toaster until golden brown and crisp, about 2-3 minutes.
2. Halve 1 ripe avocado, remove the pit, and scoop the flesh into a small bowl.
3. Mash the avocado with a fork until slightly chunky, not completely smooth.
4. Stir in 1 tbsp fresh lemon juice and 1/4 tsp salt to prevent browning and enhance flavor.
5. Spread the mashed avocado evenly onto the toasted sourdough slices.
6. Drizzle 1 tbsp extra-virgin olive oil over the avocado for richness.
7. Layer 4 oz smoked salmon (lox) on top of the avocado, dividing it between both slices.
8. Sprinkle 2 tbsp everything bagel seasoning generously over the lox and avocado.
9. Serve immediately to maintain the toast’s crisp texture.
Rich, creamy avocado contrasts with the salty, smoky lox, while the seasoning provides a garlicky, crunchy finish. For a twist, add a poached egg on top or serve with pickled red onions on the side.
Smoked Salmon Eggs Benedict with Hollandaise Sauce
Rethink your weekend brunch with this elegant yet approachable smoked salmon eggs benedict. It combines rich hollandaise, perfectly poached eggs, and savory smoked salmon for a restaurant-quality dish at home. You’ll master the classic technique with straightforward steps.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– For the hollandaise sauce:
– 3 large egg yolks
– 1 tbsp fresh lemon juice
– 1/2 cup unsalted butter, melted and hot
– 1/4 tsp salt
– 1/8 tsp cayenne pepper
– For the eggs and assembly:
– 4 large eggs
– 1 tbsp white vinegar
– 2 English muffins, split
– 4 oz smoked salmon slices
– 1 tbsp chopped fresh chives
Instructions
1. Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat (180°F).
2. Whisk 3 egg yolks and 1 tbsp lemon juice in a heatproof bowl until pale and frothy.
3. Place the bowl over the simmering water, ensuring the bottom does not touch the water.
4. Whisk constantly for 3–4 minutes until the mixture thickens and doubles in volume.
5. Slowly drizzle in 1/2 cup hot melted butter while whisking vigorously to emulsify.
6. Whisk in 1/4 tsp salt and 1/8 tsp cayenne pepper, then remove from heat and cover to keep warm.
7. Fill a large skillet with 3 inches of water, add 1 tbsp white vinegar, and bring to a gentle simmer (just below boiling).
8. Crack 4 eggs into separate small cups, then gently slide each into the simmering water.
9. Poach the eggs for 3–4 minutes until the whites are set but yolks remain runny.
10. Remove the eggs with a slotted spoon and drain on paper towels.
11. Toast 2 split English muffins until golden brown.
12. Place one muffin half on each plate, top with 1 oz smoked salmon slices.
13. Place one poached egg on each salmon-topped muffin half.
14. Spoon hollandaise sauce generously over each egg.
15. Garnish with 1 tbsp chopped fresh chives.
Luxuriously creamy hollandaise coats the perfectly runny yolks, while the smoked salmon adds a salty, smoky contrast. For a creative twist, serve it on toasted bagels or with a side of roasted asparagus. The textures meld into a rich, satisfying bite that’s ideal for a special brunch.
Lox and Creamy Goat Cheese Dip
Creamy, smoky, and tangy, this dip is a crowd-pleaser. It combines rich goat cheese with savory lox for a sophisticated appetizer. Serve it with crackers or fresh vegetables for a quick, impressive snack.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the dip base: 8 oz cream cheese, softened to room temperature; 4 oz goat cheese, crumbled; 1/4 cup sour cream; 1 tbsp lemon juice; 1/4 tsp black pepper.
– For the lox mixture: 4 oz lox, finely chopped; 2 tbsp fresh dill, chopped; 1 tbsp capers, drained and chopped; 1/4 cup red onion, finely diced.
Instructions
1. Place 8 oz softened cream cheese, 4 oz crumbled goat cheese, 1/4 cup sour cream, 1 tbsp lemon juice, and 1/4 tsp black pepper in a medium mixing bowl.
2. Use an electric mixer on medium speed to beat the mixture for 2-3 minutes until smooth and creamy, scraping down the sides with a spatula halfway through.
3. In a separate small bowl, combine 4 oz finely chopped lox, 2 tbsp chopped fresh dill, 1 tbsp chopped capers, and 1/4 cup finely diced red onion.
4. Gently fold the lox mixture into the creamy cheese base using a spatula until just combined, being careful not to overmix to keep the lox from breaking apart.
5. Transfer the dip to a serving bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
6. Refrigerate the dip for at least 1 hour to allow the flavors to meld and the texture to firm up slightly for easier scooping.
7. Remove the dip from the refrigerator and stir it once before serving to ensure an even consistency throughout.
Mouthwateringly creamy with a subtle tang from the goat cheese, this dip offers a delightful contrast of textures from the silky base to the chewy bits of lox. For a creative twist, spread it on toasted bagel chips or use it as a filling for cucumber cups. The smoky saltiness of the lox pairs perfectly with the bright notes of dill and capers, making it a versatile addition to any gathering.
Scrambled Eggs with Lox and Chives
Easily elevate your breakfast game with this luxurious yet simple scramble. Expect creamy eggs, salty lox, and fresh chives in under 10 minutes.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– For the eggs: 4 large eggs, 2 tbsp whole milk, 1/4 tsp kosher salt, 1/8 tsp black pepper, 1 tbsp unsalted butter
– For finishing: 2 oz smoked salmon (lox), thinly sliced, 2 tbsp fresh chives, finely chopped
Instructions
1. Crack 4 large eggs into a medium bowl.
2. Add 2 tbsp whole milk, 1/4 tsp kosher salt, and 1/8 tsp black pepper to the bowl.
3. Whisk the mixture vigorously for 30 seconds until fully combined and slightly frothy. Tip: Whisking well incorporates air for fluffier eggs.
4. Place a non-stick skillet over medium-low heat.
5. Add 1 tbsp unsalted butter to the skillet and let it melt completely, coating the bottom.
6. Pour the egg mixture into the skillet.
7. Let the eggs sit undisturbed for 20 seconds until the edges just begin to set.
8. Use a silicone spatula to gently push the eggs from the edges toward the center, creating large, soft curds.
9. Continue pushing and folding the eggs every 15-20 seconds for about 3-4 minutes total. Tip: Low, slow heat prevents rubbery eggs and keeps them creamy.
10. Remove the skillet from the heat when the eggs are mostly set but still slightly wet and glossy.
11. Immediately fold in 2 oz of thinly sliced smoked salmon (lox) and 2 tbsp of chopped fresh chives. Tip: Adding the lox off the heat preserves its delicate texture and prevents overcooking.
12. Gently stir just until the lox is warmed through and evenly distributed, about 30 seconds.
13. Divide the scramble between two plates and serve immediately.
Gorgeously creamy curds contrast with the silky, salty ribbons of lox, while chives add a bright, oniony finish. Serve it piled high on toasted bagels or with crispy hash browns for a complete brunch.
Lox and Cucumber Sushi Rolls
Bold flavors meet fresh simplicity in these lox and cucumber sushi rolls. They’re a perfect make-ahead lunch or elegant appetizer that requires no cooking. The combination of smoky salmon and crisp cucumber creates a refreshing bite-sized treat.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the sushi rice:
– 1 cup sushi rice
– 1 cup water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the filling:
– 8 oz smoked salmon (lox), thinly sliced
– 1 English cucumber, julienned into ¼-inch strips
– 2 tbsp cream cheese, softened
For assembly:
– 4 sheets nori (seaweed)
– 1 tbsp toasted sesame seeds
– Soy sauce for serving
Instructions
1. Rinse 1 cup sushi rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 1 cup water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
4. Remove from heat and let the rice rest, covered, for 10 minutes to finish steaming.
5. Mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved.
6. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a rice paddle to season evenly.
7. Let the seasoned rice cool to room temperature for about 10 minutes, fanning occasionally to create a glossy finish.
8. Place one nori sheet shiny-side down on a bamboo sushi mat.
9. Spread ¼ of the cooled rice evenly over the nori, leaving a 1-inch border at the top edge.
10. Sprinkle ¼ tbsp toasted sesame seeds over the rice for added crunch.
11. Arrange 2 oz smoked salmon, ¼ of the julienned cucumber, and ½ tbsp softened cream cheese in a horizontal line across the center of the rice.
12. Lift the edge of the mat closest to you and roll tightly away from you, pressing firmly to seal.
13. Repeat steps 8-12 with the remaining ingredients to make 4 rolls.
14. Use a sharp, wet knife to slice each roll into 8 even pieces, wiping the blade between cuts for clean edges.
15. Arrange the pieces on a serving plate and serve immediately with soy sauce.
Fresh and vibrant, these rolls offer a satisfying contrast between the tender rice, silky salmon, and crisp cucumber. The cream cheese adds a subtle richness that balances the smoky lox perfectly. For a creative twist, serve them with pickled ginger and wasabi, or pack them in a bento box with edamame for a complete meal.
Everything Bagel Lox Pizza
Boldly merging two breakfast favorites, this Everything Bagel Lox Pizza transforms classic flavors into a shareable flatbread. It’s a savory, satisfying meal perfect for brunch or a casual dinner, requiring minimal prep for maximum impact.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the crust:
– 1 lb store-bought pizza dough
– 2 tbsp olive oil
– 2 tbsp everything bagel seasoning
For the toppings:
– 8 oz cream cheese, softened to room temperature
– 1/4 cup red onion, thinly sliced
– 4 oz smoked salmon (lox), thinly sliced
– 2 tbsp capers, drained
– 1 tbsp fresh dill, chopped
Instructions
1. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat for 10 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round. Tip: Let the dough rest for 5 minutes if it resists stretching to prevent tearing.
3. Brush the dough evenly with olive oil, then sprinkle the everything bagel seasoning over the entire surface.
4. Carefully transfer the dough to the preheated pizza stone or baking sheet. Bake for 10–12 minutes, until the crust is golden brown and crisp.
5. Remove the crust from the oven and let it cool on a wire rack for 5 minutes. Tip: Cooling prevents the cream cheese from melting too quickly.
6. Spread the softened cream cheese evenly over the cooled crust, leaving a 1/2-inch border.
7. Arrange the smoked salmon slices in a single layer over the cream cheese.
8. Scatter the red onion, capers, and fresh dill evenly over the top. Tip: For extra flavor, lightly rinse the capers to reduce saltiness before using.
9. Slice the pizza into 8 pieces using a sharp knife or pizza cutter.
Holding its crisp base, this pizza offers a creamy, tangy bite with the smoky salmon and briny capers shining through. Serve it immediately with lemon wedges on the side for a bright finish, or pair it with a simple arugula salad to balance the richness.
Lox and Dill Frittata
Lox and dill frittata brings brunch elegance to your weekday mornings. This protein-packed dish combines smoked salmon with fresh herbs for a satisfying meal. It’s ready in under 30 minutes with minimal cleanup.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– For the base: 8 large eggs, 1/4 cup whole milk, 1/2 tsp kosher salt, 1/4 tsp black pepper
– For the filling: 4 oz lox (smoked salmon), chopped, 1/4 cup fresh dill, chopped, 1/2 cup shredded Gruyère cheese, 1 tbsp unsalted butter
Instructions
1. Preheat your oven to 375°F. 2. Crack 8 large eggs into a medium bowl. 3. Add 1/4 cup whole milk, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the bowl. 4. Whisk the mixture vigorously for 30 seconds until fully combined and slightly frothy. 5. Heat a 10-inch oven-safe skillet over medium heat for 2 minutes. 6. Add 1 tbsp unsalted butter to the skillet and swirl until melted and foamy. 7. Pour the egg mixture into the skillet and let it cook undisturbed for 3 minutes until edges set. 8. Sprinkle 4 oz chopped lox, 1/4 cup chopped fresh dill, and 1/2 cup shredded Gruyère cheese evenly over the eggs. 9. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the center is firm and top is golden. 10. Remove the skillet from the oven using an oven mitt. 11. Let the frittata rest in the skillet for 5 minutes before slicing. 12. Slide a spatula around the edges and underneath to release, then cut into wedges. Just out of the oven, this frittata has a fluffy, tender texture with pockets of creamy cheese. The salty lox and bright dill create a balanced flavor that pairs well with a simple green salad. Serve it warm or at room temperature for a versatile meal.
Lox and Capers Stuffed Tomatoes
Omit the bagel—these stuffed tomatoes deliver the classic lox-and-capers combo in a fresh, handheld package. They’re perfect for a quick lunch or an elegant appetizer, requiring minimal prep and no cooking. Just assemble and enjoy immediately for the best texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the filling:
– 4 large beefsteak tomatoes
– 8 oz cold-smoked salmon (lox), finely chopped
– 2 tbsp capers, drained
– 1/4 cup cream cheese, softened to room temperature
– 1 tbsp fresh dill, chopped
– 1 tbsp fresh lemon juice
– 1/4 tsp black pepper
For garnish:
– Additional fresh dill sprigs
Instructions
1. Slice the top 1/4 off each tomato horizontally. Use a spoon to scoop out the seeds and pulp, leaving a 1/4-inch thick shell. Tip: Pat the insides dry with a paper towel to prevent a soggy filling.
2. In a medium bowl, combine the chopped lox, capers, cream cheese, chopped dill, lemon juice, and black pepper. Mix until evenly incorporated. Tip: Chill the mixture for 10 minutes if it feels too soft for stuffing.
3. Spoon the lox mixture into the prepared tomato shells, dividing it evenly. Press gently to pack it in.
4. Garnish each stuffed tomato with a sprig of fresh dill. Serve immediately. Tip: For a crispier texture, chill the hollowed tomatoes for 15 minutes before filling.
Glistening with lemon juice and briny capers, these tomatoes offer a creamy, savory bite with a refreshing crunch. The cold-smoked salmon stays tender against the firm tomato shell. Try serving them on a bed of arugula drizzled with olive oil for a light meal, or slice into quarters as a colorful party appetizer.
Lox and Quinoa Salad with Lemon Vinaigrette
Whip up a protein-packed lunch that’s both refreshing and satisfying. This lox and quinoa salad combines smoky salmon with fluffy quinoa, crisp veggies, and a zesty lemon vinaigrette. It’s a complete meal that comes together in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the quinoa:
– 1 cup quinoa
– 2 cups water
– ½ tsp salt
For the salad:
– 8 oz lox (smoked salmon), chopped
– 1 cup cucumber, diced
– ½ cup red onion, thinly sliced
– ¼ cup fresh dill, chopped
For the lemon vinaigrette:
– ¼ cup extra-virgin olive oil
– 3 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– 1 tsp honey
– ¼ tsp black pepper
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and ½ tsp salt in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove saucepan from heat and let quinoa sit, covered, for 5 minutes to steam.
5. Fluff quinoa with a fork and spread it on a baking sheet to cool for 10 minutes.
6. In a small bowl, whisk together ¼ cup olive oil, 3 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and ¼ tsp black pepper until emulsified.
7. In a large bowl, combine cooled quinoa, 8 oz chopped lox, 1 cup diced cucumber, ½ cup sliced red onion, and ¼ cup chopped dill.
8. Pour the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
9. Serve immediately or refrigerate for up to 2 hours to let flavors meld.
Vibrant and textured, this salad offers a delightful contrast between the tender quinoa, silky lox, and crunchy vegetables. The lemon vinaigrette brightens every bite, making it perfect for a light dinner or packed lunch. Try it over a bed of arugula or stuffed into a whole-wheat wrap for a creative twist.
Lox and Dill Cream Cheese Pinwheels
Elegant yet effortless, these Lox and Dill Cream Cheese Pinwheels are perfect for brunch or entertaining. They combine smoky salmon with fresh herbs in a flaky, handheld package. You can assemble them ahead for stress-free hosting.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 8 oz cream cheese, softened to room temperature
– 2 tbsp fresh dill, finely chopped
– 1 tbsp fresh lemon juice
– 1/4 tsp black pepper
For assembly:
– 1 sheet puff pastry, thawed according to package directions
– 4 oz lox (smoked salmon), thinly sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the softened cream cheese, chopped dill, lemon juice, and black pepper until smooth.
3. Tip: Ensure the cream cheese is fully softened to avoid lumps in the filling.
4. Unfold the thawed puff pastry sheet on a lightly floured surface.
5. Spread the cream cheese mixture evenly over the entire surface of the pastry, leaving a 1/2-inch border on all sides.
6. Arrange the lox slices in a single layer over the cream cheese mixture.
7. Tip: Pat the lox dry with a paper towel to prevent the pastry from getting soggy.
8. Starting from one long side, tightly roll the pastry into a log, pressing gently to seal the edge.
9. Using a sharp knife, slice the log into 12 equal pieces, each about 3/4-inch thick.
10. Place the slices cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
11. Bake at 400°F for 12-15 minutes, or until the pastry is puffed and golden brown.
12. Tip: Rotate the baking sheet halfway through baking for even browning.
13. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Vibrant and savory, these pinwheels offer a delightful contrast of flaky pastry and creamy, tangy filling. The lox provides a smoky saltiness that pairs beautifully with the fresh dill. Serve them warm with extra lemon wedges or alongside a simple green salad for a complete appetizer.
Lox and Spinach Omelette
Mornings just got better with this protein-packed lox and spinach omelette. It’s a savory twist on breakfast that’s surprisingly simple to whip up. You’ll have a restaurant-worthy meal ready in minutes.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
For the omelette:
– 2 large eggs
– 1 tbsp whole milk
– 1/8 tsp salt
– 1/8 tsp black pepper
– 1/2 tbsp unsalted butter
For the filling:
– 1/4 cup fresh spinach, roughly chopped
– 2 oz smoked salmon (lox), sliced into strips
– 1 tbsp cream cheese, softened
– 1 tbsp fresh dill, chopped
Instructions
1. Crack 2 large eggs into a small bowl. Add 1 tbsp whole milk, 1/8 tsp salt, and 1/8 tsp black pepper. Whisk vigorously for 30 seconds until fully combined and slightly frothy.
2. Heat a nonstick skillet over medium heat. Add 1/2 tbsp unsalted butter and swirl to coat the pan evenly. Tip: Let the butter melt completely but not brown to prevent burning.
3. Pour the egg mixture into the skillet. Let it cook undisturbed for 1 minute until the edges set.
4. Use a spatula to gently lift the edges and tilt the pan, allowing uncooked egg to flow underneath. Cook for another 1 minute until the top is mostly set but still slightly wet.
5. Sprinkle 1/4 cup chopped fresh spinach, 2 oz lox strips, 1 tbsp softened cream cheese, and 1 tbsp chopped fresh dill evenly over one half of the omelette. Tip: Distribute the fillings quickly to keep the eggs from overcooking.
6. Carefully fold the empty half of the omelette over the filling with the spatula. Press down lightly to seal.
7. Cook for 1 more minute, then flip the omelette. Cook for an additional 30 seconds until golden brown on both sides and the fillings are warm. Tip: The omelette is done when it holds its shape firmly and no liquid egg remains.
8. Slide the omelette onto a plate. Serve immediately.
Oozing with creamy texture from the melted cream cheese, this omelette balances the salty lox with fresh dill. For a brunch twist, top it with a dollop of crème fraîche or serve alongside toasted bagel chips.
Lox and Arugula Flatbread
Oozing with creamy textures and smoky flavors, this flatbread makes a stunning appetizer or light meal. It combines crisp crust, peppery greens, and rich salmon for a satisfying bite. You’ll assemble it in minutes after baking the base.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the flatbread:
– 1 pre-made pizza dough (16 oz)
– 2 tbsp olive oil
– 1/2 tsp kosher salt
For the topping:
– 1/2 cup cream cheese, softened
– 4 oz smoked salmon (lox), thinly sliced
– 2 cups arugula
– 1/4 red onion, thinly sliced
– 1 tbsp capers, drained
– 1 tbsp fresh dill, chopped
Instructions
1. Preheat your oven to 450°F and place a baking sheet inside to heat up for 10 minutes.
2. On a floured surface, roll the pizza dough into a 12-inch oval about 1/4-inch thick.
3. Carefully remove the hot baking sheet and place the dough on it; brush evenly with olive oil and sprinkle with salt.
4. Bake for 8–10 minutes until the edges are golden brown and the crust is crisp.
5. Let the flatbread cool on a wire rack for 5 minutes to prevent sogginess.
6. Spread the softened cream cheese evenly over the cooled crust, leaving a 1/2-inch border.
7. Arrange the smoked salmon slices in a single layer over the cream cheese.
8. Top with arugula, red onion slices, capers, and chopped dill.
9. Slice into 8 pieces with a sharp pizza cutter for clean edges.
Yield a crisp, chewy base that contrasts with the creamy cheese and tender salmon. The peppery arugula and briny capers add bright, fresh notes. Serve it immediately for the best texture, or pair it with a citrus salad for a fuller meal.
Smoked Salmon and Potato Hash
Fancy a hearty, savory breakfast that feels special but comes together quickly? This smoked salmon and potato hash delivers rich flavor with minimal fuss. It’s perfect for lazy weekend mornings or a satisfying brunch centerpiece.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the potatoes and aromatics:
– 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1 medium yellow onion, diced
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– For finishing:
– 8 oz cold-smoked salmon, flaked into large pieces
– 4 large eggs
– 2 tbsp fresh dill, chopped
– 1 tbsp capers, drained
– 1/2 cup sour cream
Instructions
1. Place diced potatoes in a medium pot, cover with cold water by 1 inch, and bring to a boil over high heat.
2. Boil potatoes for 5 minutes until just fork-tender, then drain thoroughly in a colander. Tip: Parboiling ensures crispy exteriors and creamy interiors.
3. Heat olive oil in a large cast-iron or non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Add drained potatoes to the hot skillet in a single layer, spreading them out with a spatula.
5. Cook potatoes undisturbed for 5 minutes to develop a golden-brown crust on one side.
6. Add diced onion, kosher salt, and black pepper to the skillet, stirring to combine.
7. Continue cooking, stirring occasionally, for 10 minutes until onions are soft and potatoes are crispy all over.
8. Reduce heat to medium-low and gently fold in flaked smoked salmon, distributing it evenly.
9. Cook for 2 minutes just to warm the salmon through, being careful not to break it up too much.
10. Create four small wells in the hash with the back of a spoon.
11. Crack one egg into each well, keeping the yolks intact.
12. Cover the skillet and cook for 4–5 minutes until egg whites are fully set but yolks are still runny. Tip: For firmer yolks, cook uncovered an additional 1–2 minutes.
13. Remove skillet from heat and sprinkle chopped dill and capers evenly over the hash.
14. Serve immediately, topping each portion with a dollop of sour cream. Tip: For extra richness, substitute crème fraîche for sour cream.
Smoky salmon melds with crispy potatoes and soft onions for a satisfying contrast in every bite. The runny egg yolks create a luxurious sauce that ties the dish together beautifully. Try serving it straight from the skillet with toasted bagels or a simple arugula salad on the side.
Lox and Avocado Sushi Bowl
Perfect for a quick, satisfying lunch, this Lox and Avocado Sushi Bowl skips the rolling fuss. Packed with creamy avocado and smoky salmon, it delivers classic sushi flavors in a fraction of the time.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- For the rice:
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
- ½ tsp salt
- For the bowl:
- 4 oz lox (smoked salmon)
- 1 ripe avocado, sliced
- ½ cucumber, julienned
- 1 carrot, julienned
- 2 tbsp pickled ginger
- 1 tbsp toasted sesame seeds
- For serving:
- 2 tbsp soy sauce
- 1 tbsp sriracha (optional)
Instructions
- Rinse 1 cup of sushi rice under cold water until the water runs clear.
- Combine the rinsed rice and 1 ¼ cups water in a medium saucepan.
- Bring to a boil over high heat, then immediately reduce heat to low and cover.
- Simmer for 15 minutes, then remove from heat and let stand, covered, for 10 minutes. Tip: Do not lift the lid during cooking to ensure perfect steam.
- While rice cooks, combine 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt in a small bowl, stirring until dissolved.
- Transfer the cooked rice to a large, non-metallic bowl and gently fold in the vinegar mixture with a rice paddle or spatula. Tip: Fan the rice while mixing to help it cool quickly and achieve a glossy finish.
- Divide the seasoned rice between two bowls.
- Top each bowl evenly with 4 oz of lox, sliced avocado, julienned cucumber, and julienned carrot.
- Garnish each bowl with 1 tbsp of pickled ginger and ½ tbsp of toasted sesame seeds.
- Serve immediately with 2 tbsp of soy sauce and 1 tbsp of sriracha on the side, if desired. Tip: For the best texture, slice the avocado just before assembling to prevent browning.
Expect a delightful contrast between the cool, creamy avocado and the firm, savory lox atop the subtly tangy rice. Enjoy it immediately for optimal freshness, or try it with a sprinkle of furikake for an extra umami kick.
Lox and Asparagus Tart
Zesty and elegant, this lox and asparagus tart combines flaky pastry with creamy cheese and smoky salmon. It’s perfect for brunch or a light dinner, ready in under an hour. You’ll love the crisp crust and fresh flavors.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
– 1 sheet frozen puff pastry, thawed
– 1 tbsp olive oil
For the filling:
– 4 oz cream cheese, softened
– 1/4 cup sour cream
– 1 tbsp fresh dill, chopped
– 1/2 tsp black pepper
– 1/2 lb asparagus, trimmed
– 4 oz lox (smoked salmon), thinly sliced
– 1/4 cup red onion, thinly sliced
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold puff pastry onto the prepared sheet. Prick all over with a fork to prevent puffing.
3. Brush pastry with 1 tbsp olive oil. Bake for 10 minutes until lightly golden. Tip: If pastry puffs, gently press it down with a fork halfway through.
4. While pastry bakes, mix 4 oz softened cream cheese, 1/4 cup sour cream, 1 tbsp chopped dill, and 1/2 tsp black pepper in a bowl until smooth.
5. Remove pastry from oven. Spread cream cheese mixture evenly over the crust, leaving a 1/2-inch border.
6. Arrange 1/2 lb trimmed asparagus in a single layer over the filling.
7. Top with 4 oz sliced lox and 1/4 cup sliced red onion. Tip: For even cooking, cut asparagus to fit the pastry width.
8. Bake at 400°F for 15 minutes until asparagus is tender and edges are crisp. Tip: Check at 12 minutes to avoid over-browning.
9. Let cool for 5 minutes before slicing.
Buttery pastry contrasts with the creamy, tangy filling and tender asparagus. The lox adds a smoky saltiness that pairs well with fresh dill. Serve warm with a side salad for a complete meal.
Lox and Herb Cream Cheese Blinis
Nothing beats a quick, elegant appetizer that feels fancy without the fuss. Lox and Herb Cream Cheese Blinis are perfect for brunch or a light bite. They’re simple to assemble and always impress.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Blinis
– 1 cup all-purpose flour
– 1 cup milk
– 2 large eggs
– 1/2 tsp baking powder
– 1/4 tsp salt
– 2 tbsp unsalted butter, melted
For the Topping
– 8 oz cream cheese, softened to room temperature
– 2 tbsp fresh dill, finely chopped
– 1 tbsp fresh chives, finely chopped
– 1/2 tsp lemon zest
– 4 oz lox (smoked salmon), thinly sliced
– 1 tbsp capers, drained
– Freshly ground black pepper
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup milk, 2 large eggs, 1/2 tsp baking powder, and 1/4 tsp salt until smooth. Tip: Let the batter rest for 5 minutes to allow the flour to hydrate for fluffier blinis.
2. Heat a non-stick skillet or griddle over medium heat (350°F). Brush lightly with 2 tbsp melted unsalted butter.
3. Pour 1 tbsp of batter per blini onto the skillet, cooking in batches. Cook for 1-2 minutes until bubbles form on the surface and edges look set.
4. Flip each blini and cook for another 1-2 minutes until golden brown. Tip: Keep cooked blinis warm in a 200°F oven while finishing the batch.
5. In a small bowl, combine 8 oz softened cream cheese, 2 tbsp fresh dill, 1 tbsp fresh chives, and 1/2 tsp lemon zest. Mix until well blended.
6. Spread about 1 tbsp of the herb cream cheese mixture onto each cooled blini.
7. Top each blini with a slice of 4 oz lox, a few 1 tbsp capers, and a sprinkle of freshly ground black pepper. Tip: Arrange the lox loosely to prevent the blinis from becoming soggy.
8. Serve immediately or chill for up to 1 hour before serving.
Unbelievably light and fluffy, these blinis offer a delicate texture that contrasts beautifully with the creamy, tangy spread. The smoky lox and briny capers add depth, making each bite a balanced burst of flavor. For a creative twist, try serving them on a platter with extra lemon wedges or a side of pickled onions to cut through the richness.
Conclusion
Kick your brunch game up a notch with these 26 delicious lox recipes! From classic bagels to creative twists, there’s something here for every home cook to love. We hope you find a new favorite. Give one a try this weekend, leave a comment telling us which recipe you loved, and don’t forget to share this roundup on Pinterest!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
