This delicious salmon sandwich is the perfect brunch sandwich that will hit the spot. The perfectly baked salmon mixed with creamy avocado creamy sauce, black olive, and a sunny side up egg stuffed in between a bagel is the dream brunch sandwich, and it is the ultimate comfort food.
To make this salmon sandwich, you can use leftover grilled salmon from the night before or bake a fresh piece of salmon. It may sound like a lot, but you can make this dish in under 30 minutes! Kind of a tuna salad sandwich but replaced with salmon.
What you will need to make this Salmon Sandwich
As a true New Yorker, a bagel is a perfect bun for a breakfast sandwich. My favorite is everything bagel, but you can use any type your heart desires, or you can use sliced multigrain bread or whole wheat buns. The possibilities are endless.
Bagel is heavy on carb and a more dense option, but they are delicious. You can scoop out the middle for a lower carb option.
I love making this sandwich because you can use leftover grilled salmon, leftover salmon from the night before, or bake a quick and fresh salmon. It may sound like baking fresh salmon in the oven is a lot of work, but you can do it within 10 minutes.
When it comes to salmon, I like to use the wild-caught option because it tastes better and more nutritious than farm-raised. Not to mention farm-raised salmon have potential exposure to harmful contaminants and may have used antibiotics.
Sunny-Side Up Egg
It is no brunch unless there is an egg being involved. I love a sunny-side-up egg in my sandwich. There is something about a runny yolk dripping down and soaking by the bagel.
The Perfect Avocado
To give this salmon sandwich the ultimate creaminess, you will need to find perfectly ripe avocado. And if you want to go fancy, top it with an avocado rose. Otherwise, you can top it off with sliced avocado.
Unlike other recipes, I didn't use any mayo or other condiment for my salmon sandwich because I made a creamy avocado dressing for the salmon. It is a healthier alternative to mayo while it's creamy, and it is lemony, which pairs perfectly with the salmon. Not to mention, avocado is packed with a healthy fat.
To find the perfectly ripe avocado, it should give a little when you squeeze it. The inside should be perfectly green.
If you are an olive lover like my husband, add a touch of black olive or olive of your choice. The olive will add some bitterness and saltiness to the sandwich.
If you add black olive to your sandwich, add with care because they are typically high in salt since they are cured or package in brine or saltwater.
Extra virgin Olive Oil
Olive oil adds a fruity, bitterness, and pungent flavor to the sandwich while adding a pleasant aroma and texture.
When choosing olive oil, go with the extra virgin option. It contains powerful antioxidants and is incredibly healthy. It is packed with a healthy fat.
Easy Baked Salmon Sandwich Recipe
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serving Size: 2
1 Whole Bagel/Sliced bread/ Buns
1 small piece of salmon (~ 0.5 lb)
1 Whole Small Fresh Avocado
1 Whole Small Fresh Lemon
~ 1 teaspoon Black olive
1 teaspoon Extra Virgin Olive oil
Salt and pepper for taste
- Preheat the oven to 375F and place a baking sheet in a baking pan.
- Place the salmon piece on top with a drizzle of olive oil, half of the squeezed lemon juice, and a sprinkle of salt and pepper.
- Bake them for about 10-15 minutes depending on the size of your salmon.
- While waiting for salmon to bake, cook a sunny side up egg in a pan or skillet and cook to your liking.
- To make the perfect sunny-side-up egg, heat a drizzle of olive oil in a skillet or a pan until you hear the oil start dancing. Then crack an egg and slowly add it into the skillet. Place a lid and let it cook until the whites are completely set. For a runny yolk, it will take about 2 minutes to cook. Once it is cooked, slide the egg out of the skillet and onto a plate. Or place it on top of your toasted bagel.
- Toast your bagels in a toaster oven or in the oven.
- To make a creamy sauce for the salmon, slice an avocado in half (recommend slicing it to have a smaller and a bigger piece). In a small bowl, mesh the small half of an avocado and mix it with half squeezed lemon juice, black olive, and a drizzle of olive oil.
- Once the salmon is baked, pull the salmon apart and shred it. Then mix it with the creamy sauce.
- To assemble the sandwich, place the sunny-side-up egg on top of the bagel, then the salmon mixture, and top it off with avocado rose.
Yield: 1 Sandwich Serving size: 2
Amount per serving: Calories: 437 calories. Total Fat: 26.5gg, Saturated Fat 5.5g. Cholesterol: 91mg. Sodium: 297mg. Total Carbohydrate: 40g. Dietary fiber: 8.9g. Total Sugar: 4.3g. Protein: 14.6gg.
**The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Calculated based on plain bagel with no salt and pepper.**
- If you are using leftover salmon for this recipe, I recommend that you warm it up in the oven. But it can be enjoyed hot or cold.
- Besides baking the salmon, you can pan fry it on the stove or make grilled salmon. A different method of cooking will result in different tastes.
- You can make the salmon fancier by making a blackened salmon or season it with other seasonings.
- Salmon skin, I like to remove the salmon skin after it is baked and I didn't use it in this recipe. But you can incorporate the salmon skin into your sandwich.
- If you don't have a toaster, you can stick the sliced bagel in the oven and bake for about 5 minutes.
- Cook an extra egg and serve the sandwich as open faced. Share the other half with a friend.
- For the low-carb option, you can scoop out the middle of the bagel.
- To go oil-less, cook the salmon in a air fryer!