Smoked Salmon Grilled Cheese (Printable)

Golden bread, melted cheese, smoked salmon, and fresh dill create a deliciously rich sandwich.

# What You'll Need:

→ Dairy & Cheese

01 - 4 oz cream cheese, softened
02 - 1 cup shredded mozzarella or Swiss cheese

→ Fish

03 - 4 oz smoked salmon, thinly sliced

→ Bread

04 - 4 slices hearty sandwich bread (sourdough or rye recommended)

→ Fresh Herbs

05 - 2 tbsp fresh dill, finely chopped

→ Spreads & Oils

06 - 2 tbsp unsalted butter, softened

→ Optional Additions

07 - 2 tbsp finely sliced red onion
08 - 1 tsp capers, drained
09 - Freshly ground black pepper, to taste

# How to Make It:

01 - Combine softened cream cheese with chopped dill in a small bowl. Add capers or red onion if desired and mix well.
02 - Arrange bread slices and spread softened butter evenly on one side of each slice.
03 - Spread the cream cheese and dill mixture evenly on the unbuttered side of two bread slices.
04 - Place smoked salmon atop the cream cheese, then sprinkle shredded cheese and black pepper evenly over the salmon.
05 - Cover with the remaining bread slices, ensuring the buttered sides face outward.
06 - Heat a nonstick skillet over medium heat and grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
07 - Allow sandwiches to rest for 1 minute before slicing and serving warm.

# Expert Tips:

01 -
  • It tastes like a fancy seafood brunch but costs a fraction of restaurant prices and takes less time than scrolling through your phone.
  • You get that satisfying crispy-golden-bread moment while the cheese melts into creamy luxury and the salmon stays tender and buttery soft.
  • The dill and capers add sophistication without any real effort, turning an ordinary grilled cheese into something you'd actually brag about making.
02 -
  • Medium heat is your friend here; high heat will burn the bread while the cheese inside is still cold, leaving you frustrated and hungry.
  • Softening your butter and cream cheese beforehand transforms the whole process from struggling to spread to gliding smoothly across the bread.
  • The salmon is delicate, so layer it gently and don't press down hard on top of the sandwich while it's cooking, or you'll compress all that beautiful texture into mush.
03 -
  • Use a spatula to press gently on the sandwich while it cooks—just enough pressure to ensure even browning and cheese contact, not enough to squeeze out your beautiful filling.
  • If your cheese isn't melting fast enough, lower the heat even more or cover the skillet loosely with a lid for the last minute of cooking to trap steam and help the cheese melt faster.
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