Smoked Salmon Grilled Cheese (Print Version)

A flavorful blend of smoked salmon, creamy cheese, and fresh dill layered between crisp golden bread.

# Ingredient List:

→ 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

# Recipe Steps:

01 - In a small bowl, combine cream cheese with chopped dill, and add capers or red onion if desired.
02 - Lay out bread slices and spread one side of each slice with softened butter.
03 - Spread the cream cheese mixture evenly on the unbuttered side of two bread slices. Layer smoked salmon over the cream cheese, then sprinkle shredded cheese and black pepper evenly.
04 - Top with the remaining bread slices, buttered side facing out.
05 - Heat a nonstick skillet over medium heat. Grill sandwiches for 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted.
06 - Allow sandwiches to rest for 1 minute, then slice and serve warm.

# Expert Suggestions:

01 -
  • It transforms a humble sandwich into something restaurant-worthy in under 20 minutes.
  • The cream cheese base stays silky inside while the bread gets golden and crisp outside.
  • Smoked salmon adds depth and richness that regular grilled cheese can't touch.
02 -
  • Medium heat is critical—rushing with high heat burns the bread before the cheese inside melts completely, which I learned the hard way.
  • Softening your butter and cream cheese beforehand changes everything; cold ingredients won't spread evenly and your fillings will be lumpy.
  • Don't skip the resting minute at the end; it gives the cheese just enough time to set so your sandwich holds together when you bite into it.
03 -
  • Use a spatula with a thin, flat edge so you can slip it under the bread cleanly without tearing or losing your fillings.
  • If your cream cheese is straight from the fridge, let it sit on the counter for 10 minutes before mixing—it spreads so much more easily and evenly when it's actually soft.
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