Smoked salmon grilled cheese (Printable)

Golden bread layered with creamy cheese, smoked salmon, and fresh dill, grilled until crisp and melted.

# Components:

→ 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

# Directions:

01 - Combine softened cream cheese with chopped dill, and add capers or red onion if using, mixing until smooth.
02 - Arrange bread slices and spread softened butter on one side of each slice.
03 - Spread cream cheese mixture evenly on the unbuttered side of two bread slices. Layer smoked salmon on top, then sprinkle shredded cheese and black pepper.
04 - Cover with the remaining bread slices, ensuring the buttered sides face outward.
05 - Heat a nonstick skillet over medium heat and grill sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is golden and the cheese is melted.
06 - Allow sandwiches to rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It tastes like you spent an hour cooking but you'll have it ready in under twenty minutes.
  • Smoked salmon transforms grilled cheese from comfort food into something you'd order at a proper café.
  • The dill and cream cheese create this subtle, sophisticated flavor that somehow feels both elegant and deeply satisfying.
02 -
  • Medium heat is non-negotiable—I learned this the hard way with blackened bread and cold cheese in the middle.
  • Softening your cream cheese beforehand makes assembly infinitely easier and prevents bread tearing.
  • The one-minute rest after cooking makes the difference between melted cheese and leaking cheese.
03 -
  • Keep your skillet at medium heat and listen for a gentle sizzle—that's the sound of perfection happening.
  • If the bread is browning too fast but the cheese hasn't melted, lower the heat and cover with a lid for thirty seconds to trap steam.
Return