Easy Smoked Salmon in Brioche Buns Recipe (Ready in 10 Minutes)
Prepare for two truly wonderful ingredients to come together with my smoked salmon in brioche buns recipe, and enjoy a quick snack, breakfast, or light lunch that is absolutely brimming with texture and flavor.
Smoked Salmon in Brioche Buns Recipe
This is a sandwich that sounds like it should be served to royalty but is so simple to make! This dish is all about complimentary pairings, like silky, salty smoked salmon laying on a bed of sweet toasted brioche bun and sweet, juicy tomatoes coated in herby cream cheese.
Inspired by the NYC bagel and lox, It’s ready in a matter of minutes and is ideal for a hearty, utterly satisfying snack or lunch.
Ingredients
To get started with my smoked salmon in a brioche bun recipe, you’ll first need the following ingredients:
- Brioche Buns – 2 brioche buns
- Smoked Salmon – 4 oz (115 grams) smoked salmon
- Tomato – 2 thick slices of tomato
- Arugula – 1/2 cup arugula
- Cream Cheese – 4 tbsp (1/4 cup) full-fat cream cheese
- Dill – 1 tsp chopped dill
- Spring Onions/Scallions – 1 small spring onion
- Lemon Juice – 1 tsp fresh lemon juice
- Salt – pinch of salt
- Black Pepper – pinch of ground black pepper
Step-by-Step Instructions
Step 1 – Mix the cream cheese with finely chopped dill, chopped spring onion, lemon juice, salt, and pepper.
Step 2 – Toast the buns in a pan over medium heat in a dry pan for a couple of minutes until lightly golden.
Step 3 – Assemble the burger.
First, spread cream cheese on both sides of both buns.
Then, add smoked salmon to the bottom bun.
Add a thick tomato slice on top of the smoked salmon.
Add arugula (also known as rocket in the UK) on the other side, on top of the cream cheese.
Stack it, and take in the beauty of silky smoked salmon nestled between red tomato, oozing cream cheese, and green arugula sandwiched between two halves of toasted brioche bun.
Just look at that cross-section! All that juicy, moist, and creamy goodness melds into each other, making for a magical mouthful that is balanced with the crunch of arugula and the sweet fluffiness of the brioche bun.
This is such a tasty snack, breakfast, or quick, light lunch on its own, but you can definitely enjoy it with lots of side salads, like my tomato feta and mint salad, to add some sweet and herby freshness.
If you make it, let me know in the comments your thoughts and if you added any other toppings to your smoked salmon. I love how quick this is to make and just the sheer amount of flavor it delivers with every bite.
Recipe Card
Ingredients
- 2 brioche buns
- 4 oz 115 grams smoked salmon
- 2 thick slices of tomato
- 1/2 cup arugula rocket
- 4 tbsp 1/4 cup full-fat cream cheese
- 1 tsp chopped dill
- 1 small spring onion chopped
- 1 tsp fresh lemon juice
- pinch of salt
- pinch of ground black pepper
Instructions
- Mix the cream cheese with finely chopped dill, chopped spring onion, lemon juice, salt, and pepper.
- Toast the buns in a pan over medium heat in a dry pan for a couple of minutes until lightly golden.
- Assemble the burger. First, spread cream cheese on both sides of both buns. Then, add smoked salmon to the bottom bun of the burger. Add a thick tomato slice on top of the smoked salmon. Add arugula (also known as rocket in the UK) on the other side, on top of the cream cheese.
- Stack it, and take in the beauty of silky smoked salmon nestled
between red tomato, oozing cream cheese, and green arugula sandwiched between two halves of the toasted brioche bun.
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Keep my smoked salmon in brioche buns recipe for safekeeping, ready for when you need a tasty lunch or snack, by saving it to one of your boards.
