Smoked Salmon Grilled Cheese (Printer-Friendly)

Golden bread melts creamy cheese and smoked salmon with fresh dill, creating a rich and savory bite.

# What You 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)

→ 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 Cook:

01 - In a small bowl, combine softened cream cheese with chopped dill and optional capers or red onion.
02 - Spread one side of each bread slice evenly with softened butter.
03 - On the unbuttered side of two slices, spread the cream cheese mixture evenly.
04 - Layer smoked salmon over the cream cheese, then sprinkle shredded cheese and black pepper evenly on top.
05 - Place the remaining bread slices on top with buttered side facing 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 melts.
07 - Let sandwiches rest for 1 minute before slicing and serving warm.

# Expert Advice:

01 -
  • It feels like you're treating yourself without the fuss of plating or complicated techniques.
  • The salmon and dill combination tastes restaurant-quality but takes less time than ordering delivery.
  • You can make it for one person or feed friends, and everyone feels a little fancy.
02 -
  • The bread will only brown properly if your butter is soft enough to spread easily and your skillet is truly medium heat—too hot and the outside burns before the cheese melts inside.
  • Don't skip letting the cream cheese soften first; trying to spread cold cream cheese will tear your bread and frustrate you unnecessarily.
03 -
  • Medium heat is everything—it lets the bread turn golden and the cheese melt fully without the outside burning.
  • Pressing gently while cooking helps the cheese melt evenly without squeezing the filling out, and you'll hear the sizzle tell you when to flip.
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