Smoked Salmon Grilled Cheese (Print Version)

Silky smoked salmon and creamy cheese meld with fresh dill and golden bread in this easy melt.

# 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

# How-To Steps:

01 - In a small bowl, combine softened cream cheese with chopped dill. If desired, add capers or sliced red onion and mix thoroughly.
02 - Arrange bread slices and spread softened butter on one side of each slice evenly.
03 - On the unbuttered side of two bread slices, spread the cream cheese and herb mixture uniformly.
04 - Layer smoked salmon evenly over the cream cheese, then sprinkle shredded cheese and freshly ground black pepper atop.
05 - Cover with the remaining bread slices, buttered sides facing outward to ensure crispness.
06 - Heat a nonstick skillet over medium heat and grill sandwiches 3 to 4 minutes per side, pressing gently, until bread turns golden and cheese melts.
07 - Allow sandwiches to rest for 1 minute, then slice and serve warm.

# Helpful Tips:

01 -
  • It feels fancy enough to impress someone for lunch, but comes together in under 20 minutes with ingredients you probably already have.
  • The combination of textures—crispy bread, creamy cheese, silky salmon—makes every bite feel intentional and satisfying.
  • Unlike heavier sandwiches, this one feels bright and fresh thanks to the dill, so you won't feel weighed down afterward.
02 -
  • Medium heat is non-negotiable; high heat will burn the bread before the cheese melts, and I've learned this twice so you don't have to.
  • Softening your butter and cream cheese beforehand saves you from tearing the bread and makes assembly feel smooth and effortless instead of frustrating.
  • The one-minute rest after grilling allows the cheese to firm up just enough so your sandwich holds together when you slice it.
03 -
  • Slice your smoked salmon as thin as possible so it distributes evenly and doesn't create thick, gummy layers that detract from the other flavors.
  • Keep your pan at medium heat and resist the urge to press down constantly; gentle pressure applied just a couple of times gives you a golden exterior without squishing the fillings or rushing the cheese melt.
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