Smoked Salmon Avocado Toast is the perfect easy, healthy Mother’s Day brunch. Fresh, flavorful, and ready in minutes!
If you’re looking for a brunch recipe that feels fancy but takes almost no effort, this Smoked Salmon Avocado Toast is it. Creamy avocado, flaky smoked salmon, jammy eggs, and all the fresh, herby toppings piled high on toasted whole grain bread: it’s the kind of meal that looks like it came from your favorite café, but comes together in minutes at home.
Even better? It’s made with smoked salmon from Big O’ Smokehouse, which means you’re getting rich, smoky flavor without any of the prep. Their salmon is fully cooked and ready to eat, making it perfect for easy entertaining! Whether you’re hosting a full Mother’s Day brunch or just making something special for a slow Sunday morning, this is one of those recipes that always delivers.
About Big O’ Smokehouse
For this recipe, I used smoked salmon from Big O’ Smokehouse, a family-owned company based in Michigan that’s been crafting high-quality smoked seafood for over 25 years (you all know I love to support local).
A few reasons I love their products:
- Fully cooked & ready to eat (no prep required!)
- No added nitrates or MSG
- Hand-seasoned and smoked in-house with natural hardwoods
- Available in multiple flavors like classic, maple, cajun, and black pepper
It’s one of those easy upgrades that instantly makes your brunch feel more special without adding any extra work.
You can find them using their product locator or ask for Big O’ at your local grocery store!
Ingredients
- Whole grain bread, toasted
- Smoked salmon from Big O’ Smokehouse (or similar)
- Large ripe avocados
- Lemon, zested and juiced
- Cottage cheese
- Eggs (I like mine fried)
- Optional toppings: capers, red onion, fresh dill, everything bagel seasoning, red chili flakes 2
How to Make Smoked Salmon Avocado Toast
Step 1. Take your ripe avocados and add the flesh to a small bowl.
Step 2. Add fresh lemon juice, salt, and pepper, and mash together, leaving it a little chunky.
Step 3. Next take your smoked salmon and break it up into smaller, flaky pieces.
Step 4. Using a sharp knife, mince your fresh dill or any other herbs you’re using.
Step 5. With the rest of your ingredients ready, in a hot skillet, fry your egg until the whites are cooked, but the yolk is still runny.
Step 6. Finally, assemble your toast by layering the cottage cheese, mashed avocado, smoked salmon, and fried egg on top of thick, toasted whole-grain bread.
Top each piece of toast with fresh dill, everything bagel seasoning, capers, and red onion. Serve and enjoy your Smoked Salmon Avocado Toast!
Make It a Mother’s Day Moment
If you’re hosting a larger brunch, this recipe is a dream.
Pair it with:
- Fresh fruit or a simple berry salad
- Mimosas or sparkling orange water lemonade
- A light spring salad, like my strawberry arugula salad
Or go all in and build a DIY smoked salmon toast bar! Set out all the toppings and let everyone customize their own. Big O’ even offers salmon variety packs that are perfect for entertaining.
More Delicious Brunch Recipes
- Easy Breakfast Frittata
- Make-Ahead Fruit and Yogurt Parfaits
- Avocado Toast with Cottage Cheese and Tomatoes
- Blueberry Yogurt Bread
- Delicata Squash Egg Cups with Za’atar
Eat It, Like It, Share It!
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Ingredients
Instructions
- Toast bread until golden and sturdy enough to hold toppings.4 slices thick-cut crusty whole grain bread
- Mash avocado with lemon juice, salt, and pepper until creamy but still a little chunky.2 large ripe avocados, 1 lemon zested and juiced, salt and pepper
- Spread cottage cheese on each slice, then top with the avocado mash. Layer smoked salmon generously over the avocado.4 ounces cottage cheese, 8 ounces smoked salmon – flaked
- Top with egg then finish with capers, red onion, fresh dill, everything bagel seasoning, and a squeeze of lemon.4 large eggs, 2 tablespoons capers, 1/4 red onion, fresh dill , 4 teaspoons everything bagel seasoning, red chili flakes
Nutrition
Frequently Asked Questions
Absolutely! Cream cheese, ricotta, or even Greek yogurt all work well.
Try sliced cucumber, microgreens, arugula, or even tomatoes for extra freshness.
You can prep the toppings ahead (slice onion, mash avocado with lemon), but assemble just before serving so the toast stays crisp.
Hot-smoked salmon is fully cooked and flaky, while cold-smoked is silky and more like lox. For this recipe, hot-smoked (like Big O’s) works best.
Disclosure: This recipe was developed in partnership with Big O’ Smokehouse. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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