Smoked Salmon Grilled Cheese (Print Version)

Silky smoked salmon, creamy cheese, fresh dill perfectly melted between golden crispy bread slices.

# What You'll 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 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 finely chopped dill, adding capers or red onion if desired.
02 - Arrange bread slices and spread softened butter on one side of each slice.
03 - On the unbuttered side of two slices, evenly spread the cream cheese mixture. Layer smoked salmon over the cheese, then sprinkle with shredded cheese and freshly ground black pepper.
04 - Top with the remaining bread slices, ensuring the buttered sides face outward.
05 - Heat a nonstick skillet over medium heat. Grill each sandwich for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
06 - Allow sandwiches to rest for one minute before slicing and serving warm.

# Expert Tips:

01 -
  • It tastes like you fussed in the kitchen for hours, but your hands are clean in under twenty minutes.
  • The combination of silky salmon, tangy cream cheese, and that moment when the mozzarella gets all stringy and perfect is honestly addictive.
  • You can make it on a random Tuesday night and feel like you're eating something restaurant-worthy.
02 -
  • The butter temperature matters more than you'd think—if your skillet is too hot, the bread burns before the cheese has time to melt, and there's no coming back from that.
  • Don't skip the resting step; it sounds precious, but it genuinely changes how the sandwich holds together when you cut into it.
03 -
  • Press your sandwich gently while it cooks, but not so hard that you squeeze out all the fillings—think of it as a friendly encouragement toward crispiness.
  • If you notice the bread browning too fast but the cheese isn't melted yet, turn the heat down and cover the skillet with a lid for the last minute to trap steam and speed up the melting.
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