Smoked Salmon Grilled Cheese (Printable)

A savory sandwich with silky smoked salmon, melted cheese, fresh dill, and golden crisp bread.

# 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

# Step-by-Step Guide:

01 - In a small bowl, combine softened cream cheese with chopped fresh dill. If desired, incorporate capers or finely sliced red onion.
02 - Arrange bread slices and spread one side of each with softened unsalted butter.
03 - On the unbuttered side of two bread slices, evenly spread the cream cheese and dill mixture.
04 - Place thinly sliced smoked salmon atop the cream cheese layer, then evenly sprinkle shredded cheese and freshly ground black pepper.
05 - Cover with the remaining bread slices, buttered side facing outward.
06 - Heat a nonstick skillet over medium heat. Grill sandwiches for 3 to 4 minutes per side, gently pressing, until bread is golden and cheese is melted.
07 - Allow sandwiches to rest for 1 minute before slicing. Serve warm.

# Expert Tips:

01 -
  • It tastes restaurant-quality but takes barely longer than a regular grilled cheese, so you can actually pull it off on a weeknight.
  • The cream cheese melts into every pocket of warmth while staying creamy, and the dill cuts through in a way that feels so much fresher than any takeout version.
02 -
  • Medium heat is non-negotiable. Too hot and your bread burns while the cheese is still a solid block; too cool and you're basically steaming it and the cheese gets weird and separated.
  • Smoked salmon is delicate—don't overcook it or it gets bitter and oddly rubbery. The residual heat from the sandwich is plenty to warm it through.
03 -
  • The spatula press should be gentle and brief—you're encouraging contact with the pan, not squishing all the filling out the sides.
  • If your smoked salmon came from the deli counter and it's especially thick, slice it again so it's almost translucent. Paper-thin salmon melds into the sandwich instead of creating a chewy layer.
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