Spicy Smoked Salmon Bagelwiches

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 2 servings
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1 Persian cucumber, halved lengthwise and thinly sliced

1 scallion, thinly sliced 

2 teaspoons fresh lemon juice

1/4 teaspoon toasted sesame oil

Kosher salt

2 bagels, split

1 tablespoon unsalted butter

4 large eggs, lightly beaten

1 ounce smoked salmon (about 2 slices), chopped

1 ounce cream cheese, cut into 1/2-inch pieces

1 1/2 teaspoons Sriracha (Asian chile sauce)


  1. Toss the cucumber and scallion slices in a small bowl with the lemon juice, sesame oil and a pinch of salt. Lightly toast the bagels. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the eggs and a pinch of salt and cook, stirring, until almost set, about 2 minutes. Stir in the salmon, cream cheese and Sriracha and cook until the eggs are set, about 1 more minute. Divide the scrambled egg mixture between the bagels and top with the cucumber salad.