This lox bagel is a satisfying 5-minute meal made with a toasted bagel, smoked salmon, creamy labneh cheese, capers, fresh dill, and onion. Labneh cheese is an excellent reduced-calorie substitute for cream cheese, making this smoked salmon bagel light, refreshing, and so flavorful.
Traditionally, labneh is not eaten with seafood in the same dish. In fact, the Lebanese in me is questioning my sanity. However, after eating (and loving) this lox and labneh bagel at a high-end brunch restaurant, I wanted to make it at home.
What I Love About This Recipe
I love that this smoked salmon bagel is a quick 5-minute meal with a balance of protein, carbs, and fat. Labneh is super creamy and has much less fat than cream cheese. Also, labneh is not processed like cream cheese and it doesn't contain carob bean gum or natamycin (a natural mold inhibitor).
- Bagel: Use any type of bagel.
- Labneh: Use homemade labneh or store-bought labneh. Alternatively, you can substitute cream cheese if preferred.
- Smoked salmon (lox): I prefer wild-caught smoked salmon, but any type of smoked salmon works.
- Fresh dill: This herb goes really well with smoked salmon.
- Capers: These add a salty bite.
- Red onion: The best onion for this recipe is red onion.
See the recipe card at the bottom of the post for quantities.
How To Make A Lox Bagel
Toast the bagel.
Spread the creamy labneh cheese on top of the toasted bagel.
Layer the smoked salmon, red onion, capers, and fresh dill.
Squeeze some lemon juice on top. Serve immediately.
Tips and Tricks
- Make homemade labneh by straining store-bought plain yogurt, like this labneh from store-bought yogurt recipe. It takes 6 to 8 hours (overnight), then you have some fresh labneh in the morning for this recipe. Alternatively, you can go all in and make homemade labneh from scratch, however, block off 2 to 3 days to make it.
- Not sure how to eat labneh? Eat labneh as a dip, like this za'atar labneh or garlic labneh. Another way to eat labneh is in a labneh pita sandwich.
- Use fresh dill herb and lemon juice for the best lox bagel.
- Toast the bagel until golden brown, so you have the right texture of chewy and toasted.
Variations and Substitutions
- Substitute cream cheese in lieu of labneh to make this a traditional smoked salmon and cream cheese bagel.
- Use a different type of bagel instead of a plain bagel.
- Substitute a piece of sourdough toast or toasted English muffin in lieu of a bagel.
- Add a poached egg or fried egg on top of each bagel slice.
This lox bagel recipe is super simple and only needs a toaster. Alternatively, you can toast the bagel in a toaster oven or oven.
This recipe does not store well in the fridge or freezer. I recommend preparing this smoked salmon lox bagel fresh every time.
A lox bagel is a bagel with smoked salmon. It's a toasted bagel eaten open-face with creamy cheese and smoked salmon.
Historically, lox is thinly sliced preserved salmon in brine originating from the Scandinavian region. However, mainly lox bagel recipes use smoked salmon because it's more readily available from local grocery stores.
These bagels are best served fresh, however, you can prep the ingredients ahead of time for a quick and easy prep in the morning.
Recipes With Labneh
Simple and Quick Breakfasts
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Lox Bagel With Creamy Labneh Cheese
- 1 plain bagel
- 6 tablespoons of labneh cheese
- 1 tablespoon of capers
- a few pieces of red onion
- two sprigs of dill
- Toast the bagel. Spread the labneh cheese on top.
- Add the smoked salmon, sliced red onion, fresh dill, and capers.
- Squeeze some lemon on top. Enjoy immediately!
- Substitute equal parts cream cheese in lieu of labneh cheese.