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Dinner recipe · from the recipe book

Seared Salmon Avocado Toasts with Dill

Crisp toast spread with lemony smashed avocado and topped with flaky seared salmon, cool cucumber, capers and fresh dill.

Seared Salmon Avocado Toasts with Dill

Ingredients

  • 1 lb450 gSalmon filletskin removed, cut into 4 pieces, patted dry
  • 8 slices256 gWhole-wheat bread8 thick slices
  • 1½ whole300 gAvocadopitted
  • 2 tbsp30 gLemon juicedivided
  • ½ medium (8 in.)150 gCucumberthinly sliced
  • ¼ cup chopped40 gRed onionvery thinly sliced
  • 1½ tbsp15 gCapersroughly chopped
  • 1 cup sprigs8 gFresh dillchopped
  • 1 tbsp15 gOlive oildivided
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Prep first: slice the cucumber and red onion, chop the capers and dill, and pat the salmon dry. Our pantry has no sourdough, so we use whole-wheat bread; use sourdough slices if you have them.
  2. Season the salmon with half the salt and the black pepper.
  3. Heat half the olive oil in a large skillet over medium-high heat. Sear the salmon 3 to 4 minutes per side, until it flakes easily and reaches 145°F (63°C). Move it to a plate and drizzle with one third of the lemon juice.
  4. Wipe the skillet, brush the bread slices with the remaining half of the olive oil and toast them in the skillet over medium heat, 1 to 2 minutes per side, until golden. Work in batches.
  5. In a bowl, mash the avocado with the remaining two thirds of the lemon juice, the remaining half of the salt and the red pepper flakes.
  6. Spread the avocado mixture over the toasts and layer on the cucumber slices.
  7. Flake the salmon into large pieces and divide it over the toasts.
  8. Top with the red onion, capers and dill, and serve two toasts per person right away.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Fish, Gluten. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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