Flaky, buttery croissants filled with savory smoked salmon, smooth cream cheese, fresh dill, and a squeeze of lemon juice. This easy smoked salmon cream cheese croissant recipe is ready in just 5 minutes with no cooking required. It's a quick and satisfying sandwich for breakfast or lunch.
A smoked salmon cream cheese croissant is an easy sandwich made with flaky croissants, smoked salmon, cream cheese, fresh dill, and lemon juice. It's a simple combination of savory, creamy, and fresh flavors that works well for lunch, afternoon tea, or even as a snack.
I make this sandwich all the time when I'm short on time and have some thawed smoked salmon in the fridge. I like spreading just a thin layer of cream cheese onto the croissant so it doesn't overpower the smoked salmon.
Ingredients
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Fresh Regular-Sized Croissants: Use fresh, flaky croissants from your local bakery for the best texture. Avoid mini croissants as they're too small for the filling.
- Smoked Salmon: Use ready-to-eat smoked salmon that you enjoy eating on its own. I prefer smoked sockeye salmon for its vibrant color. You can find it in the refrigerated or frozen seafood section at most grocery stores. Thaw completely before using if frozen.
- Fresh Dill: Choose fresh, vibrant green dill without any yellowing leaves.
- Cream Cheese: Use regular or light cream cheese. For easier spreading, let it soften slightly at room temperature if needed. Avoid herb-flavored cream cheese as it can overpower the smoked salmon and fresh dill.
- Black Pepper
- Lemon Juice: Freshly squeezed lemon juice adds acidity that balances the richness of the smoked salmon and cream cheese.
Expert Tips
- Use a serrated knife to slice the croissants without crushing their delicate, flaky layers.
- Spread the cream cheese gently to avoid tearing the soft croissants.
- Assemble just before serving to prevent moisture from the filling from softening the croissants.
Instructions
Below are step-by-step instructions on how to make smoked salmon cream cheese croissant:
- Prepare the dill: Wash and thoroughly pat the fresh dill dry. Remove the leaves from the thick stems and set aside.
- Slice the croissants: Using a serrated knife, carefully slice each croissant in half horizontally and transfer to serving plates.
- Spread the cream cheese: Evenly spread a thin layer of softened cream cheese onto both cut sides of each croissant.
- Add the smoked salmon: Layer two slices of smoked salmon onto the bottom half of each croissant. Season each sandwich with 1⁄8 teaspoon black pepper and sprinkle fresh dill over the salmon.
- Finish and serve: Squeeze ¼ teaspoon lemon juice over the salmon in each sandwich. Cover with the top half of the croissant and enjoy immediately.
Storage
- Refrigerator: Store leftover sandwiches wrapped tightly in plastic wrap in an airtight container in the refrigerator for up to 1 day, provided the smoked salmon remains within its recommended storage period. The croissants will soften over time, so they're best enjoyed fresh.
- Freezer: I don't recommend freezing assembled sandwiches because the croissants and cream cheese can lose their texture after thawing.
Pairing Suggestions
- Fresh Fruit: Strawberries, grapes, or melon add a refreshing, sweet contrast.
- Cucumber Salad: Adds a light, crunchy contrast to the rich sandwich.
- Scrambled Eggs: Makes for a more filling breakfast or brunch.
FAQ
Yes! You can assemble the sandwiches up to 1 day in advance, provided the smoked salmon remains within its recommended storage period. Wrap them tightly in plastic wrap and refrigerate in an airtight container. The croissants may soften slightly, but the sandwiches can be enjoyed cold without reheating.
More Like This
📖 Recipe
5-min. Easy Smoked Salmon Cream Cheese Croissant
Ingredients
- 2 regular-sized croissants
- 4-6 slices smoked salmon thawed if needed
- 2 sprigs fresh dill
- 4 tablespoon cream cheese light or regular kind
- ¼ teaspoon black pepper divided
- ½ teaspoon lemon juice divided
Instructions
- Wash and thoroughly pat the fresh dill dry. Remove the leaves from the thick stems and set aside.
- Using a serrated knife, carefully slice each croissant in half horizontally and transfer to serving plates.
- Evenly spread a thin layer of softened cream cheese onto both cut sides of each croissant.
- Layer two slices of smoked salmon onto the bottom half of each croissant. Season each sandwich with 1⁄8 teaspoon black pepper and sprinkle fresh dill over the salmon.
- Squeeze ¼ teaspoon lemon juice over the salmon in each sandwich. Cover with the top half of the croissant and enjoy immediately.
Ayesha
So easy, quick and yummy in the tummy! Even my picky 8-year-old loved it ❤
christieathome
So happy to read that! Thanks for making my recipe!
Kelly
So simple and yet tasty. I loved the dill! The more the better.