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Smoked-Salmon Avocado Toast With Pickled Onions Recipe

Smoked Salmon and Pickled Onions Take This Avocado-Toast Recipe to the Next Level

Even on days when you only have a few minutes to cook, you don't have to settle for lackluster meals. You just need a recipe that checks all the boxes: quick prep time, good-for-you ingredients, and fantastic flavors.

Gaby Dalkin has perfected the formula during her years running What's Gaby Cooking, an incredibly popular food blog with literally thousands of recipes. While Dalkin loves cooking big, elaborate meals for friends and family, she sometimes needs something quick, easy, and delicious — like this smoked-salmon-topped avocado toast that you can assemble in less than five minutes.


First and foremost, Dalkin relies on top-notch ingredients to bring as much flavor as possible. Her take on avocado toast starts with a slice of Pepperidge Farm® Whole Grain 15 Grain Bread for a hearty base. Each component — from the sliced red onion to the avocado to the bread itself — gets seasoned, packing each bite with flavor.


When you're not cooking any of the ingredients, selecting flavors that complement each other beautifully is even more important. The fresh vinegary pop from the pickled red onions brightens up the rich smoked salmon and buttery mashed avocado. Chopped chives add a mild, savory finish, keeping all the other flavors in harmony. With protein, healthy fats, and whole grains, this quick and easy avocado toast makes a lovely brunch, lunch, or dinner.


Smoked Salmon Avocado Toast With Pickled Onions and Chives

Yield: 1 open-faced toast
Prep Time: 5 minutes
Total Time: 1 hour

- 1 red onion
- 1 cup red-wine vinegar or apple-cider vinegar
- 1 avocado
- 1 lemon
- 1-2 teaspoons olive oil, to taste
- 1 slice of Pepperidge Farm® Whole Grain 15 Grain Bread, toasted
- 1-2 slices of smoked salmon
- 1 tablespoon fresh chives, chopped
- Salt and pepper, to taste

1. Thinly slice the red onion, then add to a small bowl and cover with vinegar. Stir to combine, then set aside for at least one hour. Tip: Pickled red onions will keep for several weeks in the fridge, so you can also prep a big batch of these ahead of time.

2. Halve the avocado, then remove the pit. Scoop the flesh into a small bowl, then mash until you reach your desired consistency. Season with a squeeze of lemon juice, a drizzle of olive oil, and salt and pepper to taste.

3. Set a slice of toast on a plate, then drizzle with olive oil. Top with a generous helping of avocado mash, then lay a slice or two of smoked salmon on top. Add one more squeeze of lemon juice and a sprinkle of salt, then garnish with a few slices of pickled red onion and chopped chives.

Credits: Photography: Yasara Gunawardena; Art Direction: Becky Joy; Production: Cassie Doyle, Hannah Lee, Elan Lopez; Food Styling: Max Rappaport; Prop Styling: Veronica Sullivan; Design: Marissa Dickson