Chef Maria Torres - Breakfast and Brunch Specialist
👨‍🍳 Certified Breakfast Cuisine Expert

Recipe by Mitchell

🎓 Culinary Institute Graduate - Breakfast Specialization ⏰ 15+ Years Restaurant Brunch Service Experience 🍽️ Featured in Bon Appétit Magazine

❤️ My Recipe Story

"I developed this recipe during my years running the brunch service at a busy coastal bistro where we went through cases of avocados and pounds of salmon every weekend. Customers would wait 45 minutes for a table just to order this dish. The secret isn't in complicated techniques but in choosing the ripest avocados and quality smoked salmon, then letting those ingredients shine with minimal fuss. Now I make this at home several times a week, and it never gets old."

Chef Maria Torres specializes in elevated breakfast and brunch cuisine, focusing on simple preparations that highlight premium ingredients. Her philosophy centers on bringing restaurant-quality dishes into home kitchens through accessible techniques and smart ingredient choices.

View All Mitchell's Recipes →
Close-up of golden toasted sourdough bread topped with vibrant green mashed avocado and delicate ribbons of coral-pink smoked salmon, sprinkled with black and white sesame seeds and poppy seeds from everything bagel seasoning, presented on a modern white plate against a marble surface

Why This Avocado Toast Recipe Works

The magic of this recipe lies in the perfect balance of textures and flavors. The crispy, warm sourdough provides a sturdy base with a satisfying crunch that contrasts beautifully with the creamy avocado. Sourdough is ideal because its slight tanginess complements both the rich avocado and the salty-smoky salmon. The bread needs to be thick enough to support the toppings without getting soggy, which is why I recommend one-inch slices from a quality artisan loaf.

The combination of healthy monounsaturated fats from avocado and omega-3 fatty acids from salmon creates a nutritionally complete breakfast that keeps you satisfied for hours. Adding lemon juice to the avocado serves multiple purposes - it brightens the flavor, prevents oxidation and browning, and adds a touch of acidity that cuts through the richness. This isn't just trendy brunch food; it's a genuinely balanced meal that provides sustained energy without the post-breakfast crash.

💡 Professional Tip

Always mash your avocado with lemon juice immediately after cutting to prevent browning. The acid creates a barrier that keeps the avocado looking vibrant green for longer, which is especially important if you're preparing this for guests.

Frequently Asked Questions

The toast is best enjoyed immediately after assembly to maintain the crispy bread texture. However, you can prepare the mashed avocado up to 2 hours in advance by pressing plastic wrap directly onto the surface and refrigerating. Toast the bread and assemble just before serving. The smoked salmon can be kept refrigerated until you're ready to use it.

If you don't have smoked salmon, try thinly sliced cooked salmon, canned salmon (drained and flaked), smoked trout, or for a vegetarian option, use sliced hard-boiled eggs, crumbled feta cheese, or marinated tofu. Each substitution will change the flavor profile slightly but will still be delicious on avocado toast.

Look for avocados that yield to gentle pressure when you squeeze them in your palm - they should feel like pressing on a ripe peach. The skin should be dark and the stem cap should come off easily, revealing green underneath (not brown). If your avocados are too firm, place them in a paper bag with a banana or apple for 1-2 days to ripen quickly at room temperature.

Sourdough is my top choice because of its sturdy structure, tangy flavor, and ability to stay crispy under the toppings. Other excellent options include whole grain bread, rye, or rustic country loaves. Avoid soft sandwich bread as it becomes soggy quickly. The bread should be sliced thick (about 1 inch) and have a good crust that crisps up nicely when toasted.

This recipe doesn't require much cooking - you're looking for bread that's golden brown and crispy on the outside but still has some softness inside. The edges should be darker than the center, and you should hear a slight crunch when you tap it with your finger. The entire dish is ready once assembled, as all components are either cooked (bread) or ready-to-eat (salmon, avocado).

This avocado toast pairs wonderfully with fresh fruit like sliced oranges or berries, a simple green salad with lemon vinaigrette, roasted cherry tomatoes, or a poached egg on the side for extra protein. For beverages, try it with fresh-squeezed orange juice, a cappuccino, green tea, or a crisp white wine like Sauvignon Blanc for a brunch occasion.

Absolutely! Popular additions include thinly sliced radishes for crunch and color, capers for briny flavor, red onion slices (soaked in cold water first to mellow the bite), cucumber ribbons, cherry tomatoes, a drizzle of sriracha or hot honey, or a soft-poached egg on top for extra richness. Just be careful not to overload the toast or it becomes difficult to eat.

Unfortunately, assembled avocado toast doesn't store well as the bread becomes soggy. If you have leftover mashed avocado, store it in an airtight container with plastic wrap pressed directly against the surface, and refrigerate for up to 24 hours. Leftover smoked salmon should be wrapped tightly and can be refrigerated for 3-5 days. It's best to store components separately and assemble fresh portions as needed.

Recipe Troubleshooting Guide

✅

Soggy Toast

Problem: The bread becomes soft and soggy instead of staying crispy after adding the avocado and salmon.

Solution: Toast the bread until it's slightly darker than you think it should be - it needs to be quite crispy to withstand the moisture from the toppings. Make sure the bread is completely toasted before adding any toppings, and serve immediately after assembly. You can also lightly brush the toasted bread with olive oil to create a moisture barrier before adding the avocado.

✅

Avocado Too Chunky or Too Smooth

Problem: The avocado texture isn't quite right - either too lumpy or turned into mush.

Solution: For the perfect texture, use a fork to mash the avocado with a pressing and folding motion rather than stirring vigorously. You want it creamy enough to spread easily but with some small chunks remaining for texture. If your avocado is very firm, let it sit at room temperature for 30 minutes before mashing. If it's too soft and mushy, it may be overripe - try adding a tablespoon of Greek yogurt to firm up the consistency.

✅

Avocado Turning Brown

Problem: The avocado starts browning quickly after mashing, making the dish look unappetizing.

Prevention: Add lemon or lime juice immediately after mashing - the citric acid prevents oxidation. If preparing ahead, press plastic wrap directly onto the surface of the mashed avocado with no air gaps, and refrigerate. You can also save the avocado pit and press it into the mashed avocado for storage, as it helps slow browning. Serve the dish as soon as possible after assembly.

✅

Salmon Slipping Off

Problem: The smoked salmon won't stay in place and slides off the avocado when eating.

Recovery: Make sure the avocado layer is spread evenly and reaches the edges of the bread - this creates a grippy surface. Press the salmon gently into the avocado to help it adhere. For easier eating, consider chopping the salmon into smaller pieces and distributing it more evenly rather than laying whole slices on top. You can also add a thin layer of cream cheese under the avocado as an additional binding agent.

✅

Not Enough Flavor

Problem: The dish tastes bland despite following the recipe correctly.

Prevention: Don't skip the salt and pepper - both the avocado and the dish as a whole need proper seasoning. Use flaky sea salt rather than table salt for better flavor distribution and texture. Make sure you're using fresh lemon juice (not bottled) and good quality extra virgin olive oil. The everything bagel seasoning adds crucial flavor complexity, so be generous with it. If the salmon itself is mild, choose a more robustly smoked variety next time.

✅

Flavor Balance Issues

Too Sweet: If somehow the dish tastes too sweet (unlikely but possible if using sweet bread), add more lemon juice and a pinch of salt to balance it out. Switch to a more neutral or sour bread like traditional sourdough.

Too Salty: If it's too salty, this usually comes from the smoked salmon. Use less salmon, rinse it briefly under cold water before using, or switch to a less salty variety. You can also add more avocado or a dollop of plain Greek yogurt to mellow the saltiness.

Bland: Add more lemon juice, increase the everything bagel seasoning, or add fresh cracked black pepper. A drizzle of good olive oil and flaky sea salt on top makes a huge difference. Consider adding capers, fresh dill, or thinly sliced red onion for extra flavor.

Overhead view of fresh ingredients arranged on a white marble surface: a halved ripe avocado with visible green flesh, several ribbons of coral-pink smoked salmon, thick slices of crusty sourdough bread, a small bowl of everything bagel seasoning, a lemon cut in half, and a bottle of olive oil

Choosing the Best Ingredients

The quality of your ingredients makes or breaks this simple recipe. For avocados, look for Hass variety with dark, bumpy skin - they have the creamiest texture and richest flavor. Your avocado should be ripe but not overripe; it should yield to gentle pressure but not feel mushy. If you can only find firm avocados, buy them 2-3 days ahead and let them ripen on your counter. Once ripe, refrigerate them to slow down further ripening - this gives you a wider window to use them.

When selecting smoked salmon, opt for wild-caught if possible, and look for cold-smoked varieties which have a silkier texture than hot-smoked. The color should be vibrant pink to orange, and the fish should smell fresh and oceanic, never fishy or ammonia-like. Check the ingredient list - it should be short, typically just salmon, salt, and sometimes sugar or wood smoke. Avoid salmon with too many additives or preservatives. For bread, visit a bakery if possible and choose a rustic sourdough with a thick crust and open crumb structure - this type holds up best under toppings.

Essential Ingredient Notes

  • Avocado: Choose Hass avocados that yield slightly to pressure. They should feel heavy for their size. Remove the stem cap - if it comes off easily and is green underneath, it's perfect. If brown underneath, it's overripe. Store ripe avocados in the refrigerator to extend their life by several days.
  • Smoked Salmon: Look for cold-smoked, wild-caught salmon with minimal ingredients. Norwegian or Scottish salmon tends to be excellent quality. The salmon should be thinly sliced and have a silky texture. Store unopened packages in the coldest part of your refrigerator and use within 2-3 days of opening. Bring to room temperature 10 minutes before serving for best flavor.
  • Sourdough Bread: Choose a rustic artisan sourdough with a thick, crispy crust and an open, airy crumb. The bread should have a slight tang and feel substantial when you hold it. Avoid pre-sliced sandwich bread. If your sourdough is a day or two old, it's actually better for toast as it crisps up beautifully without burning.
Step-by-step process showing hands spreading creamy green mashed avocado onto golden toasted sourdough bread with a fork, then arranging delicate pink ribbons of smoked salmon on top, photographed from above on a light wooden cutting board

Mastering the Technique

The key to perfect avocado toast lies in the toasting technique and assembly order. Toast your bread until it's deeply golden and genuinely crispy - it should make an audible crunch when you tap it. Many people under-toast their bread, which leads to sogginess once the moist avocado is added. If using a toaster, use the highest setting or toast twice. If using a broiler, watch carefully and toast about 3-4 inches from the heat source for even browning. The perfect toast should have a crispy exterior while maintaining a tender interior.

When mashing the avocado, use a fork and work with a pressing and folding motion rather than stirring in circles. This creates a spreadable consistency while maintaining some texture. Season the avocado mixture generously - it needs more salt and lemon than you might think because the flavors will be diluted when spread across the bread. Apply the avocado while the toast is still warm (but not hot enough to cook it), spreading it all the way to the edges. Arrange the salmon last, right before serving, so it doesn't sit on the avocado and make it watery.

The Perfect Toast

Achieving the ideal toast texture is crucial for this recipe. Your bread should be deeply golden brown with a crispy surface that can support the weight and moisture of the toppings without getting soggy. Toast until you can hear a distinct crunch when tapped with your finger. The interior should remain slightly soft and chewy - you don't want it dried out completely. For even toasting, use bread slices that are uniformly thick, and if using a toaster oven or broiler, rotate the bread halfway through for consistent color.

Avocado Toast with Smoked Salmon

Prep 5 min
Cook 5 min
Serves 2 servings
Level Easy

📋 Ingredients

Base

  • 1 large ripe avocado
    Should yield to gentle pressure; Hass variety preferred
  • 1 tablespoon fresh lemon juice
    Prevents browning and adds brightness
  • 1 teaspoon extra virgin olive oil
    Use high-quality for best flavor
  • Sea salt flakes to taste
    Flaky salt adds texture and flavor

Toppings & Seasonings

  • 2 slices artisan sourdough bread (1-inch thick)
    Thick slices hold toppings better
  • 4 oz smoked salmon, sliced
    Cold-smoked, wild-caught preferred
  • 1 teaspoon everything bagel seasoning
    Adds crucial flavor and texture
  • Freshly cracked black pepper to taste
    Use a pepper mill for best flavor
  • Optional: microgreens or fresh dill
    For garnish and fresh flavor

Instructions

  1. Toast the Bread

    Toast sourdough slices in a toaster or under the broiler until golden brown and crispy on the edges, about 3-4 minutes. The bread should have a slight crunch while remaining tender inside.

  2. Prepare the Avocado

    Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add lemon juice, a pinch of salt, and drizzle with olive oil. Mash with a fork until creamy but still slightly chunky for texture.

  3. Assemble the Base

    Divide the mashed avocado evenly between the two toasted bread slices. Spread it generously to the edges, creating an even layer about 1/4-inch thick.

  4. Add Salmon and Season

    Arrange the smoked salmon in elegant folds or ribbons on top of the avocado. Sprinkle with everything bagel seasoning and add freshly cracked black pepper. Finish with sea salt flakes and optional microgreens or fresh dill.

  5. Serve Immediately

    Serve the avocado toast immediately while the bread is still warm and crispy. Enjoy with a squeeze of fresh lemon if desired.

Recipe Notes & Tips

Storage

Assembled avocado toast should be eaten immediately for best texture. Store leftover mashed avocado in an airtight container with plastic wrap pressed directly against the surface for up to 24 hours in the refrigerator. Keep leftover smoked salmon tightly wrapped and refrigerated for 3-5 days. Always store components separately and assemble fresh portions as needed.

Serving Suggestions

Serve with fresh fruit, a side salad with lemon vinaigrette, or roasted cherry tomatoes. Add a poached or fried egg on top for extra protein. Pair with fresh orange juice, coffee, or a crisp white wine for brunch. This makes an excellent light lunch when served with a cup of soup.

Variations

Try adding thinly sliced radishes, capers, red onion, or cucumber ribbons. Substitute the smoked salmon with cooked salmon, canned tuna, hard-boiled eggs, or marinated tofu for variety. Use different breads like whole grain, rye, or seeded multigrain. Add a drizzle of sriracha or hot honey for heat. Top with crumbled feta or goat cheese for extra richness.