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5 from 1 vote

Salmon Toast

Leftover salmon and asparagus, Greek yogurt, lemon juice, capers, and dill make a great quick spread for toast. For a little pop of flavor, diced Japanese pickled plums are sprinkled on top.
Servings 1
Prep Time 10 mins
Total Time 10 mins


  • 1/4 cup shredded grilled or baked salmon
  • 2 grilled or roasted asparagus spears diced
  • 1 tablespoon greek yogurt
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon fresh dill diced
  • 1/2 teaspoon capers diced
  • pinch of salt and pepper
  • 1 slice sourdough bread toasted
  • 1 Japanese pickled plum diced-optional umeboshi


  • Combine all the ingredients together in a small bowl and mix with a fork.
  • Toast the sourdough bread and butter it. Top with the salmon spread. Sprinkle with the diced pickled plum if desired (it adds bursts of salty flavor).


Possible Variations:
Use whatever green you want: sprouts, baby arugula or spinach, cooked broccoli-go with what you have (or don't put any greens in there)
Green olives instead of capers.
Lime juice and cilantro instead of lemon juice and dill.
Get creative!
Author: Megan Wells
Course: Sides and Snacks