This Bagels and Lox breakfast spread is quick and easy, and perfect for both busy mornings and brunch with friends and family.
Note: This post is not sponsored by any brand, but does contain links to products from brands that I work with on a regular basis. All recommended products are ones I love to use in my own home.
Bagels and Lox? Bagels and Schmear? Smoked Salmon and Cream Cheese Bagels? Whatever you want to call it, it is DELICIOUS. It also happens to be one of my absolute favorite breakfasts.
You might be thinking, “I don’t need a recipe for bagels and lox, the entire recipe is in the name!” I admit, you have a point. What you might need help with, though, is finding the smoky, delicious lox. Some of you also might want help coming up with ideas for a lox breakfast extravaganza, a smoked salmon smorgasbord– in other words, I’m going to walk you through how to make the best breakfast bar EVER.
Gathering Ingredients – Lox
First things first– you should know what you’re looking for. Technically, lox is not always smoked. Lox is, quite simply– cured salmon. (In other words, it’s salmon treated with salt, and is not cooked.) Normally, though, you’ll see “Nova lox” served with bagels. Nova lox is treated with salt AND cold-smoked.
Keep in mind that you are NOT looking for hot-smoked salmon, because hot-smoked salmon is cooked and has a very different texture. How can you tell the difference? First, check the label, but you can also get clues from where it’s stored.
Hot smoked salmon can be shelf-stable, so if you see smoked salmon that is NOT refrigerated or frozen, it’s hot smoked. Hot smoked salmon can be delicious in pastas, sandwiches, or casseroles, but it’s not what you want for your morning bagels.
(Hence, as a side note, you should avoid using your lox or cold-smoked salmon in any dish where they’ll be cooked– so no tossing it in hot pasta, or cooking it in a casserole. You’ll ruin the lox’s silky texture by cooking it.)
Where can you find lox? If you’re feeling a little ambitious, you can make your own lox! You can also find it in the seafood section at the grocery store, or order it online. (I like Orca Bay’s Nova Lox.)
Learn More: Want to know more about the different types of lox and smoked salmon available? Read this Ultimate Guide to Cooking with Salmon.
Serving Bagels and Lox
To make a Bagels and Lox Breakfast Buffet, plan on serving at LEAST 4 ounces of lox per person, but ideally 6oz per person. Grab some bagels and cream cheese, and you’re good to go!
If, however, you want to take your bagels and lox buffet to the next level, and make it completely awesome, go ahead and add green and red onions, capers, mini cucumbers, fresh dill, and tomatoes to your serving tray. Spread everything out in an impressive display, and enjoy!
Bagels and Lox
Ingredients listed for 1 person. Multiply by the amount of people you're serving.
Bagels and Lox:
- 6oz lox (cold-smoked salmon)* See Recipe Notes
- 1 regular or mini bagel (plain, everything, or onion)
- 2 TB cream cheese (use more or less, as desired)
- thinly sliced red onion
- diced green onion
- mini cucumbers (Kirby or Persian), thinly sliced
- tomatoes, diced or sliced
- fresh dill
Toast bagels. Serve with lox, cream cheese, and any desired toppings.
Suggested Lox Serving Size: Plan on a minimum of 4oz of lox per person, but 6 or more ounces per person is ideal.
*Calorie Information was calculated per serving using My Fitness Pal, and assumes 6oz of lox, 1 plain mini bagel, and 2 TB cream cheese were used. Calorie count does not include optional toppings. Also note that the calories in lox can vary depending on the type of lox used. In general, wild Pacific salmon is leaner, and farmed salmon is fattier.