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I was in Paris this past February and pretty much traveled there just to eat. Well, to eat and to walk the beautiful streets. There’s just something about Paris, even in winter.

When we’re in Paris, we rarely eat out for dinner. For the most part, we book reservations for lunch and then grab delicious food from the markets, our favorites being all the shops on Rue Cler. This is one of the most famous market streets in Paris and it’s just fabulous. From fresh vegetables and flowers to bakeries and cafés with pre-made meals that you can pick up and bring home, this is where you find cheesemongers, specialty wine stores, gourmet chocolates, and more!

It was at one of the shops on Rue Cler that I came across an incredible smoked salmon open-faced sandwich. I wish I had taken a photo, but I didn’t. But, I recreated it at home and it’s too good (and easy!) not to share.

Open face salmon sandwich

Bread with mayo, smoked salmon, red onion, capers, fresh dill, pickles (do you see those peeking through on the bottom layer?!), salt, pepper, and a squeeze of lemon juice.

Open faced salmon sandwich

Another view of the sandwich after it is cut. SO GOOD!

Smoked Salmon open faced sandwich, Parisian style

One more view. You really need this sandwich in your life.

I’m gluten-free, so your bread of choice is likely different from mine. But, find some bread that you can slice really thin. Typically that means a loaf of UN-sliced bread. I prefer a dark variety, like a pumpernickel.

Find a favorite smoked salmon. For this recipe, I got mine at Kroger. I tend to buy many of their store brands as they underwrite our recipes — I try to highlight my favorite discoveries and their salmon is definitely one of them!

You’ll need fresh dill, super-thinly sliced red onion, mayonnaise, black pepper, finishing salt, and capers. For capers, I prefer the smaller capers and my brand of choice is “Mediterranean Organic” — look for their organic wild capers that stand out in the caper crowd.

From here, you simply build this yummy sandwich: bread, mayo, pickles, salmon, red onion, dill, capers, finishing salt, and pepper. Top with a squeeze of lemon for added yum.

Note that the order of layering these ingredients is important — the pickles should be layered on immediately after the mayonnaise and before all of the other ingredients. (I am also a huge fan of the pickles I found at Kroger, McClure’s Pickles from Brooklyn. These garlic dill spears are crisp and so delicious. If you like pickles, do yourself a favor and seek these out.)

Pickels on a sandwich

It’s easy to see how to layer these ingredients, but the pickles may be a mystery. Take one spear of the McClure’s pickle spears and slice them as seen in the photo above. You layer them after the mayonnaise but before everything else!

Make this variation to the more traditional “cream cheese and salmon sandwich” and see how good it is!


Parisian Open-Faced Smoked Salmon Sandwich

After eating a similar sandwich from one of Paris's famous street markets, I had to recreate it at home!
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Prep Time 10 mins
Total Time 10 mins
Course Sandwich, Lunch
Cuisine French
Servings 1 Person
Calories 82 kcal


  • 1 thinly sliced piece of pumpernickle bread
  • 1 tsp mayonnaise
  • 1 pickle (garlic + dill flavor) I prefer McClure's
  • 1-2 oz smoked salmon
  • 2-3 slices red onion, sliced thin
  • fresh dill to garnish
  • 1/2 tsp capers I prefer the Mediterranean Organic Capers
  • squeeze of lemon
  • salt + pepper


  • Starting with the bread, layer everything in this order: bread, mayonnaise, pickles (cut them smaller than the full size spear – see photo example in article), salmon, red onion, dill, capers, salt, pepper, lemon juice.
  • Make as many of these as you need and enjoy!


Serving: 0.5of sandwichCalories: 82kcalCarbohydrates: 4gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 808mgPotassium: 167mgFiber: 1gSugar: 2gVitamin A: 148IUVitamin C: 3mgCalcium: 46mgIron: 1mg
Keyword Sandwich, Salmon
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