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Plate with a slice of toast topped with ponzu salmon cucumber and sesame seeds and a knife covered with sriracha mayo.

Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Sean Dooley

My favorite upgrade to make to basic, but always satisfying avocado toast (haters to the left) is to add smoked salmon. The fattiness of the fish and the creaminess of the avocado make the two ingredients a delightful pairing—and one that can be moved in a number of different flavor directions. Here you’ll dress them up in the style of a poke bowl, another dish where avocado and salmon often shine together. Homemade ponzu (made from soy sauce and fresh citrus juice), crunchy cucumbers, bright pickled ginger, and a slick of spicy mayo round out the dish; hunt down a hearty white bread as opposed to something overly crusty, to let the toppings be the star.


4 servings

cup mayonnaise


Tbsp. sriracha


Tbsp. soy sauce


Tbsp. fresh lime juice


Tbsp. fresh lemon juice, plus more


Persian cucumbers, coarsely chopped


avocado, coarsely chopped


Tbsp. finely chopped pickled ginger

Kosher salt


oz. smoked salmon, torn into bite-size pieces


slices country-style bread, lightly toasted

Toasted sesame seeds and seasoned toasted seaweed snacks (for serving)


  1. Step 1

    Mix ⅓ cup mayonnaise and 2 Tbsp. sriracha in a small bowl until well combined; set spicy mayo aside.

    Step 2

    Mix 2 Tbsp. soy sauce, 1 Tbsp. fresh lime juice, and 1 Tbsp. fresh lemon juice in another small bowl just to combine, then set ponzu sauce aside.

    Step 3

    Place 3 Persian cucumbers, coarsely chopped, 1 avocado, coarsely chopped, and 1 Tbsp. finely chopped pickled ginger in a medium bowl; season with kosher salt. Squeeze a little fresh lemon juice over and toss gently to combine.

    Step 4

    Dip 4 oz. smoked salmon, torn into bite-size pieces, in reserved ponzu sauce and add to bowl with cucumber mixture; toss gently just until distributed throughout.

    Step 5

    Spread some reserved spicy mayonnaise over 4 slices country-style bread, lightly toasted. Top with salmon mixture and drizzle a small amount of remaining ponzu over. Sprinkle toasted sesame seeds over, then crumble seasoned toasted seaweed snacks on top.

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