PaninisScandinavian-AmericanEasy

Smoked Salmon and Dill Cream Cheese Panini

Name: Smoked Salmon and Dill Cream Cheese Panini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Scandinavian-American
Ingredients: 4 slices (140 g) rye bread, sliced; 4 oz (113 g) cream cheese, at room temperature; 4 oz (113 g) smoked salmon, thinly sliced; 2 tbsp (6 g) fresh dill, finely chopped; ¼ medium (30 g) red onion, thinly sliced (optional); 1 tbsp (10 g) drained capers, drained (optional); 2 tbsp (30 g) unsalted butter, softened; ½ whole lemon, zest finely grated and juice extracted (optional); salt; freshly ground black pepper

From the MyKitchenBank Kitchen

A refined, Scandinavian-inspired panini featuring silky smoked salmon and tangy-herbed cream cheese on toasted rye bread, finished with a golden buttery crust. The cool, fresh dill and brightness of lemon elevate simple flavors into a sophisticated lunch or light dinner. Perfect served warm with a slice of lemon.

Prep: 10 min
Cook: 10 min
Wait: 2 min
Total: 22 min
Makes: 2 panini

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Steps

Before you start

Soften the cream cheese and butter to room temperature at least 30 minutes before starting so they spread easily without tearing the bread
If using a panini press, plug it in and set it to medium heat; allow 3–5 minutes to preheat
Thinly slice the smoked salmon just before assembling (or ask your deli counter to slice it for you)

1
Prepare the dill cream cheese
- In a small bowl, combine the softened cream cheese with the chopped dill, lemon zest (if using), a small pinch of salt, and a grind of black pepper.
- Stir gently until evenly mixed—do not overmix or the cream cheese will lose its light texture.
- Taste and adjust seasoning.
- Set aside.
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Ready when: Cream cheese is evenly speckled with dill and smooth
Tip: Overmixing will deflate the cream cheese; fold gently with a spoon or spatula
2
Toast the bread lightly
- Heat your panini press to medium or place a skillet over medium-high heat.
- Once hot, toast each rye bread slice directly on the press or in the pan for 1–2 minutes per side until very lightly golden with faint toastmarks.
- Watch closely—you want pale gold, not dark brown.
- This creates a structural layer that prevents the filling from soaking into the bread during grilling.
- Transfer the toasted slices to a cutting board.
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Ready when: Bread is pale golden with light marks but not brittle
Tip: Toast lightly only—heavy toasting will dry out the bread and make the panini hard to bite
3
Assemble the first panini
- Spread about 2 tablespoons of the dill cream cheese mixture on the toasted side of one bread slice, spreading it to the edges.
- Arrange half the smoked salmon on top in an even layer.
- Scatter half the red onion slices (if using) and about ½ tablespoon of capers (if using) over the salmon.
- Top with a second toasted bread slice, toasted side facing outward.
- Press gently to secure.
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Ready when: Layers are stacked neatly and filling is evenly distributed
Tip: Spread cream cheese right to the edges of the bread for every bite to have flavor
4
Assemble the second panini
- Repeat the layering with the remaining 2 toasted bread slices and the remaining smoked salmon, red onion, and capers.
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Ready when: Second panini is fully assembled
5
Butter the exteriors
- Spread about ½ tablespoon of softened butter on each exterior bread surface of both panini (you'll butter 4 surfaces total).
- Apply evenly so the bread is lightly coated but not dripping.
- This butter is key to the golden, crispy crust.
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Ready when: All outer bread surfaces are evenly coated with butter
Tip: Use room-temperature butter so it spreads without tearing the bread
6
Grill the panini
- Place both buttered panini on the preheated panini press or skillet over medium heat. **If using a panini press:** lower the lid and grill for 4–5 minutes until the bread is deep golden brown and crispy, and you hear a gentle sizzle.
- The cream cheese will soften and the salmon will warm through. **If using a skillet:** place a second skillet on top of the panini as weight and grill for 2–3 minutes until the first side is golden and crispy.
- Flip carefully with a wide spatula and grill another 2–3 minutes on the second side until that side is also golden.
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Ready when: Bread is deep golden brown and crispy, the sandwich releases easily from the surface, and the filling is warm
Tip: Listen for an even sizzle—if the sound fades, the sandwich is likely setting and ready to flip or release
7
Rest and serve
- Transfer the grilled panini to a cutting board or serving plate and let rest for 1–2 minutes.
- This allows the warm cream cheese to set slightly so the panini holds together when you bite into it.
- Cut diagonally if desired.
- Serve immediately with a lemon wedge on the side for squeezing.
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Ready when: Panini is warm and filling is set

Good to know

Tips

Lightly toasting the bread before assembly is the key to avoiding a soggy panini; it creates a moisture barrier without making the bread tough
Room-temperature cream cheese and butter are essential—cold ones will tear the bread and create lumps instead of spreading smoothly
Don't overstuff the panini; use about 2 oz of salmon and 2 tablespoons of cream cheese per panini so the filling stays contained during grilling and heat distributes evenly
A panini press delivers the most consistent, even crust, but a weighted skillet works just as well if you're careful with the flip

Make ahead

Prepare the dill cream cheese mixture up to 8 hours ahead and store it in an airtight container in the refrigerator. You can also slice the smoked salmon and onion up to 4 hours ahead. Assemble the panini up to 30 minutes before grilling.

Storage & reheating

Panini are best enjoyed immediately while warm and crispy. Leftover panini can be wrapped in foil and refrigerated for up to 1 day. To reheat, place unwrapped panini in a skillet or toaster oven at medium heat for 2–3 minutes per side until warmed through and re-crisped. Do not freeze, as the bread will become soggy when thawed.

Substitutions

rye bread, sliced → Sourdough, pumpernickel, or seeded rye bread. Maintains the dense, hearty Scandinavian character; pumpernickel will create a darker, earthier panini
fresh dill → Fresh chives or tarragon. Different but still bright and aromatic; tarragon is more peppery and pairs beautifully with smoked salmon
cream cheese → Crème fraîche or Greek yogurt mixed with a small amount of softened goat cheese. Creates a tangier filling; use 3 tablespoons crème fraîche plus 1 tablespoon goat cheese per panini for better spreadability
smoked salmon → Smoked trout, gravlax, or hot-smoked salmon. Similar briny, smoky character; hot-smoked varieties will be flakier; adjust quantity based on the density of the product