Open Faced Salmon Flatbread

open faced salmon flatbread

Let’s talk snacking! It’s not off limits; in fact, sometimes it’s necessary to snack throughout the day. I always feel great having a little bite of something in the mid-morning or afternoon. The Scandinavians and the British have tea time and dedicated coffee breaks every day just so they can snack away, come mid-afternoon. It’s a necessity, a staple of their society and culture.

Because I’ve never been a day long coffee drinker, when I need a little boost in the caffeine department, I’ve started drinking tea in the afternoon. And as you might imagine, tea inspires tea-time snacks. Sometimes sweet, sometimes savory, but always flatbread and always wonderful.

This flatbread recipe takes a page out of the snack book and makes a fabulous light meal or shared snack. Smoked salmon draped over crisp flatbread with your choice of light and interesting toppings; there’s nothing better! And no need to cut the crusts off of fussy little sandwiches; this is flatbread. From end to end, it’s pure delicious.

Dust off that teapot and brew up your favorite darjeeling or oolong, then make some open-faced flatbread sandwiches to accompany it. I promise your afternoon will sail by!

-Amy at Flatout

Serves: 1

Open Faced Salmon Flatbread

WW® SmartPoints® value: 7 per serving


  • 1 Flatout flatbread, Light Original
  • 6 ounces smoked salmon
  • 1/2 cup fat free Greek yogurt, plain
  • 1/4 cup red onion, very thinly sliced
  • 1 teaspoon capers (optional)
  • 5-6 thin slices of cucumber
  • 3-4 slices of tomato
  • 1/2 lemon, cut in wedges
  • Salt and freshly ground pepper
  • Non-stick cooking spray
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon dried dill


Preheat oven to 375°F. Place Flatout flatbread on a cookie sheet, and cut into four pieces, making an ‘x’, then spray lightly with cooking spray, and sprinkle the flatbread with the sesame seeds, salt, pepper, and dill. Bake at 375°F for two minutes, then remove from the oven and allow to cool.
Once the flatbread is cool, spread the Greek yogurt evenly onto each slice, then divide the smoked salmon between the slices. Top each piece with your choice of onion, capers, cucumbers, and tomatoes, and give each slice a squirt of lemon before eating.

Rate and Review

  1. Brandy July 23, 2017 at 11:42 am #

    Amazing recipe, I used it at my patio party!

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