Smoked Salmon Spread

This smoked salmon dip is fast, savory, and way more interesting than the usual cream cheese spread. Smoked salmon, lemon, dill, capers, and roasted red peppers get stirred into a creamy base for a dip that works just as well with toasted sourdough and pita chips as it does smeared on a sandwich.

Why I Make This Smoked Salmon Spread

I put this smoked salmon spread together to be the kind of recipe that feels a little special without being fussy.

Hot-smoked salmon gives it plenty of flavor right from the start, and the lemon, dill, and capers keep it fresh.

I found that chopping everything finely gives the best texture and helps the flavor carry through instead of leaving uneven chunks here and there.

It is easy to stir together by hand, and it works just as well set out as an appetizer as it does tucked into a sandwich for lunch.

For another quick appetizer, try my easy salmon bites.

If you are looking for a more make-ahead presentation, this layered smoked salmon appetizer is a good option for entertaining.

Ingredient Notes

Hot-smoked salmon: This is the backbone of the spread. Hot-smoked salmon is flaky and firm, which gives the dip its texture and smoky flavor. If you have the time, my Traeger smoked salmon works especially well here.

Cream cheese: Full-fat cream cheese gives the best texture and flavor. Let it soften before mixing.

Lemon (zest and juice): The zest adds a bright, fresh note, while the juice helps balance the richness of the cream cheese and salmon.

Capers: These bring a briny, salty flavor that pairs well with the smoked salmon.

Roasted red peppers: They add a subtle sweetness and a little contrast to the smoky and salty flavors.

Smoked Salmon Spread

This smoked salmon spread is one of those recipes that feels a little more put-together than it really is. It comes together quickly, holds well in the fridge, and works for everything from casual snacks to a simple appetizer spread.

Serve it with pita chips, or something homemade like these sourdough crackers or my einkorn wheat thins.

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

4.95 from 20 votes

Smoked Salmon Spread

By Pat Nyswonger

A creamy smoked salmon spread with lemon, dill, and capers. It mixes together quickly and works well as an appetizer dip for crackers or a spread for sandwiches.

If you make this recipe, please leave a star rating and comment.

Servings: 24 servings

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Ingredients 

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• ▢ 4 ounces cream cheese, softened
• ▢ zest from 1 lemon
• ▢ 1 lemon, juiced
• ▢ 2 tablespoons olive oil
• ▢ 8 ounces smoked salmon, finely chopped
• ▢ ¼ cup roasted red peppers, finely chopped
• ▢ 2 scallions, finely chopped
• ▢ 1 clove garlic, finely chopped
• ▢ 2 tablespoons capers, drained, rinsed, and chopped
• ▢ 2 tablespoons chopped fresh dill

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Instructions 

• In a medium-sized bowl, mix the cream cheese, lemon zest, lemon juice, and olive oil. Stir until smooth.
• Add the salmon, roasted red pepper, scallions, garlic, capers, and dill. Stir until well combined.
• Serve with toasted sourdough rounds and pita chips or use as a sandwich spread.

Notes

Cream cheese options: This spread works with either whipped cream cheese or block cream cheese. If using block cream cheese, let it soften at room temperature first so it blends smoothly.

Serving texture: Store the spread in the refrigerator until ready to serve, then let it sit out for about 30 minutes so it softens and spreads easily.

Salt level: The smoked salmon and capers add plenty of salt, so taste before adding any extra seasoning and adjust if needed.

Where to find capers: Capers are usually located in the condiment aisle near the pickles and olives.

Roasted red pepper options: Roasted red peppers can be found in the deli section or in jars near olives. 

Nutrition

Serving: 1 serving, Calories: 40kcal, Carbohydrates: 1g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 7mg, Sodium: 221mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate & comment below!

This recipe was originally published on August 12, 2015. We updated the photos and added some helpful tips.