This Smoked salmon spread is a great appetizer for any party. Hot smoked salmon gives it a smoky flavor, and briny capers add a punch of flavor.
Use this as a spread for pinwheel sandwiches and flatbread like naan or use it as a dip for fresh vegetables, crackers, and pita chips. Or just eat it straight up with a spoon! It’s delicious either way.
If you’re looking for an easy and tasty appetizer to bring to your next party, this hot smoked salmon spread is always a hit. And check out all of our smoked salmon recipes.
Here is Why This Recipe Works
- Hot smoked salmon will give the dip a smokier flavor than cold-smoked salmon.
- Salty, brined capers, roasted red peppers, and fresh lemon and dill create a superb combination that plays well with the bold salmon flavor.
- You can use this as a sandwich spread or a dip.
Ingredients for Hot-Smoked Salmon Dip
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- Cream cheese
- Zest and juice of one lemon
- Olive oil
- Hot-smoked salmon
- Roasted red pepper
- Scallions (green onions)
- Fresh dill
How to Make Smoked Salmon Spread
Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
- Combine the cream cheese, lemon zest, lemon juice, and olive oil. Stir until smooth.
- Add the rest of the ingredients and stir until well combined.
- Store in the fridge until ready to serve.
Tips for Success
- Use hot smoked salmon for the best results. It is flakier and smokier than cold-smoked salmon. If you have cold-smoked salmon, try making our smoked salmon pinwheels or smoked salmon crostini.
- You can use either whipped cream cheese that comes in a tub or block-style cream cheese.
- If you use block cream cheese, make sure you let it sit at room temperature to get soft. Whipped cream cheese will already be soft and spreadable.
- Let the smoked salmon spread get soft before serving. We usually let it sit at room temperature for 30 minutes before guests arrive.
- The capers and the hot smoked salmon add plenty of saltiness to this spread. Wait until all the ingredients get mixed, then taste the salmon dip to determine if it needs salt.
- You can usually find capers near the pickles and olives in the condiment aisle.
- Look for roasted red peppers in the deli section of most grocery stores or substitute them with sundried tomatoes (finely chopped). Alternatively, you can roast your bell peppers at home (see the notes section in the printable recipe card for details).
You can use this smoked salmon recipe as a sandwich spread or a dip. Hot smoked salmon gives it a rich, smoky flavor, and cream cheese gives it a smooth, creamy texture. It is an easy and delicious appetizer that keeps well if you make it in advance.
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Some Other Recipes We Are Sure You Will Love:
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This delectable Roasted Garlic Spread is hard to resist! To prepare a quick and easy appetizer, spread it on toasted baguette slices.
- 4 ounces cream cheese, softened
- zest of one lemon
- 1 lemon, juiced
- 2 tablespoons olive oil
- 8 ounces hot-smoked salmon, finely chopped
- 1/4 cup finely chopped roasted red pepper
- 2 scallions, finely chopped
- 1 clove of garlic, finely chopped
- 2 tablespoons capers, drained, rinsed, and chopped
- 2 tablespoons chopped fresh dill
- 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.
- This recipe works well with whipped cream cheese that comes in a tub or with block cream cheese.
- If you use block cream cheese, make sure you let it sit at room temperature to get soft so it is easy to blend with the other ingredients.
- Keep the salmon spread stored in the fridge until ready to serve. Remove it from the fridge 30 minutes prior to serving to let it get soft and spreadable.
- Capers and the hot smoked salmon add plenty of saltiness to this spread. You shouldn't need additional salt, however, taste the spread and add extra salt if you feel it isn't seasoned well enough.
- You can usually find capers in the condiment aisle near the pickles and olives.
- You can find roasted red peppers in the deli section of most grocery stores or substitute them with sundried tomatoes (finely chopped). Alternatively, you can roast your own bell peppers, see below.
- To roast red peppers: Slice a bell pepper in half and remove the seeds. Place it on a baking sheet cut-side down. Roast for 15 to 20 minutes at 450°F. Place the roasted pepper in a bowl and cover it with plastic wrap so it sweats in the bowl. When it cools, slide the skin off and chop it up for the salmon spread.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 40Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 221mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
This recipe was originally published on August 12, 2015. We updated the photos and added some helpful tips.