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12 Easy Smoked Salmon Recipes: Appetizers, Dips & More
Wondering what to make with smoked salmon? These 12 easy smoked salmon recipes include party appetizers, a creamy salmon dip, fresh salad, brunch favorites and hearty meals. Find ideas for both silky Nova-style cold-smoked and flaky traditional hot-smoked wild Alaskan sockeye.
Select Nova cold-smoked, traditional hot-smoked, or a combination for home delivery.
Planning a holiday gathering or special occasion? Visit our Complete Smoked Salmon Serving & Pairing Guide for help choosing between hot-smoked and cold-smoked salmon, estimating serving sizes, and selecting the perfect accompaniments for your guests.
Before You Start: Nova vs. Traditional Hot-Smoked Salmon
Nova cold-smoked is thinly sliced and silky — ideal for crostini, bagels, cucumber bites, salad and flatbread. Traditional hot-smoked is cooked and flaky — ideal for dips, deviled eggs, mushrooms, pasta and scrambled eggs. Both are ready to eat.
Keep frozen until needed; thaw in the refrigerator, remove from packaging before preparing, and keep chilled until serving. Kwee-Jack Nova comes in convenient 4 oz pouches; traditional hot-smoked portions vary in weight. Use a kitchen scale to measure recipe quantities. Follow package storage instructions and use opened salmon promptly.
1. Smoked Salmon Cucumber Bites
Nova cold-smoked · Gluten-free · Low-carb
Why this recipe works: Crisp cucumber and lemon-dill cream cheese make a refreshing base for delicate Nova salmon.
Ingredients
- 1 large English cucumber
- 4 oz Nova-style cold-smoked salmon
- 4 oz cream cheese, softened
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- 1 tsp prepared horseradish (optional)
- ¼ tsp freshly ground black pepper
- 2 tbsp drained capers
- Fresh dill sprigs, for garnish
Instructions
- Slice cucumber into ¼-inch rounds and pat dry.
- Mix cream cheese, lemon juice, chopped dill, horseradish, and pepper until smooth.
- Spread or pipe roughly 1 tsp of cream cheese mixture on each cucumber round.
- Fold smoked salmon strips into loose rosettes and place on the cucumber.
- Garnish with capers and dill; refrigerate until serving.
Preparation tip: Assemble shortly before serving for the crispest cucumber. Make the cream cheese mixture up to a day ahead.
2. Smoked Salmon Crostini with Lemon-Dill Cream Cheese
Nova cold-smoked · Party appetizer
Why this recipe works: Toasted baguette, tangy cream cheese and folded smoked salmon make an elegant appetizer.
Ingredients
- 1 French baguette
- 4 oz Nova-style cold-smoked salmon
- 4 oz cream cheese, softened
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped fresh dill
- 1 tbsp olive oil
- 2 tbsp drained capers
- ¼ small red onion, very thinly sliced
- Freshly ground black pepper
Instructions
- Heat oven to 375°F. Slice baguette diagonally into ½-inch pieces.
- Lightly brush slices with olive oil and bake 8–10 minutes until golden.
- Mix cream cheese with lemon juice, zest, dill and pepper.
- Allow toast to cool, then spread with lemon-dill cream cheese.
- Top with folded smoked salmon, capers, red onion and extra dill. Serve promptly.
Preparation tip: Toast the bread ahead, but add the toppings just before serving.
3. Smoked Salmon Cream Cheese Pinwheels
Nova cold-smoked · Make-ahead appetizer
Why this recipe works: These easy tortilla rolls showcase layers of smoky salmon, fresh spinach and herbed cream cheese.
Ingredients
- 4 large flour tortillas (about 10 inches)
- 4 oz Nova-style cold-smoked salmon
- 8 oz cream cheese, softened
- 2 tbsp chopped dill
- 1 tbsp lemon juice
- 2 tbsp chopped green onions
- 1 cup baby spinach
- ¼ tsp black pepper
Instructions
- Mix cream cheese, dill, lemon juice, green onions and pepper.
- Spread one-quarter of the mixture on each tortilla, leaving a ½-inch border.
- Arrange salmon and a single layer of spinach on each tortilla.
- Roll tightly, wrap and refrigerate at least 30 minutes.
- Trim ends and slice each roll into approximately 6 pinwheels. Arrange cut-side up.
Preparation tip: A sharp knife wiped between cuts makes neat spiral slices.
4. Smoked Salmon Deviled Eggs
Traditional hot-smoked · Gluten-free · Low-carb
Why this recipe works: Flaky hot-smoked sockeye gives classic deviled eggs a savory upgrade.
Ingredients
- 12 large eggs
- 4 oz traditional hot-smoked salmon, flaked
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 tbsp chopped fresh dill
- ¼ tsp black pepper
- Smoked paprika and fresh dill, for garnish
Instructions
- Place eggs in cold water covering by 1 inch. Bring to a boil, cover, remove from heat and stand 10–12 minutes.
- Transfer to ice water. Cool, peel and halve eggs lengthwise.
- Remove yolks and mash with mayonnaise, mustard, lemon, dill and pepper.
- Gently fold in about 3 oz of flaked salmon.
- Spoon or pipe into whites; top with the remaining salmon, paprika and dill. Refrigerate until serving.
Preparation tip: Hot-smoked salmon is ideal here because it flakes into the filling.
5. Hot-Smoked Salmon Stuffed Mushrooms
Traditional hot-smoked · Warm appetizer
Why this recipe works: Baked cremini mushrooms filled with salmon, Parmesan and herbs make a rich, savory bite.
Ingredients
- 18–20 large cremini mushrooms
- 6 oz traditional hot-smoked salmon, flaked
- 4 oz cream cheese, softened
- ¼ cup grated Parmesan
- 2 tbsp chopped green onions
- 1 garlic clove, minced
- 1 tbsp chopped parsley
- 1 tbsp olive oil
- ¼ tsp black pepper
- 2 tbsp panko breadcrumbs (optional)
Instructions
- Heat oven to 375°F. Clean mushrooms and remove stems. Finely chop about half the stems.
- Sauté chopped stems and garlic in olive oil for 3–4 minutes, until moisture evaporates.
- Combine cream cheese, Parmesan, green onions, parsley, pepper and cooked stems. Fold in salmon.
- Place caps on a lightly greased sheet and fill with salmon mixture. Sprinkle with panko if desired.
- Bake 18–22 minutes, until mushrooms are tender and filling is heated through.
Preparation tip: Taste the filling before adding salt; both salmon and Parmesan are naturally salty. Use gluten-free breadcrumbs or omit them if needed.
6. Creamy Hot-Smoked Salmon Dip
Traditional hot-smoked · Gluten-free with suitable dippers
Why this recipe works: This crowd-pleasing smoked salmon dip features flaky sockeye, lemon and fresh dill.
Ingredients
- 8 oz traditional hot-smoked salmon
- 8 oz cream cheese, softened
- ¼ cup sour cream
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp chopped dill
- 2 tbsp chopped green onions
- 1 tsp prepared horseradish (optional)
- ¼ tsp black pepper
Instructions
- Remove skin, check for bones and flake hot-smoked salmon.
- Beat cream cheese and sour cream until smooth.
- Mix in lemon juice, Dijon, dill, green onions, horseradish and pepper.
- Gently fold in three-quarters of the salmon, leaving distinct flakes.
- Transfer to bowl, garnish with remaining salmon and dill, and chill around 30 minutes.
Preparation tip: Fold salmon in by hand for texture. Serve with crackers, toasted baguette or fresh vegetables.
7. Wild Alaskan Smoked Salmon Salad with Lemon-Dill Vinaigrette
Nova cold-smoked · Gluten-free · Dairy-free
Why this recipe works: A bright salad of silky Nova salmon, avocado, crisp vegetables and tangy lemon-dill dressing.
Ingredients
- 8 oz Nova-style cold-smoked salmon
- 5 oz spring greens or baby arugula
- 1 English cucumber, sliced
- 1 cup cherry tomatoes, halved
- ¼ small red onion, sliced
- 1 avocado, sliced
- 2 tbsp drained capers
- 2 tbsp chopped dill
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tbsp finely chopped dill for dressing
- ¼ tsp black pepper
Instructions
- Dry greens and divide across four plates.
- Add cucumber, tomatoes, onion and avocado.
- Arrange about 2 oz smoked salmon on each salad; scatter capers and dill.
- Whisk olive oil, lemon juice, Dijon, honey, dressing dill and pepper until combined.
- Drizzle over the salad immediately before serving.
Preparation tip: Dress the greens at the last moment to preserve freshness and crispness.
8. Wild Alaskan Smoked Salmon Charcuterie Board
Nova + traditional hot-smoked · Entertaining
Why this recipe works: Pair silky cold-smoked salmon with rich, flaky hot-smoked sockeye on a colorful sharing board.
Ingredients
- 8 oz Nova-style cold-smoked salmon
- 8 oz traditional hot-smoked salmon
- 8 oz cream cheese or whipped herb cheese
- 1 English cucumber, sliced
- ½ small red onion, sliced
- ¼ cup capers
- 1 lemon, wedged
- Fresh dill
- 1 cup cherry tomatoes
- Assorted crackers
- 1 baguette, sliced and toasted
- Optional olives or pickled vegetables
Instructions
- Set a small bowl of cream cheese at the center of a large serving board.
- Arrange folded Nova salmon on one side and flaked hot-smoked salmon on the other.
- Add a small bowl of capers and any extra condiments.
- Fill spaces with cucumbers, tomatoes, onion, lemon, crackers and toasted baguette.
- Garnish with dill; keep refrigerated until serving.
Preparation tip: For long gatherings, refill smaller boards from the refrigerator. Do not leave perishable seafood out for more than two hours (one hour above 90°F).
9. Classic Nova Smoked Salmon Bagels
Nova cold-smoked · Brunch
Why this recipe works: A classic open-faced bagel brings together Nova salmon, cream cheese and capers.
Ingredients
- 4 bagels, halved
- 8 oz Nova-style cold-smoked salmon
- 8 oz cream cheese
- ½ small red onion, sliced
- 2 tbsp capers
- 1 medium tomato, sliced
- 1 tbsp dill
- 1 lemon, wedged
- Black pepper
Instructions
- Toast bagel halves until golden.
- Spread about 1 oz cream cheese on each half.
- Divide smoked salmon among the eight halves.
- Add tomato, red onion and capers.
- Garnish with dill and pepper; serve with lemon wedges.
Preparation tip: Keep the Nova salmon cold until assembly for the best contrast with warm toasted bagels.
10. Creamy Hot-Smoked Salmon Pasta
Traditional hot-smoked · Weeknight dinner
Why this recipe works: Flaky hot-smoked sockeye meets creamy lemon-Parmesan fettuccine.
Ingredients
- 12 oz fettuccine or linguine
- 8 oz traditional hot-smoked salmon, flaked
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated Parmesan
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped dill
- Up to ½ cup reserved pasta water
- Black pepper
Instructions
- Cook pasta to al dente, reserving ½ cup of cooking water before draining.
- Heat olive oil over medium-low heat. Sauté garlic for approximately 30 seconds.
- Add cream and warm for 2–3 minutes; stir in Parmesan until smooth.
- Mix in lemon juice, zest and pepper. Toss with pasta, adding reserved water gradually to loosen the sauce.
- Gently fold in flaked hot-smoked salmon until just heated. Finish with dill.
Preparation tip: Hot-smoked salmon is already cooked; adding it near the end keeps it tender.
11. Hot-Smoked Salmon Breakfast Scramble
Traditional hot-smoked · Gluten-free · Low-carb (without toast)
Why this recipe works: Soft eggs with flaky smoked salmon, cream cheese and fresh chives.
Ingredients
- 8 large eggs
- 4 oz traditional hot-smoked salmon, flaked
- 2 tbsp milk or half-and-half
- 2 tbsp cream cheese
- 1 tbsp butter
- 2 tbsp chopped fresh chives
- ¼ tsp black pepper
- Optional 1 cup baby spinach or ½ cup diced tomatoes
Instructions
- Whisk eggs, milk and black pepper.
- Melt butter in a nonstick skillet over medium-low heat. Add eggs.
- Stir gently as soft curds develop. If using spinach or tomatoes, add early enough to heat through.
- When nearly set, add small pieces of cream cheese and gently fold in the smoked salmon.
- Cook until eggs are fully set and salmon warmed through. Garnish with chives.
Preparation tip: Gentle heat keeps eggs tender; serve with toast or avocado if desired.
12. Smoked Salmon Flatbread with Dill Cream Sauce
Nova cold-smoked · Light meal or appetizer
Why this recipe works: Crisp flatbread, tangy dill cream and delicate Nova salmon make an easy shareable dish.
Ingredients
- 2 medium flatbreads or naan
- 4 oz Nova-style cold-smoked salmon
- 4 oz cream cheese, softened
- 2 tbsp sour cream
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- ¼ small red onion, sliced
- 1 cup baby arugula
- 1 tbsp olive oil
- 1 tbsp drained capers
- Black pepper
Instructions
- Heat oven to 400°F. Place flatbreads on a baking sheet and brush lightly with olive oil.
- Bake 8–10 minutes until golden and crisp.
- Mix cream cheese, sour cream, lemon juice, dill and black pepper.
- Cool flatbread for 2–3 minutes, then spread with the dill cream.
- Layer on Nova salmon, red onion, arugula and capers. Slice and serve.
Preparation tip: Add cold-smoked salmon only after baking to preserve its silky texture.
Planning to Serve Smoked Salmon?
Whether you're preparing a holiday appetizer board, hosting brunch, or serving smoked salmon for a special occasion, our complete guide covers serving quantities, food and drink pairings, storage tips, and the differences between hot-smoked and cold-smoked salmon.
Ready to Try These Smoked Salmon Recipes?
Our family harvests wild sockeye salmon in Bristol Bay, Alaska. Choose silky Nova cold-smoked, richly flavored traditional hot-smoked, or a mixed box for your next gathering.
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