Smoked Salmon Recipe
This easy, no-bake Smoked Salmon Recipe doubles as a healthy appetizer or a light brunch treat that feels fancy without any fuss.
Nothing says “special occasion” like silky slices of cold smoked salmon paired with creamy dill spread and crisp crackers. I first whipped up this homemade seafood platter on a crisp Saturday morning, inspired by my grandmother’s fondness for gravlax back in the ’70s. Over the years, I’ve tweaked the seasonings and prep tips to make it quick, healthy, and downright delicious—perfect for everything from holiday brunches to casual weeknight noshing.
Why You’ll Love This Recipe
- No oven needed—just chill and slice.
- Ready in under 20 minutes (plus a short rest).
- Packed with protein and omega-3s—hello, healthy fats!
- Versatile: serve as a quick appetizer, seafood salad, or brunch showstopper.
- Gluten-free and low-carb if you swap crackers for cucumber rounds.
- Impress guests without breaking a sweat.
- Easily doubled or scaled down for any crowd.
- Makes a gorgeous, color-popper display for holiday entertaining.
- Minimal cleanup—just a few bowls and a cutting board.
- Adaptable: turn it into a bagel board or layer into summer rolls.
Ingredients
• 8 ounces cold smoked salmon (look for wild-caught, thick-cut)
• 4 ounces whole-milk cream cheese, softened (sub in Greek yogurt for a lighter spin)
• 2 tablespoons fresh dill, finely chopped (freeze extras in an ice cube tray with oil)
• 1 teaspoon lemon zest (organic lemons have the brightest flavor)
• 1 tablespoon capers, drained and lightly chopped (briny punch!)
• 1 small shallot, minced (Vidalia onions work fine too)
• Pinch of freshly ground black pepper
• Optional: ½ teaspoon Dijon mustard for a tangy kick
• To serve: toasted bagels, crisp crackers, cucumber rounds, or endive leaves
Tip: Warm the cream cheese just enough to stir smoothly—too soft and it won’t hold its shape. And pat your salmon dry on paper towels to avoid watery bites.
Directions
- In a medium bowl, beat the cream cheese until smooth. Add lemon zest, Dijon (if using), black pepper, and half the dill; mix until evenly combined.
- Gently fold in capers and shallot. Taste—add another pinch of pepper or a squeeze of lemon if you crave extra brightness.
- Lay out the smoked salmon slices on a large platter or work surface. Spread a spoonful of the dill-cream cheese mixture down the center of each slice.
- Roll up each salmon slice into a neat cylinder or loosely create a rose-shape for a fancier look. Arrange them seam-side down so they don’t unravel.
- Sprinkle the remaining dill over the rolls and garnish with extra lemon zest if desired. Cover and refrigerate for at least 10 minutes—this helps flavors meld and makes slicing easier.
- Serve cold with your choice of crackers, bagel chips, or veggie dippers.
Quick Tip: Use a sharp, long knife dipped in warm water for perfectly smooth cuts—wipe between slices to avoid tearing.
Servings & Timing
Yield: makes 12–14 salmon rolls
Prep Time: 15 minutes
Chill Time: 10–15 minutes
Total Time: about 30 minutes from fridge to table
Ideal for a small gathering or as part of a larger brunch spread. Multiply ingredients for larger crowds—just keep cream cheese mix and fish separate until assembly.
Variations
• Smoked Trout Twist: swap salmon for smoked trout for a slightly earthier flavor.
• Avocado Layer: add thin avocado slices inside each roll for extra creaminess.
• Spicy Sriracha: swirl in 1 teaspoon Sriracha for a zippy, modern edge.
• Vegan “Smoked Salmon”: use carrot-lox and vegan cream cheese for a plant-based version.
• Mediterranean Spin: swap dill for parsley and add chopped sun-dried tomatoes.
• Bagel Board Style: pile everything on toasted mini bagels with red onion and capers.
Storage & Reheating
Store leftover rolls in an airtight container in the fridge for up to 2 days—though they’re best within 24 hours for fresh texture. Not suitable for freezing (cream cheese can get grainy). No reheating needed—serve cold straight from the fridge. For make-ahead hosting, assemble salmon and cream cheese mix separately, then roll just before guests arrive.
Notes
I learned early on that over-zesting a lemon can make the mixture bitter—so zest lightly and taste as you go. Also, if your dill is older than two weeks, give it a sniff test; stale herbs can dull the bright profile. For extra flair, layer salmon roses on a bed of watercress or frisée. And hey, don’t be shy about playing with textures—smoked fish plus crunchy cucumbers is a match made in heaven.
FAQs
Q: Can I use Nova lox instead of generic smoked salmon?
A: Absolutely—Nova brings a saltier, silky vibe. Just adjust pepper and lemon to taste.
Q: How do I keep the rolls from unwrapping?
A: Make sure the cream cheese isn’t too soft, and chill the rolls seam-side down for at least 10 minutes.
Q: Is gravlax the same as smoked salmon?
A: Not quite—gravlax is salmon cured with sugar, salt, and dill, but it isn’t cold-smoked. You can use gravlax here for a milder finish.
Q: Can I prepare this a day ahead?
A: Mix the cheese and herbs a day ahead, keep chilled, then roll fish in the morning—fresh is best.
Q: What’s the best way to slice these rolls?
A: Use a sharp knife dipped in warm water, wiping after each cut. It keeps edges clean.
Q: Are there gluten-free options?
A: Sure—serve on rice crackers, endive leaves, or gluten-free bagel chips.
Q: How many carbs per serving?
A: Approximately 2–3g net carbs per roll without crackers—ideal for low-carb diets.
Q: Can kids enjoy this too?
A: Definitely—just tone down the pepper and skip the capers if they’re too intense.
Conclusion
This Smoked Salmon Recipe is quick to pull together, bursting with healthy flavor, and versatile enough for any gathering—be it a cozy brunch or festive party. Give it a whirl, and let me know how your homemade smoked fish rolls steal the show. Feel free to drop a comment below or explore more easy seafood recipes on my blog!
Smoked Salmon Recipe
Ingredients
- 8 ounces cold smoked salmon look for wild-caught, thick-cut
- 4 ounces whole-milk cream cheese softened (sub in Greek yogurt for a lighter spin)
- 2 tablespoons fresh dill finely chopped (freeze extras in an ice cube tray with oil)
- 1 teaspoon lemon zest organic lemons have the brightest flavor
- 1 tablespoon capers drained and lightly chopped (briny punch!)
- 1 small shallot minced (Vidalia onions work fine too)
- pinch of freshly ground black pepper
- Optional: ½ teaspoon Dijon mustard for a tangy kick
- To serve: toasted bagels, crisp crackers, cucumber rounds, or endive leaves
Instructions
- Beat the cream cheese until smooth. Add lemon zest, Dijon (if using), black pepper, and half the dill; mix until evenly combined.
- Gently fold in capers and shallot. Adjust seasoning if needed with more pepper or lemon.
- Spread the cream cheese mixture on smoked salmon slices, roll into cylinders or shape into roses, garnish with dill and lemon zest. Refrigerate for at least 10 minutes.
- Serve cold with choice of crackers or other accompaniments.
