Flaky hot‑smoked salmon tossed in a tangy lemon‑dill dressing becomes an irresistibly creamy salad that feels equal parts upscale brunch and effortless weekday lunch. It’s rich, but with a balanced citrus flavor.
The best part? This creamy salmon salad is ready in minutes. For another make-ahead seafood salad, you’d probably like this creamy smoked trout dip with creme fraiche—yum!
Serve the smoky salmon spread in lettuce cups (the bigger, the better!) or as a dip surrounded by an assortment of crudité, crackers, or crostini. And yes, it would be delicious spread on a toasted bagel!
Hot-Smoked Salmon is Different Than Smoked Salmon
Hot-smoked salmon is fully cooked during the smoking process, which gives it a firm, flaky texture and deeply savory flavor. It’s different from cold-smoked salmon (like lox), which is cured and smoked at a lower temperature, resulting in a softer, almost raw texture. I use it to make this smoked salmon and caper salad almost weekly.
For this recipe, hot-smoked salmon is key—it holds up beautifully in a creamy salad without falling apart or getting mushy.
Quick Method at a Glance
(The full recipe card below walks you through exact timings and quantities.)
Why You’ll Love It
- Creamy texture: Tender flakes of salmon meet creamy dressing with just-enough crunch.
- Layers of flavor: Smoky, salty, herbaceous, and citrusy in one satisfying scoop.
- Five-minute prep: With hot-smoked salmon, there’s no cooking–just stir and serve.
Quick Tips
- Balance the tang: Taste after chilling; smoke can mellow, so an extra squeeze of lemon or pinch of salt might be needed.
- To keep it chunky, fold the salmon in last and stop as soon as it’s coated to preserve luscious flakes.
- Serve chilled, not icy. Ten minutes out of the fridge lets flavors bloom without losing that refreshing coolness.
And more generally, know that there are countless brands of hot-smoked salmon available, and each one offers a unique flavor. Some will be smokier than others, some might have herbs or spices added, so it’s important to taste before serving to ensure you get it just right for your taste.
Serving Ideas
The gist is that you can serve smoked salmon salad in the same way you’d serve a creamy tuna salad or chicken salad.
- Toast topper: Pile onto buttery brioche, crostini, or everything‑bagel crisps.
- Lettuce wraps: Spoon into little‑gem leaves with extra dill. Salmon lettuce cups? Here for it.
- Brunch board: Add cucumber rounds, radishes, and crackers for an easy smoked‑salmon spread. It’d be a perfect addition to my bagel and lox boards!
- Stuffed tomatoes: Hollow out ripe tomatoes, fill, and chill for a light make-ahead salmon lunch.
- Salmon salad sandwich: Layer with sliced cucumber on whole‑grain bread (or a bagel!) for an elevated deli classic. Or get fancy and throw it on a croissant (this is my go-to move with creamy homemade chicken salad!)
Creamy, smoky, and packed with flavor, this hot-smoked salmon salad is a fridge-friendly favorite you’ll want to keep on repeat. It’s proof that a few good ingredients—and a really great smoked fish—can go a long way.
If you give it a try, please be sure to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below–I’d love to know what you think!
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Creamy Hot-Smoked Salmon Salad with Canned Salmon
Equipment
Ingredients
For the Salmon Salad
- 6 oz (170g) jarred or canned smoked salmon, drained (this is different than thinly sliced smoked salmon)
- ¼ cup (60g) sour cream
- ¼ cup (60g) mayonnaise
- ½ tsp fresh lemon zest + 2 Tbsp fresh lemon juice, from half a medium lemon
- 1 small shallot, minced
- 1 heaping Tbsp capers, drained and roughly chopped
- 2 tsp fresh dill, finely chopped
- Kosher salt
For Serving
- Toasted bread, salad greens, lettuce cups, with crackers, or crudité
Instructions
- Drain and flake. Drain the smoked salmon, then use a fork to flake into bite-size pieces. Alternatively, you can use a food processor to pulse the salmon until finely chopped.
- Make the dressing. In a medium bowl, stir together ¼ cup (60g) sour cream, ¼ cup (60g) mayonnaise, ½ tsp lemon zest, and 2 Tbsp fresh lemon juice until smooth. Fold in the minced shallot, 1 Tbsp chopped capers, and 2 tsp chopped dill.
- Add salmon. Add the flaked salmon to the bowl and gently fold until everything is evenly coated.
- Season, then chill. Taste, adjust seasoning with a pinch of kosher salt or extra lemon, then use immediately or refrigerate until needed
- Serve: Spoon onto toast or salad, tuck into lettuce cups, or scoop with crackers. The leftovers will keep in a refrigerator for up to 3 days. Enjoy!
Notes
- Nutrition facts do not include serving recommendations (bread, crackers, crudité, etc.)
- The dressing can be made up to 2 days in advance, then covered and refrigerated. The fully prepared salad can be made 24 hours in advance and will keep for up to 3 days. I don’t recommend freezing.
Nutrition
Photography by Katilin.
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