Creamy Hot-Smoked Salmon Salad with Canned Salmon

A platter with a bowl of creamy dip in the center, surrounded by lettuce, sliced cucumbers, cherry tomatoes, carrot sticks, red bell pepper strips, dill, and a lemon wedge; bread and more tomatoes on the side.

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Creamy Hot-Smoked Salmon Salad with Canned Salmon

You have to try this creamy hot-smoked salmon salad—it's seriously one of those recipes that feels way fancier than the effort it takes. We’re talking bold, smoky salmon folded into a tangy, lemony dressing with capers, fresh dill, and just enough shallot to keep things interesting. I love serving it with crackers or piled onto a bagel, but it’s also amazing in lettuce wraps or spooned over a salad. An instant lunch favorite!

Prep15

Cook0

Total15

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Keyword: bagel and lox salmon spread, chef-tested recipe, elevated breakfast recipe, hot smoked salmon spread

Servings: servings

Calories: 267kcal

Author: Ari Laing

Equipment

Bowl with fork (or food processor fitted with blade attachment)

Silicone spatula

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

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