No-Cook Smoked Salmon Salad (Spread or Dip)
I've lost track of how many times I've made this smoked salmon salad. Chopped smoked salmon is tossed with red onion, jalapeño, capers, scallions, lemon, and fresh dill for a bright, savory bite. Did I mention it takes just minutes to come together? Serve for breakfast or brunch with crackers, crudité, or piled high on a bagel with cream cheese. Gluten-free and dairy-free.
Servings: 6 servings
Calories: 95kcal
Equipment
Ingredients
- 8 oz smoked salmon
- ¼ cup red onion minced, about ½ medium onion
- 1 jalapeño, minced (seeds left in or removed)
- 1½ Tbsp capers, drained
- 2 Tbsp scallions, thinly sliced
- 1 lemon, zested, plus 1 Tbsp fresh lemon juice
- 1 Tbsp dill, finely chopped
- 2 Tbsp extra virgin olive oil
- ¼ tsp Kosher salt
Instructions
- Finely chop smoked salmon. If the smoked salmon is cut into slices, use a sharp knife to give it rough chop into small, bite-size pieces. Place the salmon in a large mixing bowl.
- Add remaining ingredients. To this, add ¼ cup minced red onion, 1 minced jalapeño, 1 ½ Tbsp drained capers, 1 Tbsp thinly sliced scallions (or chives), the zest of 1 lemon, 1 Tbsp fresh lemon juice, and 1 Tbsp finely chopped dill.
- Toss with olive oil. Add 2 Tbsp extra virgin olive oil, then stir well. Taste, then season with ¼ tsp Kosher salt, if needed, adding more as desired. Refrigerate until needed (we recommend 1 hour, if possible to help the flavors meld together), but you can absolutely serve immediately!
Notes
- Make ahead: Smoked salmon salad can be made up to 3 days ahead.
- Nutrition note: Nutrition facts include the salmon salad only (not bagels or cream cheese).
Nutrition
Calories: 95kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 450mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 1mg
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