14 Smoked Salmon Appetizer Recipes

14 Smoked Salmon Appetizer Recipes

By Sara Taylor

14 Smoked Salmon Appetizer Recipes

By Sara Taylor
•
Updated
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Recipes

Even if I put it together in a hurry, smoked salmon has a way of making things feel fancy. I gathered my favorite appetizers, which include those oh-so-creamy slices. From brunch to quick party snacks, this list has it all.

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1) Classic Smoked Salmon Canapés

elegant baguette canapes topped with herbed cream cheese, smoked salmon, and capers in a wide horizontal shot, arranged on a slate platter with lemon wedges, bright natural light, shallow depth of field, landscape orientation

My favorites are these since they look good and take five minutes to make.

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elegant baguette canapes topped with herbed cream cheese, smoked salmon, and capers in a wide horizontal shot, arranged on a slate platter with lemon wedges, bright natural light, shallow depth of field, landscape orientation

Classic Smoked Salmon Canapés

Crisp toast rounds with herbed cream cheese, smoked salmon, and a caper.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 canapes
Ingredients Method Notes

Ingredients
  

  • 12 slices baguette toasted
  • 4 oz cream cheese softened
  • 1 tbsp fresh dill chopped
  • 4 oz smoked salmon
  • 1 tbsp capers
  • 0.5 lemon cut into wedges

Method
 

  1. Stir the chopped dill into the softened cream cheese.
  2. Spread a small dollop onto each toasted baguette slice.
  3. Drape a piece of smoked salmon over the cream cheese.
  4. Top each with a few capers.
  5. Finish with a tiny squeeze of lemon just before serving.

Notes

Toast the baguette slices ahead so they stay crisp under the toppings.

2) Smoked Salmon Pinwheels

smoked salmon pinwheels showing spiral layers of cream cheese, salmon, and spinach in a wide horizontal shot, arranged on a white platter over a wooden table, bright natural light, shallow depth of field, landscape orientation

Slice and watch them disappear from the table even before the rest of the food is out.

smoked salmon pinwheels showing spiral layers of cream cheese, salmon, and spinach in a wide horizontal shot, arranged on a white platter over a wooden table, bright natural light, shallow depth of field, landscape orientation

Smoked Salmon Pinwheels

Tortillas with salmon and cream cheese rolled and sliced into beautiful bite sized spirals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 16 pinwheels
Ingredients Method Notes

Ingredients
  

  • 2 large tortillas
  • 6 oz cream cheese softened
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • 4 oz smoked salmon
  • 1 cup spinach leaves

Method
 

  1. Mix the cream cheese with the dill and lemon juice.
  2. Spread an even layer over each tortilla all the way to the edges.
  3. Lay the smoked salmon and spinach leaves over the cream cheese.
  4. Roll each tortilla up tightly into a log.
  5. Chill 15 minutes, then slice into pinwheels with a sharp knife.

Notes

Chilling firms up the roll so the slices hold their spiral shape.

3) Smoked Salmon and Cream Cheese Bagels

open-faced bagels piled with cream cheese, smoked salmon, red onion, and capers in a wide horizontal shot, on a board over a wooden table with lemon wedges nearby, bright natural light, shallow depth of field, landscape orientation

An all-time classic brunch option that only requires to be toasted.

open-faced bagels piled with cream cheese, smoked salmon, red onion, and capers in a wide horizontal shot, on a board over a wooden table with lemon wedges nearby, bright natural light, shallow depth of field, landscape orientation

Smoked Salmon and Cream Cheese Bagels

Bagels toasted with cream cheese, smoked salmon, onions, and capers.
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Prep Time 8 minutes
Cook Time 3 minutes
Total Time 11 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 bagels halved
  • 6 oz cream cheese
  • 6 oz smoked salmon
  • 0.5 red onion thinly sliced
  • 2 tbsp capers
  • 2 tbsp fresh dill
  • 1 lemon cut into wedges

Method
 

  1. Toast the bagel halves until golden.
  2. Spread a generous layer of cream cheese on each half.
  3. Layer the smoked salmon over the cream cheese.
  4. Top with thin red onion, capers, and dill.
  5. Serve with lemon wedges on the side.

Notes

Everything bagels add the perfect savory crunch here.

4) Lemon-Dill Smoked Salmon Dip

a creamy smoked salmon dip flecked with dill in a bowl with crackers in a wide horizontal shot, on a wooden board over a kitchen counter, bright natural light, shallow depth of field, landscape orientation

Your party hosting is ready to go when you set this out with crackers.

a creamy smoked salmon dip flecked with dill in a bowl with crackers in a wide horizontal shot, on a wooden board over a kitchen counter, bright natural light, shallow depth of field, landscape orientation

Lemon-Dill Smoked Salmon Dip

Creamy whipped dip specked with smoked salmon, fresh dill, and zesty lemon.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 4 oz smoked salmon chopped
  • 2 tbsp fresh dill chopped
  • 2 tbsp lemon juice
  • 1 tbsp capers chopped
  • 0.25 tsp black pepper

Method
 

  1. Beat the cream cheese and sour cream together until smooth and fluffy.
  2. Fold in the chopped smoked salmon.
  3. Stir in the dill, lemon juice, capers, and black pepper.
  4. Taste and adjust the seasoning.
  5. Transfer to a bowl and chill 30 minutes before serving with crackers.

Notes

Make it a day ahead; the flavors get even better overnight.

5) Avocado and Smoked Salmon Toast

avocado toast topped with smoked salmon and red onion in a wide horizontal shot, on a plate over a wooden table with a sprinkle of red pepper flakes, bright natural light, shallow depth of field, landscape orientation

You can enjoy this on Wednesday for brunch as it is special enough to be enjoyed then.

avocado toast topped with smoked salmon and red onion in a wide horizontal shot, on a plate over a wooden table with a sprinkle of red pepper flakes, bright natural light, shallow depth of field, landscape orientation

Avocado and Smoked Salmon Toast

Crusty toast topped with smashed avocado and silky smoked salmon.
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Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 slices crusty bread
  • 1 ripe avocado
  • 1 tbsp lemon juice
  • 4 oz smoked salmon
  • 0.25 red onion thinly sliced
  • 0.25 tsp red pepper flakes
  • 0.25 tsp salt

Method
 

  1. Toast the bread until golden and crisp.
  2. Mash the avocado with the lemon juice and salt.
  3. Spread the avocado over each toast.
  4. Drape the smoked salmon on top.
  5. Finish with red onion and a pinch of red pepper flakes.

Notes

A few capers make a nice salty addition if you have them.

6) Smoked Salmon and Cucumber Roll-Ups

cucumber ribbon roll-ups filled with herbed cream cheese and smoked salmon in a wide horizontal shot, arranged on a white platter over a wooden table, bright fresh light, shallow depth of field, landscape orientation

A light and refreshing spread ideal for summer days.

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cucumber ribbon roll-ups filled with herbed cream cheese and smoked salmon in a wide horizontal shot, arranged on a white platter over a wooden table, bright fresh light, shallow depth of field, landscape orientation

Smoked Salmon and Cucumber Roll-Ups

Cucumber ribbons rolled with cream cheese with herbs and smoked salmon.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 roll-ups
Ingredients Method Notes

Ingredients
  

  • 2 large cucumbers sliced into ribbons
  • 4 oz cream cheese softened
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon juice
  • 4 oz smoked salmon
  • 0.25 tsp black pepper

Method
 

  1. Slice the cucumbers lengthwise into thin ribbons with a peeler.
  2. Mix the cream cheese with the dill, lemon juice, and pepper.
  3. Spread a thin layer of the herbed cream cheese on each ribbon.
  4. Lay a small strip of smoked salmon on top.
  5. Roll each ribbon up and secure with a toothpick.

Notes

Pat the cucumber ribbons dry so the filling sticks.

7) Smoked Salmon Deviled Eggs

deviled eggs topped with smoked salmon and dill in a wide horizontal shot, arranged on a white serving plate over a wooden table, bright natural light, shallow depth of field, landscape orientation

Deviled eggs are getting an upgrade and finally, it is about time.

deviled eggs topped with smoked salmon and dill in a wide horizontal shot, arranged on a white serving plate over a wooden table, bright natural light, shallow depth of field, landscape orientation

Smoked Salmon Deviled Eggs

Creamy deviled eggs topped with smoked salmon and sprinkled with dill.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 halves
Ingredients Method Notes

Ingredients
  

  • 6 hard-boiled eggs halved
  • 3 tbsp mayonnaise
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 2 oz smoked salmon chopped
  • 1 tbsp fresh dill chopped
  • 0.25 tsp black pepper

Method
 

  1. Halve the hard-boiled eggs and scoop the yolks into a bowl.
  2. Mash the yolks with the mayonnaise, dijon, lemon juice, and pepper until smooth.
  3. Pipe or spoon the filling back into the egg white halves.
  4. Top each with a small piece of smoked salmon.
  5. Garnish with fresh dill before serving.

Notes

A piping bag makes the filling look extra polished.

8) Honey-Dijon Smoked Salmon Bites

cucumber rounds topped with smoked salmon and a honey-dijon drizzle in a wide horizontal shot, arranged on a slate platter over a wooden table, bright natural light, shallow depth of field, landscape orientation

The flavor combination is perfect and you can even eat it as a snack!

cucumber rounds topped with smoked salmon and a honey-dijon drizzle in a wide horizontal shot, arranged on a slate platter over a wooden table, bright natural light, shallow depth of field, landscape orientation

Honey-Dijon Smoked Salmon Bites

Cucumber slices with honey dijon drizzle and smoked salmon.
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Prep Time 12 minutes
Total Time 12 minutes
Servings: 16 bites
Ingredients Method Notes

Ingredients
  

  • 1 large cucumber sliced into rounds
  • 4 oz cream cheese softened
  • 4 oz smoked salmon
  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 1 tbsp fresh chives chopped

Method
 

  1. Slice the cucumber into thick rounds for a sturdy base.
  2. Spread a small dollop of cream cheese on each round.
  3. Top with a folded piece of smoked salmon.
  4. Whisk the honey and dijon together and drizzle over each bite.
  5. Sprinkle with chives and serve chilled.

Notes

Whisk the honey-dijon until smooth so it drizzles evenly.

9) Smoked Salmon Sushi Rolls

smoked salmon sushi rolls sliced into rounds showing rice, salmon, and avocado in a wide horizontal shot, arranged on a dark plate with soy sauce nearby, bright natural light, shallow depth of field, landscape orientation

Skip the lines for takeout! It's easier than you might think to make sushi at home!

smoked salmon sushi rolls sliced into rounds showing rice, salmon, and avocado in a wide horizontal shot, arranged on a dark plate with soy sauce nearby, bright natural light, shallow depth of field, landscape orientation

Smoked Salmon Sushi Rolls

Smoked salmon and seasoned rice rolled in nori and cut into pieces.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked sushi rice cooled
  • 2 tbsp rice vinegar
  • 4 nori sheets
  • 6 oz smoked salmon
  • 1 cucumber cut into strips
  • 1 avocado sliced
  • 2 tbsp soy sauce for serving

Method
 

  1. Stir the rice vinegar into the cooled sushi rice.
  2. Lay a nori sheet on a bamboo mat and press a thin layer of rice over it.
  3. Arrange smoked salmon, cucumber, and avocado in a line near the bottom edge.
  4. Roll the mat tightly to form a log and seal the edge with a dab of water.
  5. Slice into rounds with a wet knife and serve with soy sauce.

Notes

Wet your knife between cuts for clean, neat slices.

10) Smoked Salmon Crostini with Capers

crispy crostini topped with cream cheese, smoked salmon, and capers in a wide horizontal shot, arranged on a wooden board with lemon wedges over a kitchen counter, bright natural light, shallow depth of field, landscape orientation

Crunchy and salty, and good enough to feel fancy.

crispy crostini topped with cream cheese, smoked salmon, and capers in a wide horizontal shot, arranged on a wooden board with lemon wedges over a kitchen counter, bright natural light, shallow depth of field, landscape orientation

Smoked Salmon Crostini with Capers

Crostini topped with cream cheese, smoked salmon, and capers.
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Prep Time 8 minutes
Cook Time 6 minutes
Total Time 14 minutes
Servings: 12 crostini
Ingredients Method Notes

Ingredients
  

  • 12 slices baguette
  • 1 tbsp olive oil
  • 4 oz cream cheese softened
  • 4 oz smoked salmon
  • 2 tbsp capers
  • 1 tbsp fresh dill chopped
  • 0.5 lemon cut into wedges

Method
 

  1. Heat the oven to 400F, brush the baguette slices with olive oil, and toast 5 to 6 minutes until crisp.
  2. Let the crostini cool slightly.
  3. Spread cream cheese on each toast.
  4. Drape smoked salmon over the cream cheese and scatter with capers.
  5. Garnish with dill and serve with lemon wedges.

Notes

Toast the crostini until deeply golden for the best crunch.

11) Smoked Salmon and Goat Cheese Tart

a golden puff pastry tart topped with creamy cheese, smoked salmon, and chives in a wide horizontal shot, on a wooden board over a kitchen counter, warm natural light, shallow depth of field, landscape orientation

An elegant looking, yet easy to make, tart with a golden brown, flaky pastry.

a golden puff pastry tart topped with creamy cheese, smoked salmon, and chives in a wide horizontal shot, on a wooden board over a kitchen counter, warm natural light, shallow depth of field, landscape orientation

Smoked Salmon and Goat Cheese Tart

Puff pastry that has been baked, filled with creamy goat cheese, and topped with smoked salmon.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed
  • 4 oz goat cheese softened
  • 2 oz cream cheese softened
  • 1 large egg beaten
  • 4 oz smoked salmon
  • 2 tbsp fresh chives chopped
  • 0.25 tsp black pepper

Method
 

  1. Heat the oven to 400F and lay the puff pastry on a lined baking sheet.
  2. Score a half-inch border around the edge and brush the border with beaten egg.
  3. Mix the goat cheese and cream cheese and spread it inside the border.
  4. Bake 18 to 20 minutes until the pastry is puffed and golden, then cool slightly.
  5. Drape the smoked salmon over the cheese and finish with chives and pepper before slicing.

Notes

Add the salmon after baking so it stays silky, not dried out.

12) Crispy Smoked Salmon Rolls

crispy golden fried salmon rolls with a creamy filling peeking out in a wide horizontal shot, on a plate lined with parchment over a wooden table with a dipping sauce, warm natural light, shallow depth of field, landscape orientation

Snacks with a good crunch on them provide a lot of character to the treat!

crispy golden fried salmon rolls with a creamy filling peeking out in a wide horizontal shot, on a plate lined with parchment over a wooden table with a dipping sauce, warm natural light, shallow depth of field, landscape orientation

Crispy Smoked Salmon Rolls

Wontons filled with cream cheese and smoked salmon then fried until golden.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 16 rolls
Ingredients Method Notes

Ingredients
  

  • 16 wonton wrappers
  • 6 oz cream cheese softened
  • 4 oz smoked salmon chopped
  • 2 tbsp green onion chopped
  • 1 tsp lemon juice
  • 1 egg beaten
  • 2 cups vegetable oil for frying

Method
 

  1. Mix the cream cheese, chopped smoked salmon, green onion, and lemon juice.
  2. Place a spoonful of filling on each wonton wrapper.
  3. Brush the edges with beaten egg, fold over, and seal into rolls.
  4. Heat the oil to 350F in a deep skillet.
  5. Fry the rolls in batches 2 to 3 minutes until golden and crisp.
  6. Drain on paper towels and serve hot.

Notes

Don't overfill or the rolls will burst while frying.

13) Smoked Salmon and Avocado Tartare

a neat stack of smoked salmon and avocado tartare flecked with dill in a wide horizontal shot, plated with crisp toast points over a wooden table, bright natural light, shallow depth of field, landscape orientation

A bit restaurant fancy for home yet fresh and bright.

a neat stack of smoked salmon and avocado tartare flecked with dill in a wide horizontal shot, plated with crisp toast points over a wooden table, bright natural light, shallow depth of field, landscape orientation

Smoked Salmon and Avocado Tartare

Diced smoked salmon and avocado, delicately combined with lemon and herbs and served in beautiful stacked presentations.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 6 oz smoked salmon diced
  • 1 ripe avocado diced
  • 2 tbsp red onion finely chopped
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp fresh dill chopped
  • 0.25 tsp black pepper

Method
 

  1. Gently combine the diced smoked salmon and avocado in a bowl.
  2. Add the red onion, lemon juice, and olive oil.
  3. Fold in the dill and black pepper, keeping the avocado intact.
  4. Pack the mixture into a small ring mold on each plate.
  5. Lift the mold to leave a neat stack and serve with crackers or toast.

Notes

Use a cookie cutter as a mold if you don't have a ring.

14) Mini Smoked Salmon Quiches

mini quiches with smoked salmon and golden custard tops in a wide horizontal shot, arranged on a white platter over a wooden table, bright natural light, shallow depth of field, landscape orientation

Two-bite quiches are perfect for brunch, or showers. Or really, just for snacking.

mini quiches with smoked salmon and golden custard tops in a wide horizontal shot, arranged on a white platter over a wooden table, bright natural light, shallow depth of field, landscape orientation

Mini Smoked Salmon Quiches

Savory egg custard and smoked salmon filled buttery mini pastry shells.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 mini quiches
Ingredients Method Notes

Ingredients
  

  • 12 mini tart shells
  • 3 large eggs
  • 0.5 cup heavy cream
  • 3 oz smoked salmon chopped
  • 2 tbsp green onion chopped
  • 0.25 cup shredded cheese
  • 0.25 tsp black pepper

Method
 

  1. Heat the oven to 375F and arrange the tart shells on a baking sheet.
  2. Whisk the eggs, cream, and pepper together.
  3. Divide the smoked salmon, green onion, and cheese among the shells.
  4. Pour the egg mixture over the fillings until each shell is nearly full.
  5. Bake 18 to 20 minutes until the centers are set and the tops are lightly golden.
  6. Let cool a few minutes before serving warm or at room temperature.

Notes

These reheat beautifully, so feel free to make them ahead.
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