Poached Salmon Spread
This delicious chunky Salmon Spread is packed with flaked salmon, capers, red onion and scallions. It’s incredibly flavourful and the perfect 20 minute appetizer to make when you are in need of something quick. You can use any leftover salmon you might have in the fridge, or quickly poach fresh salmon fillets in just a few minutes.
This Salmon spread is one of my favorite appetizers to make for guests this time of year because it’s so quick to prepare and everyone always raves about the fresh flavors. Growing up on the west coast of Canada, there was never a shortage of salmon in my freezer. I used to eat homemade smoked salmon cream cheese by the spoonful and lather it on bagels and crackers. I created this recipe when I was strictly following the specific carbohydrate diet after I realized that store bought smoked salmon was packed with hidden ingredients such as preservative and lots of sugar which were not allowed on the diet. Quickly poached salmon fillets in water is the perfect way to cook the salmon so that it easily flakes and can be stirred into the mix of mayonnaise, capers, red onion and scallions for a chunky and delicious spread.
Why You Will Love This Salmon Spread
- This Salmon Spread recipe is incredibly easy to prepare and comes together in under 20 minutes!
- It’s the perfect dish to make when you are short on time and need an easy appetizer or light starter to serve to guests. I like serving it on top of cucumber rounds for a fresh and flavorful one bite appetizer that’s always a huge hit
- It’s a great way to use up any leftover cooked salmon that you might have in your fridge.
- This easy salmon spread contains just a handful of simple ingredients that any grocery store will have
- Most Salmon spread recipes are packed with sour cream, greek yogurt, regular cream cheese or even goat cheese, but this creamy salmon spread recipe is completely dairy free! It’s also Paleo, Gluten Free, Grain Free, Keto and Specific Carbohydrate DIet Legal.
- Salmon: Use 2 salmon fillets approximately 4-5 oz in size each. You can either use fresh salmon and poach it following the instructions listed in the recipe card below, or use leftover cooked salmon.
- Onion and Lemon: These are added to the water that the salmon is poached in to give the fish flavour. If you don’t have any on hand you can leave these out of the poaching liquid, it shouldn’t make a big difference to the flavour of the salmon spread.
- Mayonnaise: Either homemade or store bought works.
- Capers: Capers add a wonderful saltiness to the spread
- Scallions/Green Onions
- Red Onion: you can use either finely chopped red onion or shallots
- Fresh Dill: sprigs of fresh dill are a great garnish for this delicious spread. If you don’t have any fresh dill you can use chopped chives in its place.
How To Make This Salmon Spread
- Fill a deep pan with approximately 2 inches of water, add in the quartered onion and lemon and bring to a simmer. Season the salmon fillets with kosher salt and fresh ground black pepper and place the salmon in the simmering water. Leave the salmon to cook for 5 minutes until it is opaque in colour. Set the cooked fish aside to cool.
- In a medium bowl stir together mayonnaise, capers, chopped scallions, fresh lemon juice and chopped red onion.
- Use a fork to flake the salmon into small pieces. Once the salmon is room temperature, add it to the bowl with the mayonnaise and stir until everything is well mixed. Garnish with dill and serve!
Do I Have To Poach The Salmon Or Can I Use Any Cooked Salmon?
Absolutely not! If you have plain cooked salmon leftover in the fridge you can definitely use that rather than poaching the salmon. Just be sure to avoid using cooked salmon that has a flavoured crust or sauce on it.
Can I Use Smoked Salmon Instead?
Although you could add smoked salmon, I personally do not recommend it. I like the chunky flakes of salmon in this spread which make it thick. To mix the smoked salmon into the spread you would need to combine it with the mayonnaise in a bowl of a food processor which would turn the salmon into a puree, rather than a chunky texture.
How To Serve This Salmon Spread
This salmon spread is incredibly versatile. It’s the perfect appetizer to make for guests and serve in a bowl with bagel chips, potato chips or pita chips on the side for scooping. I like to serve dollops of it on cucumber slices and my favorite crackers, it’s the perfect one bite appetizer. It would also be delicious as sandwich spread or wrapped up in a tortilla or lettuce leaf for a delicious light meal.
Can I Make This In Advance?
Absolutely! You can prepare this salmon spread a day in advance and store it in a bowl in the fridge wrapped with plastic wrap. The next day, 20 minutes before serving bring the spread out of the fridge to allow it to warm slightly.
What About Leftovers?
Leftover salmon spread will last for up to 4 days stored in the fridge in an airtight container. I do not recommend freezing leftovers as the texture of the dip will become quiet liquidy when thawed.
Here are a few more salmon recipes that you might enjoy…
- Pistachio Crusted Salmon
- Asian Grilled Salmon Skewers
- 12-Minute Herb & Mayo Salmon
- Garlic Honey Mustard Salmon
- Easy Spinach Stuffed Salmon
- Salmon Nicoise Traybake
- Coconut Ginger Salmon
- Sheet Pan Teriyaki Salmon
- Sesame Salmon
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Poached Salmon Spread Recipe
- 10 oz salmon fillets (275 grams) (or cooked salmon fillets)
- 1 onion quartered
- 1 lemon halved
- 1/4 tsp salt
- 1/2 cup Mayonnaise
- 2 tbsp finely chopped capers
- 3 tbsp finely chopped green onions
- 2 tbsp finely chopped red onion
- 1 tbsp chopped fresh dill
- Squeeze the juice from half a lemon into a bowl and set aside.
- If poaching salmon, in a deep pan place the halved lemons, onion quarters and enough water to fill the skillet 2-3 inches deep. Bring the water to a boil. Reduce the temperature to low so that the water is at a gentle simmer. Season the salmon with salt and lower it into the pan. Cover with a lid and let cook for approximately 5 minutes until the fish is opaque in colour. Remove the salmon from the water and allow to cool.
- In a bowl whisk together the mayonnaise, capers, green onions, red onions, dill and lemon juice. Use a fork to break the salmon fillets into small flakes. Add the flaked salmon to the mayonnaise mixture and stir until well combined. Taste and add salt if necessary.
- Store the salmon spread in the fridge for at least 30 minutes to allow the flavours to blend. It can be made up to a day in advance.
- Serve the spread with crackers or on cucumber slices topped with a sprig of fresh dill.