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4 from 5 votes

Poached Salmon Spread

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Dairy Free, Gluten Free, Grain Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings: 1 cup


  • 275 grams salmon
  • 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.
  • 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.