This delicious chunky Salmon Spread is filled with flaky salmon, capers, red onion and scallions. It’s packed with flavor and makes a quick 20-minute appetizer when you need something fast. Use leftover cooked salmon from the fridge or gently poach fresh fillets in just a few minutes.
This salmon spread is one of my go-to appetizers for guests because it comes together quickly and tastes bright and fresh. Growing up on the West Coast, salmon was always in the freezer, and I loved spreading homemade smoked salmon cream cheese on bagels. I developed this dairy-free, simple version while following a specific carbohydrate diet and discovered that poaching plain salmon creates tender flakes that mix easily with mayonnaise, capers, red onion and scallions for a chunky, satisfying spread.
Why You Will Love This Salmon Spread
- Ready in about 20 minutes — a fast, flavorful appetizer for unexpected guests.
- Works beautifully as a one-bite canapé on cucumber rounds or crackers.
- An excellent way to use leftover cooked salmon or quickly poached fillets.
- Made with a handful of simple ingredients found in most grocery stores.
- This version is dairy-free and fits Paleo, Gluten-Free, Grain-Free, Keto and Specific Carbohydrate Diet preferences when you choose compliant mayonnaise.
Ingredients
- Salmon: 10 oz (about 275 g) total — roughly two 4–5 oz fillets. Use fresh fillets and poach them, or substitute leftover cooked salmon.
- Onion and Lemon: A halved lemon and a quartered onion can be added to the poaching water to gently flavor the fish; they are optional.
- Mayonnaise: 1/2 cup, homemade or store-bought (choose a compliant brand if following a specific diet).
- Capers: 2 tbsp, finely chopped for a salty, briny pop.
- Scallions (Green Onions): 3 tbsp, finely chopped.
- Red Onion: 2 tbsp, finely chopped (shallot works fine).
- Fresh Dill: 1 tbsp chopped for garnish; chives are an acceptable substitute.
- Salt & Pepper: To taste; kosher salt and freshly cracked black pepper recommended.
How To Make This Salmon Spread
- If poaching, fill a deep pan with 2–3 inches of water. Add the quartered onion and halved lemon if using, and bring to a gentle simmer. Season the salmon with a little salt and pepper and lower it into the simmering water. Cover and cook about 5 minutes, until the salmon is opaque and flakes easily. Remove and let cool.
- In a medium bowl, combine the mayonnaise, finely chopped capers, scallions, red onion and the juice from half a lemon. Stir to mix.
- Use a fork to flake the cooled salmon into bite-size pieces. Add the salmon to the mayonnaise mixture and stir gently until evenly combined. Adjust salt and pepper to taste.
- Garnish with chopped dill and refrigerate for at least 30 minutes for the flavors to meld, or serve immediately if preferred.
Do I Have To Poach The Salmon Or Can I Use Any Cooked Salmon?
You can absolutely use leftover plain cooked salmon from the fridge instead of poaching. Avoid fillets with heavy sauces or flavored crusts, as those tastes will compete with the clean, briny profile of this spread.
Can I Use Smoked Salmon Instead?
You can use smoked salmon, but note that its softer texture and stronger flavor will change the spread. Smoked salmon often blends into a smoother paste unless you chop it coarsely, so expect a less chunky result.
How To Serve This Salmon Spread
This spread is versatile: serve it in a bowl with bagel chips, pita or potato chips for dipping, or place small dollops on cucumber slices or your favorite crackers for elegant one-bite appetizers. It also works well as a sandwich filling or wrapped in a lettuce leaf or tortilla for a light lunch.
Make-Ahead and Storage
You can prepare the spread up to a day in advance. Store it covered in the refrigerator and bring it out about 20 minutes before serving so it isn’t too cold. Leftovers will keep in an airtight container for up to 4 days; freezing is not recommended because the texture will suffer when thawed.
Notes: If you follow a specific diet, choose a mayonnaise that fits your requirements. Adjust capers and onion amounts to taste to keep the spread balanced and not overly salty.
Prep Time: 10 minutes | Cook Time: 7 minutes | Total Time: 17 minutes | Serves: 4