Summary — 15 smoked salmon recipes: Salad, canapés, cream cheese toast, stuffed rolls, pasta with cream, Russian salad, tartare, wrap, omelette, scrambled eggs, quiche, croquettes, pizza, oven-baked gratin, and blinis. All easy, most require no cooking, and are ready in under 20 minutes. Smoked salmon is one of the most versatile ingredients available: it works cold, hot, as a starter, or as a main course.
Why smoked salmon is ideal for cooking
Smoked salmon is one of those ingredients that transforms any dish without complicating your life. It comes ready to eat, requires no cooking, has a silky texture and a deep flavor that pairs with practically everything: from a simple cream cheese sandwich to a creamy pasta or a sophisticated tartare.
Nutritionally, smoked salmon provides high-quality protein, omega-3 fatty acids, and vitamin D. An ingredient that adds flavor and nutrition effortlessly. Want to know more about its benefits? We have a complete guide to the properties of smoked salmon.
These 15 smoked salmon recipes are designed for everyday meals, improvised dinners, and special occasions. Most can be prepared in under 20 minutes. No excuses.
1. Smoked salmon salad
Smoked salmon salad is probably the quickest and most rewarding recipe on this list. Mix green leaves (rocket and lamb's lettuce work better than regular lettuce), ripe avocado in slices, cherry tomatoes cut in half, and a few slices of smoked salmon shredded by hand.
The dressing makes all the difference: extra virgin olive oil, lemon juice, a pinch of Dijon mustard, and fresh dill. No balsamic vinegar, as it masks the salmon flavor. Capers or thinly sliced red onion provide the perfect acidic counterpoint.
Time: 10 minutes. Difficulty: none. Ideal for: light summer dinners, packed lunches for work, quick weekday meals. If you want a more substantial version, add a poached egg on top — the runny yolk with smoked salmon is pure silk.
2. Smoked salmon canapés
Smoked salmon canapés are the ultimate solution for dinner parties, Christmas celebrations, or any event where you need something elegant without spending hours in the kitchen. The base can be toasted sandwich bread cut into triangles, crackers, or thin slices of baguette.
The classic combination that never fails: a thin layer of cream cheese (Philadelphia or mascarpone), a folded or rolled slice of smoked salmon, a few drops of lemon, and fresh dill. To elevate it: trout roe or a touch of grain mustard. Assemble the canapés just before serving to keep the base crispy.
Time: 15 minutes for 20 canapés. Tip: Bacalalo's hand-sliced smoked salmon has the perfect thickness for canapés — wide slices that cover well without breaking.
3. Toast with cream cheese and salmon
The smoked salmon and cream cheese toast is the casual version of the canapé, but honestly, it's just as good or better. Use quality bread — sourdough or rye bread — and toast it well. A generous base of cream cheese, slices of smoked salmon, very thin slices of cucumber, and chopped chives.
This is the breakfast toast that wins everyone over. It's a timeless classic in Scandinavian brunches, and for good reason. The key is the contrast of textures: crunchy bread, smooth cream, silky salmon, and the crunch of cucumber.
Gourmet variation: replace cream cheese with homemade ricotta, dress with extra virgin olive oil and freshly ground black pepper, and top with salmon roe. Restaurant-level brunch in 5 minutes.
4. Stuffed smoked salmon rolls
Smoked salmon rolls are an elegant starter that requires no cooking. Spread a wide slice of smoked salmon, place a spoonful of filling at one end, and roll it up. It's that simple.
3 fillings that work:
- Classic: Cream cheese whipped with chives, lemon zest, and a pinch of pepper.
- Avocado: Mild guacamole (without cilantro so as not to compete with the salmon).
- Crab: Shredded surimi or crab meat with mayonnaise, mustard, and dill.
Present the rolls cut in half diagonally, showing the filling. For a dinner or party, prepare them 30 minutes in advance and keep them in the fridge covered with cling film. Time: 15 minutes for 12 rolls.
5. Pasta with smoked salmon
Pasta with smoked salmon is one of those dishes that looks like it's from a restaurant but can be made in the time it takes to boil the pasta. Cook tagliatelle or penne. Meanwhile, heat liquid cream (200 ml for 2 people) in a pan over medium heat, add the chopped smoked salmon, and let it incorporate for 2 minutes without boiling.
Mix the drained pasta with the sauce, season with black pepper, and serve with fresh dill and a squeeze of lemon. The cream should never boil — only warm — so that the salmon maintains its texture and doesn't fall apart. If you prefer a lighter version, replace the cream with cream cheese thinned with a little pasta cooking water.
Time: 15 minutes. Variation: Add fresh spinach in the last 30 seconds — it wilts with the residual heat, and the green color with the pink of the salmon is spectacular.
6. Smoked salmon Russian salad
Smoked salmon Russian salad is a premium twist on the classic Russian salad. Replace canned tuna with chopped smoked salmon, and the result is another level. Diced cooked potato, hard-boiled egg, gherkin, cooked carrot, and homemade mayonnaise. Add the salmon at the end, mixing carefully so it doesn't completely fall apart.
The touch that makes it special: a few capers and a little lemon zest in the mayonnaise. Serve cold with a few slices of smoked salmon as decoration on top and some dill sprigs. It works as a starter, tapas, or a complete dinner.
Time: 25 minutes (including potato cooking). Make ahead: the salad improves if it rests for 2 hours in the fridge before serving.
7. Smoked salmon tartare
Smoked salmon tartare is the most elegant recipe on this list and the one that impresses the most with the least effort. Cut the smoked salmon into small cubes (5 mm). Mix in a bowl with very finely chopped shallots, capers, chives, a drizzle of olive oil, lemon juice, and a pinch of zest.
Assemble with a circular mold on the plate: a layer of mashed avocado with lemon at the base, the salmon tartare on top. Crown with trout roe if you want the wow effect. The contrast of creamy avocado with the firm texture of salmon and the burst of the roe is impeccable.
Time: 15 minutes. Key: use thick-cut smoked salmon so the cubes keep their shape. Thin supermarket slices fall apart when diced.
8. Smoked salmon wrap
The smoked salmon wrap is the solution for eating well away from home or when you don't want to dirty a single dish. Large wheat tortilla, a layer of cream cheese, smoked salmon, fresh spinach leaves, cucumber sticks, and grated carrot. Roll it up tightly, cut diagonally, and you're done.
Wrap in aluminum foil to take to work or the beach. It stays perfect for 3-4 hours in an insulated bag. For a more substantial version, add hummus instead of cream cheese — chickpeas with the smoky flavor work surprisingly well.
Time: 5 minutes. Ideal for: packed lunch, picnic, healthy fast food, express dinner.
9. Smoked salmon omelette
The smoked salmon omelette is perfect for those dinners where you want something warm but without hassle. Whisk 4 eggs with salt and pepper. In a pan with a little butter, pour the eggs, and when they start to set on the bottom, distribute strips of smoked salmon and some fresh dill sprigs.
You can make it French omelette style (folded) or frittata style (set on top under the oven grill). The second option is better if you want the salmon to be evenly distributed. Adding crumbled goat cheese before grilling is an upgrade worth it.
Time: 10 minutes. Tip: add the salmon when the omelette is almost set — if you put it in from the beginning, it cooks too much and loses its silky texture.
10. Smoked salmon with scrambled eggs
Smoked salmon with scrambled eggs is the luxury hotel breakfast you can make in your kitchen in 8 minutes. The key is the eggs: whisk them lightly, cook them over very low heat, stirring constantly with a silicone spatula. Remove from heat before they are fully set — the residual heat finishes the cooking.
Serve on sourdough toast with strips of smoked salmon on top (not mixed in). A sprinkle of fresh chopped chives and black pepper. Some Scandinavian versions add a teaspoon of crème fraîche to the eggs before serving for extra creaminess.
Time: 8 minutes. The most common mistake: cooking the eggs over high heat, making them dry and rubbery. Patience and low heat, always.
11. Smoked salmon quiche
The smoked salmon quiche is ideal when cooking for several people. A shortcrust pastry base (store-bought or homemade), a filling of 3 beaten eggs with 200 ml of cream and 100 ml of milk, chopped smoked salmon, spring onion, and dill. Bake at 180 °C for 30-35 minutes until set and lightly golden.
It is served warm or at room temperature, making it perfect for buffets, picnics, or meals where you don't want to be tied to the oven at the last minute. It pairs well with a green salad dressed with a lemon vinaigrette.
Time: 15 minutes preparation + 35 minutes baking. Tip: blind bake the pastry for 10 minutes before adding the filling to ensure a crispy base.
12. Smoked salmon croquettes
Smoked salmon croquettes are easier than they seem. Prepare a thick béchamel sauce: 50g butter, 50g flour, 500ml milk. When it thickens, add 150g shredded smoked salmon and fresh dill. Let the mixture cool in the fridge for at least 2 hours (preferably overnight).
Form the croquettes, coat them in flour, beaten egg, and fine breadcrumbs. Fry in hot oil (180 °C) until golden brown. The creamy interior with the smoky flavor of salmon is addictive. Serve with a lemon aioli for dipping.
Time: 30 minutes preparation + 2 hours chilling + 10 minutes frying. Yield: about 20 croquettes with these quantities.
13. Pizza with smoked salmon
Pizza with smoked salmon is made differently from any other pizza: the salmon is added AFTER baking, never in the oven. Prepare a pizza base (homemade or store-bought), spread a layer of crème fraîche or cream cheese instead of tomato, and bake the base alone at the maximum temperature of your oven for 8-10 minutes.
Once out of the oven, distribute the smoked salmon slices over the hot base, a few capers, very thin slices of red onion, and fresh rocket. The heat from the base gently warms the salmon without cooking it. A drizzle of olive oil, and it's ready. It's the most elegant white pizza you can make at home.
Time: 20 minutes. Key: oven at maximum temperature for a crispy and thin base.
14. Baked gratin smoked salmon
Baked gratin smoked salmon is the most substantial recipe on this list. In an oven dish, alternate layers of thinly sliced cooked potato, smoked salmon, and a mixture of cream with beaten egg, grated Gruyère cheese, dill, and pepper. Top with more cheese and gratinate at 200 °C for 20-25 minutes until bubbling and golden.
It's basically a gratin dauphinois with smoked salmon, and it works both as a main dish and a luxurious side. Perfect for cold winter nights when you want something comforting but special.
Time: 20 minutes preparation + 25 minutes baking. Variation: substitute potato with cooked penne pasta for a smoked salmon mac & cheese.
15. Blinis with smoked salmon
Blinis with smoked salmon are a classic of Russian and Nordic celebrations. Small, fluffy pancakes topped with crème fraîche and smoked salmon. You can buy ready-made blinis (sold in supermarkets in the appetizer section) or make them at home by mixing flour, yeast, egg, milk, and a pinch of salt.
The classic presentation: warm blini, a teaspoon of crème fraîche, a rosette of smoked salmon, a few trout roe, and a sprig of dill. Maximum elegance with minimum effort. For New Year's Eve, celebratory dinners, or simply when you want to feel special on a random Tuesday.
Time: 15 minutes with store-bought blinis, 30 minutes if you make them from scratch. Quantity: allow 3-4 blinis per person as a starter.
Artisan hand-sliced smoked salmon
The ingredient that makes all the difference in these recipes. Thick cut, traditional smoking, no colorings or preservatives.
How to store smoked salmon
To keep your smoked salmon in perfect condition and enjoy it in any of these recipes:
- Unopened: In the refrigerator (0-5 °C), observe the best-before date. Usually between 3 and 6 weeks from packaging.
- Once opened: Consume within 2-3 days maximum. Wrap tightly in cling film, ensuring no air is in contact with the salmon. Store in the coldest part of the refrigerator.
- Freezing: Yes, smoked salmon can be frozen for up to 2 months, although it will lose some texture. Ideally, freeze it in individual portions separated by parchment paper. Always thaw in the refrigerator, never at room temperature. Read our complete guide on freezing smoked salmon.
- Serving temperature: Take the salmon out of the refrigerator 10-15 minutes before serving. At room temperature, it releases more aromas and the texture is more pleasant.
- Signs of spoilage: Sour or ammonia-like smell (do not confuse with the smoky smell, which is intense but pleasant), slimy texture to the touch, or color change to grayish tones.
If you are pregnant and have doubts about consuming smoked salmon, consult our guide on smoked salmon and pregnancy where we explain which types are safe and which to avoid.
🛒 Products used in this recipe
⭐ 4.9/5 · Chilled delivery 24-48h · Since 1990 at Mercat del Ninot
Conclusion
These 15 smoked salmon recipes demonstrate that a good ingredient solves any situation. From a 5-minute salad to an impressive gratin, smoked salmon always adds something special. The key is product quality: artisanal smoked salmon, thick-cut, with real smoky flavor and silky texture, transforms any recipe.
At Bacalao, we work with hand-cut Norwegian smoked salmon, smoked with beechwood following the traditional Scandinavian method. No colorants, no liquid smoke, no artificial preservatives. It's the same salmon we've served at our Mercat del Ninot stall since 1990.
Explore our entire smoked goods collection and find the perfect product for your next recipe.
Smoked salmon and other artisan smoked products
Salmon, trout, smoked cod, eel... All hand-cut, traditionally smoked, and delivered within 24-48 hours.
Frequently asked questions about smoked salmon recipes
How much smoked salmon do I need per person?
For a starter or salad, estimate 50-75g per person. For a main course where salmon is the star (pasta, quiche, gratin), increase to 80-100g. A standard 100g pack is enough for 2 people in a salad or for 4-6 generous canapés.
Can smoked salmon be cooked or is it always eaten cold?
Smoked salmon can be eaten both cold and lightly heated. In recipes such as quiche, omelet, pasta, or gratin, the salmon heats up with the dish. The key is not to overcook it: add it at the end or at a low temperature so it doesn't dry out or lose its characteristic texture.
What is the difference between cold-smoked and hot-smoked salmon?
Cold-smoked salmon is smoked at less than 30°C for hours — this is what we know as classic smoked salmon, with a silky texture and thinly sliced. Hot-smoked salmon is cooked at 60-80°C, resulting in a cooked fish texture that is more flaky. For these recipes, cold-smoked is the appropriate choice.
Is smoked salmon healthy?
Yes. It is rich in high-quality protein, omega-3 (beneficial for heart and brain health), vitamin D, and vitamin B12. The only thing to watch out for is sodium: being salt-cured, it has more salt than fresh salmon. People with high blood pressure should moderate their consumption. Read more in our guide to the properties of smoked salmon.
Can I use cheap supermarket smoked salmon for these recipes?
You can, but the difference is noticeable. Industrial smoked salmon is usually thinner, uses liquid smoke instead of real smoking, and sometimes has added colorants. For recipes where salmon is the star (tartare, canapés, toast), it's worth investing in an artisan, thick-cut product. For pasta or croquettes, standard smoked salmon works fine.
Which cheese pairs best with smoked salmon?
Cream cheese (like Philadelphia) is the classic foolproof choice. Crème fraîche, mascarpone, ricotta, mild fresh goat cheese, and Gruyère (in hot preparations like quiche or gratin) also work very well. Avoid very aged or strong cheeses that would compete with the smoky flavor.
Can smoked salmon be frozen?
Yes, it can be frozen for up to 2 months without significant problems. It loses some texture when thawed, so it's better to use it in cooked recipes (pasta, quiche, croquettes) rather than raw (tartare, canapés). Freeze in individual portions and always thaw in the refrigerator. Complete guide: how to freeze smoked salmon.
What wine pairs with smoked salmon?
The best pairings: Albariño, Chablis, dry Riesling, Brut Champagne, or a Cava Reserva. The common denominator is acidity and freshness, which counterbalance the fat and smokiness. Avoid powerful red wines that clash with the smoky notes. A cold lager also works perfectly.
How long does smoked salmon last once opened?
2 to 3 days in the refrigerator, well-wrapped in airtight plastic film. If you notice an unpleasant odor, slimy texture, or color change, discard it. A trick to extend its shelf life: sprinkle the slices with a few drops of lemon before wrapping; the citric acid helps preserve it.
Can pregnant women eat smoked salmon?
This is a nuanced topic. Cold-smoked salmon (the classic sliced kind) is considered a risk food during pregnancy due to the possible presence of Listeria. Hot-smoked salmon, being cooked at over 60°C, is safer. In any case, if cooked in recipes with heat (pasta, quiche, omelet), the risk is eliminated. Full details in our guide to smoked salmon and pregnancy.
