Smoked Salmon Spread

12 Servings
Prep Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes

Smoked Salmon Spread is an easy appetizer recipe that’s perfect for get togethers or as a main for brunch that’s ready in just 10 minutes. 

If you are looking to broaden your horizons when it comes to easy appetizer recipes, then I’ve got a few for you to try.  Ultimate Bean Dip, Crab Artichoke Dip and Buffalo Chicken Dip are just some of the awesome appetizers you can whip up in a pinch, or you can try this easy and tasty smoked salmon spread.

Smoked Salmon Dip on traySMOKED SALMON SPREAD

If you aren’t a fan of salmon lox but need something delicious for brunch, you should try this recipe out. Salmon spread is a delicious appetizer that you don’t need to spend all day making but will absolutely taste like you did.

This dip recipe is fantastic because of how little work it takes to make it and because of how good it looks when you put it together. You may have trouble convincing your friends that you didn’t pick it up from a store.


  • Start by mixing the cream cheese into an electric mixer with a paddle attachment. You want the consistency to be smooth but not overworked.
  • Stir in the sour cream, lemon juice, dill, salt and pepper.
  • Mix in the salmon and make sure you stir until it is well mixed together.
  • Put it in the fridge to set and serve it up chilled with crudités, crackers or whatever you would like.


  • Capers and chives: Finely chop up some chives and sprinkle them over the top of the salmon spread for some crunchy, tasty garnishes that will liven up your brunch.
  • Bagel: You should definitely try smoked salmon spread on top of a toasted bagel or a slice of baguette. The bread gives the spread a crunchy, savory base.
  • Fresh lemon: Sprinkle fresh lemon juice over the top or slice up some thin lemon wedges to serve on the side.


Salmon dipFUN FACTS

Salmon is a favorite dish all around the world and, in certain mythologies, supposedly has the ability to give you all of the knowledge in the world. Although we can’t promise that eating smoked salmon spread will do all that, here are some fun facts you can use to fake it ’til you make it.

  • Salmon change color depending on their age.
  • The word “salmon” comes from the Latin word “salmo,” which means “to leap.” They got this name because of how salmon leap upriver to return to their spawning grounds to mate.
  • Salmon have an amazing sense of smell which is how they find their way back to the same river they were born in.
  • October 8th is National Salmon Day. Celebrate with some salmon spread!
  • The world record for deboning and slicing a salmon is 1 min 11 sec. Darren Matson from the UK broke the record in July of 2012.


  • Serve: You should not leave anything with fish in it out at room temperature for longer than 2 hours. So if you left the fish out last night, you should definitely throw it out.
  • Store: the leftovers are good for about 3 days in the fridge in an airtight containers.
  • Freeze: I wouldn’t recommend freezing this one, as the cream cheese and sour cream won’t thaw out very well.


According to the USDA’s website, salmon is cooked through and ready to eat when the internal temperature reached 145 degrees F (62.7 degrees C.)

Salmon Spread on a bagel

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Smoked Salmon Spread is an easy appetizer recipe that's perfect for get togethers or as a main for brunch.
Yield 12 Servings
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Dip
Cuisine American
Author Sabrina Snyder


  • 8 ounces cream cheese at room temperature (microwave it for 1 minute and you won’t need a mixer)
  • 1/2 cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 pound (4 ounces) Smoked Salmon minced


  • Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
  • Add the sour cream, lemon juice, dill, salt and pepper, and mix.
  • Add the smoked salmon and mix well.
  • Chill in the refrigerator for about 1 hour and serve with crudites and/or crackers.


Calories: 95kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 239mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Smoked Salmon Dip

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. Make Ahead or Store: To make ahead or store the leftovers the Smoked Salmon Spread will be good for about 3 days in the fridge in an airtight containers.
      Freeze: I wouldn’t recommend freezing this one, as the cream cheese and sour cream won’t thaw out very well.