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Smoky Salmon Spread
Appetizer

Smoky Salmon Spread

3.8

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.

By Sue Cowen

Mauigirl's Smoked Salmon Stuffed Pea Pods
Appetizer

Mauigirl's Smoked Salmon Stuffed Pea Pods

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Split each snow pea down one seam.
  2. 2 Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.

By Allrecipes Member

Smoked Salmon Deviled Eggs
Appetizer

Smoked Salmon Deviled Eggs

3.9

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  2. 2 Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
  3. 3 Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
  4. 4 Carefully cover with plastic wrap and refrigerate until serving.

By wontonsushi

Air Fryer Smoked Salmon Wontons
Appetizer American

Air Fryer Smoked Salmon Wontons

5.0

Prep
45 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Combine cream cheese, salmon, capers, and red onion in a bowl. Fill a second small bowl with water.
  2. 2 Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Place 1 teaspoon of salmon mixture in the center of each wonton. Do not overfill, as the mixture may ooze out.
  3. 3 Dip your finger in the bowl of water, and lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, and seal the edges. Try not to leave excess air in the wonton, which can cause them to burst. Lightly wet the bottom of the triangle, and fold the right side over the middle, then the left side, pressing all edges to seal. Set wontons aside, covered with a damp paper towel, while you finish making the remaining wontons.
  4. 4 Preheat the air fryer to 330 degrees F (166 degrees C). Generously mist both sides of wontons with cooking spray.
  5. 5 Place as many wontons in the air fryer basket as will fit, without overcrowding.
  6. 6 Air-fry for 5 minutes, flipping halfway through. Remove to a cooling rack and let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.

By France Cevallos

Salmon Deviled Eggs with Homemade Mayonnaise
Appetizer

Salmon Deviled Eggs with Homemade Mayonnaise

4.1

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
  2. 2 Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
  3. 3 To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

By DCTINK

Smoked Salmon Mousse
Appetizer American

Smoked Salmon Mousse

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place smoked salmon in a blender or food processor, and blend until smooth.
  3. 3 Mix in heavy cream, cream cheese, lemon juice, dill weed, salt, and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

By Rob

RITZ "Everything" Bites with Lox and Schmear
Appetizer

RITZ "Everything" Bites with Lox and Schmear

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 To make schmear, combine cream cheese, sun dried tomatoes, capers, red onion, garlic, and lemon juice in a bowl; stir well to combine.
  2. 2 Cover and refrigerate for 1 hour (or longer) so flavors can meld.
  3. 3 To prepare, spread 1-1/2 tsp. schmear on RITZ Everything Cracker and top with cucumber half and piece of smoked salmon.

By RITZ Crackers

Gefilte Fish
Appetizer

Gefilte Fish

4.5

Prep
25 min
Cook
135 min
Total
170 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Grind salmon, red snapper, black cod, ling cod, 2 ½ onions, and 4 carrots together. Place mixture into a large wooden bowl. Using a hand chopper, add eggs one at a time, mixing well after each addition.
  3. 3 Add 1 ½ tablespoons sugar, 4 teaspoons salt, and white pepper; continue to chop until very well blended. Stir in ice water a little at a time throughout this process. Add matzo meal and chop again until mixture is thick enough to bind together to make a ball; if not, add more matzo meal. Set aside.
  4. 4 Fill 2 large heavy stockpots half full with water. Slice 1 raw onion and 1 carrot into each stockpot. Add fish skins, if desired.
  5. 5 Divide 4 tablespoons sugar, paprika, and black pepper evenly between each pot. Season with salt. Bring to a boil over medium heat and let boil for 10 minutes.
  6. 6 Using wet hands, shape fish mixture into oval-shaped balls and carefully drop into boiling stock.
  7. 7 Cover the stockpots slightly and cook over medium-low heat for 2 hours. Remove from heat and let balls sit in the pot for 10 minutes.
  8. 8 Remove balls carefully to containers and strain remaining stock over balls, just barely covering them. Chill in the refrigerator before serving. Store in the refrigerator for up to 6 days.

By Eileen Mintz

Salmon Dill Biscuits
Appetizer

Salmon Dill Biscuits

3.7

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® Foil Baking Cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
  2. 2 Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon.
  3. 3 Spoon batter into prepared muffin cups, filling each three-fourths full.
  4. 4 Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
  5. 5 Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.

By Reynolds KitchensR

Baked Salmon Wontons
Appetizer American

Baked Salmon Wontons

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a baking dish lightly with cooking spray.
  2. 2 Mix cream cheese, salmon, onion, jalapenos, and chili powder together in a medium bowl.
  3. 3 Place a teaspoon of the salmon mixture into each wonton wrapper. Dab the edges with water, fold in corners, and pinch together. Brush tops and sides of wontons with olive oil and place into the prepared baking dish.
  4. 4 Bake in the preheated oven until tops are golden brown, about 10 minutes.

By SaHm09

The Best Smoked Salmon Dip
Appetizer American

The Best Smoked Salmon Dip

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Process cream cheese in a food processor to soften completely.
  3. 3 Add smoked salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
  4. 4 Process the mixture again until creamy and smooth.
  5. 5 Transfer dip into a bowl; garnish with additional dill and serve with your favorite crackers.

By Jay

Cucumber Bites with Dill Cream and Smoked Salmon
Appetizer American

Cucumber Bites with Dill Cream and Smoked Salmon

4.6

Prep
30 min
Cook
Total
45 min

Instructions

  1. 1 Form a cup in each cucumber slice by using a melon baller to scoop a 1/2-inch-deep depression from one side. Place cucumbers, scooped-sides down, onto paper towels to drain for 15 minutes.
  2. 2 Mix cream cheese, chopped dill, lemon zest, lemon juice, and pepper in a bowl until well combined.
  3. 3 Spoon about 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with a salmon strip and a dill sprig.

By RuthE

Easy Salmon Croquettes
Appetizer American

Easy Salmon Croquettes

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix salmon, egg, celery, green onion, dill, and garlic powder together in a medium bowl. Season to taste with salt and pepper. Form mixture into golf ball sized balls, and roll in wheat germ to coat.
  2. 2 Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry, turning as needed, until golden brown, about 10 minutes.

By JENLYNN57

Salmon Cheese Ball
Appetizer American

Salmon Cheese Ball

4.3

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm.
  2. 2 On a large piece of wax paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.

By Karen

Bacon and Smoked Salmon Pinwheels
Appetizer American

Bacon and Smoked Salmon Pinwheels

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop.
  3. 3 Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside.
  4. 4 Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes.
  5. 5 Bake in the preheated oven until golden, about 18 minutes.

By Avon- status quo PRO

Tasty Salmon Spread
Appetizer American

Tasty Salmon Spread

4.4

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Stir together cream cheese, mayonnaise, Worcestershire sauce, garlic, lemon juice, onion powder, seafood seasoning, dill, and pepper in a large bowl until evenly blended and no lumps of cream cheese remain.
  2. 2 Gently fold in flaked salmon until incorporated. Refrigerate before serving, about 1 hour.

By Kim H

Scrumptious Salmon Cakes
Appetizer American

Scrumptious Salmon Cakes

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix salmon, panko, parsley, eggs, green onions, Worcestershire sauce, Parmesan cheese, Dijon mustard, creamy salad dressing, seafood seasoning, garlic powder, and pepper together in a large bowl.
  3. 3 Divide mixture and shape into 8 equal-sized patties.
  4. 4 Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil as needed.
  5. 5 Serve and enjoy!

By Judiebug

Salmon Terrine
Appetizer French

Salmon Terrine

4.8

Prep
20 min
Cook
10 min
Total
220 min

Instructions

  1. 1 Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
  2. 2 Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
  3. 3 Cover and chill 3 hours. Serve with toasted baguette slices or crackers.

By kimnantes

Dill Poached Salmon

Dill Poached Salmon

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

By RMNOHE

Pan-Fried Wild Salmon
Dinner American

Pan-Fried Wild Salmon

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients. Rinse salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
  2. 2 Heat olive oil in a large skillet over medium-high heat.Cook salmon fillets, skin-side up, in hot oil until flesh is golden brown, 5 to 7 minutes; flip and continue cooking until skin is slightly browned, about 5 minutes more.
  3. 3 Use a slotted spatula to remove salmon, leaving drippings in the skillet.
  4. 4 Remove skin from salmon; fry skin in drippings in the skillet until crispy, 2 to 3 minutes. Serve crispy skin with salmon.

By Peter