There’s something comforting about having a quick, homemade spread ready in the fridge — especially one that feels fancy enough for guests but takes almost no time to pull together. This poached salmon spread has been my go-to appetizer for years. It’s chunky, full of flavor from capers, lemon, and onion, and works beautifully with just about anything you pair it with. Whether I’ve got friends dropping by or I just want a snack that feels a little special, this is the recipe I turn to.
Why This Spread Always Works
This recipe is a lifesaver when I need something quick but still impressive. It comes together in under 20 minutes, and most of the ingredients are pantry or fridge staples. I’ve served it at casual summer get-togethers on cucumber rounds, and at holiday dinners alongside crackers — it always disappears fast.
Another reason I love it? It’s a clever way to use up leftover salmon. I can’t tell you how many times I’ve had a piece of cooked salmon sitting in the fridge from dinner the night before and turned it into this spread the next day. Instead of reheating and drying it out, flaking it into this creamy mix makes it shine again.
And yes, it’s dairy-free — so if you’re avoiding cream cheese or yogurt-based dips, this spread feels lighter without losing its richness.
Ingredients You’ll Need
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Salmon: Two small fillets (about 4–5 oz each) are perfect. If I have leftovers from grilled or baked salmon, I’ll use those. Otherwise, I poach fresh fillets in a quick lemon-onion bath.
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Onion & Lemon (for poaching): I like tossing these into the poaching water — they perfume the fish just enough without overpowering it. If I’m short on time, I skip them and it still works.
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Mayonnaise: I’ve used both homemade and store-bought. A good quality mayo makes a big difference here.
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Capers: These little guys bring the salty, briny punch that keeps the spread from tasting flat.
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Scallions & Red Onion: The mix of the two gives a fresh bite without being too sharp.
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Fresh Dill: My favorite garnish. Sometimes I’ll swap in chives if that’s what I have.
How I Make It
Here’s my usual routine:
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I fill a pan with a couple inches of water, toss in lemon wedges and onion, and let it simmer. Then I season my salmon with salt and pepper and slide it in. Five minutes later, the fish is perfectly opaque and ready to cool.
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While the salmon rests, I stir together mayo, lemon juice, chopped red onion, scallions, and capers in a bowl.
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Once the salmon has cooled a bit, I flake it with a fork — not too fine, I like bigger pieces for texture. Then it goes into the mayo mix, and I finish it with fresh dill.
The whole thing is done before I’ve even finished setting out the serving platter.
Do I Have To Poach The Salmon?
Not at all. If you’ve got plain leftover salmon, use it. I often do. The only thing I avoid is salmon that’s been crusted with spices or glazed, because those flavors can clash with the clean, lemony taste of the spread.
Can I Use Smoked Salmon?
I get asked this a lot. While you can use smoked salmon, it changes the texture completely. To get it mixed in, you’d need a food processor, and the result is more of a pâté than a chunky spread. Personally, I prefer the fresh, flaky feel of poached or cooked salmon here.
Favorite Ways To Serve It
This spread is so versatile that I’ve served it in more ways than I can count:
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On cucumber slices for a fresh, crisp bite at summer barbecues.
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With crackers and chips on a snack board — always the first bowl to empty.
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Spread onto toasted sourdough or bagels for a quick lunch.
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Rolled in a tortilla or tucked into lettuce wraps for a light meal.
It’s one of those dishes you’ll find yourself making again and again because it works for both casual snacking and fancier occasions.
Making It Ahead
If I’m hosting, I’ll usually make this the night before. It holds up beautifully in the fridge, and I just bring it out about 20 minutes before serving so it softens a bit. That way, I can focus on other things when guests arrive.
What To Do With Leftovers
Leftovers (if you’re lucky enough to have any) keep well for up to four days in an airtight container in the fridge. I don’t recommend freezing it — the texture turns watery after thawing. Instead, I’ll use the leftovers the next day as a sandwich filling or scoop a spoonful onto salad greens for a quick lunch.
Poached Salmon Spread
A light, creamy, and flavorful salmon spread that comes together in under 20 minutes.
Ingredients
- 10 oz salmon fillets (poached or pre-cooked, about 275 g)
- ½ cup mayonnaise
- 2 tbsp capers, finely chopped
- 3 tbsp green onions, finely sliced
- 2 tbsp red onion, finely chopped
- 1 tbsp fresh dill, chopped
- 1 lemon, halved (juice reserved)
- 1 small onion, quartered (for poaching)
- ¼ tsp salt
Instructions
- Begin by squeezing the juice of half a lemon into a small bowl and set it aside for the dressing.
- To poach the salmon, place the quartered onion and lemon halves into a deep skillet. Add enough water to cover the fish by a few inches, then bring it to a boil. Lower the heat to a gentle simmer. Season the salmon fillets lightly with salt, slide them into the pan, cover, and let them cook until just opaque and tender, about 5 minutes. Remove from the water and let cool slightly.
- In a mixing bowl, whisk together the mayonnaise, chopped capers, green onions, red onion, dill, and the reserved lemon juice. Once the salmon is cool enough to handle, flake it apart gently with a fork and fold it into the creamy mixture until everything is evenly coated. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes before serving, which allows the flavors to mingle beautifully. This spread can be made a day ahead and keeps well in the fridge.
- Serve chilled with crisp crackers, cucumber slices, or your favorite veggies, garnished with extra dill for freshness.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 351Total Fat 29gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 23gCholesterol 56mgSodium 466mgCarbohydrates 5gFiber 1gSugar 2gProtein 17g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This poached salmon spread is proof that simple food can feel special. It doesn’t require much effort, but it tastes like something you’d order at a restaurant. For me, it’s not just about making a quick appetizer — it’s about having a recipe in my back pocket that always delivers, whether I’m feeding friends or just myself on a quiet afternoon.
