15 Delicious Smoked Salmon Recipes for Your Spring Parties

There’s something undeniably elegant about smoked salmon. It’s luxurious without being over-the-top, versatile without trying too hard, and it’s the kind of ingredient that can instantly make any dish feel special.

Whether you’re planning a spring brunch, a light lunch, or a cocktail party, smoked salmon has a way of stealing the show. But if you’ve been sticking to the same old bagel and lox routine, it’s time to switch things up.

These 15 delicious smoked salmon recipes are guaranteed to elevate your spring parties, impress your guests, and make you look like you spent way more time in the kitchen than you actually did. Let’s dive into these foolproof, flavor-packed ideas that showcase smoked salmon at its best.

1. Salmon Cucumber Rolls

Cucumber rolls are a refreshing, light bite that’s deceptively simple yet wonderfully sophisticated. These rolls combine thinly sliced cucumber with creamy avocado, smoked salmon, and a touch of cream cheese, all sprinkled with everything bagel seasoning. The result is a crisp, cool, and flavorful appetizer that’s perfect for warmer spring days.

The trick to getting these rolls just right is to slice the cucumber as thin as possible. A vegetable peeler or mandolin is your best friend here. If the slices are too thick, they’ll break when you try to roll them. Too thin, and they’ll tear. Once you get the hang of it, it’s smooth sailing. Layer the salmon and avocado strategically, so each bite delivers a balanced mix of flavors and textures. Serve them chilled, and watch them disappear faster than you can say “Naruto roll.”

Ingredients:

• 1/2 medium cucumber
• 4 ounces smoked salmon
• 1/4 medium avocado, thinly sliced
• 2 ounces cream cheese
• 1 teaspoon Everything But the Bagel seasoning

Directions:

1. Thinly slice the cucumber using a vegetable peeler or mandolin. The thinner the slices, the better the roll will hold together.
2. Lay the cucumber slices on a cutting board to create the roll, trimming the ends for a uniform shape. Blot with paper towels if needed.
3. Place the cucumber on plastic wrap over a bamboo rolling mat or kitchen towel.
4. Layer avocado, salmon, and cream cheese onto one side of the cucumber sheet. Sprinkle with the seasoning.
5. Roll by lifting the edge of the mat or towel, applying firm pressure as you go.
6. Slice into individual pieces with a sharp knife. Garnish with additional seasoning if desired.

Pro Tip: Keep the rolls unsliced and well-chilled until just before serving to maintain their shape and prevent the cucumber from unraveling.

2. Smoked Salmon Crostini

Smoked salmon crostini are a party staple for a reason—they’re bite-sized, delicious, and ridiculously easy to make. This version pairs crispy baguette slices with whipped chive cream cheese, silky smoked salmon, and a sprinkle of Everything But the Bagel seasoning. Finished with a pinch of fresh chives or scallions, these crostini are as pretty as they are tasty.

What makes this crostini recipe stand out is the contrast between the crispy, golden baguette and the velvety cream cheese. Be generous with the olive oil when toasting the baguette slices—this ensures they have a satisfying crunch without being too hard. If you want to make a meal out of this, swap the baguette slices for a thick piece of sourdough toast. Either way, it’s a guaranteed crowd-pleaser.

Ingredients:

• 1 French baguette, cut into 1/2 inch slices
• 1 tablespoon extra virgin olive oil
• 8 ounces whipped chive cream cheese
• 4 ounces Nova lox salmon
• 1/4 red onion, very thinly sliced
• 1 tablespoon Everything But the Bagel seasoning
• 1 tablespoon finely chopped chives or scallions

Directions:

1. Preheat the oven to 350ºF. Arrange baguette slices on a baking sheet and brush with olive oil.
2. Bake for 8-10 minutes until lightly golden, then let cool.
3. Spread a tablespoon of cream cheese on each crostini.
4. Top with smoked salmon, red onion slices, Everything But the Bagel seasoning, and chives.

Pro Tip: Toast the baguette slices in advance and assemble the crostini right before serving to keep the bread from getting soggy.

3. Smoked Salmon Dip

A creamy, smoky dip that’s perfect for scooping with crackers, pita chips, or fresh veggies. Made with softened cream cheese, chopped smoked salmon, capers, green onions, and fresh dill, this dip is packed with flavor and comes together in just minutes.

The secret to this dip is getting the texture just right. Processing the cream cheese first ensures it’s ultra-smooth before you add the other ingredients. I like to keep the smoked salmon pieces a little chunky for added texture, but you can blend it more if you prefer a smoother dip. A squeeze of fresh lemon juice brightens everything up, while a dash of hot pepper sauce adds a subtle kick. It’s the kind of dip that keeps people coming back for more.

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 6 ounces smoked salmon, chopped
• 1/4 cup capers
• 2 tablespoons chopped green onion (optional)
• 1 1/2 teaspoons chopped fresh dill
• 1/4 cup heavy whipping cream
• 3 dashes Worcestershire sauce
• 3 drops hot pepper sauce
• 1 squeeze fresh lemon juice

Directions:

1. Process cream cheese in a food processor until smooth.
2. Add smoked salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice.
3. Process again until creamy and smooth.

Pro Tip: Chill the dip for at least an hour before serving to let the flavors meld together.

4. Smoked Salmon Musubi

A fun, no-cook twist on the classic Hawaiian snack, this smoked salmon musubi layers sushi rice, cream cheese, furikake, and smoked salmon, all wrapped up in a sheet of nori. It’s salty, savory, and slightly creamy, with just the right amount of crunch from the furikake.

If you’re intimidated by the idea of making musubi, don’t be. This version is more like assembling than cooking, making it perfect for beginners. The key is to pack the rice tightly enough so it holds its shape without being too dense. Using slightly damp hands can help with this. Feel free to experiment with different fillings like avocado or cucumber for added freshness.

Ingredients:

• Rice
• Nori, halved
• Cream cheese
• Smoked salmon
• Furikake

Directions:

1. Cook the rice.
2. Assemble by layering rice, cream cheese, furikake, and smoked salmon.
3. Wrap with nori and serve.

Pro Tip: Keep a bowl of water nearby to wet your fingers while handling the sticky rice. It makes the process much less frustrating.

5. Smoked Salmon Latkes

Latkes get a springtime upgrade with the addition of smoked salmon and a dollop of crème fraîche. The crispy, golden-brown potato pancakes provide the perfect base for the silky salmon, while a sprinkle of fresh chives adds a pop of color and freshness.

The secret to crispy latkes lies in the prep. After shredding the potatoes and onions, squeeze out as much moisture as you can—this ensures they fry up perfectly crispy, not soggy. I like to keep the latkes warm in a low oven while frying the rest, so they’re all hot and crispy when it’s time to serve. Top with the smoked salmon just before serving to keep it fresh and vibrant.

Ingredients:

• 4 oz. smoked salmon
• 2 large Idaho potatoes, peeled
• 1 small yellow onion
• 1 egg, beaten
• 2 tablespoons all-purpose flour
• Canola oil for frying
• Salt and fresh cracked black pepper to taste
• Sour cream or crème fraîche for serving
• Fresh chives, chopped, for garnish

Directions:

1. Preheat oven to 200°F and prepare a baking sheet with a wire cooling rack.
2. Grate potatoes and onion, then squeeze out excess water.
3. Combine grated potatoes and onion with flour, egg, salt, and pepper. Mix well.
4. Scoop mixture into golf ball-sized portions and flatten to 1/2 inch thickness.
5. Heat canola oil in a frying pan over medium-high heat. Fry latkes until golden, about 2 minutes per side.
6. Drain on paper towels and keep warm in the oven.
7. Top with sour cream or crème fraîche, smoked salmon, and chives.

Pro Tip: Use Idaho potatoes for the crispiest latkes, and don’t be shy with the salt and pepper.

6. Smoked Salmon Sandwich Bites

These smoked salmon sandwich bites are everything you want in a party appetizer: easy to transport, no reheating required, and delicious at room temperature. Layered with dill cream cheese, smoked salmon, and wrapped in soft tortillas, they’re as easy to make as they are to eat.

The trick to these sandwich bites is letting them chill in the fridge for at least four hours. This allows the flavors to meld and the filling to set, making them easier to slice. When you’re ready to serve, trim the edges for a cleaner look, then cut them into bite-sized squares. Serve with lemon wedges and extra dill for garnish, and you’ve got a no-fuss appetizer that looks effortlessly elegant.

Ingredients:

• 250g / 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 tsp garlic powder
• Zest of 1 large lemon
• 1/2 tsp salt
• 1/4 cup dill, chopped
• 3 soft large wraps/tortillas
• 350 – 480 g / 12 – 16 oz smoked salmon slices
• Butter (for spreading)

Directions:

1. Mix cream cheese, sour cream, garlic powder, lemon zest, salt, and dill.
2. Spread half of the mixture on one flatbread. Top with half the smoked salmon.
3. Spread butter on another flatbread and place it butter side down on the salmon.
4. Repeat the layering. Finish with a buttered flatbread on top.
5. Press down lightly, cover with cling wrap, and refrigerate for at least 4 hours.
6. Slice into bite-sized squares.

Pro Tip: Use a serrated knife and a gentle sawing motion to cut the sandwich bites neatly without squishing the filling out.

7. Smoked Salmon Potato Salad

This smoked salmon potato salad is light, tangy, and bursting with fresh dill flavor. It features tender potatoes, briny capers, and smoked salmon all tossed in a creamy dill dressing that’s a lighter alternative to the usual mayo-heavy versions.

The key to this salad is to let the potatoes cool completely before mixing them with the dressing. This keeps the salad from becoming mushy. I like to leave the skins on for extra texture and color, but feel free to peel them if you prefer a smoother bite. The creamy dill dressing is the star here—it’s zesty, herby, and perfectly complements the smoky salmon.

Ingredients:

• 2 lbs potatoes (Red-Skinned or Russet)
• 1 tsp salt
• 1 medium red onion, sliced
• 4 slices smoked salmon, cut into strips
• 1 tbsp capers (optional)
• 1/4 cup half and half
• 1/2 cup fat-free plain Greek-style yogurt
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped

Directions:

1. Cook potatoes, then cool completely.
2. Combine half and half, yogurt, mustard, lemon juice, and dill to make dressing.
3. Mix potatoes, onion, capers, and smoked salmon in a bowl.
4. Pour dressing over the salad and mix well.

Pro Tip: Make the dressing ahead of time and store it in the fridge to let the flavors develop.

8. Smoked Salmon Deviled Eggs

Take your classic deviled eggs up a notch with the addition of smoked salmon, dill, and capers. These are easy to make, easy to transport, and always a hit at parties.

The creamy yolk filling gets a flavorful boost from Dijon mustard, lemon juice, and a bit of chopped shallot, while the smoked salmon adds just the right amount of saltiness. Topped with capers and fresh dill, they’re as pretty as they are delicious. They’re also great for prepping in advance—just keep the egg whites and filling separate until ready to serve.

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon finely chopped shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon finely chopped dill
• Salt and pepper to taste
• 2 ounces smoked salmon
• 1 tablespoon capers
• Extra dill for garnish

Directions:

1. Boil eggs, then cool in an ice water bath. Peel and halve lengthwise.
2. Scoop yolks into a bowl, placing whites on a serving plate.
3. Mix yolks with mayonnaise, mustard, lemon juice, shallot, dill, salt, and pepper.
4. Spoon the mixture back into egg whites.
5. Top with smoked salmon, capers, and dill.

Pro Tip: Use a piping bag for a cleaner, more polished presentation.

9. Smoked Salmon Pinwheels

Smoked salmon pinwheels are the perfect make-ahead appetizer. They’re light, flavorful, and look impressively elegant, even though they’re ridiculously easy to prepare. Creamy lemon-dill spread, baby spinach, and smoked salmon are layered on soft tortillas, then rolled up and sliced into beautiful spirals. It’s the kind of appetizer that makes you look like you spent hours in the kitchen, even though you probably whipped them up in under 20 minutes.

The secret to these pinwheels is the lemony cream cheese spread. It’s bright, zesty, and perfectly complements the smoky salmon. I like to use whole-grain tortillas for a bit of extra texture and flavor, but you can use any type you prefer. Make sure to roll them tightly to keep all the filling inside, then wrap them in cling film and chill before slicing. This makes them easier to cut into clean, even slices.

Ingredients:

• 1 block (8oz) cream cheese, softened
• Juice and zest of 1 medium lemon
• 2 tablespoons fresh dill leaves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 2 cups baby spinach leaves
• 16 oz smoked salmon
• 4-6 tortillas

Directions:

1. Mix cream cheese, lemon juice/zest, dill, salt, and pepper.
2. Spread mixture on tortillas. Layer with spinach leaves and smoked salmon.
3. Roll up tightly, wrap in cling film, and chill.
4. Slice into pinwheels before serving.

Pro Tip: For the cleanest cuts, use a sharp, serrated knife and wipe the blade between slices. This prevents the creamy filling from smearing.

10. Goat Cheese and Smoked Salmon Pizza

Goat cheese and smoked salmon pizza is the kind of dish that feels both fancy and fun. It’s a unique twist on traditional pizza, combining smoky salmon, creamy goat cheese, and the fresh bite of red onion and capers. This is the kind of recipe that’s perfect for a spring brunch or an easy weeknight dinner when you want something a little more special without a lot of fuss.

The magic starts with roasting a bulb of garlic to bring out its natural sweetness. Then, a thin layer of olive oil goes on the pizza crust, followed by smoked salmon, red onion, capers, and chunks of creamy goat cheese. Bake it until the cheese just starts to melt, then finish with a generous squeeze of lemon juice and a sprinkle of fresh dill. The lemon juice adds the perfect amount of brightness, balancing the richness of the goat cheese and smoked salmon.

Ingredients:

• 1 whole garlic bulb
• Extra virgin olive oil
• 1 thin pizza crust
• 1 package smoked salmon lox
• Red onion, thinly sliced
• Capers
• Goat cheese, crumbled
• Fresh dill, chopped
• Lemon juice

Directions:

1. Preheat the oven to 400°F. Cut the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-45 minutes until caramelized.
2. Preheat the oven to 425°F. Brush the pizza crust with olive oil.
3. Top with smoked salmon, red onion, capers, and crumbled goat cheese.
4. Bake for 15-20 minutes until the cheese is melted and golden.
5. Finish with fresh dill and a squeeze of lemon juice before serving.

Pro Tip: If you’re short on time, use a store-bought pizza crust or flatbread. It’s a great shortcut without sacrificing flavor.

11. Smoked Salmon Cream Cheese Board

This smoked salmon cream cheese board is proof that sometimes, the simplest things are the most impressive. It’s basically a deconstructed bagel and lox platter but elevated to a whole new level. It’s perfect for brunch, a cocktail party, or even as a light dinner with a glass of wine.

The beauty of this board is in the layers of flavor and texture. Start with blobs of cream cheese mixed with Boursin cheese, then sprinkle cold smoked salmon, finely chopped red onion, capers, lemon zest, and everything bagel seasoning. Finish with a touch of lemon pepper seasoning for a little zing. Serve with toasted mini bagels, crackers, or sliced baguette, and you’ve got a show-stopping centerpiece that’s as beautiful as it is delicious.

Ingredients:

• Spreadable cream cheese
• Boursin cheese spread (optional)
• Cold smoked salmon
• Finely chopped red onion
• Fresh dill, chopped
• Capers
• Lemon zest
• Everything Bagel seasoning
• Lemon pepper seasoning
• Toasted mini bagels, French bread slices, rye bread slices, or crackers

Directions:

1. Mix cream cheese with Boursin cheese if using.
2. Spread the cheese mixture decoratively on a serving board.
3. Arrange cold smoked salmon over the cheese.
4. Sprinkle with red onion, dill, capers, lemon zest, and Everything Bagel seasoning.
5. Finish with lemon pepper seasoning.
6. Serve with toasted mini bagels, bread slices, or crackers.

Pro Tip: Mix the cream cheese and Boursin cheese together ahead of time to let the flavors meld, then assemble the board right before serving.

12. Spicy Salmon Crispy Rice

Inspired by the iconic crispy rice from Nobu, this spicy salmon crispy rice recipe is crunchy, spicy, and utterly addictive. Think perfectly fried sushi rice topped with a spicy, creamy smoked salmon mixture, all finished with a slice of Serrano pepper for an extra kick. It’s one of those appetizers that feels restaurant-quality but is surprisingly easy to make at home.

The trick to getting the crispy rice just right is freezing the rice squares before frying. This helps them hold their shape while achieving that irresistible golden-brown crust. I like to top the crispy rice with a spicy smoked salmon mixture made with Japanese mayo, chili oil, tamari, and yuzu. The result is a deliciously balanced bite of creamy, spicy, crunchy, and umami-rich goodness.

Ingredients:

• 8 oz sushi-grade salmon, chopped
• 1/4 cup Japanese mayo
• 2-3 tablespoons chili oil
• 1/4 cup scallions, chopped
• 1 teaspoon yuzu
• 1.5 teaspoons tamari
• 1 teaspoon sesame oil
• 1.5 tablespoons cane sugar
• 1.5 cups sushi rice
• 3 tablespoons rice vinegar
• Pinch of salt
• Sesame seeds, for topping
• Serrano peppers, for topping

Directions:

1. Cook sushi rice and season with salt, rice vinegar, and sugar.
2. Press the rice into a mold to about 3/4-1 inch thickness. Freeze for 1.5 to 2 hours.
3. Mix salmon, Japanese mayo, chili oil, tamari, sesame oil, yuzu, and scallions. Chill for 15 minutes.
4. Cut the rice into squares. Heat avocado oil in a pan and fry the rice until golden and crispy.
5. Pipe the salmon mixture onto the crispy rice. Top with sesame seeds and Serrano peppers.

Pro Tip: Use sushi-grade rice for the best texture and fry in avocado oil for the crispiest results.

13. Smoked Salmon Cheeseball

This smoked salmon cheeseball is a retro party favorite that deserves a comeback. It’s creamy, smoky, and perfectly balanced with the crunch of chopped pecans and fresh herbs. I love serving this with an assortment of crackers, veggie sticks, or even baguette slices. It’s a great make-ahead appetizer that only gets better as it sits in the fridge.

What makes this cheeseball so special is the combination of cream cheese, sour cream, smoked salmon, red onion, lemon pepper, and fresh herbs. The mixture is rolled in a crust of chopped pecans and herbs, giving it a beautiful presentation and an irresistible crunch. I highly recommend making this the day before your event—the flavors get even better overnight.

Ingredients:

• 16 ounces cream cheese
• 12 ounces smoked salmon (or regular salmon + 1 teaspoon liquid smoke)
• 2 tablespoons sour cream
• 1/2 cup red onion, finely diced
• 1 1/2 teaspoons lemon pepper seasoning
• 1 cup pecans, roughly chopped
• 2 tablespoons fresh herbs (chives, parsley, dill), chopped

Directions:

1. Mix cream cheese, sour cream, smoked salmon, red onion, and lemon pepper seasoning in a bowl.
2. Form the mixture into a ball. If too soft, chill for 30 minutes.
3. Mix chopped pecans and fresh herbs on a plate.
4. Roll the cheese ball in the pecan and herb mixture until fully coated.
5. Serve with crackers or veggie slices.

Pro Tip: Chill the cheeseball for at least an hour before serving to let it firm up and make slicing easier.

14. Salmon Mousse Canapés

These cucumber canapés with smoked salmon mousse are deceptively simple yet incredibly elegant. Perfect for spring parties, they’re light, flavorful, and easy to eat with one hand, which is exactly what you want in a party appetizer. The cool, crisp cucumber is the perfect vehicle for the rich, creamy salmon mousse.

The mousse is made by blending smoked salmon, cream cheese, sour cream, mayonnaise, fresh dill, garlic, and lemon zest. Pipe the mousse onto cucumber slices for a pretty presentation, then garnish with a sprig of dill and a lemon slice. These canapés look fancy but come together in minutes, making them the ultimate party hack.

Ingredients:

• 150g smoked salmon
• 150g cream cheese, softened
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1/3 cup fresh dill, roughly chopped
• 1 garlic clove, minced
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon salt and pepper
• 3 long cucumbers (or 6 standard cucumbers)

Directions:

1. Blend smoked salmon, cream cheese, sour cream, mayonnaise, dill, garlic, lemon zest, lemon juice, salt, and pepper until smooth.
2. Transfer the mousse to a piping bag with a star tip. Chill for at least 5 hours.
3. Cut cucumbers into 1.5 cm slices. Scoop out a well in each slice.
4. Pipe mousse into cucumber wells. Garnish with extra dill. Serve immediately.

Pro Tip: Use a piping bag with a star tip for a more polished look.

15. Smoked Salmon Carpaccio

Smoked salmon carpaccio is an elegant, no-cook appetizer that’s perfect for spring and summer entertaining. Thinly sliced smoked salmon is drizzled with a lemon-shallot dressing, topped with crispy fried capers, and finished with a sprinkle of fresh dill and cracked black pepper. It’s light, fresh, and bursting with flavor.

The secret to this dish is the balance of textures and flavors. The lemony-shallot dressing brightens up the rich smoked salmon, while the crispy capers add a salty crunch. I love serving this carpaccio with crostini or crackers for a little extra crunch. It’s also fantastic on top of a lightly toasted bagel if you’re feeling fancy for brunch.

Ingredients:

• 1 small shallot, thinly sliced into half moons
• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil
• 1 teaspoon grainy Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons drained capers
• 1 teaspoon cassava flour (or regular flour)
• 1/2 pound smoked Atlantic salmon, cut into 2-inch pieces
• 1 tablespoon chopped fresh dill
• Freshly cracked black pepper
• Crostinis for serving

Directions:

1. Mix shallot, garlic, olive oil, Dijon mustard, and lemon juice to make the dressing.
2. Toss capers in cassava flour.
3. Heat olive oil in a skillet and fry capers until golden and crispy. Drain on paper towels.
4. Arrange smoked salmon on a large plate. Spoon dressing over the salmon.
5. Top with crispy capers, fresh dill, and black pepper.
6. Serve with crostinis.

Pro Tip: Make sure to use high-quality smoked salmon for the best flavor and presentation.