18 Delicious Canned Smoked Salmon Recipes for Quick Meals

Ready to transform that can of smoked salmon sitting in your pantry into a mouthwatering meal? You’re in the right place! Whether you’re craving a quick dinner after a long day or looking for inspiration to spice up your weekly menu, these 18 delicious recipes promise to deliver flavor, convenience, and a touch of gourmet to your table. Let’s dive into the world of easy, smoked salmon delights!

Smoked Salmon and Cream Cheese Stuffed Avocados

Yesterday, I found myself craving something both indulgent and wholesome, a dish that could bridge the gap between a lazy brunch and a sophisticated appetizer. It led me to the kitchen, where the simplicity of avocados met the luxuriousness of smoked salmon and cream cheese.

Ingredients

• 2 ripe, creamy avocados
• 4 oz of silky smoked salmon, thinly sliced
• 1/2 cup of smooth, rich cream cheese
• 1 tbsp of freshly squeezed lemon juice
• 1/4 tsp of finely ground black pepper
• 1 tbsp of finely chopped, vibrant fresh dill
• A pinch of flaky sea salt

Instructions

1. Carefully halve the avocados and remove the pits, ensuring the halves remain intact for stuffing.
2. In a small bowl, gently mix the cream cheese, lemon juice, black pepper, and fresh dill until well combined. Tip: Letting the mixture sit for 5 minutes allows the flavors to meld beautifully.
3. Spoon the cream cheese mixture evenly into the avocado halves, creating a smooth, inviting base.
4. Artfully drape the smoked salmon slices over the cream cheese, allowing some to cascade over the sides for an elegant presentation. Tip: Use the back of a spoon to slightly press the salmon into the cream cheese for better adherence.
5. Sprinkle a pinch of flaky sea salt over each stuffed avocado for a final touch of seasoning. Tip: Serve immediately to prevent the avocados from browning, ensuring the freshest taste and appearance.

Zesty and rich, these stuffed avocados offer a delightful contrast between the creamy filling and the tender, smoky salmon. For an extra touch of luxury, garnish with a few capers or a drizzle of honey, transforming each bite into a symphony of flavors.

Easy Smoked Salmon Pasta with Lemon and Dill

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels both luxurious and effortlessly simple. This smoked salmon pasta, with its bright notes of lemon and the fresh whisper of dill, is just that—a meal that soothes the soul as much as it delights the palate.

Ingredients

• 8 oz of al dente-ready spaghetti
• 2 tbsp of rich extra virgin olive oil
• 1/2 cup of heavy cream, velvety and smooth
• 1/4 cup of freshly grated Parmesan cheese, sharp and nutty
• 4 oz of smoked salmon, thinly sliced and silky
• 1 tbsp of fresh dill, finely chopped and fragrant
• 1 tsp of lemon zest, bright and citrusy
• 1 tbsp of lemon juice, freshly squeezed
• 1/4 tsp of finely ground black pepper
• 1/4 tsp of sea salt, flaky and delicate

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti, stirring occasionally to prevent sticking, and cook for 8-10 minutes until al dente. Tip: Reserve 1/4 cup of pasta water before draining for later use.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering but not smoking.
3. Reduce the heat to low and gently stir in the heavy cream, allowing it to warm through without boiling, about 2 minutes.
4. Add the grated Parmesan cheese, stirring continuously until the cheese melts into the cream, creating a smooth sauce, about 1 minute. Tip: If the sauce seems too thick, gradually add the reserved pasta water until desired consistency is achieved.
5. Remove the skillet from heat and fold in the smoked salmon, dill, lemon zest, lemon juice, black pepper, and sea salt, mixing gently to combine. Tip: Adding the salmon off the heat preserves its delicate texture.
6. Toss the drained spaghetti with the sauce until evenly coated, then divide among plates.

Finished with a flourish, this pasta offers a harmonious blend of creamy and bright flavors, with the smoked salmon adding a luxurious depth. Serve it with a side of crusty bread to soak up every last bit of the lemony sauce, or enjoy it as is for a light yet satisfying meal.

Smoked Salmon and Spinach Quiche

Lately, I’ve found myself drawn to the quiet comfort of baking, especially dishes that marry simplicity with elegance, like this smoked salmon and spinach quiche. It’s a dish that feels both indulgent and wholesome, perfect for a leisurely weekend brunch or a light dinner under the soft glow of the evening light.

Ingredients

• 1 9-inch pie crust, store-bought or homemade, chilled and ready to use
• 4 large farm-fresh eggs, beaten until light and frothy
• 1 cup heavy cream, rich and velvety
• 1 cup whole milk, fresh and creamy
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked
• 1 cup smoked salmon, flaked into delicate pieces
• 1 cup fresh spinach leaves, roughly chopped and vibrant green
• 1/2 cup Gruyère cheese, shredded and nutty
• 1 tablespoon fresh dill, finely chopped and aromatic

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it reaches the correct temperature for even baking.
2. Place the chilled pie crust into a 9-inch pie dish, gently pressing it against the sides and bottom. Trim any excess dough for a neat edge.
3. In a large mixing bowl, whisk together the beaten eggs, heavy cream, and whole milk until fully combined. Stir in the sea salt and black pepper.
4. Evenly distribute the flaked smoked salmon, chopped spinach, and shredded Gruyère cheese over the bottom of the pie crust.
5. Carefully pour the egg mixture over the fillings, ensuring it spreads evenly. Sprinkle the fresh dill on top for a burst of flavor.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and the crust is golden brown. A knife inserted into the center should come out clean.
7. Allow the quiche to cool for at least 10 minutes before slicing. This rest period helps the filling set perfectly.

Unassuming yet utterly delightful, this quiche boasts a creamy interior flecked with the smoky richness of salmon and the earthy freshness of spinach. Serve it warm with a crisp green salad or at room temperature for a picnic, letting the flavors speak for themselves.

Creamy Smoked Salmon Chowder

Falling into the rhythm of a quiet evening, there’s something deeply comforting about preparing a bowl of creamy smoked salmon chowder. It’s a dish that carries the warmth of the sea and the richness of the earth, blending them into a soothing, hearty meal.

Ingredients

• 2 tablespoons of unsalted butter, rich and creamy
• 1 medium yellow onion, finely diced to release its sweet aroma
• 2 cloves of garlic, minced to a fragrant paste
• 2 cups of potatoes, peeled and cubed into bite-sized pieces
• 1 cup of carrots, diced for a subtle sweetness
• 4 cups of chicken broth, simmered to perfection
• 1 cup of heavy cream, velvety and lush
• 8 ounces of smoked salmon, flaked into tender pieces
• 1 teaspoon of fresh dill, chopped for a bright, herbal note
• Salt and finely ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s fully liquid and just beginning to foam.
2. Add the finely diced yellow onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. Stir in the cubed potatoes and diced carrots, coating them in the butter and onion mixture, then pour in the chicken broth. Bring to a boil, then reduce heat to simmer until the vegetables are tender, about 15 minutes.
4. Gently fold in the heavy cream and flaked smoked salmon, heating through but not boiling, to preserve the salmon’s delicate texture.
5. Season with fresh dill, salt, and finely ground black pepper, adjusting to your preference but starting with the recommended amounts for balance.
6. Simmer for an additional 5 minutes, allowing the flavors to meld together beautifully.

Rich in flavor and creamy in texture, this chowder is a testament to the simplicity of quality ingredients. Serve it with a sprinkle of extra dill on top and a side of crusty bread for dipping, turning a simple meal into a moment of indulgence.

Smoked Salmon and Cucumber Tea Sandwiches

As the morning light filters through the kitchen window, there’s something undeniably comforting about preparing a dish that feels both elegant and effortlessly simple. Today, let’s embrace the delicate balance of flavors and textures in these smoked salmon and cucumber tea sandwiches, a recipe that whispers of leisurely afternoons and the joy of sharing.

Ingredients

• 8 slices of soft, pillowy white bread
• 4 oz of thinly sliced, velvety smoked salmon
• 1/2 cup of creamy, tangy cream cheese
• 1 small cucumber, thinly sliced into crisp, refreshing rounds
• 1 tbsp of fresh, aromatic dill, finely chopped
• 1/2 tsp of bright, zesty lemon juice
• A pinch of flaky sea salt
• A few grinds of freshly cracked black pepper

Instructions

1. In a small bowl, gently mix the cream cheese, dill, lemon juice, salt, and pepper until smooth and well combined.
2. Lay out the slices of bread on a clean, flat surface. Evenly spread the cream cheese mixture on each slice, covering from edge to edge.
3. Arrange the smoked salmon slices over the cream cheese on half of the bread slices, folding as needed to fit.
4. Place the cucumber rounds in a single layer over the smoked salmon, ensuring each bite will have a crisp texture.
5. Top with the remaining bread slices, cream cheese side down, pressing lightly to adhere.
6. Using a sharp knife, trim the crusts off each sandwich for a neat appearance, then cut into quarters diagonally.
7. For the best flavor, let the sandwiches sit for 5 minutes before serving to allow the flavors to meld together beautifully.

The sandwiches offer a delightful contrast between the creamy, herbed cheese and the smoky salmon, with the cucumber adding a fresh crunch. Serve them on a vintage platter for a touch of nostalgia, or pack them in a picnic basket for a spontaneous outdoor feast.

Smoked Salmon and Asparagus Frittata

Remembering the quiet mornings by the lake, where the mist hovers just above the water, this dish brings a piece of that serenity to your table. It’s a simple yet elegant combination of flavors that speaks to the soul, perfect for a reflective start to the day.

Ingredients

• 6 large farm-fresh eggs, beaten until just blended
• 1/2 cup heavy cream, rich and velvety
• 1/2 tsp sea salt, finely crushed
• 1/4 tsp freshly ground black pepper, aromatic and bold
• 1 tbsp unsalted butter, creamy and golden
• 1/2 lb smoked salmon, thinly sliced and silky
• 1 cup asparagus, trimmed and cut into 1-inch pieces, crisp and vibrant
• 1/4 cup fresh dill, chopped, with its light, feathery fronds
• 1/2 cup sharp cheddar cheese, shredded, for a melty richness

Instructions

1. Preheat your oven to 350°F, ensuring it’s perfectly heated for even cooking.
2. In a large bowl, whisk together the beaten eggs, heavy cream, sea salt, and black pepper until fully combined, creating a smooth, homogenous mixture.
3. Heat the unsalted butter in a 10-inch oven-safe skillet over medium heat until it melts and begins to foam slightly, about 1 minute.
4. Add the asparagus pieces to the skillet, sautéing them until they’re bright green and slightly tender, approximately 3 minutes. Tip: Don’t overcrowd the skillet to ensure each piece cooks evenly.
5. Pour the egg mixture over the asparagus, gently shaking the skillet to distribute the eggs evenly.
6. Arrange the smoked salmon slices and chopped dill on top of the egg mixture, then sprinkle with shredded cheddar cheese.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the cheese is bubbly and golden. Tip: Check for doneness by inserting a knife in the center; if it comes out clean, it’s ready.
8. Let the frittata rest for 5 minutes before slicing, allowing the flavors to meld beautifully. Tip: Use a sharp knife for clean slices.

As you slice into the frittata, notice the creamy texture of the eggs against the smoky salmon and the slight crunch of asparagus. Serve it warm with a side of toasted sourdough or a light salad for a meal that feels both indulgent and wholesome.

Smoked Salmon Sushi Rolls

Whispering the secrets of the sea into every bite, these smoked salmon sushi rolls are a delicate dance of flavors and textures, perfect for those moments when you crave something both refined and comforting.

Ingredients

• 1 cup sushi rice, short-grain and pearly
• 1 1/4 cups water, cold and clear
• 2 tbsp rice vinegar, subtly sweet
• 1 tbsp sugar, fine and white
• 1/2 tsp salt, finely ground
• 4 sheets nori, crisp and ocean-scented
• 4 oz smoked salmon, thinly sliced and silky
• 1/2 avocado, ripe and buttery, sliced into thin strips
• 1/4 cucumber, seedless and crisp, julienned
• 1 tbsp sesame seeds, toasted to golden perfection
• Wasabi and pickled ginger, for serving

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker or pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the water is absorbed and the rice is tender.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold this mixture into the cooked rice with a wooden spatula, fanning the rice to cool it quickly and give it a glossy finish.
4. Lay a bamboo sushi mat on a clean surface, place a sheet of nori on top, shiny side down, and spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. Arrange strips of smoked salmon, avocado, and cucumber horizontally across the rice, then sprinkle with sesame seeds.
6. Using the bamboo mat, roll the sushi tightly away from you, pressing gently but firmly to shape it, then wet the nori border with a little water to seal the roll.
7. Repeat with the remaining ingredients, then slice each roll into 8 pieces with a sharp, wet knife for clean cuts.
8. Serve immediately with wasabi and pickled ginger on the side.

Cool to the touch yet bursting with the warmth of smoked salmon, these rolls offer a creamy contrast between the avocado and the crisp cucumber, making each piece a miniature masterpiece. Try pairing them with a light, citrusy white wine to elevate the experience.

Smoked Salmon and Dill Deviled Eggs

Sometimes, the simplest dishes hold the most memories, like these smoked salmon and dill deviled eggs, a blend of creamy textures and smoky flavors that whisper of leisurely brunches and shared moments.

Ingredients

• 6 large farm-fresh eggs
• 1/4 cup creamy mayonnaise
• 1 teaspoon Dijon mustard, smooth and tangy
• 1 ounce smoked salmon, finely chopped with a silky texture
• 1 tablespoon fresh dill, finely minced and fragrant
• 1/2 teaspoon freshly squeezed lemon juice, bright and zesty
• 1/8 teaspoon finely ground black pepper
• A pinch of sea salt, delicate and flaky

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a rolling boil over high heat, then cover and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs.
2. Transfer the eggs to a bowl of ice water to cool for at least 5 minutes, ensuring easy peeling and stopping the cooking process.
3. Once cooled, peel the eggs carefully under running water to help remove the shells smoothly.
4. Slice each egg in half lengthwise with a sharp knife, gently removing the yolks to a medium bowl.
5. Mash the yolks with a fork until fine and crumbly, then stir in the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
6. Fold in the smoked salmon and dill, distributing evenly for a harmonious flavor in every bite.
7. Spoon or pipe the yolk mixture back into the egg white halves, creating a small mound in each.
8. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.

Offering a delightful contrast between the velvety filling and the tender whites, these deviled eggs are a testament to the elegance of simplicity. Serve them on a slate board garnished with extra dill fronds for a touch of greenery that hints at the freshness within.

Smoked Salmon and Goat Cheese Tartlets

Remembering the quiet mornings by the lake, where the mist would rise just as the sun peeked over the horizon, I find myself drawn to the simplicity and elegance of these smoked salmon and goat cheese tartlets. They’re a tribute to those serene moments, a blend of smoky richness and creamy tang that whispers of leisurely brunches and shared stories.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 2-3 tbsp ice water, just enough to bind
• 4 oz smoked salmon, thinly sliced with a delicate smokiness
• 1/2 cup goat cheese, creamy and slightly tangy
• 2 large eggs, farm-fresh and beaten
• 1/4 cup heavy cream, rich and velvety
• 1 tbsp fresh dill, finely chopped for a hint of freshness
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even baking.
2. In a large bowl, combine the sifted flour and cold, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Tip: Keep everything cold to ensure a flaky crust.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes. Tip: Overworking the dough makes it tough.
4. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into circles to fit your tartlet pans, pressing gently into place. Prick the bases with a fork.
5. Blind bake the tartlet shells for 10 minutes, then remove weights and bake for another 5 minutes until golden. Tip: Use pie weights or dried beans to prevent puffing.
6. In a bowl, whisk together the beaten eggs, heavy cream, chopped dill, salt, and pepper. Fold in the goat cheese gently.
7. Arrange the smoked salmon slices in the pre-baked shells, then pour the egg and cheese mixture over, filling each shell three-quarters full.
8. Bake for 15-20 minutes, until the filling is set and the edges are golden brown.

Velvety and rich, these tartlets offer a harmonious blend of textures—from the flaky crust to the creamy filling, punctuated by the smoky salmon. Serve them warm, with a sprig of dill on top, or at room temperature for a picnic under the open sky.

Smoked Salmon and Potato Hash

How quietly the morning unfolds, with the promise of a dish that feels like a gentle embrace. Smoked salmon and potato hash is a comforting melody of flavors, perfect for those moments when you seek warmth and simplicity.

Ingredients

• 2 cups of golden Yukon potatoes, diced into 1/2-inch cubes
• 1/2 cup of finely chopped sweet onion
• 2 tbsp of rich extra virgin olive oil
• 4 oz of thinly sliced smoked salmon, torn into bite-sized pieces
• 2 farm-fresh eggs
• 1/4 tsp of finely ground black pepper
• 1/4 tsp of sea salt
• 1 tbsp of fresh dill, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced potatoes and chopped onion to the skillet, spreading them into an even layer. Let them cook undisturbed for 5 minutes to develop a golden crust.
3. Stir the potatoes and onions, then continue cooking for another 10 minutes, stirring occasionally, until the potatoes are tender and crispy.
4. Gently fold in the smoked salmon pieces and cook for 2 minutes, just until the salmon is warmed through.
5. Create two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes, or until the egg whites are set but the yolks are still runny.
6. Sprinkle the hash with black pepper, sea salt, and fresh dill before serving.

Softly, the hash presents a delightful contrast between the crispy potatoes and the silky smoked salmon. The runny egg yolks mingle with the dish, adding a luxurious texture. Serve it straight from the skillet for a rustic, communal breakfast experience.

Smoked Salmon and Arugula Flatbread

Fluttering through the kitchen on a quiet afternoon, the idea of combining the smoky depth of salmon with the peppery bite of arugula on a crisp flatbread seemed like a whisper of inspiration, a simple yet elegant dish to savor slowly.

Ingredients

• 1 pre-made flatbread (about 12 inches in diameter, thin and crispy)
• 4 oz smoked salmon, thinly sliced and rich in smoky flavor
• 1 cup fresh arugula, lightly packed with a peppery kick
• 1/4 cup crème fraîche, smooth and tangy
• 1 tbsp capers, briny and bold
• 1/2 red onion, thinly sliced into delicate half-moons
• 1 tbsp extra virgin olive oil, golden and fruity
• 1 tsp lemon zest, bright and fragrant
• 1/2 tsp finely ground black pepper, for a subtle heat

Instructions

1. Preheat your oven to 375°F to warm the flatbread slightly, enhancing its crispness without overbaking.
2. While the oven heats, spread the crème fraîche evenly over the flatbread, leaving a small border around the edges for a rustic look.
3. Arrange the smoked salmon slices over the crème fraîche, folding some pieces for texture and visual appeal.
4. Scatter the arugula, red onion slices, and capers over the salmon, distributing them evenly for a balanced bite.
5. Drizzle the olive oil lightly over the top, followed by a sprinkle of lemon zest and black pepper for a burst of flavor.
6. Place the flatbread in the oven for 5-7 minutes, just until the edges are golden and the toppings are slightly warmed.
7. Remove from the oven and let it sit for a minute before slicing, allowing the flavors to meld together beautifully.

As you take the first bite, the contrast between the creamy crème fraîche and the crisp flatbread, the smoky salmon against the fresh arugula, creates a harmony of textures and tastes. Serve it with a side of crisp white wine or a light salad for a meal that feels both indulgent and refreshingly simple.

Smoked Salmon and Cauliflower Rice Bowl

Evenings like these call for something light yet satisfying, a dish that whispers of the ocean and the earth, blending them into a harmony of flavors and textures. This smoked salmon and cauliflower rice bowl is just that—a delicate balance of smoky, savory, and fresh, perfect for a quiet dinner under the fading light.

Ingredients

• 1 cup of finely riced cauliflower, fluffy and light
• 4 oz of thinly sliced smoked salmon, rich and velvety
• 1 tbsp of extra virgin olive oil, golden and fruity
• 1/2 avocado, creamy and ripe, sliced
• 1 tbsp of fresh dill, finely chopped and aromatic
• 1 tsp of capers, briny and bold
• 1/2 lemon, juiced, bright and tangy
• Salt and freshly ground black pepper, to season

Instructions

1. In a medium bowl, gently toss the riced cauliflower with extra virgin olive oil and a pinch of salt until evenly coated.
2. Heat a non-stick skillet over medium heat. Add the cauliflower rice, spreading it evenly. Cook for 5-7 minutes, stirring occasionally, until it’s just tender but still has a slight crunch. Tip: Avoid overcooking to maintain texture.
3. Remove the skillet from heat. Let the cauliflower rice cool slightly before transferring it to a serving bowl.
4. Arrange the smoked salmon slices over the warm cauliflower rice, allowing them to slightly warm through from the residual heat.
5. Garnish with avocado slices, fresh dill, and capers. Drizzle with fresh lemon juice and a grind of black pepper. Tip: The lemon juice not only adds flavor but also prevents the avocado from browning.
6. Serve immediately, ensuring each bite has a bit of everything. Tip: For an extra touch of luxury, a dollop of crème fraîche can be added on top.

Fresh from the bowl, each forkful is a contrast of textures—the softness of the salmon against the graininess of the cauliflower, the creaminess of the avocado punctuated by the pop of capers. It’s a dish that feels indulgent yet remains light, perfect for those moments when you crave something special without the heaviness.

Smoked Salmon and Avocado Toast

Zestfully beginning the day, this smoked salmon and avocado toast combines the silky richness of avocado with the delicate smokiness of salmon, atop a crisp slice of artisan bread. It’s a simple yet profound pleasure, a testament to the beauty of minimal ingredients coming together in perfect harmony.

Ingredients

• 1 ripe avocado, creamy and slightly firm
• 2 slices of artisan whole grain bread, thick-cut and hearty
• 4 oz smoked salmon, thinly sliced and cold
• 1 tbsp fresh lemon juice, bright and tangy
• 1 tbsp extra virgin olive oil, rich and fruity
• 1/4 tsp sea salt, flaky and mild
• 1/4 tsp black pepper, freshly ground
• 1 tbsp fresh dill, finely chopped for garnish

Instructions

1. Toast the artisan whole grain bread in a toaster or on a grill pan until golden and crisp, about 2-3 minutes per side.
2. While the bread toasts, halve the avocado, remove the pit, and scoop the flesh into a small bowl.
3. Add the fresh lemon juice, extra virgin olive oil, sea salt, and black pepper to the avocado. Mash gently with a fork until smooth but slightly chunky.
4. Spread the avocado mixture evenly over the toasted bread slices.
5. Layer the smoked salmon slices on top of the avocado spread, folding them gently for texture.
6. Sprinkle the finely chopped fresh dill over the salmon for a burst of color and flavor.
7. Serve immediately, enjoying the contrast between the creamy avocado, the smoky salmon, and the crisp bread.

The toast offers a delightful crunch with each bite, the avocado lending a buttery contrast to the salmon’s subtle smoke. For an extra touch of elegance, serve with a side of capers or a light arugula salad dressed in lemon vinaigrette.

Smoked Salmon and Cream Cheese Dip

Dipping into the quiet of the kitchen, there’s something deeply comforting about preparing a dish that’s both simple and luxurious. This smoked salmon and cream cheese dip is a testament to the beauty of combining a few quality ingredients to create something truly special.

Ingredients

• 8 oz. cold-smoked salmon, finely chopped into silky ribbons
• 8 oz. full-fat cream cheese, softened to room temperature for a velvety base
• 1/4 cup sour cream, adding a subtle tang
• 1 tbsp freshly squeezed lemon juice, for a bright citrus note
• 1 tsp finely grated lemon zest, to intensify the citrus aroma
• 2 tbsp finely chopped fresh dill, for a whisper of herbal freshness
• 1/2 tsp freshly ground black pepper, for a gentle spice
• 1/4 tsp sea salt, to enhance all the flavors

Instructions

1. In a medium mixing bowl, combine the softened cream cheese and sour cream. Use a rubber spatula to blend until smooth and fully incorporated.
2. Add the finely chopped smoked salmon, lemon juice, lemon zest, chopped dill, black pepper, and sea salt to the bowl. Gently fold the ingredients together until evenly distributed, being careful not to break up the salmon too much.
3. Transfer the dip to a serving bowl. For the best flavor, cover and refrigerate for at least 1 hour before serving, allowing the flavors to meld.
4. Before serving, give the dip a quick stir to refresh the texture. If desired, garnish with additional dill and a sprinkle of lemon zest for a vibrant presentation.

Finished with a final stir, this dip unfolds with layers of smoky, creamy, and citrusy notes, each bite a delicate balance. Serve it with crisp cucumber slices or toasted baguette rounds for a contrast in textures that elevates the experience.

Smoked Salmon and Scrambled Egg Wraps

Today feels like the perfect morning to savor something both nourishing and indulgent, a dish that wraps comfort in every bite. The smoked salmon and scrambled egg wraps are my go-to for such moments, blending simplicity with elegance in a way that feels just right.

Ingredients

• 2 large farm-fresh eggs
• 1 tbsp unsalted butter, creamy and golden
• 2 oz smoked salmon, thinly sliced with a delicate smoky aroma
• 1/4 cup sharp cheddar cheese, freshly grated for melty goodness
• 1 tbsp fresh chives, finely chopped for a bright, oniony punch
• 1 whole wheat tortilla, soft and pliable
• 1/4 tsp sea salt, fine and crisp
• 1/8 tsp black pepper, freshly ground for warmth

Instructions

1. In a small bowl, whisk the farm-fresh eggs with sea salt and black pepper until fully blended and slightly frothy.
2. Heat a non-stick skillet over medium-low heat and add the unsalted butter, allowing it to melt slowly without browning.
3. Pour the whisked eggs into the skillet. Let them sit undisturbed for 20 seconds, then gently stir with a spatula, creating soft, creamy curds. Tip: Keep the heat low to avoid rubbery eggs.
4. When the eggs are just set but still slightly runny, sprinkle the freshly grated sharp cheddar cheese over the top, letting it melt into the eggs for about 10 seconds.
5. Lay the whole wheat tortilla on a clean surface. Arrange the thinly sliced smoked salmon in the center, leaving a border for folding.
6. Spoon the scrambled eggs over the salmon, then sprinkle with finely chopped fresh chives. Tip: The residual heat from the eggs will slightly warm the salmon, enhancing its flavor.
7. Fold the sides of the tortilla inward, then roll from the bottom up to encase the filling securely. Tip: For a crispier wrap, lightly toast it in a dry skillet for 30 seconds on each side.

Lusciously creamy eggs paired with the smoky depth of salmon make each bite a delightful contrast of textures and flavors. Serve these wraps with a side of avocado slices or a drizzle of hot sauce for an extra kick on a leisurely morning.

Smoked Salmon and Zucchini Fritters

Whispering the morning into existence, the kitchen beckons with the promise of something both nourishing and novel. Today, we’re embracing the quiet joy of crafting something simple yet sublime, a dish that marries the ocean’s bounty with the garden’s generosity.

Ingredients

• 1 cup of finely grated, crisp zucchini
• 1/2 cup of flaky, smoked salmon, gently torn into pieces
• 2 farm-fresh eggs, lightly beaten
• 1/4 cup of all-purpose flour, sifted
• 2 tablespoons of rich extra virgin olive oil
• 1/2 teaspoon of finely ground black pepper
• 1/4 teaspoon of sea salt, finely crushed

Instructions

1. In a large mixing bowl, combine the grated zucchini and smoked salmon, ensuring the salmon is evenly distributed throughout the zucchini.
2. Add the lightly beaten eggs to the bowl, mixing gently to coat the zucchini and salmon evenly.
3. Sprinkle the sifted flour, finely ground black pepper, and sea salt over the mixture, folding in until just combined. Tip: Avoid overmixing to keep the fritters light.
4. Heat the extra virgin olive oil in a non-stick skillet over medium heat (350°F) until shimmering but not smoking.
5. Drop tablespoon-sized portions of the mixture into the skillet, flattening slightly with the back of the spoon. Cook for 2-3 minutes on each side, or until golden brown and crispy. Tip: Work in batches to avoid overcrowding the skillet.
6. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if cooking multiple batches.

Golden and crisp on the outside, these fritters reveal a tender, flavorful heart with each bite. Serve them atop a dollop of crème fraîche or alongside a simple arugula salad for a meal that feels both rustic and refined.

Smoked Salmon and Wild Rice Salad

Perhaps there’s no better way to savor the lingering warmth of summer than with a dish that balances the richness of the sea with the earthy tones of the land. This smoked salmon and wild rice salad is a testament to the beauty of simple ingredients coming together to create something truly memorable.

Ingredients

• 1 cup wild rice, rinsed and drained
• 2 cups water, for a perfectly hydrated cook
• 4 oz smoked salmon, thinly sliced into delicate ribbons
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, for a bright acidity
• 1/2 cup crisp cucumber, diced into small cubes
• 1/4 cup red onion, finely minced for a sharp bite
• 2 tbsp fresh dill, chopped for a fragrant garnish
• Salt, to enhance all the flavors
• Freshly ground black pepper, for a subtle heat

Instructions

1. In a medium saucepan, combine the wild rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed.
2. While the rice cooks, whisk together the olive oil and lemon juice in a small bowl to create a vibrant dressing. Season lightly with salt and pepper.
3. Once the rice is cooked, fluff it with a fork and let it cool to room temperature, about 20 minutes. This prevents the salad from becoming mushy.
4. In a large mixing bowl, combine the cooled wild rice, smoked salmon, cucumber, and red onion. Drizzle the dressing over the salad and gently toss to combine, ensuring every ingredient is lightly coated.
5. Garnish the salad with fresh dill before serving. For an extra touch of elegance, serve on a bed of mixed greens or in individual mason jars for a picnic-friendly option.

With each forkful, the smoky salmon melds beautifully with the nutty wild rice, while the cucumber and red onion add a refreshing crunch. The lemon dressing ties everything together with its zesty brightness, making this salad a delightful choice for any occasion.

Smoked Salmon and Brie Stuffed Mushrooms

Cloudy mornings like these call for something that warms the soul yet surprises the palate, a dish that marries the earthiness of mushrooms with the luxuriousness of smoked salmon and the creamy decadence of Brie.

Ingredients

• 12 large, fresh cremini mushrooms, stems removed and caps cleaned
• 4 oz high-quality smoked salmon, finely chopped
• 4 oz creamy Brie cheese, rind removed and diced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely chopped fresh dill
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with a bit of the olive oil.
2. In a medium bowl, gently combine the smoked salmon, Brie cheese, lemon juice, dill, black pepper, and sea salt until just mixed.
3. Carefully spoon the salmon and Brie mixture into each mushroom cap, filling them generously but not overflowing.
4. Drizzle the remaining olive oil over the stuffed mushrooms to help them brown beautifully in the oven.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is bubbly and slightly golden on top.
6. Let the mushrooms cool for a few minutes before serving to allow the flavors to meld together perfectly.

Lusciously creamy with a hint of smokiness, these stuffed mushrooms offer a delightful contrast in textures—tender mushroom caps giving way to a rich, melty center. Serve them atop a slice of toasted baguette for an extra crunch or alongside a crisp green salad to balance their richness.

Summary

Whether you’re pressed for time or simply craving something delicious, these 18 canned smoked salmon recipes are a game-changer for quick, tasty meals. We hope this roundup inspires your next kitchen adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!