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Smoked Salmon Recipes

Smoked Salmon Tacos makes 10
Smoked Salmon Tacos makes 10

4 tablespoons taco seasoning mix
8-oz. can tomato sauce
2/3 cup water
16 oz. pouch Wild Alaska Smoked Salmon
10 taco shells
3-oz shredded cheese
1/2 cup salsa
1/2 cup chopped onion
2 cups shredded lettuce

Preheat oven to 350 degrees F. In a skillet combine the taco seasoning mix, tomato sauce and water. Bring mixture to a boil, reduce heat, and simmer uncovered for 5 to 7 minutes. Stir occasionally. Remove from heat.
Stir smoked salmon into the mixture. Put mixture in taco shells, top with shredded cheese and place on baking sheet. Bake for 5 to 7 minutes.
Serve with tablespoon of salsa, some chopped onions, and shredded lettuce.
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Smoked Salmon Spread makes 6 servings
1/3 cup cottage cheese
2 tablespoons plain yogurt
1/3 cup cream cheese at room temp.
8 oz. Pouch Wild Alaska Smoked Salmon
1 tablespoon lemon juice
2 tablespoons minced scallions

In blender, blend cottage cheese, yogurt, and cream cheese until smooth. Do not overblend. Set aside.
In medium bowl, finely mash salmon with a fork. Add the cottage cheese mixture, lemon juice and scallions. Mix thoroughly.
Chill several hours or overnight
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Dilled Smoked Salmon Mousse
makes 8 1/2 cup servings
1 envelope unflavored gelatin
1/2 cup cold vegetable-juice cocktail
3/4 cup boiling vegetable-juice cocktail
1/4 cup reduced-calorie mayonnaise
1 cup regular cottage cheese
3 tablespoons lemon juice
1 teaspoon dried dill weed
1/2 teaspoon Worcestershire sauce
1 cup of Wild Alaska Smoked Salmon
2 teaspoons vegetable oil

In small bowl soften gelatin in the cold vegetable-juice cocktail for 5 minutes. Add the boiling vegetable juice and stir until the gelatin is dissolved.

When the gelatin-vegetable juice mixture is cool, add it to a blender along with the mayonnaise, cottage cheese, lemon juice, dill and Worcestershire sauce. Blend until smooth.
Add the tuna and salmon. Combine by turning the blender on and off quickly in order to avoid over blending the fish. Coat a 4 1/2- to 5-cup mold with the oil. Drain off excess. Pour in the fish mixture. Chill until set, 2.5 to 3 hours.
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Smoked Salmon Canapes

1/2 (8 Oz.)Pkg. Neufchatel or Cream Cheese Softened
1/2 tsp Grated Lime Rind
1/4 tsp Onion Powder
1 1/2 lb Jicama, Unpeeled
1/2 tsp Worcestershire Sauce
1 T Ground Black Pepper
2 oz Smoked Salmon Flaked Into 36 Pieces
3 Lime Wedges

Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small Mixing Bowl; Beat At Medium Speed Of An Electric Mixer until smooth. Set Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch) Squares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard Remaining Jicama. Rub The Longest Side Of Each
Triangle With A Lime Wedge. Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles. Pipe or Spoon About 1 t. Cheese Mixture Onto Each Triangle. Top With Flaked Salmon.
Compliments of Jason
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Smoked Salmon Hero Sandwich
1 lg Loaf French bread
8 oz Cream cheese, softened
4 oz Smoked salmon, flaked
Half a cucumber, thinly sliced
Red onion rings, thinly sliced
Black olives, sliced
Freshly ground black pepper

Warm the French bread in the oven. Slice it lengthwise and remove a
small amount of bread from each side. Spread each half with softened
cream cheese. Layer the salmon, cucumber, onion rings, olives and
watercress. Grind some black pepper over the filling. Close and
slice diagonally into individual servings.
Compliments of Jason
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Smoked Salmon Dauphenoise
3 baking potatoes
1 onion
1/2 pint double cream
1 bunch chives
1 clove garlic
250g smoked salmon
Black pepper

Slice the potatoes into 1cm thick rounds. Parboil for 5 mins. Chop the onions, chives and garlic finely. Flake the smoked salmon. Grease a dish with butter and layer the potatoes, onion and smoked salmon.
After you complete each layer, pour over cream and grind over black pepper to taste. Carry on layering the ingredients, finishing with a layer of potatoes. Bake for 30 minutes or until the top has gone crisp and golden. Serve with a green salad and glass of dry white wine.
Compliments of Emily Dubberley
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Smoked Salmon Cheese Ball
1 8oz. cream cheese
1/2 cup cheddar cheese shredded
1/4 cup goats milk cheese
1/4 cup fresh chives chopped
1/4 cup sun dried tomatoes chopped
1/2 cup flaked smoked salmon
2 tsp fresh garlic minced
1/4 fresh parsley chopped

Mix all ingredients, minus parsley, and shape into a ball. Roll cheese
ball in parsley and refrigerate. Try on crackers or my personal favorite toasted bagel or pita bread
Compliments of THE COOK
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Smoked Salmon Rounds With Caviar
1 cucumber
4 oz cream cheese
1 T Horseradish
Chopped Chives
Chopped Parsley
Smoked Salmon
Cut cucumber into slices. Spread slices with Cream Cheese seasoned with horseradish, chopped chives, parsley. Top with Smoked Salmon or Salmon Caviar.
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Scrambled Egg Timbale, surrounded by Smoked Salmon Cornets and served with a Honey and Dill dressing.
4 slivers of smoked salmon (could fill these with a creamy shrimp mousse to add body)
1 egg
1 T milk/cream (whipping)
salt and pepper(to taste)
pinch of dill optional for the scrambled egg

Dressing Ingredients:
1 T Dijon / Course grain mustard
2 fl oz Clear honey
50g fresh dill (add more if necessary)
1/2 pint Virgin Olive Oil
1 fl oz vinegar (malt)
salt and pepper pinch

Cook scrambled egg as you would normally but don't make it too wet as you will be moulding it later for service, for the dressing: (make the dressing before hand.) Place the honey, chopped dill, vinegar, salt and pepper into a food blender turn on and gently drizzle the olive oil in to bowl until all ingredients are firmly bound and mixture should be of almost dropping consistency (as for whipped cream) To serve you will need 3 empty clam shell halves (washed and scrubbed) place the dressing into each shell and put to one side.
If stuffing cornets, again, prepare before service (place half tsp of stuffing into center of each sliver of salmon and from the bottom roll to form perfect cornet)
Place your hot scrambled egg into a dariole mould (or small glass / cup ) press down to help firm the mix up then tip up onto center of a large round plate and gently remove mould (this is your timbale) arrange cornets with their points touching the timbale around the bottom third of the plate, now arrange the clam shells with the dressing in, around the top third of the plate, to secure these reserve a little of the scrambled egg mix to place under each shell (bit like blue tac) Garnish timbale with shredded and deep fried seaweed and a good sprig of dill .
Compliments of Martyn
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Linguini with Smoked Salmon and Sun Dried Tomatoes
1 oz butter
1 tsp. capers
1oz sun dried tomatoes
2oz smoked salmon
2T smoked gouda shredded
3oz of alfredo sauce
3/4 cup linguini cooked
Heat butter in saute pan, add capers, sun dried tomatoes, and smoked salmon get this hot then add smoked gouda and finally alfredo sauce. Mix thoroughly and toss with linguini. Enjoy!
Compliments of Jake
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Shrove Tuesday Pancakes with Bechamel
4oz plain flour
carbonated water
Smoked Salmon
3 previously poached asparagus
black pepper
lemon juice
Bechamel sauce
Fresh grated parmesan cheese

Make pancakes with first 5 ingredients. For each person roll a slice of smoked salmon, asparagus, black pepper and lemon juice in a pancake and place roll in a buttered dish. Make a bechamel sauce enriched with double cream and add 4oz prawns. Pour sauce and shrimp over rolled pancakes. Finish with freshly grated parmesan cheese and place in hot oven for 20 minutes.
Compliments of Caroline Hine
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Bagels and Smoked Salmon (This a Jewish classic which my family truly enjoys)
2 Bagels
1 Bermuda or red onion
4 T Cream Cheese
1 Tomato
4oz Smoked Salmon
Scandinavian Mustard-Dill Sauce**

Cut bagels in half horizontally and toast if desired. Spread 1 half of each bagel with 2 tablespoons of cream cheese and top with 1 thin slice of onion, 1 thin slice tomato, and 2oz smoked salmon. Top with Scandinavian Mustard-Dill Sauce. Serve either open faced or form into a sandwich.

**Scandinavian Mustard-Dill Sauce Ingredients:
3 tablespoons Swedish or Dijon mustard
2 tablespoons snipped fresh dill
1 to 2 tablespoons sugar
2 tablespoons fresh lemon juice, or to taste
Salt and pepper to taste
Pinch of ground cardamom
1/2 cup vegetable oil

Whisk together in a medium bowl the first six ingredients until smooth.
Gradually add vegetable oil, whisking constantly, until blended and smooth. Cover and let stand for 2 to 3 hours before serving to allow the flavors to develop. Serve at room temperature or chilled. This sauce will keep covered in the refrigerator for 2 days.
Compliments of Les LadyD
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Salmon-Cucumber Pate Serves 12
Cucumber Layer Ingredients:
1 tsp. salt
1/2 cup sour cream
1 (8oz) pkg cream cheese
6-8 drops liquid red pepper seasoning
1 med cucumber, pared, shredded and seeded
1 small onion, finely chopped
2T fresh dill snipped
Salmon layer:
3/4 cup mayonnaise
16 oz smoked salmon
1/4 cup finely chopped onion
2T lemon juice
2T prepared horseradish
2Tb. chopped parsley
l tsp. salt, 1/2 tsp. Paprika
2 envelopes unflavored gelatin
1/2 cup cold water
l cup heavy cream (whipped)
Salmon caviar(about 2T)
cucumber slices
lemon slices
dill sprigs
party rye bread and crackers.

l. Prepare the cucumber layer: beat the cream cheese in a medium-size bowl until softened and smooth; beat in the sour cream, salt, and red pepper seasoning. Stir in the cucumber, onion and dill. Set aside.
2. Prepare the salmon layer: flake or mash the salmon with a fork in a large bowl. Combine with the mayonnaise, onion, lemon juice, horseradish, parsley, salt and paprika. Set aside.
3. Sprinkle the gelatin over cold water in a l-cup glass measure; let soften for 5 minutes. Set the cup in simmering water; stir to dissolve the gelatin. Remove from the heat.
4. Stir 3T of the gelatin liquid into the cucumber mixture: Pour into a 9x5x3 inch loaf pan or 7-or 8-cup mold, rinsed with cold water. Chill while finishing the salmon.
5. Stir the remaining gelatin liquid into the salmon mixture. Fold in the whipped cream. Carefully spoon over the cucumber layer in the pan; cover. Chill for 6 hrs or overnight.
6. To serve, run the tip of a thin-bladed knife around the top edge of the mold. Dip the mold quickly in and out of hot water. Cover with a chilled serving platter; invert, shake gently to release; lift off the pan. Garnish with caviar, cucumber slices, lemon slices and dill. Serve with party rye bread and crackers. Enjoy Pate!
Compliments of Margie
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Smoked Salmon Pate
8 oz Wild Alaska Smoked Salmon
10 oz cream cheese, softened
2 T Lemon Juice
2 T Worcestershire Sauce
½ cup Fresh Parsley, chopped
Cucumber Rounds and/or Toast Points
Dill Sprig and Lemon Wedge to garnish

Combine salmon, cream cheese, lemon juice, Worcestershire, and ½ parsley in a food processor. Scoop out and shape into a ball. Roll Pate Ball in the rest of the parsley. Serve with cucumber rounds or toast points or both. Garnish with lemon and dill.
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Linguini with Smoked Salmon Cream Sauce
8 oz Bottle of Clam Juice
1 cup Whipping Cream
¼ cup Chopped Fresh Dill or
1 tsp dried Dillweed
1 tsp Fresh Lemon Juice
12 oz Linguine, freshly cooked
4 oz Wild Alaska Smoked Salmon, flaked
Lemon Wedges to Garnish

Bring clam juice and cream to a boil in a heavy large skillet over high heat. Reduce heat and simmer until mixture thickens enough to coat spoon, whisking occasionally, about 10 minutes. Whisk in dill and lemon juice. Add linguini and toss to coat. Remove skillet from heat. Add salmon and toss to combine. Season with salt and pepper and garnish with lemon wedges.
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Smoked Salmon Fettuccine with Goat Cheese, Garlic, and Zucchini
Smoked Salmon Fettuccine with Goat Cheese, Garlic, and Zucchini

¼ cup Olive Oil
2 Cloves Garlic, minced
2 Zucchini, halved lengthwise, sliced crosswise
1 cup Half and Half
5 oz Soft Milk Goat Cheese (Montrachet), crumbled
1 lb Fettuccine
½ cup Wild Alaska Smoked Salmon, flaked

Heat olive oil in heavy large skillet over medium-high heat. Add garlic and sauté until golden and tender, about 10 minutes. Add zucchini and sauté until beginning to soften, about 3 minutes. Add 1 cup half and half and crumbled goat cheese and stir until goat cheese melts. Remove sauce from heat. Season sauce with salt and a generous amount of pepper. Meanwhile, cook fettuccine in large pot of rapidly boiling water until pasta is just tender. Drain fettuccine and return to pot. Add sauce to fettuccine and toss until thoroughly coated. Transfer fettuccine to large bowl. Top pasta with smoked salmon and serve immediately.
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Angel Hair Pasta with Smoked Salmon and Dill Serves 2
Angel Hair Pasta with Smoked Salmon and Dill Serves 2

6 oz Angel Hair Pasta
½ cup Whipping Cream
½ cup Milk (not low fat or nonfat)
¼ cup chopped Fresh Dill
¼ cup Green Onions
1 ½ T drained Capers
1 tsp grated Lemon Peel
4 oz Wild Alaska Smoked Salmon, flaked

Cook Pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain well and return to pot. Combine cream, milk, dill, green onions, capers and lemon peel in a heavy saucepan. Simmer about 10 minutes. Add sauce to pasta and toss to coat. Add salmon and serve immediately.
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Smoked Salmon White Pizza with Roasted Garlic
Smoked Salmon White Pizza with Roasted Garlic

1 Pizza Crust 14 inches
1 Head Garlic
2 ½ T Olive Oil
Basil and Oregano
4 oz Wild Alaska Smoked Salmon
4 oz Goat Cheese
¾ cup Kalamata Olives

Remove outer skin of garlic head and chop off tips. Place in an ovenproof dish and drizzle 1 T. olive oil into the garlic. Roast in a preheated oven at 375 F for 25 minutes or until cloves are tender. Peel and mash the cloves with a knife. Spread onto pizza crust. Sprinkle on remaining olive oil, basil and oregano. Add crumbled goat cheese, smoked salmon, and sliced olives. Bake for 15 minutes or until crust is done.
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Smoked Salmon Cakes
These will be famous one day. Very versatile, serve on top of salad, on a bun, as an appetizer or breakfast, Serves 6-7
Smoked Salmon Cakes
These will be famous one day. Very versatile, serve on top of salad, on a bun, as an appetizer or breakfast, Serves 6-7

16 oz Wild Alaska Smoked Salmon, Flaked
1 Egg
1 tsp Lemon Juice
2 T Mayonnaise
2 tsp Dijon Mustard
½ cup Red Onion diced
1 cup breadcrumbs, crushed crackers or cornmeal
1 tsp Tabasco
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
½ cup fresh chopped cilantro
2 cloves chopped garlic

Combine all ingredients in a bowl and mix well. Shape crab cakes and refrigerate to set shape and to let flavors mix. Fry cakes in olive oil or broil in oven until golden brown. These are great with salsa or your own favorite condiment. (Horseradish, tartar sauce, mustard sauce or curried mayo)
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Spicy Smoked Salmon Sandwiches
Spicy Smoked Salmon Sandwiches

Favorite Sandwich Bread
8 oz Wild Alaska Smoked Salmon
1 Tomato, sliced
1 Cucumber, sliced
Red onion slice
Dijon mustard
Vinaigrette (Olive Oil, Balsamic Vinegar, Crushed garlic, s&p)
Cream Cheese
2 T mayonnaise
Sunflower Seeds

Mash smoked salmon with a fork and mix with cream cheese, mayo and sunflower seeds. Lay out half of the bread slices and spread some of the salmon mixture on. Dip tomato and cucumber slices in vinaigrette, then place on the sandwiches. Add red onion. On the top piece of bread spread a mixture of horseradish, Tabasco and Dijon. Any extra ingredients can easily be mixed into a salad for a yummy and spicy treat. This is our favorite sandwich at Wild Alaska Smoked Salmon!
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Smoked Salmon and Artichoke Frittata
Smoked Salmon and Artichoke Frittata

3 oz Wild Alaska Smoked Salmon, flaked
4 Eggs
3 oz Cream Cheese, cubed
½ cup Artichoke Hearts
½ cup Grated Cheese
Dash of Tabasco
Salt & Pepper

Mix eggs in a bowl with a fork. Add Salt and Pepper, and Tabasco and mix. Heat a pan with a little olive oil or butter. Pour in egg mixture. Pull egg in from sides of the pan. Add flaked smoked salmon, cubed cream cheese and artichokes. Cook for another minute then flip the contents of the pan with a spatula. Top with grated cheese and cook for another 3 minutes.
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