Smoked Salmon Spread

This smoked salmon spread is full of flavor from fresh herbs, capers, and smoked salmon plus a rich and creamy sour cream and cream cheese base. It takes about ten minutes to make and keeps in the refrigerator for up to three to four days. Perfect as an appetizer or serve it with bagels for a great breakfast or brunch.

overhead shot of a bowl of salmon spread with slices of bread.

I love a double-duty recipe and this smoked salmon spread is a great one. Serve it as an appetizer with veggies sticks, crackers, or sliced baguette or make it for brunch or breakfast and slather it on hot toasted bagels or whole wheat toast. It works either way.

Easy Smoked Salmon Cream Cheese

Yes, you can buy tubs of smoked salmon cream cheese, but (spoiler alert) you can also make your own. Like my vegetable cream cheese, this smoked salmon spread is easy to make, tastes better than storebought, and you can adjust the flavors to your tastes.

If you are a fan of bagels and lox you are going to love this recipe. If you are not a fan of bagels and lox I still think you’re going to love this recipe because it’s meant to be shared and someone you make it for will love it. See how that works?

So, let’s discuss…

ingredients for the recipe.


  • Smoked salmon
  • Cream cheese
  • Sour cream
  • Parsley leaves
  • Capers
  • Chives
  • Fresh lemon juice
  • Kosher salt

This spread is one of those recipes that you can easily customize – I share the amounts in the recipe card, but feel free to adjust them up or down. Don’t like capers? Leave them out. Love chives? Add some more. You get the idea.

Make It in One Step

Just place all of the ingredients in the food processor and pulse until it’s well blended. It helps to scrape the bowl a few times so everything gets blended. It also helps to start with room temperature cream cheese, but it’s not a deal breaker.

Store the spread in an airtight container and it will keep well for three to four days in the refrigerator. I recommend making it at least a few hours in advance to give the flavor a chance to develop. I garnish it with some chives and a little slice of lemon for serving.


Herbs: Swap the chives for fresh dill or do a mix of parsley, thyme, dill, and chives.

Other add ins: Add some red onion (a little goes a long way) or green onions. A little horseradish or a couple dashes of tabasco or other hot sauce adds a little heat.

What to Serve with It

  • You can serve it as a smoked salmon dip with veggie sticks or other crudites and crackers. It’s pretty thick, so feel free to thin it with extra lemon juice and sour cream to make it more dippable.
  • I love to serve it with a sliced baguette as a snack or appetizer.
  • Make and refrigerate it to have on hand for toasted bagels and bread – it’s great for breakfast or brunch.

Treat yourself to homemade smoked salmon spread for a regular old weekday or make it for all the holidays – it’s so easy you might just keep it on your favorite appetizer list.

Happy spread making!

a bowl of smoked salmon spread with sliced bread.

More Dips and Spreads


Smoked Salmon Spread

salmon spread

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This smoked salmon spread is full of flavor from fresh herbs, capers, and smoked salmon plus a rich and creamy sour cream and cream cheese base. It’s great as an appetizer with crackers and veggies or slather it on hot toasted bagels for brunch.

  • Author: April Anderson
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 10 servings 1x
  • Category: Appetizers
  • Method: Mix
  • Cuisine: American


  • 6 ounces smoked salmon
  • 8 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 cup parsley leaves
  • 2 tablespoons capers
  • 2 tablespoons roughly chopped fresh chives
  • Juice of 1 lemon
  • 1/2 teaspoon kosher salt


  1. Place all of the ingredients in a food processor. Process until smooth. You will need to scrape the bowl a couple of times to ensure everything is well blended.
  2. Serve with sliced baguette, crackers, veggie sticks, or use it as a spread for toasted bagels or toast.
  3. Keep in an airtight container in the fridge for up to three to four days.


  • Calories: 189
  • Sugar: 1.5g
  • Sodium: 231.2mg
  • Fat: 13.6g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4.9g
  • Trans Fat: 0.1g
  • Carbohydrates: 2.6g
  • Fiber: 0.2g
  • Protein: 15g
  • Cholesterol: 65.8mg

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