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simple smoked salmon spread

Simple Smoked Salmon Spread

Callie Morgan
Delicious and flavorful simple smoked salmon spread perfect on sourdough toast, crackers, or with fresh chopped veggies.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Main Course, Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 6 oz Sockeye Salmon Filet
  • 2 Tbsp Olive Oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper

Simple Salmon Spread

  • 1/2 Cup Mayo
  • 1 Tbsp Crystal Hot Sauce
  • 1/2 Tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp celery salt
  • 1/2 tsp paprika
  • 1 pinch Black Pepper To taste
  • 1 pinch Red Pepper Flakes for topping, optional
  • 1 1/2 fresh lemon

Instructions
 

  • First, rinse the Salmon and pat it dry. Then, Brush with olive oil and sprinkle with salt and pepper.
    6 oz Sockeye Salmon Filet, 2 Tbsp Olive Oil, 1/4 tsp Black Pepper, 1/2 tsp Sea Salt
  • Smoke the Salmon at 225 degrees for one hour, or until the Salmon reaches an internal temperature of 145 degrees.
  • Once the Salmon is done and has cooled slightly, use a fork to pull it into small pieces. Once pulled, add your mayo, Crystal Hot Sauce, Worcestershire Sauce, and seasonings.
    1/2 Cup Mayo, 1 Tbsp Crystal Hot Sauce, 1/2 Tbsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp celery salt, 1/2 tsp paprika, 1 pinch Black Pepper
  • Mix well and squeeze the fresh lemon over the mixture. Stir again and top with red pepper flakes. Serve immediately with fresh veggies, crackers, or on a piece of Sourdough toast.
    1 1/2 fresh lemon, 1 pinch Red Pepper Flakes

Notes

How to Store:
To store the Salmon Spread, place into an airtight container for up to 5 days in the refrigerator. Reheat in the microwave for 30-45 seconds, or in the oven for ten minutes.
Keyword Salmon Spread, Smoked Salmon, Sourdough Toast, Whole 30