This salmon mousse is smooth, smokey, and so flavorful! It's an easy appetizer dish and perfect for a brunch spread.
This post originally from 2012 has been updated in 2023 with new photos and more helpful information. The recipe remains the same.
This salmon dip has a creamy texture and works equally well as a bagel spread or a matzo topper during Passover. It has a delicious flavor with brightness from the lemon, smokiness from the liquid smoke, and a bit of tang from the horseradish. Its a versatile recipe that can be served as a dinner party appetizer, a brunch spread, and a dairy menu entrée for Yom Kippur break fast and Shavuot. It's a great recipe to have on hand!
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Why You'll Love This Recipe
- Simple recipe that is fast and easy to make
- Great alternative to tuna salad
- Perfect for making ahead (tastes even better the next day!)
- A less expensive alternative to serving lox for a crowd
Dana’s story: Both my mother and I have tweaked this recipe over time, yet I still wanted to give credit to the original source. The problem was that I only had a handwritten copy with no author attribution. Eventually I found the origin in my mother's cookbook collection in a book called "The Rainbow Cooks Hors D'Oeuvre." It's a spiral bound community cookbook that was organized for charity in 1973.
I thumbed through the book, and it opened to the page with the Salmon Ball recipe. I was caught off guard when I saw that the page has my mother's handwritten recipe notes on it and is sprinkled with her cooking stains. The page communicated so much more than just the recipe. I felt her cooking guidance and presence coming from the page. It made me really happy inside to feel that a piece of her is still here.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
Jump to Recipe- Canned salmon - You will need 15-16 ounces total of salmon. It can be 1 large can or 2-3 smaller ones depending on the kind you buy. See notes below about the best salmon to use for this recipe.
- Cream cheese - Both regular and reduced fat varieties work for this recipe. Bring the cream cheese to room temperature for easy mixing.
- Wright’s Liquid Smoke - You can find this near the BBQ sauce in grocery stores. If you can’t find it, substitute with Worcestershire sauce.
- Other ingredients include onion, horseradish, and lemon.
What kind of salmon to use for this recipe?
Here are some tips on which salmon to buy for this recipe. Please note, the salmon used in this recipe is cooked salmon fillet, and not sliced lox.
- Look for cans that are boneless and skinless, as this will make it much easier to prepare.
- Red salmon is better because it is usually more flavorful, but pink salmon will also work for this recipe.
- It's preferable to get salted salmon, since this recipe includes no additional salt.
Step by Step Photos
See the recipe card below for complete directions.
Jump to RecipeDrain the salmon, and remove any skin and bones if present. Flake salmon with a fork in a mixing bowl.
Add cream cheese, lemon juice, finely grated onion, horseradish, and liquid smoke into the bowl and mix to combine. You can add the salmon and cream cheese mixture to a decorative small bowl for serving.
You can serve immediately, or store covered in the refrigerator for later.
Serving Suggestions
I love serving this salmon mousse at brunch and for parties. It’s an easy appetizer that is always a hit! Here are some fun ways to serve it.
- Roll it into a salmon ball. My mother served this salmon mousse recipe as a party appetizer for many years and received rave reviews. She served it on a platter as a salmon ball studded with pecans and parsley. An impressive appetizer recipe presentation indeed!
- I simplified the appetizer by serving it in a bowl surrounded by an array of sliced cucumbers and crackers, also a pretty presentation. Include a knife so guests can spread the salmon dip.
- Make individual salmon appetizers by spreading salmon dip on a sliced cucumber and top with fresh dill or capers.
- Now my favorite way to serve salmon mousse is as a bagel spread. Serve it with toasted bagels for a bagel bar. Serve other bagel toppers like egg salad, cream cheese, and jam. It’s also great to add small bowls of lemon wedges, capers, sliced tomato, thinly sliced red onion, microgreens, and fresh dill so guests can top their bagels as they like.
- Don't forget that salmon mousse is a delicious matzo topper that adds variety to the week of Passover.
Top Tips
- Take the cream cheese out of the refrigerator about an hour before you want to prepare the salmon mousse so it has time to soften and come to room temperature.
- Buy boneless and skinless canned salmon so the dish is easier and quicker to prepare.
- This salmon dip tastes even better the second day as the flavors meld.
Variations
- If you don’t have liquid smoke, substitute with Worcestershire sauce.
- For a tasty alternative flavor, add fresh chopped dill which pairs well with salmon. Leave out the liquid smoke.
- Make this dairy-free by using a vegan cream cheese.
- This dish can be made with fresh cooked salmon rather than canned. I like to make this salmon spread when I have leftover salmon.
Make Ahead
Prepare this dish the day before you want to serve it. Make as usual, and cover tightly with plastic wrap. Store in the refrigerator until you are ready to serve. It tastes even better the next day!
Storage
How to store: Store in the refrigerator in an airtight container for up to 3 days.
How to freeze: I do not recommend freezing this recipe.
Other Brunch Favorites
- Easy Blintz Soufflé Casserole
- Sweet Apple Noodle Kugel
- Butternut Squash, Pomegranate, and Arugula Salad
- Strawberry Spring Salad with Pecans and Feta
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Recipe
Salmon and Cream Cheese Mousse
Ingredients
- 1 pound canned red salmon skinless and boneless, (15 to 16 ounces)
- 8 ounces plain cream cheese room temperature, 1 block, regular or reduced fat
- 2 tablespoons finely grated onion
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons white horseradish
- ½ teaspoon Wright's Liquid Smoke hickory flavor (near the BBQ sauce at the market); scant teaspoon
- Serve with your favorite crackers, toasted bagel, cucumber slices, or matzo.
Instructions
- Take the cream cheese out of the refrigerator to soften for about a half hour prior to making.
- Drain salmon. Remove skin and bones, if any. Flake salmon with a fork in a medium sized bowl.
- Put all the ingredients in the bowl with the salmon, and combine well with a fork or spoon.
- Serve salmon spread in a bowl as an appetizer with crackers and cucumbers, or serve as a spread for bagels for brunch or dairy meals. Make ahead and store in the refrigerator or serve immediately.
Notes
- Take the cream cheese out of the refrigerator about an hour before you want to prepare the salmon mousse so it has time to soften and come to room temperature.
- Buy boneless and skinless canned salmon so the dish is easier and quicker to prepare.
- Red salmon is better because it is usually more flavorful, but pink salmon will also work for this recipe.
- It's fine to get salted salmon, since this recipe includes no additional salt.
- This salmon dip tastes even better the second day as the flavors meld.
- Substitute liquid smoke for Worcestershire sauce if needed.
- Make it dairy free by using vegan cream cheese.
- How to store: Store in the refrigerator in an airtight container up to 3 days.
- How to freeze: I do not recommend freezing this recipe.
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Delicious recipe