This Smoked Salmon Cream Cheese Ball is the perfect dish to serve at your next party. Cream cheese and smoked salmon are a match made in heaven! It’s easy to make, and it will be gone in minutes! It will become one of your most requested dishes.
Why this recipe works
This Smoked Salmon Cream Cheese Ball is delicious. It’s creamy, salty, and sweet, all in one delicious bite. It’s easy to make. And it looks elegant on your table!
The best thing about this cheeseball is you can make it ahead of time and store it in the fridge until you are ready to serve. Just put it on a platter and surround it with Ritz crackers or your favorite cracker, and it’s good to go!
How to make Smoked Salmon Cream Cheese Ball
Ingredients
- Smoked Salmon– This is found in the seafood section, be sure to find smoked salmon, not lox. Lox is too wet and has a raw texture, not what we want in this recipe. Also, DO NOT used canned salmon in this recipe.
- Cream Cheese- Use room temperature cream cheese
- Seasonings– Green Onion, Lemon juice, Chopped Pecans, Pepper
Step By Step Directions
Step 1: First, make sure the salmon doesn’t have any bones. Remove the skin and then shred the salmon using forks.
Step 2: Mix the salmon, cream cheese, onion, lemon juice, and pepper in a bowl, using a mixer.
Step 3: Form the mixture into a ball. Spread the pecans onto a plate and roll the salmon cheese ball into the nuts. Use your hands to spread the buts onto the ball if needed.
Step 4: Arrange the cheeseball on a serving platter with whatever you are using as dippers.
What to serve with this
- Crackers such as Raincoast Crisps or Triscuits
- Veggies such as sugar snap peas, carrots or mini peppers
- Sliced sourdough bread
- Spread on bagel chips
Recipe FAQs
As you mix the cream cheese with the salmon and the seasoning, use a spoon or your hands and press the mixture together. This will form the ball, and then you will take the mixture and roll it in the nuts.
Absolutely! Walnuts, almonds, or any other nuts are great alternatives to pecans. If you don’t like onions use garlic, fresh dill, or fresh chives instead. The recipe is really flexible, so feel free to add your own twist to it.
The cheeseball should be placed on a plate with the dippers you are using. This makes for a pretty display and makes it easy for people to know what they can use for the dip. I love wheat thins, Raincoast crisp crackers, but I often serve this cheeseball with a cut-up sourdough baguette. You can also use vegetables as dippers with the cheeseball for lower fat, less carb option.
This cheeseball is best if eaten within 3-5 days of making it. After being stored in the refrigerator, it is best to bring it to room temperature before serving.
You can make the smoked salmon cream cheese ball ahead. I recommend making it the day before you will serve it but not much more. Keep it stored in the refrigerator until you serve, but bring it out to let it come to room temperature before serving. Keep it covered in the fridge so that the outside cheese does not get hard.
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Smoked Salmon Cream Cheese Ball
Ingredients:
- 4 oz. smoked salmon (I use alderwood smoked, find it near the cold seafood at the store, do not buy lox or canned salmon).
- 16 oz. cream cheese
- 1 bunch green onions sliced
- 1 Tbsp. lemon juice
- 1/4 tsp. black pepper
- 1 cup chopped pecans
Instructions:
- Start by checking the salmon for bones. I remove the skin and discard, then use two forks to shred it and see if there are any bones. Sometimes I find a few, sometimes I find none.
- Add the salmon, cream cheese, green onions, lemon juice and pepper to a large bowl and blend together using a hand held electric mixer (or blend together using a stand mixer and with the blade attachment).
- Form the salmon cream cheese into a ball either with your hand or a spatula, I do this right in the bowl. Spread the pecans on to a plate and roll the ball into the nuts, you may need to place the nuts on with your hands.
- Place on a serving platter with desired dippers. I love wheat thins, raincoast crisp crackers, but often serve with a cut up sourdough baguette.
How to Video:
Recipe Notes:
Nutrition:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Other appetizers to try:
Ginette says
Hi .. love this recipe! Made it a couple of times at Christmas and company loved it! Could this be frozen if made in advance and still be as good? TIA
Retro Potluck says
We don’t recommend freezing it. You can make it a day or two in advance of when you’d like to serve it, but in the fridge. I needs to be wrapped up tightly, completely air tight.
Susan says
We moved to Alaska last year and smoked our first salmon. We love your recipe
Thank you
Retro Potluck says
Oh thank you, I am so happy to hear that. Enjoy Alaska!
Maury says
I used to make this in the 80’s. It was delicious, but I used canned salmon. I’m a guy. Is smoked salmon hard to find? Thank you
Sarah Olson says
No, it’s near the seafood at the store, pretty much every grocery store has it.
Callie says
Maury do you have the salmon recipe from the 80’s with the can of salmon?
Angela says
I also use canned salmon, but I add a teaspoon of liquid smoke. I keep it on hand and it lasts a long time. Good luck!
Susie says
You can always add hickory smoke to your recipe! May be a smoke flavor of your preference!!
Susan says
Hello from Sweden!
I am gonna try your recipe! Mostly because I am from Milwaukie, OR and it looks yummy. My Swedish family loves smoked salmon but has not tried this combo. I grew up in Milwaukie and I have a recipe book like the one you mentioned – but from Ardenwald grade school. books like this must have been a “thing” back then. Wish me luck!
Sarah Olson says
Awe! Thank you for the kind comment. Sorry, I am now just getting to it. My first boyfriend was from Milwaukie, Oregon. I met him at summer camp!
Debra says
What pepper? It is in the instructions but not in the ingredient list. And no measurement for what kind of pepper
Sarah Olson says
1/4 tsp. I fixed it. Thank you!