Easy Canned Alaska Salmon Spread

Simple, protein packed salmon spread. Switch up the toppings for something new each time!

Disclosure: This recipe and post is sponsored by Alaska Seafood. Find out more about the wild, natural, and sustainable seafood Alaska has to offer at WildAlaskaSeafood.com. 

Hypothetical: you want a light lunch or you’re looking for a dip to add to part of a snack situation. Solution: head to the pantry! This recipe for a salmon spread uses canned salmon which is a cost conscious, environmentally and health smart choice for your pantry (see our three ways to used canned salmon to get inspired). Use the base of this recipe and switch up your own toppings to keep things exciting!

But first, we need to talk about sourcing. The single smartest thing you can do is ask for Alaska seafood. Alaska has sustainability for responsible fisheries management written directly into it’s state constitution.Alaska salmon is also a smart health choice,  since the omega-3’s in wild Alaska seafood have a whole bunch of heart health benefits. If you look at one thing on the label, look for where your seafood comes from. 

This recipe will come together in a snap and it’s easy to make ahead. The base is neufchâtel cheese (reduced fat cream cheese), canned salmon, lemon, salt and pepper. That’s it! But the toppings make this shine (it gives us a little bit of bagels and lox vibes). We encourage you to switch out the herbs, add spice, and different shapes and sizes of vegetables and make it your own. A great combination could be Sriracha or gochujang with cilantro and green onion plus sesame seeds. Or what about lime juice, cilantro, chopped tomatoes, onion and pepper with tortilla chips instead? 

Easy Canned Alaska Salmon Spread

INGREDIENTS

2, 6 oz cans of Alaska salmon, boneless, skinless and drained

8 oz neufchâtel cheese

2 Tablespoons lemon juice

1/4 teaspoon kosher salt

Freshly ground black pepper

Toppings:

1/8 cup minced chives

1/3 cup diced pre-cooked, pre-peeled beets (find them in the produce department refrigerator)

Quick pickled cucumber* see below

Smoked sea salt

Rye bread toasts

Quick pickles:

2 small English cucumbers

1/2 cup red wine vinegar

1/2 cup water

1 teaspoon kosher salt

1 teaspoon sugar

DIRECTIONS

1. Add salmon, neufchâtel cheese, lemon juice, salt and pepper to a food processor. Pulse until smooth and fully combined (you don’t want any streaks of neufchâtel cheese). Refrigerate. 

2. To make quick pickles, microwave or use a small pan on the stovetop to heat vinegar, water, salt and sugar. Slice small English cucumbers in half lengthwise, scoop out the seeds, and chop into half moons. Add to the heated vinegar mix, stir and refrigerate at least 10 minutes. 

3. To compile, add spread to a bowl or a plate. Add quick pickles, chives, beets, and smoked salt on top. Serve with rye bread toasts or veggies.