Salmon Spread

raw salmon filet 


  • 1 package (8 ounce) reduced-fat cream cheese, softened
  • 1 can (14.75 ounce) pink salmon with bones, drained and flaked
  • 3 tablespoons finely chopped red onions
  • 2 tablespoons chopped, fresh dill weed (or 1/4 teaspoon dried dill weed)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Capers
  • Crisp crackers or bagel chips


  1. Beat cream cheese in a medium bowl with electric mixer until smooth. Stir in salmon, 2 tablespoons of the onion, 1 tablespoon of the dill weed, and the mustard.
  2. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  3. Before serving, garnish spread with remaining 1 tablespoon onion, 1 tablespoon dill weed, and the capers.
  4. Serve with crackers, bagels or bagel chips, or fresh vegetables.


8 servings (1/4 cup each)


Ghosh, Kris. Betty Crocker's Living with Cancer Cookbook, 2002.

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  • Nutrition Tip

    Salmon is an excellent source of protein and omega-3 fatty acids.

    Omega-3 fatty acids reduce inflammation, strengthen the immune system, and decrease the risk of cancer, heart disease, and depression.

    Salmon is also a good source of B vitamins, thiamine, niacin, and Vitamin D.

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