salmon spread

2016-01-02 a.o.

I have made salmon spreads with every available salmon variety (king, sockeye, Atlantic) and with almost every cooking method, including hot-smoked and canned salmon.

The only one notable exception is cold-smoked salmon. That product is better used in a different type of snack.

I prefer to buy large salmon fillets 2 lbs. and over with the very intent of having leftovers to make salmon spread. The added sauces make it less dry, but don't overdo it. Use as little sauce as you can get away with.

I've used mayo only, ketchup only and various combinations of the two. I've added horseradish, mustard, chipotle and different hot sauces. Nowadays, I use about 2/3 mayo with 1/3 ketchup as the simplest and most enjoyable combination.

For a little extra zest, I've also made cocktail sauce, using 'el Mezcalito' a Mexican agave and sugar cane  liquor that I like to use for cooking.


This is what you need for 4+ servings:

  • ½ lb. salmon, fully cooked
  • S&P
  • mayonnaise, ketchup
  • other sauces, condiments of your choice
  • for cocktail sauce:
    • cognac, whiskey or other strong liquor
Pic1: salmon spread



a. hot-smoked sockeye salmon


Pic3: boxed
Pic4: unboxed
Pic5: salmon spread


b. sockeye salmon spread


Pic8: the meal, served
Pic9: leftover salmon, 2 sauces
Pic10: salmon salad / spread


c. king salmon spread


Pic2: leftover (king) salmon— Is that even possible?
Pic3: break up
Pic4: various condiments


Pic5: add condiments
Pic6: mix
Pic7: 2016-03-12 — enjoy