This smoked salmon ball recipe is simple to make and a crowd favorite. Just combine the ingredients, shape into a ball, and serve with some crackers and cut veggies. Easy to put together ahead of time, this delicious appetizer is also gluten-free!
This is a family recipe, shared by my dad in Episode 016 of the Grill Like A Mother podcast. In it, my dad talks about how this dip has made a ton of appearances at our family functions and everyone just raves about it. It really is that good.
He also mentions his Traeger grilled salmon and Traeger smoked salmon in that podcast episode. My dad is an avid fisherman and has been grilling salmon for decades. I’m glad he was able to share the recipes that I’ve enjoyed all my life.
All three of his recipes are great and worth checking out! Plus you can use the hot smoked salmon in this salmon cheese ball recipe.
Ingredients
- Smoked salmon – you could also use smoked trout or smoked halibut. Make sure it’s hot smoked salmon, not cold smoked salmon (also known as lox).
- Cream cheese – one 8-ounce block.
- Garlic – one medium clove is fine.
- Shallot – larger if you like more of an onion taste, a smaller one if you don’t.
- Fresh dill – don’t use dried, the flavor of fresh is best.
- Lemon juice – fresh squeezed is best, but you can also use some from a bottle.
How to make a salmon ball
- Take the cream cheese out to warm slightly.
- Rub the garlic clove on the inside of a mixing bowl.
- Debone and flake the salmon into small pieces.
- Mince the dill and shallot.
- Put all the ingredients together in a bowl and combine with a fork.
- Place the salmon mixture on a plate and form into a ball using plastic wrap and your hands.
- Serve with crackers and/or cut veggies!
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Tune in and listen to the newly launched Grill Like a Mother podcast from Hot Pan Kitchen author Taryn Solie.
Should you use hot smoked salmon or cold smoked salmon?
You want to use hot smoked salmon for this recipe. Cold smoked salmon (often called lox) is silkier and doesn’t flake like you need it to for this recipe.
Can you add chopped nuts?
If you’d like, you could chop some nuts and roll the salmon ball in them. I would recommend using chopped pecans or almonds.
How long is a salmon ball good for?
A salmon ball will keep in the fridge, covered with plastic wrap, for 3 to 4 days.
Can you freeze a salmon ball?
While I have heard that people do freeze salmon balls, I have never tried it and wouldn’t recommend it as freezer burn is likely to happen unless you wrap the ball very well. I would just make the salmon ball a day or two ahead of time and keep it in the fridge until you’re ready to serve it.
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Recipe tips
- If you’re in a pinch, you could also use canned salmon instead of smoked. Both taste good, though smoked salmon adds some extra flavor that canned salmon doesn’t have.
- Use vegan cream cheese to make this dish dairy-free. I like to use Kite Hill cream cheese (affiliate link).
- If you don’t want to bite into larger pieces of shallot use a small food processor to finely mince it, then add it to the rest of the dish.
- You can make this dish ahead of time by combining everything and shaping it into a ball, placing the ball on a serving plate, then covering it in plastic wrap. Place the plastic wrap all the way around the ball to keep it from drying out, then place the serving plate with the ball in the refrigerator. Take it out 10 to 15 minutes before serving to allow it to soften slightly.
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If you make end up making this smoked salmon ball recipe, then don’t forget to leave a star rating and let me know how it went in the comments below!
Smoked Salmon Ball
Equipment
- A fork
- A serving platter
- Plastic wrap
Ingredients
- 8 ounces smoked salmon about 2 pieces
- 8 ounces cream cheese 1 block
- 1 clove garlic
- 1 shallot
- 2-3 tsp fresh dill
- ½ lemon juiced
Instructions
- Remove the block of cream cheese from the refrigerator to warm while prepping the rest of the dish.
- Get a medium mixing bowl and rub the inside with the fresh garlic. Mince the shallot and fresh dill into small pieces on a cutting board with a large sharp knife.
- Take the smoked fish and debone it. Break the fish up on a plate or in a bowl, using a fork to shred it into pieces. Check one last time for bones as they can be hard to see!
- Mix the shallot, dill, cream cheese, lemon juice, and flaked fish together in the bowl with a fork until well combined.
- Place the mixture on a serving plate or platter and cover with a piece of plastic wrap. Mold the mixture into a ball with your hands, then serve the salmon ball with crackers and/or cut veggies!
Notes
- If you’re in a pinch, you could also use canned salmon instead of smoked. Both taste good, though smoked salmon adds some extra flavor that canned salmon doesn’t have.
- To make this dish dairy-free, use vegan cream cheese. I like to use Kite Hill cream cheese (affiliate link).
- If you don’t want to bite into larger pieces of shallot use a small food processor to finely mince it, then add it to the rest of the dish.
- You can make this dish ahead of time by combining everything and shaping it into a ball, placing the ball on a serving plate, then covering it in plastic wrap. Place the plastic wrap all the way around the ball to keep it from drying out, then place the serving plate with the ball in the refrigerator. Take it out 10 to 15 minutes before serving to allow it to soften slightly.
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