FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
salmon pate recipe
- Total Time: 100 minutes
- Yield: 8 servings 1x
- Diet: High-Protein
Description
This incredible salmon pate offers a creamy texture and vibrant lemon-dill aroma, perfect for easy entertaining or a high-protein snack. It transforms simple ingredients into something truly special with a delightful crunch topping.
Ingredients
- 400 grams salmon fillets, skin removed (or canned salmon, well-drained and flaked)
- 15 milliliters olive oil (for baking salmon)
- 115 grams full-fat cream cheese, softened
- 55 grams unsalted butter, softened
- 15 milliliters fresh lemon juice
- 5 grams smoked paprika
- 2 grams garlic powder
- 2 grams onion powder
- 3 grams fine sea salt, or to taste
- 1 gram black pepper, freshly ground, or to taste
- 15 grams fresh dill, finely chopped (for pate and crunch topping)
- Zest of 1.5 medium lemons (for pate and crunch topping)
- 30 grams Panko breadcrumbs
- 15 milliliters olive oil (for toasting breadcrumbs)
- Extra virgin olive oil, for drizzling
Instructions
- Bake Salmon Fillets: Preheat your oven to 200 degrees C (400 degrees F). Lightly brush the salmon fillets with 1 tablespoon olive oil, then season with a pinch of salt and pepper. Place on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cooked through and flaky. Let cool completely before flaking into a medium bowl, discarding any small bones.
- Mix Cream Cheese Base: In a separate medium bowl, combine the softened cream cheese, softened unsalted butter, fresh lemon juice, smoked paprika, garlic powder, onion powder, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper. Mix with a fork or rubber spatula until smooth and well combined.
- Combine Salmon and Herbs: Add the cooled, flaked salmon, 2 tablespoons of finely chopped fresh dill, and the zest of 1 medium lemon to the cream cheese mixture. Gently fold the ingredients together until just combined, being careful not to overmix to maintain some texture. (If too thick, stir in a teaspoon of milk or more lemon juice for desired consistency).
- Chill Salmon Pate: Transfer the salmon pate to a serving bowl or ramekin. Cover and refrigerate for at least 1 hour to allow flavors to meld and the pate to firm up. (Can be served immediately for a softer texture).
- Prepare Crunch Topping: While the pate chills, prepare the crunch topping. In a small skillet over medium heat, add 1 tablespoon olive oil. Add the Panko breadcrumbs and toast, stirring frequently, for 3-5 minutes until golden brown and crisp. Remove from heat and transfer to a small bowl. Stir in 1 tablespoon of finely chopped fresh dill and the zest of 0.5 medium lemon.
- Serve and Garnish: Remove the chilled salmon pate from the refrigerator. Arrange the Panko-dill-lemon crunch liberally over the top. Finish with a light drizzle of extra virgin olive oil around the crunch. Serve and enjoy.
Notes
For quick prep, use canned salmon (400 grams, well-drained and flaked, removing bones/skin). If using salted butter, reduce the added sea salt slightly. If the pate is too thick, stir in a teaspoon of milk or more lemon juice to reach desired consistency. Chilling the pate for at least 1 hour is crucial for the best flavor and texture. For extra flavor, consider adding a tablespoon of capers, a dash of hot sauce, 1 tablespoon minced red onion, or a teaspoon of Worcestershire sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking, Chilling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 0.25 cup (60 g)
- Calories: 300 calories
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 70 mg