Spreads · ALWAYS FREE
Baked salmon & dill spread
Flaked freshly baked salmon folded with plain cream cheese, lemon and dill into a chilled textured spread.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 375 F / 190 C. Place salmon in a small covered baking dish or a folded parchment parcel set inside a dish. Sprinkle with all salt. Bake 18-25 minutes until the thickest part reaches 145 F / 63 C.
- Transfer salmon and every drop of baking juice to a shallow heatproof bowl. Break into flakes and set the bowl over ice water for 10-15 minutes, stirring gently and keeping bath water out. Refrigerate promptly until 40 F / 4 C or colder, allowing about 30 additional minutes or longer if needed.
- Beat cream cheese with lemon juice in a separate bowl using a fork. Fold in the chilled fish, all its juices and chopped dill, leaving some recognizable flakes rather than processing to a puree.
- Cover and chill the finished spread for 30 minutes. Divide into eight equal portions; toast or crackers are separate. The 130-minute total includes baking and cooling, but chill longer if the spread is not fully cold.
- Keep at 40 F / 4 C or colder, use within 2 days and return to refrigeration within 2 hours of serving, or 1 hour above 90 F / 32 C.
Estimated nutrition
Per serving · 1 of 8- Calories
- 149 kcal
- Protein
- 11 g
- Total carbohydrate
- 0.9 g
- Total fat
- 11 g
- Total sugars
- 0.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All ingredients divided into eight equal portions; fish is weighed raw before baking. Contains fish and milk. Gluten-Free depends on plain cream cheese and other labels/cross-contact checks. No vegetarian or dairy-free label.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Gluten-Free: Complete ingredient review of Baked salmon & dill spread: raw skinless boneless farmed Atlantic salmon; plain full-fat cream cheese made from pasteurized milk; lemon juice; fresh dill fronds; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
