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This creamy, crunchy, and delicious smoked salmon cheese ball is always a hit at a party – especially over the holidays alongside the charcuterie board. It’s so a simple and easy to make with just cream cheese, smoked salmon, onion, and spices, all wrapped in a pecan and parsley mixture. Serve with crackers and veggies for a wonderful appetizer!
Why You’ll Love This Smoked Salmon Cheese Ball Recipe
I love a good appetizer or finger food for the holidays or any get-together (like this caramelized onion bacon dip), and this smoked salmon cheese ball is such a delicious gluten-free crowd-favorite dish. Not only that, it comes together quickly with minimal ingredients, which is always a plus when serving a group.
Smoked salmon and cream cheese are mixed together into a ball with onion, horseradish, and lemon juice, then all coated in the crunchy herby pecan parsley mixture. It’s always a hit at parties!
Watch a Short Video of This Recipe
Ingredient Notes
- Wild Alaskan Company cold smoked salmon: I just love Wild Alaskan Company’s seafood because they are always so fresh and flavorful. They are company that delivers seafood straight to your door, and the products are always wild caught and frozen at the peak of freshness. I’m just obsessed with their salmon products. You can get $30 off your first box with my code: JEANCHOI
- cream cheese: You can use dairy free cream cheese if you need to.
- red onion: Can sub with white or yellow onion, or even chopped green onion.
- lemon juice: Adds the perfect amount of tartness to the mixture.
- prepared horseradish: Helps brighten the flavor and gives a little zing.
- pecans: Gives a delicious crunch to the coating. Walnuts will work well too.
- parsley: The fresh herby flavor is just wonderful in this dish. Feel free to experiment with other fresh herbs like dill, rosemary, etc.
How to Make Smoked Salmon Cream Cheese Ball
Expert Tips
- Make sure the cream cheese at room temperature so it’s soft enough to mix.
- If you can’t find smoked salmon, you can also use canned salmon. Make sure the drain it first, then add to the cream cheese mixture. If you are missing the smoky flavor of smoked salmon, you can also try to add a bit of liquid smoke.
- After combining the mixture, taste it to adjust seasoning to your liking. Sometimes, I like to add a bit more lemon juice and horseradish.
- Pecans can be replaced with other nuts you have on hand. Walnuts, almonds, and pistachios are all great options and will all add a delicious crunch!
Serving Tips
- Place on a serving platter, and serve with crackers, pita chips, and vegetables. Just dig in with a cheese knife and slather on your cracker or veggie, and enjoy!
- I love having leftovers of this to enjoy on bagel or toast. If you love salmon cream cheese, you’ll love it too!
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Other Delicious Seafood Recipes
Easy Salmon Cakes (Gluten Free)
Easy Creamy Shrimp Dip Recipe (Serve Hot or Cold!)
Mahi Mahi in Creamy Sun Dried Tomato Sauce
The Best Spicy Salmon Sushi Bake (Easy!)
Smoked Salmon Cheese Ball
Video
Ingredients
- 16 oz cream cheese, at room temperature
- 8 oz Wild Alaskan Company cold smoked salmon
- 1/4 cup diced red onion
- 1 tbsp lemon juice
- 1 tsp prepared horseradish
- 1/2 tsp sea salt
- 1 cup pecans
- 1/4 cup parsley
Instructions
- In a large bowl or a stand mixer bowl, combine cream cheese, smoked salmon, onion, lemon juice, horseradish, and sea salt.16 oz cream cheese, 8 oz Wild Alaskan Company cold smoked salmon, 1/4 cup diced red onion, 1 tbsp lemon juice, 1 tsp prepared horseradish, 1/2 tsp sea salt
- Use a stand mixer or a hand mixer to mix everything together until combined. Alternatively, you can also use your hands to mix everything.
- Place a large cling wrap on the counter. Use a spatula to transfer the mixture on the cling wrap, and wrap it in the cling wrap. Use your hands to shape the wrapped mixture into a ball.
- Place the ball in the freezer to set while you chop the pecans and parsley finely.1 cup pecans, 1/4 cup parsley
- Combine the pecans and parsley and spread out in a single layer on a cutting board or a plate.
- Remove the cheese ball from the wrap and roll over the pecan parsley mixture until the outside is fully coated.
- Serve immediately with chips, crackers, and/or veggies. You can also refrigerate in an airtight container until ready to serve.
Notes
-
- Make sure the cream cheese at room temperature so it’s soft enough to mix.
-
- If you can’t find smoked salmon, you can also use canned salmon. Make sure the drain it first, then add to the cream cheese mixture. If you are missing the smoky flavor of smoked salmon, you can also try to add a bit of liquid smoke.
-
- After combining the mixture, taste it to adjust seasoning to your liking. Sometimes, I like to add a bit more lemon juice and horseradish.
-
- Pecans can be replaced with other nuts you have on hand. Walnuts, almonds, and pistachios are all great options and will all add a delicious crunch!
-
- Place on a serving platter, and serve with crackers, pita chips, and vegetables. Just dig in with a cheese knife and slather on your cracker or veggie, and enjoy!
-
- I love having leftovers of this to enjoy on bagel or toast. If you love salmon cream cheese, you’ll love it too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easy to put together and my loved even those who don’t love smoked salmon. Thank you!
So happy you enjoyed it!!