Best 9 Salmon Bread Recipes

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Indulge in the delightful flavors of salmon bread, a culinary fusion that combines the richness of salmon with the comforting warmth of bread. This versatile dish can be enjoyed as a wholesome breakfast, a hearty lunch, or a satisfying dinner. Whether you prefer the classic combination of salmon and cream cheese, the savory zest of lemon and dill, or the tangy bite of capers and red onion, this collection of recipes offers a variety of options to tantalize your taste buds. From simple open-faced sandwiches to elegant canapés, discover the perfect salmon bread recipe to elevate your next meal.

Let's cook with our recipes!

MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT



My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings plus 3 reserved for

Number Of Ingredients 16

2 pounds red skinned small new potatoes
Coarse salt
1 tablespoon butter
3 tablespoons chopped fresh mint, a handful of leaves, finely chopped
1 teaspoon sugar
7 (6-ounce) portions fresh Norwegian salmon fillets, individually packaged in fish department or market
2 cups dry white wine
2 to 3 cups water
1 bay leaf, fresh or dried
Bouquet of fresh tarragon, dill and parsley sprigs, tied with kitchen string
1 bundle fresh watercress, washed and trimmed
1/2 English or seedless cucumber, thinly sliced
4 slices pumpernickel bread, quartered
2 cups sour cream
2 tablespoons prepared Dijon mustard
1/4 cup chopped herbs, a few sprigs each tarragon, dill and parsley

Steps:

  • Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
  • Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
  • Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
  • Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
  • Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
  • To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.

SMOKED SALMON ON IRISH SODA BREAD WITH CHIVE BUTTER



Smoked Salmon on Irish Soda Bread with Chive Butter image

Provided by The Hearty Boys

Categories     appetizer

Time 2h5m

Yield 16 pieces

Number Of Ingredients 13

1 loaf Irish Soda Bread, recipe follows
1 stick butter, softened
1 tablespoon chopped chives
8 ounces smoked salmon, sliced
Fresh dill, for garnish
1/2 cup oatmeal
1 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon baking soda
1 teaspoon salt
1 cup raisins
1 tablespoon caraway seeds
3/4 cup buttermilk

Steps:

  • Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
  • Preheat the oven to 375 degrees F.
  • Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.

IRISH BROWN BREAD WITH SMOKED SALMON



Irish Brown Bread with Smoked Salmon image

Categories     Bread     Fish     Bake     Cocktail Party     St. Patrick's Day     Oat     Salmon     Bran     Whole Wheat     Gourmet

Yield Makes 8 servings

Number Of Ingredients 11

1 cup unbleached all-purpose flour plus additional
1 cup whole-wheat flour
1/3 cup old-fashioned rolled oats
1/4 cup toasted wheat germ
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon caraway seeds
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits, plus 1 stick (1/2cup) unsalted butter, softened
1 cup plus 2 tablespoons well-shaken buttermilk
1/2 pound thinly sliced smoked salmon
1 bunch fresh chives, trimmed

Steps:

  • Preheat oven to 400°F.
  • Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
  • Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips. Cut a 4- to 5-inch X (1/2inch deep) in top of dough.
  • Bake in middle of oven until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
  • Make canapés with bread, softened butter, salmon, chives, and pepper to taste.

IRISH SMOKED SALMON ON BROWN BREAD CROSTINI WITH HARD-COOKED EGG AIOLI



Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli image

Provided by Bobby Flay

Categories     appetizer

Time 1h15m

Yield 35 to 40 crostini

Number Of Ingredients 8

8 large eggs
2 1/2 cups mayonnaise
1/2 cup chopped fresh dill, plus dill fronds for garnish
6 tablespoons prepared horseradish
6 heaping tablespoons whole-grain Dijon mustard4 tablespoons capers, drained
Salt and freshly ground black pepper
2 loaves Irish brown bread
40 paper-thin slices Irish smoked salmon

Steps:

  • For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.
  • Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.
  • Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
  • For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.
  • Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.

DILLED SALMON TARTARE ON WHOLE GRAIN BREAD



Dilled Salmon Tartare on Whole Grain Bread image

Categories     Mustard     No-Cook     Cocktail Party     Quick & Easy     New Year's Eve     Mayonnaise     Salmon     Chill     Dill     Capers     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1/4 cup honey mustard
1/4 cup mayonnaise
1 (1-pound) piece frozen salmon fillet, thawed, cut into 1/4-inch cubes
1/4 cup finely chopped red onion
1/4 cup chopped fresh dill
2 tablespoons drained capers, coarsely chopped
2 tablespoons fresh lime juice
2 tablespoons minced shallot
2 teaspoons olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
3 5x3x1/4-inch slices whole grain bread

Steps:

  • Mix mustard and mayonnaise in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover and refrigerate.
  • Mix salmon and next 8 ingredients in medium bowl. Cover and chill until cold, at least 30 minutes. DO AHEAD Can be made 4 hours ahead. Keep refrigerated.
  • Spread 1 tablespoon mustard mixture on 1 side of each bread slice. Cut each bread slice into 6 pieces. Divide salmon tartare mixture among bread slices. Transfer to platter and serve.

SMOKED SALMON AND AVOCADO WITH LEMON CAPER BUTTER ON PUMPERNICKEL BREAD



Smoked Salmon and Avocado with Lemon Caper Butter on Pumpernickel Bread image

Categories     Sandwich     No-Cook     Quick & Easy     Lunch     Lemon     Salmon     Avocado     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 sandwiches

Number Of Ingredients 8

5 tablespoons unsalted butter, softened
1 tablespoon fresh lemon juice
1 tablespoon drained bottled capers
8 slices of pumpernickel bread
1/2 pound thinly sliced smoked salmon
1 small red onion, sliced thin
1 avocado (preferably California), pitted, peeled, cut into 12 wedges, and sprinkled with the juice of 1/2 lemon
1 cup alfalfa sprouts

Steps:

  • In a small bowl cream together the butter, the lemon juice, the capers, and salt and pepper to taste and spread the lemon caper butter on one side of each slice of bread. Layer half the bread slices with the salmon, the onion, the avocado, and the sprouts and top the sandwiches with the remaining bread slices, pressing them firmly.

SMOKED SALMON ON IRISH SODA BREAD W/ CHIVE BUTTER



Smoked Salmon on Irish Soda Bread w/ Chive Butter image

A lovely appetizer for any time of the year. Recipe from Food Network/Dan Smith & Steve McDonagh

Provided by Daily Inspiration S

Categories     Other Appetizers

Time 20m

Number Of Ingredients 5

1 loaf irish soda bread
1 stick butter, softened
1 Tbsp chives, chopped
8 oz smoked salmon, sliced
fresh dill for garnish

Steps:

  • 1. Slice the soda bread into thin slices, about 1/4 inch thick and cut each slice into a rough 2-inch square until you have 16 pieces.
  • 2. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.

SALMON BREAD



Salmon Bread image

This recipe was taken from Cuisine traditionnelle d'un Quebec oublie. A good recipe for canned salmon. The recipe calls for canned peas and carrot but green beans can be used instead.

Provided by Christine_ca

Categories     < 60 Mins

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 9

2 small rolls or 6 slices bread
1/2 cup milk
16 ounces salmon
2 eggs
1/2 cup mayonnaise
1 tablespoon lemon juice
1 1/2 cups of canned peas and carrots
onion salt
pepper

Steps:

  • In a bowl, break up the bread in crumbs and add the salmon and its juices.
  • Mix the bones by crushing in the bowl with a fork.
  • Add eggs, lightly beaten, mayonnaise and lemon juice.
  • Mix and season to taste.
  • In a greased 8-inch glass dish, put a layer of vegetables and cover with salmon mixture.
  • Cook in oven for 30 minutes at 375°F.
  • Accompany with buttered beets and a green salad.
  • This recipe gives 5 to 6 portions.

Nutrition Facts : Calories 331.7, Fat 15, SaturatedFat 3, Cholesterol 141.3, Sodium 425, Carbohydrate 23.9, Fiber 2, Sugar 2.1, Protein 25.3

SMOKED SALMON ON GRILLED SEVEN GRAIN BREAD WITH TOMATO AND DILL



Smoked Salmon on Grilled Seven Grain Bread with Tomato and Dill image

Provided by Bobby Flay

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 loaf seven grain bread, sliced on diagonal into 1/4-inch thick slices
Canola oil, to brush bread
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Dijon Mustard, for spreading and drizzling
Honey, for spreading and drizzling
2 to 3 heirloom tomatoes, thinly sliced
8 ounces smoked salmon, sliced paper thin
1 tablespoon chopped fresh dill
Juice of 1 lemon
Dill fronds, for garnish

Steps:

  • Preheat a grill pan over high heat. Brush the bread with canola oil, salt and pepper. Grill the bread until slightly charred on each side, about 30 seconds per side. Remove the bread to a cutting board and drizzle with olive oil and season with salt and pepper. Combine honey and mustard in a small bowl.
  • Schmear the bread with honey mustard and put sliced tomato on each slice of bread. Drizzle with honey mustard and top with a few slices of smoked salmon. Add another drizzle of honey mustard and top with black pepper and a sprig of dill. Whisk together a few tablespoons of lemon juice and a few tablespoons of the extra-virgin olive oil and drizzle over the tops. Garnish with dill fronds.
  • Per Serving (based on a 4-serving yield): Calories 521; Total Fat 16 grams; Saturated Fat 2 grams; Protein 20 grams; Total Carbohydrate 75 grams; Sugar: 23 grams; Fiber 7 grams; Cholesterol 13 milligrams; Sodium 1325 milligrams

Tips:

  • Choose the right salmon. For this recipe, it's best to use a wild-caught salmon fillet that is about 1 pound in size.
  • Season the salmon well. Before cooking, season the salmon with salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the fish.
  • Cook the salmon until it is just cooked through. Overcooked salmon will be dry and tough, so it's important to cook it until it is just opaque in the center.
  • Use a good quality bread. The bread you use for this recipe should be sturdy enough to hold up to the salmon and the sauce. A good sourdough or whole wheat bread works well.
  • Make sure the sauce is creamy and flavorful. The sauce for this recipe should be creamy and flavorful, but not too heavy. A good béchamel sauce or a simple cream sauce works well.
  • Serve the salmon bread immediately. This dish is best served immediately, while the salmon is still hot and the sauce is still creamy.

Conclusion:

Salmon bread is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's a great way to use up leftover salmon, and it's also a good source of protein and omega-3 fatty acids. With a few simple tips, you can make a salmon bread that is sure to impress your family and friends.

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