These Smoked Salmon Crostini are the kind of appetizer that feels fancy but takes hardly any effort. They're quick to assemble, loaded with fresh flavor, and perfect for everything from holiday parties to baby and bridal showers. A simple, elegant bite that makes entertaining stress-free.
I've always loved smoked salmon (honestly, I'd eat it on just about anything) so it's no surprise that these Smoked Salmon Crostini have been one of my go-to party finger foods for years. The combination of silky smoked salmon, creamy herbed cheese, a touch of lemon, and a crisp crostini is simple but feels so elegant every time.cWhen I'm hosting, I like to pipe the cream cheese for a little extra flair, but if you just dollop it on, it's just as delicious. The real key is using a good-quality smoked salmon. It makes all the difference in flavor.
These little smoked salmon appetizers have been a hit at countless bridal showers, baby showers, and holiday gatherings I've hosted, and they always disappear fast. I think you're going to love how easy and crowd-pleasing they are!
Other appetizer and lite bite recipes you will love.
Equipment
- Baking sheet
- Piping big and piping tip (optional)
- Mixing bowl
- Measuring spoons
Ingredients
- Smoked Salmon: I recommend using a high quality cold smoked salmon for the best results.
- Cream cheese: I highly recommend using full fat cream cheese because it really makes a difference in flavor and texture.
- Fresh dill
- Fresh lemon juice
- Garlic: I recommend using fresh rather than pre-minced and jarred garlic. It makes a huge difference!
- Baguette or Crostini bread: You can slice your own baguette or buy pre-sliced crostini. If you're in a rush many stores now carry pre-toasted crostini as well. However, I think toasting them yourself tastes better.
- Olive oil
- Capers
- Freshly cracked black pepper
Recipe FAQs
You can prepare the crostini (toasted bread) and the cream cheese spread a few hours ahead of time. But don't assemble them until just before serving to keep the bread crisp and fresh.
A fresh baguette is perfect. It toasts up nicely without getting too hard and provides the ideal base for the toppings.
While the flavors would still work, I recommend sticking with cold smoked salmon for this recipe. It will look more elegant on the crostini and the texture works better in this recipe.
Absolutely! This recipe works great for large gatherings and I have made it for many a bridal and baby shower.
Simply multiply the ingredients by however many servings you need. I recommend planning on each guest having about 2 crostini each if you have a variety of other food.
Nope, you do not. However, it does make this appetizer look really elegant which is nice for events and gatherings.
You can simply dollop small spoonfuls of the cream cheese mixture on top. Or you can smear it on the crostini and then place the salmon on top. It's up to you!
Other tasty salmon recipes for you to check out.
Oven Roasted Salmon {for meal prep}
Made these smoked salmon crostini? Let me know what you think in the comments!
Recipe
Smoked Salmon Crostini
Equipment
- Baking Sheet
- Piping bag and tip
- mixing bowl
- Measuring spoons
Ingredients
- 1-2 baguettes, enough to get about 30-35 ¼th inch slices you can also buy pre-sliced if available
- olive oil spray
- 8 oz cream cheese, softened not melted
- 1 small lemon, juiced
- 2 tablespoon fresh dill, chopped
- 1 fresh garlic clove, crushed
- salt
- freshly cracked black pepper
- 8 oz cold smoked salmon
For garnish
- capers
- fresh dill
Instructions
- Preheat the oven to 350 degrees. Cut the baguette into ¼th - ½ inch slices, you should get between 30 and 35 slices. Then arrange on a baking sheet. Spray both sides with a little olive oil. Then bake at 350 degrees for about 9 minutes, flipping half way through, until golden and crisp. Remove from the oven and set aside to cool.
- In a medium sized mixing bowl add 8 oz of softened (not melted) cream cheese. Add in dill, lemon juice, crushed garlic and a pinch of salt and pepper. Mix until well combined. If desired, spoon into a piping bag and set aside.
- Once the crostini bread has cooled arrange the slices on a serving platter. Divide the salmon equally among the crostini, placing one slice on top of each.
- Use the piping bag to pipe a small dollop of the cream cheese mixture on top of each piece of salmon. Garnish each crostini with a few capers and a sprig of fresh dill. Serve and enjoy!
Addie
The salmon is so fresh and flavorful! Loved the crunch of the bread too.
Christy
Love this Recipe! I’ve made it to exactly like above and I have used crackers and phillsbury crescent roll dough and they are always a hit.
Amy
Having a dinner party on the weekend and was looking for some nice starters. My daughter loves anything salmon and these look so appetising! On the menu for the night.
Megan Ellam
These crostini look amazing! I have pinned to try later. Thanks for sharing.
Adele
I made a similar recipe to this before Christmas. Made it 1/2 before we left for the party, and served it within 1/2hr of arriving. Toast had gone soggy, I was so disappointed - any tips please?
jamjarkitchen
I’m sorry the recipe you used didn’t work out. I have never had an issue with sogginess for these crostinis. For this recipe I do recommend roasting the crostini’s with olive oil and then placing the smoked salmon on top of the crostini, followed by the cream cheese mixture as this also prevents sogginess.
I also highly recommend this recipe be assembled fresh and served immediately. You can make the cream cheese mixture in advance but other than that fresh works best. Hope this helps!
Kay
I love smoked salmon, these are a fantastic canapé dish for guests.
Meg
Is there a particular brand of smoked salmon to use ?
jamjarkitchen
Hi Meg- I don't have a particular brand to recommend but you'll want to make sure to use cold smoked salmon (in slices), rather than hot smoked salmon (which flakes). Hope you enjoy!
Nayomi
This recipe is super quick and easy yet look really impressive when served. This is a perfect dish for entertaining.
Sara O
Looks delicious! Do you think it would work to pre-make the cream cheese mixture the day before serving and take out of the fridge to soften an hour or so before serving? Just thinking of ways to make it easier when I'm hosting a crowd 🙂
jamjarkitchen
I definitely think that would work! If you store it in a capped (needs to be air tight) piping bag just be sure to squeeze it a bit to redistribute all the liquids. Or you could store in an airtight container and then just stir and spoon into the bag right before assembly. And I think 30 minutes at room temp would be sufficient for softening. Hope you enjoy! ?
Eileen
Do you think if I toast the bread on Friday it will be good for Saturday? I want to make this to bring for a college homecoming 2022. Thank you
jamjarkitchen
Hi Eileen- You should be okay as long as you cool the bread completely after toasting and then store in an airtight container or bag. Hope you enjoy!
Mary
How do you keep the crostini from getting soggy
jamjarkitchen
Toasting the bread with a little olive oil does wonders for preventing sogginess. I also recommend placing the smoked salmon directly on the crostini and then topping with the cream cheese mixture as well.
These crostinis are best made and served fresh so I don’t recommend assembling a day in advance or sogginess might become a problem. Hope that helps!
Amira Littman
These were delicious and beautiful!! Our friends loved it! Thank you for this great recipe
Melissa G
Making these for my sister-in-law’s bridal shower this weekend! How far in advance can the cream cheese mixture be made?
jamjarkitchen
Hi there- A day or two should be fine. 🙂
Kelly
One of my absolute favourite app recipes! The flavours are just perfect. I made these for a big family dinner on Christmas Day and they absolutely flew off the platter -- I've already been asked if I can make them again for New Year's. 🙂
jamjarkitchen
Hi Kelly - These are some of our favs too! So glad y'all enjoyed them!