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These elegant smoked salmon crostini are everything you want in a party appetizer. They are simple to assemble, packed with flavor, and beautiful on the platter. Whether you’re hosting a holiday gathering or just setting out snacks before dinner, this recipe never fails to impress.
I’ve made a lot of salmon recipes over the years, and living in the Pacific Northwest means I’m pretty picky about my fish. Smoked salmon is one of my favorite ways to enjoy it, especially when paired with a creamy, zesty spread and crisp crostini.
Why You’ll Love This Appetizer
Smoked salmon crostini come together fast, but look and taste like you put in serious effort.
- Bright and balanced flavor – Cream cheese, lemon, fresh dill, and a touch of jalapeño give it a bold yet fresh taste. I use this same flavor combination in my smoked salmon spread.
- Easy to prep ahead – Toast the crostini and mix the spread in advance. Assemble just before serving.
- Perfect for gatherings – The size and texture make them ideal for parties or passed apps.
Ingredients That Make It Great
This isn’t just cream cheese and salmon. A few flavor boosters make each bite special:
- Cold-smoked salmon: Look for high-quality cold smoked wild-caught salmon for the best flavor. This is what I use in my Smoked Salmon Asparagus Goat Cheese Omelet and my Fettuccine with Salmon Dill Cream Sauce.
- Fresh herbs and citrus: Dill and lemon are must-haves with salmon.
- Jalapeño: Adds a tiny kick and great texture contrast.
- Capers: Optional garnish, but they bring a nice salty finish.
Tips for Perfect Crostini
A few quick notes will help you get the best texture and flavor.
- Slice the baguette evenly to about ¼-inch thick so each crostini toasts consistently.
- Flip halfway through baking for a golden, crunchy bite.
- Use a piping bag or zip-top bag with the corner snipped to neatly apply the cream cheese mixture. This trick makes for a prettier presentation.
How to Serve
Serve these chilled or at room temperature. They’re great arranged on a platter with fresh dill sprigs and lemon wedges. You can easily double or triple the recipe to serve a crowd.
If you’re feeling fancy, try using flavored cream cheese or adding a tiny slice of avocado underneath the salmon for a twist.
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Equipment
Ingredients
- 1 baguette sliced 1/4 inch thick
- 2 tablespoons olive oil
- 5 ounces wild cold smoked salmon
- 8 ounces cream cheese room temperature
- 1 jalapeno minced
- 4 sprigs fresh dill stems removed and minced
- 1 lemon juiced
- 1 teaspoon garlic minced
- 1/4 teaspoon salt
- Garnish with capers and more fresh dill
Instructions
- Preheat oven to 350℉. Coat both sides of bread slices from 1 baguette with 2 tablespoons olive oil. Arrange in single layer on baking sheet and bake in preheated oven for 15 minutes, turning after about 10 minutes. Allow to cool.
- Arrange toasts on a platter with a piece of 5 ounces wild cold smoked salmon on top of each one.
- In a small bowl, mix together 8 ounces cream cheese, minced 1 jalapeno, 4 sprigs fresh dill (chopped), juice from 1 lemon, 1 teaspoon garlic (minced), and 1/4 teaspoon salt. Either spoon a small amount on top of each crostini or squeeze out of a plastic bag with the corner snipped off.
- Garnish with capers and more fresh dill
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Krissy,
I love your recipes. You have an awesome sense of humor and you make me laugh at times.
Thanks for all you do.
Ahhhh thank you so much!!!
This recipe is an easy appetizer but it looks so fancy! I love the blend of spices you used.