We love BBQ, and before I discovered that gluten is death, we used to hang out at Famous Dave's BBQ. I can't eat there anymore, as they use wheat in their sauces and every dish seems to be contaminated, but we loved Famous Dave's Salmon Spread before I also found out that dairy is death for me! It's keto, gluten-free, and low iron.
I can't even eat this version of Famous Dave's Salmon Spread, but it's a favorite with my other half, so I reverse-engineered it from the menu and do make it for him on occasion.
It's a super rich dish, and a little goes a long way. But it's really good!
This is one of my favorite ways to use up leftover salmon (aside from throwing together salmon burgers), and for those of you who can eat dairy, it's a real treat! It's also an awesome snack to take to parties. Once people get past how it looks and try it, it tends to go pretty quickly. I like to serve it with parsnip chips and celery root fries.
It also makes a great lunch option that you can make ahead of time. You only need a little; it's surprisingly filling!
QUICK REFERENCE
📋 WHY THIS FAMOUS DAVE'S SALMON SPREAD RECIPE WORKS
- Great use for leftover salmon - turns extra filet into something special.
- Rich and filling - a little goes a long way.
- Perfect for parties - always a hit once people give it a try.
- Fits nearly every plate - keto, gluten-free, and low iron.
🥘 INGREDIENT NOTES
- Cream Cheese: Room temperature is key here so it mashes up smoothly.
- Salmon Filet: This version uses a plain baked salmon filet, dressed simply with olive oil, salt, and pepper, then cooled and flaked. It's a great way to use up leftover salmon instead of sourcing smoked salmon.
- Capers: Add a briny bite that balances the richness of the cream cheese.
- Cayenne Pepper: Add to your desired spiciness. I make it pretty spicy; 3-4 good dashes usually do the trick.
🔪 INSTRUCTIONS
Step 1: Dress the salmon fillet with a little olive oil, salt, and pepper, and bake at 350 degrees for 30 minutes.
Step 2: Let the salmon cool, then flake it with a fork.
Step 3: Place the room-temperature cream cheese in a bowl and mash it with a fork to soften. Add the flaked salmon and capers and mix.
Step 4: Add the cayenne pepper to your desired spiciness...I make it pretty spicy; 3-4 good dashes usually do the trick. Mix and serve with your desired scoop. Goes great with jicama chips or any veggie stick.
🍴 HOW TO SERVE
Serve with veggies like celery, carrot sticks, bell pepper strips, cucumber rounds, or jicama sticks. I like to serve it with parsnip chips and celery root fries.
🥣 STORAGE
Store in an airtight container in the refrigerator for up to 4 days.
💭 TOP TIP
Let the salmon cool completely before flaking and mixing it into the cream cheese. Warm salmon will soften the cream cheese too much and make the spread runny instead of holding together.
👩🏻🍳 RECIPE FAQS
The original restaurant version uses hickory-smoked salmon. This copycat version uses a plain baked salmon fillet instead, making it an easy way to use up leftover salmon without sourcing smoked salmon separately.
It's not recommended. Cream cheese-based spreads tend to separate and turn grainy once thawed, since freezing breaks down the emulsion between the fat and moisture.
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Recipe
Famous Dave's Salmon Spread
Ingredients
- 8 oz. Room temperature cream cheese
- 2 cups shredded salmon 1 large fillet
- 2 Tbs. Capers
- Cayenne pepper powder to taste
- Salt & pepper
- Olive oil
Instructions
- Dress the salmon fillet with a little olive oil, salt, and pepper, and bake at 350 degrees for 30 minutes.
- Let the salmon cool and flake with a fork.
- Place the room-temperature cream cheese in a bowl and mash it with a fork to soften. Add the flaked salmon and capers and mix.
- Add in the cayenne pepper to your desired spiciness...I make it pretty spicy; 3-4 good dashes usually do the trick. Mix and serve with your desired scoop. Goes great with jicama chips or any veggie stick.
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