Recipe

Elegant Smoked Salmon Platter

A dreamy, no-cook smoked salmon board with lemony dill cream cheese, crisp cucumbers, briny capers, and all the bagel-shop magic, dressed up for guests but easy enough for a Tuesday.

By Matt Campbell

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4.9

A real photograph of an elegant smoked salmon platter on a large white serving board with folded slices of smoked salmon, bagel chips, cucumber ribbons, red onion, capers, lemon wedges, fresh dill, and a small bowl of dill cream cheese on a linen-covered table

Jump to Recipe

There are two kinds of hosting: the kind where you sweat through your shirt over a bubbling saucepan, and the kind where you casually place a gorgeous platter on the table like you were born holding a charcuterie tweezer. This smoked salmon platter is firmly in the second camp.

It is bright, briny, creamy, crunchy, and extremely forgiving. You can go full elegant with cucumber ribbons and artfully folded salmon, or you can pile everything on a board and call it “rustic.” Either way, it tastes like a fancy brunch spot where the coffee is strong and the napkins are suspiciously crisp.

A real photograph of hands arranging folded smoked salmon and cucumber ribbons on a serving platter with lemon wedges and fresh dill

Why It Works

No-cook, high-impact: Everything is assembly, so your stove stays off and your stress stays low.
Balanced bites: Rich salmon + tangy lemon + herby dill + creamy cheese + crunchy veg and chips makes every mouthful feel complete.
Choose-your-own-adventure: Bagels, crackers, rye, cucumbers, potato chips. The platter flexes to your pantry and your mood.
Looks expensive (is not): A few “finishing touches” like lemon wedges, fresh dill, and thin red onion do a lot of visual heavy lifting.

Storage Tips

This platter is best fresh, but leftovers absolutely have a second life. Store components separately when you can.

Smoked salmon: Wrap tightly or store in an airtight container. Refrigerate and use within 2 to 3 days. Keep it cold, and do not leave it out longer than 2 hours total (1 hour if it is hot out).
Dill cream cheese: Airtight container in the fridge for up to 5 days. Great on sandwiches, stirred into scrambled eggs, or smeared on roasted potatoes because you deserve joy.
Cut cucumbers and onions: Refrigerate in separate containers for 1 to 2 days. Onions can get loud, so keep them covered.
Bagels and crackers: Keep bagels at room temp for 1 day or freeze sliced for up to 2 months. Crackers stay crisp in their original packaging or an airtight container.

Leftover remix idea: Chop salmon and toss with a spoonful of the dill cream cheese, a squeeze of lemon, and black pepper. Scoop with cucumbers or crackers like an instant salmon dip.

Common Questions

What kind of smoked salmon should I buy?

Look for cold-smoked salmon (often labeled lox or Nova). It is silky, thin, and perfect for platters. Hot-smoked is flakier and more “cooked,” delicious, but it behaves more like a chunk of fish than a ribbon. Either works, but cold-smoked gives you that classic brunch vibe.

How much smoked salmon per person for a platter?

For a mixed platter with bagels and toppings, plan 2 to 3 ounces per person. If it is the main event (brunch with minimal other food), aim for 3 to 4 ounces per person.

Can I assemble this ahead of time?

Yes, with one small rule: keep the wet stuff and the crispy stuff separate until close to serving. Make the dill cream cheese up to 5 days ahead. Slice onions and cucumbers a few hours ahead, then cover and refrigerate. Assemble the board 30 to 60 minutes before serving for peak freshness and drama.

What can I use instead of bagels?

Rye bread, pumpernickel, sourdough toast points, crackers, bagel chips, or even kettle chips. Cucumber rounds are a great gluten-free base.

How do I keep the salmon from drying out?

Keep it covered and cold until the last minute. Once it is on the platter, folding it into loose ribbons helps it stay tender. Also, serve with lemon and creamy cheese. That combo is basically moisture insurance.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large serving board or platter
Small bowl for the dill cream cheese
Small spoon or butter knife for spreading
Sharp knife and cutting board
Vegetable peeler (optional, for cucumber ribbons)
Small pinch bowls (optional, for capers and everything seasoning)

I started making smoked salmon platters the year I realized “hosting” does not have to mean I cook myself into a personality change. One night I set out salmon, bagel chips, and a very lazy bowl of cream cheese, and my friends acted like I had plated a Michelin star. Now I lean into it. I fold the salmon like it is wearing a silk robe, add lemon wedges like I am styling a magazine shoot, and suddenly I am the kind of person who owns fresh dill on purpose.