Smoked Salmon Appetizer Quesadillas – Cookin Canuck
You might want to double batch these Smoked Salmon Aperitif Quesadillas because they disappear in a flash! Only 6 ingredients and 15 minutes of preparation. We recently served these mini smoked salmon quesadillas for a family celebration. Between the four of us, we polished them in less time than it takes to make them. And […]

You might want to double batch these Smoked Salmon Aperitif Quesadillas because they disappear in a flash! Only 6 ingredients and 15 minutes of preparation.
Mini quesadillas stuffed with cream cheese and smoked salmon, stacked on a dark gray plate.  Glass of Prosecco behind.

We recently served these mini smoked salmon quesadillas for a family celebration. Between the four of us, we polished them in less time than it takes to make them. And that says something because it only takes 15 minutes to make it easy appetizer recipe.

The recent appearance of street taco-sized quesadillas in our local grocery store made me jump with joy. They're great for appetizers like this and, of course, for street tacos. If you can't find these mini tortillas, make your own from full size tortillas. See my Mini Quesadillas with Avocado and Hummus for instructions and "how-to" photos. It's easy, I promise.

Cream cheese with chopped chives and a stainless steel spoon in a white bowl

What you need for these Quesadillas appetizers with smoked salmon:

Here are the main components of this recipe (affiliate links included):

  • Smoked Salmon: Smoked salmon (lox) can be found in most grocery stores, usually either in deli or seafood. There are plenty to choose from, like Nova, Scottis and sockeye salmon. Any of them will do!
  • Tortillas: For this recipe, use the street taco-sized tortillas found in many grocery stores or online. I used Mission Whole Wheat Carb Balance Street Taco Tortillas, which have a high fiber count (yes!)
  • Cream cheese: Light cream cheese or Neufchatel cream cheese works. Mix it with a little milk to make it more spreadable.
  • Chives: Fresh chives, please!
  • Capers: I used 5 or 6 capers by quesadilla. If you are not a fan, you can leave them out.

Quesadilla the size of a street taco, topped with cream cheese with chives, smoked salmon and capers.  Quesadillas and folded capers in the background.

Tips for making this cream cheese appetizer with smoked salmon:

As far as appetizers go, it really doesn't get any easier than these smoked salmon appetizers. Here are some tips to make the process as easy as possible.

Remove the cream cheese from the refrigerator. If you don't have time to bring it to room temperature, place it in a bowl and microwave it at 50% power in 15 second increments. Be sure to remove the foil first so you don't start a fire!

Once the cream cheese has softened, add a little milk to make it even more spreadable. Make sure to mix well so that the cream cheese and milk are well mixed.

Spread the cream cheese on one side of a tortilla, then spread the smoked salmon and capers on one half. Fold the tortillas over to form a quesadilla and press down gently to make sure it is sealed. You don't want your capers to unwind! Cut in half and arrange the pieces on a serving platter.

Can these be prepared in advance?

Yes! These mini quesadillas can be made 3 to 4 hours in advance. Prepare the quesadillas, cut them in half, place them on a serving plate and cover tightly with plastic wrap. Put them in the fridge.

Take the plate out of the refrigerator 10 to 15 minutes before serving.

Plate of appetizers with smoked salmon, made into mini tortillas, garnished with chives.  Glasses of Prosecco in the background.

Other easy appetizer recipes:

Mediterranean nachos Cookin 'Canuck
Cucumber appetizers with prosciutto and goat cheese Cookin 'Canuck
Easy Caprese Skewers My Life Cookbook
Melon wrapped in prosciutto with basil The wooden stove

Mini quesadillas stuffed with cream cheese and smoked salmon, stacked on a dark gray plate.  Glass of Prosecco behind.

Aperitif Quesadillas with smoked salmon

You might want to double batch these Smoked Salmon Aperitif Quesadillas because they disappear in a flash! Only 6 ingredients and 15 minutes of preparation.

Impression Pin Rate

Classes: Aperitifs, aperitifs to receive

Cooked: American

Keyword: Smoked salmon, smoked salmon appetizer

Preparation time: 15 minutes

Total time: 15 minutes

Portions: 24 Rooms



  • In a medium mixture, combine cream cheese and milk until completely blended and smooth. Stir in the chives.

  • Spread 1 teaspoon of the cream cheese mixture on one of the tortillas. Top half the tortilla with a serving of smoked salmon and 5 to 6 capers.

  • Fold over like a quesadilla, gently press to seal and cut in half.

  • Repeat with the remaining tortillas, cream cheese mixture, smoked salmon and capers.

  • Arrange on a plate. To serve.


Weight Watchers Points: 2 (Blue - Freestyle SP) / 2 (Green) / 2 (Purple)


Portion: 2Rooms

Have you tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a way for me to earn fees by logging into and affiliate sites.


Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


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