Smoked Salmon Platter

Whenever I am entertaining friends, I like having a few reliable dishes that don’t require planning ahead or a long list of ingredients. My only rule is that they should offer a nice mix of textures and tastes, like something creamy, something tangy, something fresh, and a little crunch in there too.

Oh, and the food photographer in me wants it to be as colorful as possible.

This simple smoked salmon board checks all those boxes. It is less about exact measurements and more about how you place each ingredient so the whole board feels balanced. Over the years of working with food, I have learned that a few small choices can make something simple look thoughtful on the table. 

My hope is that this guide gives you enough structure to feel confident, while still letting you make it your own.

Ingredients You’ll Need for a Smoked Salmon Board

Most of the ingredients for this platter are easy to find, and you may already have a few of them in your fridge. The goal here isn’t to follow a strict list but to bring together a mix of textures and colors that complement the main ingredient, smoked salmon. 

I’ll walk you through what I used, along with a few substitution ideas, so you can build a board that fits your taste, budget, and whatever is available at your grocery store:

Smoked Salmon

My top choice for this platter is cold-smoked wild salmon, but farm-raised smoked salmon would also work.

While you are in the smoked salmon aisle, you might also see other packaged salmon labeled as lox, gravlax, or even hot-smoked salmon. I’ve also seen flavored options, where smoked salmon is coated with flavorings like mustard, dill, or other fresh herbs.

What to look for at the store: Use a brand you trust and pay attention to a few qualities:

• The salmon should have a light natural shine, but it shouldn’t look overly oily. Too much oil often means it wasn’t cured properly.
• Check the ingredient list. The highest quality smoked salmon will often list only salmon, salt, and smoke. Avoid brands with added colorings, oils, or long lists of hard-to-pronounce preservatives.

Fresh Produce & Vegetables

For the vegetables, I like to keep things simple and easy to find. The goal is to add color, freshness, and a bit of crunch to balance the salmon.

For this smoked salmon tray, I used sliced Persian cucumbers, cherry tomatoes cut in half, and thinly sliced radishes.

While I personally suggest these everyday vegetables, please keep in mind that there is no set rule here. Feel free to use whatever looks good at the store or what you already have in your fridge.

I also like to use fresh herbs to complement the vegetables and add a pop of fresh color to my smoked seafood platter.

Fresh dill is usually the classic pairing with salmon, but chives or parsley work just as well. Just a small handful scattered around the board is more than enough.

Cheese & Eggs

I like adding a soft, creamy element to my smoked salmon board, like soft cheese and eggs, because their textures and flavors pair well with the salmon’s smoky flavors.

Cheese: When it comes to cheese, I prefer soft varieties like cream cheese, feta, and labneh as they are easier to spread on bread or crackers. 

As you can see in the photos, I served my smoked salmon platter with whipped cream cheese, as it is widely available and easy to just scoop into a small bowl. If you want a more flavorful soft cheese, you can pick up a tub of Boursin. 

If you are serving this as an appetizer during the holidays, creme fraiche or mascarpone can be a luxurious addition to your board.

Alternatively, if you want to take things up a notch, you can whip up a batch of my Whipped Feta or even my copycat version of CAVA’s Feta Dip.

Eggs: Hard-boiled eggs are traditional, but soft-boiled eggs work just as well if you like a creamier center. I like to cut them in half, but you can also slice them depending on how you plan to arrange them on your board.

Pickled & Briny Add-Ons

I always include at least one pickled or briny element on my smoked salmon board. The acidity helps cut through the richness of smoked salmon and cream cheese, offering yet another layer of texture and flavor.

• Capers, pickled onions, olives, or marinated artichokes: Any of these will work. Capers are the classic choice, but pickled red onions add a pretty color, and marinated artichokes bring a Mediterranean touch that pairs surprisingly well with salmon. You can pick one or mix a couple together, depending on what you have on hand.
• Red onion: Thinly sliced red onion is a common pairing with salmon, but if you don’t love raw onion, you can place scallions in a small bowl or leave them out completely.

Breads & Crackers

I like offering a mix of breads and crackers so guests can build their bites however they like. Feel free to choose two or three options that you enjoy. Really, anything sturdy enough to spread with whipped cream cheese and hold the salmon and toppings will work.

You don’t need a large variety, but having a few different textures makes the board feel more elevated.

• Bagels and bread: Mini bagels are always a hit, especially when you include plain, everything, or sesame. Thinly sliced and lightly toasted French baguette or rye bread are great options as well.
• Crackers: I usually include a few types. Bagel chips (I love the ones from Stacy’s), assorted crackers, or even pita chips work well. If you or your guests need gluten-free options, my Homemade Seed Crackers are a perfect choice, or get your favorite gluten-free cracker from the store.

Drinks & Wine Pairings (Optional)

I think we can all agree that you can’t serve a smoked fish platter like this without serving some drinks. It is optional, but below are a few of my favorites:

• Dry white wine: A chilled Sauvignon Blanc or Pinot Grigio works beautifully. Both cut through the richness of the salmon without overpowering it.
• Sparkling wine: Prosecco or Champagne are great options for a celebratory Mother’s Day brunch or a Christmas holiday gathering.
• Non-alcoholic: Sparkling water with a slice of lemon or lime is my go-to, but any citrusy or herbal sparkling drink works well here.

How to Assemble a Smoked Salmon Platter

Think of these steps as a little guidance rather than strict rules. There is no right or wrong way here; these steps are mainly to help you keep everything looking balanced.

Here’s how I usually put the platter together so it feels thoughtfully arranged:

Step 1 – Start with the bowls: Begin by placing the whipped cream cheese in a medium bowl and the capers in a small one, then set them on your platter. I like to place the smaller bowl just to the right and slightly under the cream cheese, so it doesn’t feel crowded. 

Starting with the bowls will give you anchor points, which makes it easier to fill in the rest of the platter without everything sliding around. It also adds height, making the board feel more styled and intentional.

Step 2 – Add the salmon: Arrange the salmon in loose folds or ribbons on each side of the bowls, slightly off-center. I like to set them so that each piece is visible (rather than on top of each other), so your guests can easily serve themselves.

Keep in mind that we are not aiming for perfection here. Try to leave a little space around the edges to make room for the vegetables and keep the platter from looking too packed. 

Step 3 – Layer in the vegetables: Tuck the cucumber slices, cherry tomatoes, radishes, olives, and red onions around the salmon. Think about color as you go. If you place two vegetables of the same color side by side, swap one with something with a different color or texture.

This simple trick keeps the platter from looking flat and makes it feel brighter without needing more ingredients. 

Step 4 – Add the eggs: Scatter the halved eggs on both ends of the platter. Drizzle them with olive oil and sprinkle with Everything but the Bagel seasoning (or simple salt and black pepper) so that they are properly seasoned.

Step 5 – Finish with lemon and herbs and serve: Tuck in a few lemon wedges and sprigs of fresh dill to complete the whole platter. Lastly, serve the platter with toasted baguette slices or your favorite crackers on the side so everyone can build their own bites.

Make-Ahead Instructions and Storing Leftovers

How to make ahead: If you want to make this smoked salmon platter ahead of time, you can prepare most of it a few hours in advance, which is especially helpful if you’re hosting. Simply:

• Prep all the components: Slice the vegetables, boil the eggs, and gather the pickled items in advance. Arrange everything on the platter, then cover it tightly with plastic wrap and refrigerate.
• Add the salmon right before serving: I like to open the smoked salmon at the very last minute before serving so it stays fresh.

How to store leftovers: If you have leftovers, store each component in separate airtight containers. 

Smoked salmon is perishable, so aim to eat it within 24 hours. The vegetables, herbs, and pickled items usually last a bit longer, but I prefer consuming everything within a day or two.

How to use leftover salmon: Leftover salmon (and vegetables) is great to add into eggs, into a simple green salad, or tucked into a wrap for an easy lunch the next day so nothing is wasted.