There are some flavour pairings that just feel destined to be together. Smoked salmon and cream cheese is certainly one of them, a combination that has graced countless bagels and blinis. But when you tuck those familiar, beloved ingredients inside a warm, crisp tortilla with gloriously melty cheese, something truly special happens. You get a handheld bite that is both comforting and sophisticated, a party snack that feels a little bit fancy without any of the fuss. We’re talking, of course, about these Smoked Salmon Mini Quesadillas.

I stumbled upon this combination by accident one evening when I had leftover tortillas from making our family’s favourite Easy Ground Beef Tacos and a packet of smoked salmon that needed using. On a whim, I decided to see what would happen. The result was these delightful little parcels: the exterior is golden and toasted, giving way to a warm, gooey centre where the salty, silky salmon is balanced by tangy cream cheese, a sharp hint of red onion, and the fresh, almost aniseed-like notes of dill. It’s been a hit ever since.

This salmon recipe works beautifully for a holiday appetizer spread, a light lunch alongside a green salad, or simply as a satisfying snack for a quiet evening in. They are straightforward to prepare and come together in about 30 minutes, which is always a bonus when you’re hosting. Everyone seems to get a little bit excited when I bring a plate of these out, and I think you’ll find the same happens in your home.

Recipe Overview

This recipe transforms the classic quesadilla into an elegant appetizer. The flavour profile is a delightful blend of smoky, creamy, and fresh. We combine high-quality smoked salmon with a seasoned cream cheese filling, adding capers for a briny pop and fresh dill for brightness. The quesadillas are pan-fried until the tortilla is perfectly crisp and the cheese inside is molten. I’ve found that using a non-stick pan is key to getting that even, golden-brown finish without any sticking.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: Makes 12 mini quesadillas (serves 4-6)
• Difficulty: Easy

Why You’ll Love This Smoked Salmon Mini Quesadillas Recipe

• Genuine Flavour: The taste is nuanced and satisfying. You get the rich, smoky flavour from the salmon, the cool tang of the cream cheese filling, a sharp little kick from finely diced red onion, and a fresh, herby lift from the dill. It’s a truly harmonious combination.
• Ready in Under 30 Minutes: From gathering your ingredients to plating up the final, golden triangle, this entire recipe takes about half an hour. It’s ideal when you want an impressive-looking nibble without spending hours in the kitchen.
• Flexible Recipe: You can easily adapt this to your tastes. Swap the dill for fresh chives, add a sprinkle of chilli flakes for a bit of heat, or use hot-smoked salmon for a flakier, more robust texture. You could even add a thin layer of spinach for extra greens.
• Great for Gatherings: These mini quesadillas are ideal for any occasion that calls for finger food – think Christmas parties, New Year’s Eve drinks, or even a sophisticated brunch. They are easy to eat while standing and mingling.
• Family Tested: My family absolutely adores these. Even my youngest, who can be a bit particular, loves the “cheesy salmon triangles.” They always get compliments when we have friends over for dinner.

Smoked Salmon Mini Quesadillas

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, I recommend using good-quality Scottish smoked salmon; its delicate texture and flavour really make a difference. When it comes to the cream cheese, I always reach for full-fat Philadelphia as it provides the richest, creamiest base for the filling. It melts beautifully without becoming watery.

• 12 mini flour tortillas (approx. 12-15cm diameter)
• 150g good-quality smoked salmon, finely chopped
• 200g full-fat cream cheese, softened at room temperature
• 50g Gruyère cheese, finely grated
• 1 tbsp crème fraîche or soured cream
• 2 tbsp fresh dill, finely chopped (plus extra for garnish)
• 1 tbsp capers, rinsed and roughly chopped
• 1 small red onion, very finely diced (about 2 tbsp)
• 1 tsp lemon zest
• 1/2 tsp black pepper, freshly cracked
• A pinch of salt (be sparing, the salmon and capers are salty)
• 2 tbsp unsalted butter, for frying

Sara’s Tip: Make sure your cream cheese is properly at room temperature. If it’s too cold, it will be lumpy and difficult to mix, and you won’t get that smooth, luscious filling we’re aiming for.

How to Make Smoked Salmon Mini Quesadillas

The process for making these is quite straightforward. We’ll first create the delicious filling, then assemble the quesadillas, and finally pan-fry them in batches until they are perfectly golden and crisp. The key is to work efficiently and not overfill them.

1. Prepare the Filling: In a medium mixing bowl, combine the softened cream cheese, grated Gruyère, crème fraîche, chopped dill, chopped capers, finely diced red onion, lemon zest, black pepper, and a tiny pinch of salt. Mix with a spoon or spatula until everything is well incorporated and the mixture is smooth.
2. Fold in the Salmon: Gently fold the chopped smoked salmon into the cream cheese mixture. Be careful not to overmix, as we want to keep some of the texture of the salmon intact.
3. Assemble the Quesadillas: Lay out a mini tortilla on a clean work surface. Spread about 1.5 to 2 tablespoons of the salmon filling over one half of the tortilla, leaving a small border (about 1cm) around the edge.
4. Fold and Press: Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down to seal the edges and spread the filling evenly. Repeat this process with the remaining tortillas and filling.
5. Heat the Pan: Place a large, non-stick frying pan or skillet over a medium heat. What works best for me is getting the pan properly hot before adding the butter. This helps create a better crust.
6. Fry the Quesadillas: Melt about a teaspoon of butter in the hot pan. Once it’s sizzling gently, place 2 or 3 quesadillas in the pan, ensuring you don’t overcrowd it. Cook for 2-3 minutes per side.
7. Check for Colour: The quesadillas are ready to flip when the underside is a beautiful golden-brown and crisp. The cheese inside should be starting to melt. You can press down lightly with a spatula to encourage even cooking.
8. Continue in Batches: Once cooked, transfer the quesadillas to a cutting board. Add more butter to the pan as needed and continue cooking the remaining quesadillas in batches.
9. Serve Immediately: For the best texture, slice each mini quesadilla in half to create two triangles. Arrange them on a platter, garnish with a little extra fresh dill, and serve warm. For another fantastic savoury bite, you might want to try my Smashed Burgers Recipe.

Tips From My Kitchen

• Temperature Control: Keep your hob on a steady medium heat. If the pan is too hot, the tortillas will burn before the cheese has a chance to melt properly. Too low, and they won’t get that lovely crisp exterior.
• The Secret Step: Don’t overfill the quesadillas. It’s tempting to pack them full, but I learned that this causes the filling to ooze out during cooking, creating a mess and preventing the edges from sealing well. A thin, even layer is all you need.
• Make-Ahead: You can prepare the cream cheese and salmon filling up to a day in advance. Keep it in an airtight container in the fridge. You can also assemble the quesadillas a few hours ahead, lay them on a baking sheet lined with parchment paper, cover with cling film, and refrigerate until you’re ready to cook.
• Storage: These are definitely best enjoyed fresh from the pan. However, if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat them in a dry frying pan over a medium-low heat or in an air fryer for a few minutes to restore their crispness.

Equipment You’ll Need

You don’t need any highly specialised gadgets for this recipe, just some basic kitchen essentials.

• Large non-stick frying pan or skillet
• Sharp knife and cutting board
• Medium mixing bowl
• Spatula

What to Serve With Smoked Salmon Mini Quesadillas

While these are a fantastic standalone party snack, they can also be part of a larger meal. Here are a few of my favourite pairings:

• A Simple Green Salad: A lightly dressed salad with rocket, cucumber, and a lemon vinaigrette cuts through the richness of the quesadillas beautifully.
• Soured Cream and Chive Dip: A simple dip made from soured cream, chopped chives, and a squeeze of lemon juice is a wonderful, cooling accompaniment.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works wonderfully. Its acidity complements the salmon and cream cheese perfectly. A dry Prosecco is also an excellent choice for a celebratory feel.

Frequently Asked Questions

Smoked Salmon Mini Quesadillas

Creamy and savory mini quesadillas filled with smoked salmon, cream cheese, and fresh dill. A perfect, easy-to-make appetizer or light snack.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: American

Calories: 510

Ingredients Method Notes

Ingredients

  

• 12 mini flour tortillas approx. 12-15cm diameter
• 150 g good-quality smoked salmon finely chopped
• 200 g full-fat cream cheese softened at room temperature
• 50 g Gruyère cheese finely grated
• 1 tbsp crème fraîche or soured cream
• 2 tbsp fresh dill finely chopped (plus extra for garnish)
• 1 tbsp capers rinsed and roughly chopped
• 1 small red onion very finely diced (about 2 tbsp)
• 1 tsp lemon zest
• 1/2 tsp black pepper freshly cracked
• A pinch of salt be sparing, the salmon and capers are salty
• 2 tbsp unsalted butter for frying

Method

 

1. Prepare the Filling: In a medium mixing bowl, combine the softened cream cheese, grated Gruyère, crème fraîche, chopped dill, chopped capers, finely diced red onion, lemon zest, black pepper, and a tiny pinch of salt. Mix with a spoon or spatula until everything is well incorporated and the mixture is smooth.
2. Fold in the Salmon: Gently fold the chopped smoked salmon into the cream cheese mixture. Be careful not to overmix, as we want to keep some of the texture of the salmon intact.
3. Assemble the Quesadillas: Lay out a mini tortilla on a clean work surface. Spread about 1.5 to 2 tablespoons of the salmon filling over one half of the tortilla, leaving a small border (about 1cm) around the edge.
4. Fold and Press: Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down to seal the edges and spread the filling evenly. Repeat this process with the remaining tortillas and filling.
5. Heat the Pan: Place a large, non-stick frying pan or skillet over a medium heat. What works best for me is getting the pan properly hot before adding the butter. This helps create a better crust.
6. Fry the Quesadillas: Melt about a teaspoon of butter in the hot pan. Once it's sizzling gently, place 2 or 3 quesadillas in the pan, ensuring you don't overcrowd it. Cook for 2-3 minutes per side.
7. Check for Colour: The quesadillas are ready to flip when the underside is a beautiful golden-brown and crisp. The cheese inside should be starting to melt. You can press down lightly with a spatula to encourage even cooking.
8. Continue in Batches: Once cooked, transfer the quesadillas to a cutting board. Add more butter to the pan as needed and continue cooking the remaining quesadillas in batches.
9. Serve Immediately: For the best texture, slice each mini quesadilla in half to create two triangles. Arrange them on a platter, garnish with a little extra fresh dill, and serve warm. For another fantastic savoury bite, you might want to try my Smashed Burgers Recipe.

Notes

For the best texture, serve immediately. Leftovers can be refrigerated for up to 2 days and reheated in a dry, non-stick pan over medium heat until crisp.

I really hope you give these Smoked Salmon Mini Quesadillas a go. They’ve become a staple in my repertoire for entertaining, and they never fail to get rave reviews. They are a testament to how simple, high-quality ingredients can be combined to create something truly delicious. If you do make them, please let me know how they turned out in the comments below. I love hearing about your experiences in the kitchen!

– Marcus Bennett