Salmon Log

Salmon Log

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Gena Quarantello


This recipe is sure to be a hit with everyone even those that say they don't like salmon. Got it from a dear friend who made me promise to never make it at a party that anyone she knew would be at! Of course that didn't last to long but we didn't make it at parties that she was good not to share. Enjoy


★★★★★ 1 vote

20 Min


  • 1 can(s)
    salmon (costco has a stack of them if you want to double recipe)
  • 1
    cream cheese, room temperature
  • 2 Tbsp
    hickory or mesquite liquid smoke
  • ·
    garlic salt to taste
  • 1/2
    small onion (chopped small) optional but good
  • ·
    chopped pecans and chopped parsley

How to Make Salmon Log


  1. Put the bar of Cream Cheese in a bowl, drain the salmon and fluff it with a fork and put it in with the Cream cheese. Add Garlic salt and Liquid Smoke and mix.
  2. Put the chopped onions between paper towels and squeeze the juice out of them. Then mix into the cheese and salmon mix.

    Form into a ball or log, whichever you prefer and wrap in parchment paper and put in the refrigerator to firm up. (aprox 3 hrs)
  3. Mix the chopped pecans and finely chopped parsley together.
    Remove the ball/log from the refrigerator and roll it in the pecan/parsley mix.
    It is ready to serve or put in the refrigerator for later.
    Serve with Crackers or baggettes

Printable Recipe Card

About Salmon Log

Course/Dish: Seafood Appetizers

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