Salmon Flatbreads - Tiffany Haugen

Salmon Flatbreads - Tiffany Haugen

If there isn’t leftover salmon in the fridge, there’s always a jar of canned salmon in the pantry or vac-sealed smoked salmon in the freezer. Whatever you have on hand can be turned into this simple yet tasty appetizer that can also be served for lunch or a light dinner along-side a salad.

Flavor versatility is key in this dish; pineapple or diced oranges can be used in place of the mango and black or green olives can be substituted for the Kalamata’s. Warning, this is a tasty recipe you likely won’t be able to get enough of!

Salmon Flatbreads

  • 1 cup cooked, flaked salmon
  • 1 teaspoon fresh lemon juice
  • 1/2 cup diced mango
  • 1/4 cup diced Kalamata olives
  • 2 tablespoons sour cream or Greek yogurt
  • 1 teaspoon chopped fresh dill
  • Black pepper
  • Flatbread of choice
  • Fresh dill for garnish

Flake salmon into chunks taking care to remove all bones. In a medium bowl, gently mix lemon juice, mango and olives. In a small bowl mix sour cream or Greek yogurt with fresh dill. Cut flatbreads into serving portions and toast in a skillet or oven. Let bread cool before topping with salmon mixture. Top each flat-bread portion with a spoonful of salmon mixture. Add a dollop of dill cream mixture and top with freshly ground black pepper. Garnish with additional fresh dill and serve immediately.

Note:  For signed copies of Tiffany’s popular book, Cooking Seafood, and other titles, visit


Back to blog

Leave a comment

Please note, comments need to be approved before they are published.