Ina Garten Smoked Salmon Quesadilla – Elegant, Crisp, and Bursting with Flavor
This smoked salmon quesadilla features thin slices of smoked salmon, creamy goat cheese or mascarpone, a hint of lemon zest, and fresh dill or chives—pressed between golden, crisped tortillas. It’s pan-cooked until the exterior is perfectly crunchy and the inside is warm, creamy, and savory.
- Prep Time: 5
- Cook Time: 6
- Total Time: 11 minutes
- Yield: 1 quesadilla (2–4 wedges) 1x
- Category: Appetizer
- Method: Skillet
- Cuisine: American with a European twist
Ingredients
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2 flour tortillas (8-inch)
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2–3 ounces smoked salmon, thinly sliced
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2 tablespoons mascarpone, cream cheese, or goat cheese (softened)
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1 teaspoon lemon zest
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1 tablespoon chopped fresh dill or chives
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½ teaspoon capers (optional)
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1 tablespoon unsalted butter or olive oil (for cooking)
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Freshly ground black pepper, to taste
Instructions
In a small bowl, mix the softened cheese with lemon zest, fresh herbs, and a pinch of black pepper. If using capers, stir them in gently.
Lay one tortilla flat on a clean surface. Spread the cheese mixture evenly across the surface. Layer smoked salmon slices over the cheese. Top with the second tortilla.
In a medium skillet, heat the butter or oil over medium heat. Place the quesadilla in the pan and cook for 2–3 minutes on each side, pressing gently with a spatula, until golden and crispy.
Transfer to a cutting board. Let rest for 1 minute, then cut into wedges. Serve warm.