Name: Smoked Salmon Quesadilla Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tablespoon mayonnaise; 1 tablespoon sriracha; 1 teaspoon garlic powder; 2 flour tortilla wraps (10 inches in diameter); 8 ounces smoked salmon (deskinned and flaked); 1 jalapeño (thinly sliced widthwise, seeds and membranes removed); 2 ounces sliced black olives; 2 ounces shredded pepper jack cheese

Print Recipe·4 from 5 reviews

Get ready to fall in love with an unexpectedly delicious twist on a classic favorite: the Smoked Salmon Quesadilla Recipe. This dish brings together the smoky richness of flaked salmon with the spicy kick of jalapeño, the briny touch of black olives, and the creamy, melty goodness of pepper jack cheese. It’s an explosion of flavors and textures wrapped inside perfectly crisped flour tortillas that you can whip up in just 25 minutes. Whether you’re looking for a quick lunch or an impressive snack, this quesadilla is guaranteed to become one of your go-to recipes for a satisfying bite with a gourmet flair.

Ingredients You’ll Need

A close-up picture shows a black frying pan with an even layer of bright orange sauce spread across the surface. The sauce has a slightly bumpy texture and is thin enough to see small bubbles and swirls. On the right side of the pan, a silver spoon rests partially dipped into the sauce, showing a small scoop of it on the spoon’s surface. The pan is set on a white marbled surface, and the handle of the pan extends to the left side of the image. photo taken with an iphone --ar 4:5 --v 7

This recipe is simple but relies on the perfect balance of fresh and bold ingredients. Each one plays a vital part in flavor, texture, and color to make your smoked salmon quesadilla truly unforgettable.

Flour tortilla wraps (2, 10-inch diameter): The soft yet sturdy base that crisps beautifully without falling apart.
Smoked salmon (8 ounces, deskinned and flaked): The star ingredient offering smoky depth and delicate texture.
Jalapeño (1, thinly sliced, seeds removed): Adds a vibrant heat that wakes up every bite without overwhelming.
Sliced black olives (2 ounces): Brings a salty and tangy punch that contrasts nicely with the creamy cheese.
Shredded pepper jack cheese (2 ounces): Melts perfectly for gooey, spicy goodness inside the quesadilla.
Mayonnaise (1 tablespoon): Creates a rich and smooth base for the zesty sauce.
Sriracha (1 tablespoon): Packs a flavorful, fiery punch to brighten the quesadilla’s profile.
Garlic powder (1 teaspoon): Adds a fragrant, savory undertone that pulls all flavors together.

How to Make Smoked Salmon Quesadilla Recipe

Step 1: Prepare the Spicy Mayo Sauce

In a small bowl, combine mayonnaise, sriracha, and garlic powder. Stir everything together until the sauce is perfectly smooth and well blended. This spicy mayo is what gives the quesadilla an irresistible creamy kick and ties all the bold ingredients together beautifully.

Step 2: Assemble the Base

Place one flour tortilla flat on a large pan over medium heat. Spread the spicy mayo sauce evenly across the entire surface of the tortilla. This step builds a flavorful foundation that keeps every bite lively and delicious.

Step 3: Layer the Goodies

Scatter the flaked smoked salmon evenly over the sauced tortilla. Next, add thin slices of jalapeño, followed by the black olives and shredded pepper jack cheese. Make sure every layer is spread out, so you get an even mix of smoky, spicy, and creamy in every mouthful.

Step 4: Top and Cook

Place the second tortilla gently on top to create a sandwich. Keep the heat on medium while cooking the quesadilla. Once the bottom tortilla turns golden brown and crispy and the cheese begins to melt, carefully flip it over to crisp up the other side. Cooking it slowly ensures the cheese melts just right and the tortilla becomes perfectly crunchy.

Step 5: Slice and Serve Warm

Transfer the quesadilla to a cutting board. Using a sharp knife, cut it into four equal wedges. The moment it’s warm, serve immediately for the best melty, smoky, spicy experience.

How to Serve Smoked Salmon Quesadilla Recipe

The image shows a black frying pan filled with a layered dish. The bottom layer is white creamy sauce, spread evenly across the pan. On top of this is a layer of shredded orange-colored chicken spread out to cover the sauce. The final layer is scattered with sliced black olives and green jalapeño rings placed evenly all over the chicken. The frying pan is on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped cilantro or a few thin-sliced green onions adds a pop of color and freshness to your quesadilla. You could also add a dollop of sour cream or some lemon wedges on the side to brighten the smoky flavors and add a cool contrast.

Side Dishes

This quesadilla pairs wonderfully with a crisp green salad dressed in citrus vinaigrette or a simple guacamole that complements the rich salmon and spicy cheese. A bowl of tomato salsa or pico de gallo can add another layer of fresh, vibrant flavor that works perfectly with the quesadilla’s warmth.

Creative Ways to Present

If you’re serving guests, slice the quesadilla into smaller bite-sized wedges to make a fantastic appetizer. You can layer the pieces on a wooden board surrounded by colorful dipping sauces like chipotle aioli or avocado crema for an inviting spread that will surely impress.

Make Ahead and Storage

Storing Leftovers

Leftover smoked salmon quesadillas can be stored in an airtight container in the refrigerator for up to two days. Make sure they are fully cooled before storing to keep the tortillas from becoming soggy.

Freezing

You can freeze the quesadilla by wrapping it tightly in plastic wrap and then in foil to protect against freezer burn. Freeze for up to one month. When freezing, slice it into portions to make reheating easier and faster.

Reheating

For the best texture, reheat the quesadilla over medium heat in a skillet until it’s warmed through and crispy again. Avoid microwaving if possible, as this can make the tortilla soggy and the cheese rubbery.

FAQs

Can I use a different type of cheese?

Absolutely! While pepper jack adds a nice spicy element, you can use mozzarella, cheddar, or even a creamy havarti to suit your taste preferences.

Is it necessary to remove the seeds from the jalapeño?

Removing the seeds and membranes helps control the heat level. If you prefer a spicier quesadilla, feel free to leave them in or add extra slices.

Can I make this vegetarian?

While this recipe highlights smoked salmon, you can swap it out for grilled vegetables or sautéed mushrooms along with the same spicy sauce and cheese for a delicious vegetarian version.

What can I substitute for mayonnaise in the sauce?

If you want a lighter or dairy-free version, Greek yogurt or vegan mayo work just as well without compromising flavor or creaminess.

How do I prevent the quesadilla from getting soggy?

Cooking on medium heat and waiting for a golden-brown crust before flipping helps keep the tortilla crisp. Also, avoid overloading with wet ingredients to maintain the perfect texture.

Final Thoughts

This Smoked Salmon Quesadilla Recipe is one of those delightful dishes that feels indulgent yet comes together so effortlessly. Every bite is an exciting mix of smoky, spicy, creamy, and crisp—you’ll find yourself wanting to make it again and again. Don’t hesitate to try this recipe the next time you want to impress your taste buds or your friends with a tasty and unique twist on quesadillas!

Smoked Salmon Quesadilla Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

Author: Sara
Total Time: 25 minutes
Yield: 2 servings

Print Recipe

Description

This Smoked Salmon Quesadilla is a delicious fusion of smoky, spicy, and creamy flavors wrapped in a crispy golden tortilla. Perfect for a quick and satisfying meal, it combines flaked smoked salmon, spicy jalapeños, savory black olives, and melted pepper jack cheese, all tied together with a zesty sriracha mayonnaise sauce. Ready in just 25 minutes, this recipe is ideal for a flavorful lunch or dinner for two.

Ingredients

Sauce

1 tablespoon mayonnaise
1 tablespoon sriracha
1 teaspoon garlic powder

Main Ingredients

2 flour tortilla wraps (10 inches in diameter)
8 ounces smoked salmon (deskinned and flaked)
1 jalapeño (thinly sliced widthwise, seeds and membranes removed)
2 ounces sliced black olives
2 ounces shredded pepper jack cheese

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Instructions

Prepare the sauce: In a small bowl, combine mayonnaise, sriracha, and garlic powder. Stir until the mixture is well blended, creating a spicy and creamy sauce.
Assemble the base: Place one tortilla wrap flat on a large pan or skillet. Spread the prepared sauce evenly over the surface of the tortilla to ensure every bite has that spicy kick.
Add the fillings: Evenly distribute the flaked smoked salmon, sliced jalapeño, black olives, and shredded pepper jack cheese on top of the sauced tortilla. This layering will provide a balanced combination of flavors.
Top with second tortilla: Place the second tortilla wrap on top of the fillings to seal the quesadilla.
Cook the first side: Turn the heat to medium and cook the quesadilla until the bottom tortilla becomes crispy and golden brown and the cheese inside starts to melt, approximately 3-5 minutes. Monitor the heat to prevent burning.
Flip and cook the other side: Carefully flip the quesadilla using a spatula. Cook the other side until it also turns crispy and the cheese is fully melted, about another 3 minutes.
Serve: Transfer the quesadilla to a cutting board and slice into 4 equal quadrants. Serve immediately while warm for the best taste and texture.