Ina Garten’s Smoked Salmon Quesadilla is a refined twist on a casual favorite. Layering silky smoked salmon with creamy cheese and fresh herbs inside a crisped tortilla, this dish is fast, flavorful, and elevated enough to serve as an appetizer, brunch item, or light meal.

With just a few quality ingredients and minimal prep, this recipe brings elegance to everyday cooking—just as you’d expect from the Barefoot Contessa.

What Is Ina Garten’s Smoked Salmon Quesadilla?

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.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Smoked Salmon Quesadilla

Quick and easy – Ready in under 15 minutes
Perfect balance of textures – Creamy inside, crispy outside
Elegant yet simple – Ideal for brunch or entertaining
Great way to use smoked salmon – No cooking needed for the filling
Customizable – Adjust herbs and cheeses to suit your taste
Pairs well with salads or soup – Light but satisfying

Ingredients Needed to Make Ina Garten’s Smoked Salmon Quesadilla

2 flour tortillas (8-inch)
2–3 ounces smoked salmon, thinly sliced
2 tablespoons mascarpone, cream cheese, or goat cheese (softened)
1 teaspoon lemon zest
1 tablespoon chopped fresh dill or chives
½ teaspoon capers (optional)
1 tablespoon unsalted butter or olive oil (for cooking)
Freshly ground black pepper, to taste

Instructions to Prepare Ina Garten Smoked Salmon Quesadilla

Step 1: Prepare the filling

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.

Step 2: Assemble the quesadilla

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.

Step 3: Cook the quesadilla

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.

Step 4: Slice and serve

Transfer to a cutting board. Let rest for 1 minute, then cut into wedges. Serve warm.

What Goes Well With Ina Garten’s Smoked Salmon Quesadilla

Arugula salad with lemon vinaigrette – Bright and peppery
Chilled cucumber soup – Cool and refreshing pairing
Roasted asparagus or green beans – Light vegetable side
Crispy roasted potatoes – Makes it a hearty brunch
Sparkling water with lemon or white wine – Refreshing contrast
Tomato-avocado salsa – Adds a creamy, acidic layer
Herbed yogurt dip or sour cream – Great for dipping

Key Tips for Making Ina Garten’s Smoked Salmon Quesadilla

Use soft cheese for easy spreading – Let it come to room temperature first
Don’t overfill the quesadilla – Too much can make it hard to flip
Cook over medium heat – Prevents burning while the inside warms
Choose a sturdy tortilla – Holds up better when slicing
Let rest before cutting – Helps everything stay in place
Add herbs at the end if you like bold flavor – Keeps them fresh and vibrant
Use a nonstick skillet or cast iron – For even browning and crispness

Creative Variations of Ina Garten’s Smoked Salmon Quesadilla

Add thinly sliced red onion – For a sharp bite
Use a mix of cream cheese and feta – Tangy and creamy
Include fresh spinach or arugula – For extra greens
Swap in lavash or whole wheat tortillas – For a different texture and flavor
Top with everything bagel seasoning – Adds crunch and classic flavor
Serve with a poached egg on top – Brunch-worthy upgrade
Use horseradish cream inside – For a bold, peppery twist

Storage Guidelines for Ina Garten’s Smoked Salmon Quesadilla

Best eaten fresh – Texture is best when crisp
If storing, cool completely first – Prevents sogginess
Refrigerate in an airtight container – Eat within 1 day
Do not freeze – Salmon and tortilla texture will degrade

Reheating Tips for Ina Garten’s Smoked Salmon Quesadilla

Skillet: Reheat on medium heat – 1–2 minutes per side for crispness
Oven: 300°F for 8–10 minutes – Retains crunch without overcooking
Avoid microwave – Can make the quesadilla soft or rubbery
Reheat gently – Overheating may affect the salmon’s flavor
Top with fresh herbs after reheating – Refreshes the dish

Nutritional Value (per serving, approx.)

Calories: 330
Protein: 14g
Carbohydrates: 24g
Fat: 20g
Fiber: 2g
Sugar: 2g
Sodium: 570mg

A flavorful light meal or brunch dish with balanced protein, carbs, and fats.

FAQs

Can I make Ina Garten’s smoked salmon quesadilla ahead of time?

It’s best served fresh, but you can prep the filling and assemble the quesadilla a few hours ahead. Store it wrapped in the fridge and cook just before serving for the best texture.

What cheese works best with smoked salmon in a quesadilla?

Soft cheeses like goat cheese, mascarpone, or cream cheese pair best. They complement the smoky flavor and melt smoothly.

Should I use hot-smoked or cold-smoked salmon?

Cold-smoked salmon is ideal for this recipe. It’s thinly sliced, mild, and blends well with the creamy filling and crisp tortilla.

Can I serve smoked salmon quesadilla cold?

It can be served at room temperature, but it’s best when warm and crispy from the pan. Cold versions may lose their texture appeal.

Wrapping Up

Ina Garten’s Smoked Salmon Quesadilla is an easy yet elegant way to enjoy bold flavors in a simple format. With creamy cheese, bright herbs, and smoky salmon, this quesadilla brings just the right mix of comfort and sophistication—perfect for brunch, lunch, or a stylish starter. It’s quick to make, beautiful on the plate, and absolutely delicious.