Allergen note
Smoked salmon is fish, a common allergen, so introduce plain cooked fish first to check for reactions. It is also cured with a lot of salt, so it is best kept for after 12 months and served only occasionally in small amounts.
How to serve
After 12 months, stir a teaspoon or two of finely chopped smoked salmon into scrambled eggs, pasta or mashed potato as an occasional treat. For everyday fish meals, offer fresh or frozen salmon cooked without salt.
Preparation
Cold-smoked salmon is not cooked and may carry Listeria bacteria, so for young children heat it until steaming hot, for example stirred into eggs or pasta. Hot-smoked salmon is already cooked; flake it and check for bones. Don't add salt to the dish.
Texture and choking risk
Thin slices of smoked salmon are slippery and stretchy, and young children can struggle to chew them or get them stuck. Chop it finely and mix it into soft food rather than serving whole slices, and always supervise while your child eats.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries smoked salmon, note any reaction and see it in the allergen tracker.
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