This Smoked Salmon Dip is ultra-creamy with generous chunks of real salmon in every single bite! Featuring a combination of cooked and smoked salmon along with cream cheese, Greek yogurt, lemon juice and fresh herbs, this salmon dip recipe is rich and complex in flavorful, yet lightened up and healthier. Best of all, you’ll need just a few easy-to-find ingredients and 10 minutes to make this simple salmon appetizer!
Serve it with crackers and fresh veggies for entertaining, as a smear with bagels for breakfast, or as a spread on sandwiches for work lunches! Continue to read on for more unique ways to serve this dip, plus tips for customizing and storing it!
Smoked Salmon Dip (or Spread!)
If you are a fan of salmon, you are going to fall head over heels in love with this ultra creamy, rich, smoky fish dip!
This thick and savory dip is overflowing with not one, but two types of salmon! It features silky smoked salmon and luscious wild salmon along with smooth cream cheese, tangy Greek yogurt, custardy mayonnaise, zippy lemon and plenty of fresh herbs! Smooth and creamy with generous chunks of real salmon, this dip is insanely addictive and impossible to resist!
But, not only is this smoked salmon dip downright delicious, it’s also incredibly simple to prepare and all of the ingredients are easy to find! Thanks to the trusty food processor, you can have this dip ready in as little as 5 to 10 minutes! And, you can even make it ahead and store it in the refrigerator for up to 3-4 days!
Ready for some bonus points – this dip can also double as a spread! While it’s delicious as a dip with crackers, crostini or fresh vegetables, it’s equally as scrumptious as a smear for bagels and avocado toast or as a spread for sandwiches!
Why you’ll love this recipe
- Super quick and easy to prepare! This dip can be ready and on the table in as little as 15 minutes!
- The best texture! This dip is rich and ultra-creamy with generous chunks of real salmon!
- Insanely delicious taste! Featuring two types of salmon – smoked and wild salmon – there is no shortage of delicious salmon flavor in every bite!
- Easy way to use leftover salmon! This is a healthy and easy way to use up any leftover salmon you have hanging out in the refrigerator!
- You can prepare it in advance! Prepare this dip in advance and store it in the refrigerator for easy snacking!
- Easy to customize! Get creative and toss in your favorite ingredients!
- Perfect for entertaining! This dip will be a hit at every party – from picnics, potlucks and barbecues to family gatherings and holiday celebrations!
What is salmon dip?
Smoked salmon dip is a rich, creamy and savory dip for spread for crackers, bread, fresh vegetables and sandwiches. It features a whipped cream cheese base combined with smoked salmon and other flavoring ingredients, such as mustard, fresh lemon juice and dill.
Is it healthy?
While classic salmon dip is rich in omega-3 fats and protein, it also contains dollops of mayonnaise, which doesn’t make it the healthy option. However, this easy smoked salmon dip is lightened up and just as satisfying as the classic! This recipe swaps heavy, calorie laden mayonnaise and sour cream for probiotic- and protein-rich Greek yogurt! Also, smoked salmon contains an exorbitant amount of sodium – so this recipe scales it back and uses a combination of both smoked and freshly steamed (or leftover) salmon!
Overall, this salmon dip recipe is loaded with protein, probiotics and heart-healthy omega-3’s! If you are looking to lighten up this recipe even more, I’ve included some healthy variations you can try below!
Salmon spread ingredients
All the ingredients for this insanely addictive dip are easy to find! Plus, you can use either leftover salmon, canned salmon or raw salmon for this recipe!
Ingredients in smoked salmon dip
- Salmon: A combination of smoked salmon and wild salmon give this dip an intense, savory depth of flavor! The smoked salmon provides a delicious smokey flavor, while the wild salmon adds a robust taste! (See below for types of salmon you can use to make dip.)
- Lemon: Fresh lemon juice and zest add a touch of acidity which helps balance, brighten and enhance the flavors in this dip!
- Spices: A blend of smoked paprika, kosher salt and ground black pepper all provide flavor.
- Fresh Herbs: Fresh dill adds a citrus-like taste and subtle sweetness, while chives add a touch of delicate onion flavor.
- Cream Cheese: Room temperature cream cheese provides a rich creaminess that just can’t be beat! I recommend whipped cream cheese for the best light and airy texture!
- Yogurt: 1/3 cup of Greek yogurt helps lighten up the dip and adds a touch of tangy flavor! You can substitute sour cream if you prefer.
- Mayonnaise: A scant 2 tablespoons of mayonnaise provide a pleasant richness and custardy texture! I recommend you use a good-quality, full-fat mayonnaise for the richest taste!
Variations
This recipe is extremely flexible! Feel free to add or omit ingredients based on what you have on hand or prefer!
- Salmon: No leftover salmon on hand? No worries! I’ve included easy instructions for how to quickly steam raw salmon at home! Or, if you don’t feel like cooking salmon, you can simply use canned salmon or more smoked salmon instead! (See below for types of salmon you can use to make dip.)
- Salmon roe: Looking for even more salmon flavor? Try garnishing your dip with salmon roe or salmon caviar!
- Garlic: Do you have a garlic lover in your family? Throw in a clove of garlic for a touch of warm, earthy flavor!
- Shallots: My favorite way to add a touch of mild garlic and onion flavor!
- Celery: I’ve never met a dip that didn’t benefit from a touch of sweet celery freshness!
- Horseradish: Add a spicy, slightly peppery kick to your dip by adding a teaspoon of prepared horseradish, just be sure to drain it first!
- Tartar Sauce: Salmon and tartar sauce go hand in hand!
- Capers: Love bright, briny flavors? Try tossing i1-2 tablespoons of capers into the dip or simply scatter some on top of the dip as a garnish!
- Worcestershire: It may sound like an odd addition, but a dash of Worcestershire sauce will add a faint, yet delicious umami flavor!
- Old Bay: Amp up the salty, smoky flavors by adding in some Old Bay seasoning!
- Cajun Seasoning: Prefer Cajun seasoning to Old Bay – try that instead!
- Chipotle Chili Powder: Like things spicy? Throw in a few shakes of chili powder!
- Everything But the Bagel Seasoning: An obvious addition the the everything bagel lovers!
- Tabasco: Give your dip a little kick by adding in some Tabasco sauce!
Healthy variations
Looking to make a few healthy swaps? Try some of the below simple substitutions!
- Neufchatel: Looking to cut some fat from this recipe? Use low-fat cream cheese or try using Neufchatel cream cheese which contains 1/3 less fat than regular cream cheese – just make sure it is softened to room temperature first!
- Greek Yogurt: If you are looking to save some calories, you can use 2% Greek yogurt!
- Mayonnaise: Try using avocado oil mayonnaise for a healthy mayo substitute! Or, omit the mayonnaise all together and substitute more Greek yogurt, hummus, mashed avocado or low-fat cottage cheese!
What type of salmon can I use?
Most recipes for smoked salmon dip utilize vacuum sealed packages of smoked salmon. This recipe calls for 8 ounces of salmon. I like to use a combination of smoked salmon and freshly steamed wild salmon for the most robust, savory flavor; however, you can use whatever you have on hand (leftover salmon works great!), can easily find or simply prefer!
Smoked Salmon
Smoked salmon is a broad term for any salmon cured with hot or cold smoke. There are two different varieties of smoked salmon – cold and hot smoked. You can use either variety to make dip, depending upon your preference.
- Cold smoked salmon, commonly referred to as ‘lox’, is dry-cured in a large amount salt to draw out moisture. Then, it’s cold-smoked at temperatures below 80-degrees F. The cold smoke doesn’t actually cook the fish, it preserves it, which gives the salmon an almost raw-like texture and salty, rich taste. You can typically find this type of salmon thinly sliced in flat, vacuum-sealed packs at the store. Tip: If you use cold-smoked salmon, taste the dip before adding any salt to it, as it may be unnecessary to add any salt.
- On the other hand, hot smoked salmon is soaked in a wet brine (salty water) and then smoked at temperatures above 120-degrees F. The hot smoke cooks the salmon, which gives it a smokier flavor and flaky texture.
Wild Salmon
The term wild salmon refers to any salmon caught in the wild. It is vibrant in color with a deep reddish-orange hue. Since wild salmon is free-roaming, it tends to be leaner than farm-raised with a more complex and savory salmon-y flavor. It’s important to note that the lean fat content also means you need to take care when cooking it. Overcooking wild salmon can cause it to dry it and become chalky in texture. Make sure you cook your wild salmon to medium-rare or medium at the very most. (I’ve included easy instructions for steaming salmon at home in the notes section of the recipe below!)
Farmed Salmon
Farm-raised salmon refers to salmon that is raised in some type of aquatic farming operation. Farm salmon is lighter in color than wild salmon, with a soft pink-orange hue. It’s generally fatty and mild in flavor. Since farm-fresh salmon has a higher fat content, it’s also a lot harder to overcook than wild salmon. If you prefer to cook your salmon a little more well done, then farm-fresh salmon is the best option for you! (I’ve included easy instructions for steaming salmon at home in the notes section of the recipe below!)
Canned Salmon
While smoked or fresh salmon is best, cans of salmon are a terrific option if you are looking to save a few dollars! Cooked salmon is available in several varieties and you can find them packaged in cans, tins or pouches. The most popular varieties are sockeye and wild pink. Sockeye salmon is flavorful and rich, whereas pink salmon is mild with a texture and taste similar to albacore tuna.
You can purchase canned salmon with or without skin and bones – both varieties have their advantages. Salmon with bones is more flavorful and contains extra vitamins and minerals; however, you will need to remove and discard and large bones of salmon before preparing the dip. Regardless of the type of salmon you select, make sure you pop the top and drain the salmon well if you are using cans of salmon.
How to make smoked salmon dip from scratch?
This easy dip is fool-proof to prepare and totally customizable! This recipe comes together in 10 minutes, so it’s perfect for everything from snacking to holiday entertaining!
(Don’t forget to scroll down for the detailed measurements in the complete printable recipe at the bottom of the page.)
- Whip Cream Cheese: Add the cream cheese to the bowl of a food processor. Process, until the cream cheese is completely softened and airy, about 5 seconds. Add the yogurt, mayonnaise, Dijon, paprika and lemon juice. Process until smooth and combined, stopping to scrape down the sides of the bowl as necessary. (Note: If you don’t have a food processor you can use a stand mixer fitted with paddle attachment or a hand-held blender on LOW)
- Add the smoked salmon, dill and lemon zest. Pulse, scraping the sides of the bowl as necessary, until the mixture is JUST combined, about 10-14 pulses.
- Add wild salmon and chives: Add the steamed (or leftover or canned) salmon pieces and the chives to the food processor. Pulse until just mixed, but don’t over-process – you want generous chunks of steamed salmon mixed in the creamy dip!
- Chill (optional for best taste): Transfer the dip to a bowl and cover with plastic wrap. Chill for at least 1 hour.
- Adjust for seasoning: Taste the dip and adjust with lemon, salt, pepper and fresh herbs if needed.
- Serve: Remove dip from refrigerator and let it come to room temperature before serving. Garnish with lemon wedges and fresh herbs (dill + chives). Serve with toast, crackers or chips and enjoy!
How to make salmon spread step by step photos:
Tips for serving salmon dip
Looking for a new and exciting ways to serve your dip? Below are a few unique ideas, plus some of my family’s favorite ways to enjoy this fish dip!
How to serve fish dip?
You can serve this dish as a spread for bagels, smear for sandwiches, or as a dip with crudités and crackers! Regardless how you serve it, salmon dip is best when you enjoy it chilled. Salmon dip gets firm upon refrigeration, which works great if you are using it as a spread or smear. However, for a scoop-able dip, you will need to let it sit out at on the counter at room temperature for 20-30 minutes before enjoying!
What to eat with it?
Smoked salmon dip is incredibly versatile! You can pair it with bagels, sandwiches, a variety of chips, fresh vegetables and even crispy potatoes! Below are a few of my family’s favorite ways to enjoy this dip!
What goes with salmon dip?
- Bagels: Kick your morning bagel up a few notches! Substitute this dip for your cream cheese and top it with gravlax, red onions and capers for a truly extravagant breakfast experience!
- Avocado Toast: Looking for toast with the most? Slather salmon dip on your favorite bread, top it with slices of avocado and a few shakes of everything but the bagel seasoning!
- Bread Bowl: A bread bowl is always a fun option for serving salmon dip! It looks elegant, yet it’s easy to throw together!
- Crudites: Fresh vegetables are my favorite healthy dipping option! Use an assortment of your favorite vegetables – try mini bell peppers, cucumber slices, broccoli, cauliflower and celery – to add beautiful color to your veggie platter!
- Crackers: An assortment of crackers are always a crowd-pleasing pairing option!
- Bagel Chips: Crispy bagel chips are a no brainer for cream cheese salmon dip!
- Naan: Buttery naan pairs perfectly with this dip! For a healthy option, try using whole wheat naan!
- Hard Boiled Eggs: This may sound odd but trust me it’s delicious! Put a twist on deviled eggs and use the salmon dip as a stuffing for hard-boiled egg whites!
- Avocado Boats: A totally unique and fabulous way to enjoy this dip – avocado boats! Half an avocado, remove the pit and stuff the halves with this creamy dip!
- Sandwiches: Swap mayonnaise and mustard for smoked salmon dip!
- Potato Skins: You haven’t lived until you’ve tried topping your potato skins with salmon dip! It’s a salty, savory match made in heaven!
Tips for storing and freezing salmon dip
Food safety is a important when it comes to storing homemade dips and spreads! Follow the simple tips below for properly storing and freezing this creamy dip with salmon!
Can I make salmon dip in advance?
Absolutely! In fact, I recommend making salmon dip ahead of time, so the flavors have a chance to marry and meld! You can prepare this smoked salmon dip recipe up to a few days ahead of time, which makes it a wonderful dish for picnics, potlucks and parties! However, the dip will firm up quite a bit in the fridge, so make sure you let it sit out at room temperature for a little bit before serving.
How long will this dip last?
Store salmon dip in an airtight container in the refrigerator. When properly stored this dip It will keep well for up to 4 days.
Can you freeze salmon dip?
While you can technically freeze this dip, I do not recommend it. Since salmon dip contains dairy products, such as cream cheese, mayonnaise and yogurt (or sour cream), while it will be safe to eat, the texture of the dip
Easy to throw together and even easier to devour, your family is sure to love this dip!
Until next week, cheers!
Cheyanne
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More salmon recipes!
If you love this creamy salmon spread, try one of these delicious recipes next!
- Bagel Lox Breakfast Bar
- Salmon Fried Rice
- Honey Sriracha Spicy Salmon
- Salmon with Salsa
- How To Make Gravlax
More easy dips!
If you are looking for more delicious dip recipes, try these reader favorites next:
- Carrot Dip
- Crab Rangoon Dip
- Dill Pickle Dip
- Hummus Jalapeno
- Mexican Hummus Dip
- Broccoli Dip (Oven or Slow Cooker)
The best Creamy Salmon Dip (or Spread!) recipe👇
Smoked Salmon Dip
Equipment
- Food Processor
Ingredients
- 1 (8-ounce) Tub Whipped Cream Cheese – at room temperature (can use block instead)
- 1/3 Cup Greek Yogurt (or Sour Cream or Crème Fraiche)
- 2 TBS Mayonnaise (use a good-quality for best taste)
- 1 TBS Dijon Mustard
- Heaping ¼ tsp Smoked Paprika
- 4 ounces Smoked Salmon – roughly chopped (SEE NOTES)
- 3 TBS roughly chopped Fresh Dill - plus more for garnish
- 1 Lemon - 1 TBS Juice + 1 tsp Zest
- 4 ounces Cooked Salmon – flaked into large chunks (preferably Wild Salmon) (SEE NOTES)
- 2 ½ TBS roughly sliced Chives – plus more for garnish
- Coarse Sea Salt & Ground Black Pepper
- For Serving: Baguette, Mini Crostini, Bagel Chips, Melba Toasts, Fresh Veggies (see post for full list)
- Optional Mix-ins for Dip: Hot Sauce, Prepared Horseradish, Capers, Shallots, Celery (see post for full list)
Instructions
- Whip Cream Cheese: Add the cream cheese to the bowl of a food processor. Process, until the cream cheese is completely softened and airy, about 5 seconds. Add the yogurt, mayonnaise, Dijon, paprika and lemon juice. Process until smooth and combined, stopping to scrape down the sides of the bowl as necessary. (Note: If you don’t have a food processor you can use a stand mixer fitted with paddle attachment or a hand-held blender on LOW)
- Add the smoked salmon, dill and lemon zest. Pulse, scraping the sides of the bowl as necessary, until the mixture is JUST combined, about 10-14 pulses.
- Add wild salmon + chives: Add the steamed (or leftover or canned) salmon pieces and the chives to the food processor. Pulse until just mixed, but don’t over-process – you want generous chunks of steamed salmon mixed in the creamy dip!
- Chill (recommended for best taste): Transfer the dip to a bowl and cover with plastic wrap. Chill for at least 1 hour. (Note: Dip will get thicker as it sits in the refrigerator.)
- Adjust for seasoning: Taste the dip and adjust with lemon, salt, pepper and fresh herbs if needed.
- Serve: Remove dip from refrigerator and let it come to room temperature before serving. Garnish with lemon wedges and fresh herbs (dill + chives). Serve with toast, crackers or chips and enjoy!
Notes
- Smoked Salmon: You can use cold-smoked salmon (also referred to as Lox) or hot-smoked salmon in this recipe. If you use cold-smoked salmon, be careful with the amount of salt you add as lox can be slightly salty.
- Cooked or Leftover Salmon: You can use leftover salmon or cooked canned or tinned salmon in this dip! For the best taste I recommend using wild salmon and steaming it yourself – the process is super easy (see below)!
- Add 1-inch of water to the pot and bring the water to a gentle boil.
- Season the salmon filet on both sides lightly with salt and pepper. Lightly oil a steamer basket and place the salmon in the steamer basket (skin side down). Cover the salmon with slices of lemon.
- Reduce the water to a rapid sipper and add the steamer basket to the pot. Cover and steam for 6 to 10 minutes, depending upon the thickness of the salmon. The salmon should be just cooked through and flake easily with a fork.
- Remove the salmon from the basket and transfer to a clean work surface to cool. Remove and discard the slices of lemon.
- Once cool enough to handle, lightly flake the salmon filet into large pieces.
Nutritional information is an approximation based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.Nutrition
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Just put me in a corner with a bowl of this and I’d be a happy girl 🙂 Love smoked salmon and this dip looks perfect!
This time of year I start lining up appetizer recipes for all our summer get togethers with friends Chey! Hoping we have a few this summer. I’ll be adding this delicious recipe to my list for sure!
What a creamy, mouthwatering dip, Chey! And SO versatile – love it with cucumbers or toasty bread and it would make an amazing sandwich spread too.
Love me some smoked salmon and, of course, all possible salmon dips. I usually use sour cream, but Greek yogurt sounds like a great alternative. And with the addition of mustard, lemon, dill, and smoked paprika, this is simply divine!
Pass a tablespoon over, please 🙂 I am so ready to dig right in. Creamy and chunky … an awesome dip, Chey.