This Smoked Salmon Dip is salty, smoky and insanely creamy with generous chunks of real salmon in every single bite! It's made using a combination of cooked and smoked salmon along with cream cheese, Greek yogurt, lemon juice and fresh herbs for a complex and robust flavor! All the ingredients are simple to find and this recipe can be ready in as little as 10 minutes!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1 (8-ounce)TubWhipped Cream Cheese– at room temperature (can use block instead)
1/3CupGreek Yogurt (or Sour Cream or Crème Fraiche)
2TBSMayonnaise (use a good-quality for best taste)
Heaping ¼tsp Smoked Paprika
4ouncesSmoked Salmon – roughly chopped (SEE NOTES)
3TBSroughly chopped Fresh Dill - plus more for garnish
1Lemon - 1 TBS Juice + 1 tsp Zest
4ouncesCooked Salmon– flaked into large chunks (preferably Wild Salmon) (SEE NOTES)
2 ½TBSroughly 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)
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!
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)!
To steam salmon at home: (you can steam salmon up to 3 days in advance)
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.
How to steam salmon step by step photos:Nutritional information is an approximation based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.