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My salmon dip recipe is creamy and thick and ready in minutes. It’s easy to make, flavorful, and the perfect appetizer!
Not to toot my own horn, but I’m known as the king of dips in my friend group. I always make some when I’m hosting; this salmon dip is a universal favorite.
It’s a creamy dip featuring canned or cooked salmon blended with cream cheese and flavor boosters. It’s quick to make and always a showstopper. I like to whip this up whenever I have some leftover salmon on hand, or when I need to bring a fancy appetizer to an event or friends house.
Table of Contents
Why I love this recipe
- Canned or fresh salmon. Like smoked tuna dip, it’s easy and convenient.
- It’s customizable. You can swap the seasonings, make it spicy, or double up on the smoke flavor. The options are limitless.
- Ready in minutes. Just combine the ingredients in a bowl and serve. It’s that simple.
If you want more seafood appetizers, try my tuna tartare, tuna carpaccio, air fryer coconut shrimp, and seared ahi tuna next.
★★★★★ REVIEW
“This dip is sooo delicious and very flavorful. I buy canned salmon just to make it.” – Suzanne
Key Ingredients
- Salmon. Cooked or canned salmon. If you choose the cooked version, make sure it is mildly flavored with minimal seasonings, like my air fryer salmon or sous vide salmon.
- Cream cheese and sour cream. Adds richness and makes the dip creamy.
- Green onion. For color. Fresh chives or fresh dill also work.
- Worcestershire sauce. Adds a savory, salty flavor.
- Spices. I used smoked paprika, garlic powder, pepper, and salt.
- Lemon juice. Balances out the salty flavors.
- Liquid smoke. The secret ingredient that gives this dip its smoky flavor.
How to make salmon dip
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Add the ingredients to a blender or food processor.
Step 2- Blend until smooth. If needed, scrape down the sides and blend again.
Step 3- Transfer to a bowl, chill, then serve.
Salmon dip variations
- Make smoked salmon dip. Instead of canned salmon, use hot or cold smoked salmon so the smokiness is baked right in.
- Taste test. Taste as you go and add any seasonings as needed.
- Swap out the cream cheese. While I prefer the thick texture of cream cheese, you can use Greek yogurt or mayonnaise instead. Just remember the dip will have a looser consistency.
- To add flavor, I like to fold in capers, lemon zest, or chopped red onions, depending on what I have on hand.
Storage and make-ahead instructions
To store: The leftover salmon dip can be stored in the refrigerator for 3-4 days, covered, in an airtight container.
Make ahead. I love making this dip in advance. Just prep it as normal and refrigerate for up to 2 days, then give it a good stir right before serving.
More elegant appetizers
If you tried this Salmon Dip recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Easy Salmon Dip
Video
Ingredients
- 8 ounces canned salmon or cooked salmon
- 8 ounces cream cheese softened
- 1/3 cup sour cream
- 1/2 teaspoon liquid smoke
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic salt
- 1/2 teaspoon smoked paprika
- 1/2 tablespoon lemon juice
Instructions
- Drain the salmon, then add it to a food processor. Add the cream cheese, sour cream, liquid smoke, Worcestershire sauce, garlic salt, smoked paprika, and lemon juice.
- Blend everything until combined. If needed, scrape down the sides and blend again.
- Cover the mixing bowl and refrigerate it for at least 30 minutes for the flavors to meld together.
- Transfer to a serving dish and enjoy.
This dip is sooo delicious and very flavorful