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This salmon dip recipe is creamy, thick, and ready in minutes. It’s easy to make, very delicious and makes the perfect appetizer!
Looking for more seafood appetizers? Try our tuna tartare, tuna carpaccio, air fryer coconut shrimp, and seared ahi tuna.
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, including eggplant dip, hot honey sauce, and this salmon dip on repeat.
Table of Contents
What is salmon dip?
Salmon dip is, as the name implies, a dip made up of smoked salmon and a creamy base. In this case, a combination of softened cream cheese, sour cream, and a host of seasonings. Here are some reasons why I’ve been LOVING this dip lately:
- Canned or fresh salmon. Like smoked tuna dip, the beauty of this recipe comes down to how convenient it is.
- Customizable. 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.
Ingredients needed
- Salmon. Cooked or canned salmon. If you choose the cooked version, make sure it is mildly flavored with minimal seasonings, like air fryer salmon or sous vide salmon.
- Cream cheese. Adds richness and makes the dip creamy.
- Sour cream. Enhances the creamy flavor without the heaviness.
- 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 the smoky flavor.
How to make salmon dip
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine ingredients. Drain the salmon, then add it to a large bowl. Add the remaining ingredients and mix until fully combined.
Step 2- Refrigerate and serve. Cover the bowl and store it in the fridge for at least 30 minutes for the dip to thicken up. Then, transfer the cream cheese mixture to a serving dish and serve with crackers, chips, veggies, or whatever dippings you prefer.
Recipe tips and variations
- Don’t over-mix the dip. The salmon should have a flaky texture.
- Use a food processor. While certainly optional, I find using a food processor to pulse the dip is quicker than blending by hand.
- Skip the smoke flavor. Instead, use hot smoked salmon 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.
- Add flavor. Depending on what I have on hand, I like to fold in capers, lemon zest, or chopped red onions.
- 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.
How to store leftovers
To store: Store the leftover salmon dip in the refrigerator for 3-4 days, covered in an airtight container.
To freeze: Store it in a freezer-safe container to freeze for up to 1 month. Always defrost it in the refrigerator the day before serving it.
More dips and sauces you’ll love
Salmon Dip Recipe
Ingredients
- 8 ounces canned 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 mixing bowl. Add the remaining ingredients and mix until fully combined.
- 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