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Our smoked salmon dip recipe is incredibly creamy and delicious. I love serving it with thick potato chips, crackers, sliced bread, or even spread onto bagels.
We love smoked salmon and are always looking for more ways to use it. This salmon dip has quickly turned into one of my favorite recipes! It’s a knockout appetizer and works just as well for brunch with bagels!
This never disappoints at celebrations and get-togethers, and honestly, it’s usually one of the first things to go! Get ready for everyone to ask you for the recipe. For another seafood dip, try our incredible homemade crab dip, which is just as delicious served hot as it is served cold.
Key Ingredients
- Hot Smoked Salmon: This is my go-to for this recipe, but you can use cold smoked salmon or gravlax (lox). It has a firm, flaky texture, and the smoky flavor pairs perfectly with the cream cheese base.
- Cream Cheese: I use full-fat block cream cheese because it makes the dip so delicious.
- Sour Cream and Mayonnaise: These add flavor and creaminess while lightening the texture of the cream cheese. I love using homemade mayo when I have it in the fridge. For a lighter dip, you can try substituting some of the sour cream for Greek yogurt (although, I do really love the sour cream in this recipe).
- Shallot and Fresh Herbs: I love the light onion flavor of shallot in this dip, but use your favorite fresh herbs. I love using chives and dill, which complement the salmon well.
- Lemon: This cuts through the heaviness of the cream cheese, sour cream, and mayo.
- Worcestershire Sauce: This adds another layer of flavor. A little bit makes creamy dips and sauces so much better. I also use Worcestershire sauce when making homemade ranch.
Find the full recipe with measurements below.
How to Make Our Favorite Smoked Salmon Dip
Tip 1: Use hot-smoked salmon. You can make this dip with hot-smoked, cold-smoked, or cured salmon (such as gravlax or lox), but I prefer the rich, smoky flavor of hot-smoked salmon. It pairs beautifully with the creamy ingredients, adding a smoky, sweet flavor that makes this dip irresistible.
Tip 2: Use an electric mixer. For a light, fluffy texture, whip the cream cheese with an electric hand mixer or stand mixer. This step gives our salmon dip a smooth, whipped consistency that’s perfect for dipping or spreading.
Tip 3: Add the salmon last. Once the cream cheese is whipped, light, and fluffy, gently fold in the salmon. Mix just enough to combine. Over-mixing will break the salmon into tiny pieces, rather than leaving those delicious, flaky bits throughout the dip.
More of My Favorite Dips
Easy Smoked Salmon Dip
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This is lovely served with thick potato chips, pita bread, crostini, bagel chips, veggies, and spread onto bagels. For the most flavorful, smoky dip, use hot smoked salmon, as we do in the video. For a more mild, creamy dip, use cold smoked salmon (or cured salmon). If you use cold smoked or cured salmon, finely chop the salmon into tiny bits before mixing it into the dip.
For the most creamy and whipped texture, use a stand mixer or large mixing bowl with an electric hand mixer.
Makes 2 1/2 cups
Watch Us Make the Recipe
You Will Need
8 ounces hot smoked salmon (225g)
1 cup (8oz) cream cheese, softened, see notes
½ cup sour cream (120g)
½ cup mayonnaise, try homemade mayo (120g)
Heaped tablespoon minced shallot, from half a small shallot
1 ½ teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce or Pickapeppa sauce
5 twists fresh ground black pepper
⅛ teaspoon fine sea salt
2 tablespoons finely chopped fresh chives, plus more for garnish
1 tablespoon finely chopped fresh dill, plus more for garnish
Directions
1Beat the cream cheese: In a stand mixer or a large mixing bowl with an electric hand mixer, beat cream cheese on medium-low speed until creamy, 30 seconds to 1 minute.
2Make the dip: Scrape the bottom and sides of the bowl, then add the sour cream, mayonnaise, shallots, lemon juice, Worcestershire sauce, pepper, and salt. Mix on low speed until blended.
3Add the salmon: Flake in the salmon (do not use the skin). Mix on low speed until blended. If using cold-smoked or cured salmon, finely chop the salmon before adding it to the dip.
4To finish: Scrape the bowl’s sides and bottom, then scatter over the chives and dill. Mix in on the lowest speed so the herbs don’t bruise. Remove from the mixer and serve with a few extra herbs sprinkled on top. We love this salmon dip served immediately, but it is even better after a night in the refrigerator.
Adam and Joanne’s Tips
- Storing: This will last up to 4 days in the fridge. We recommend storing it in an airtight container. Stir the dip well before serving, and consider letting it sit out for 20 minutes to warm up so it is dippable and spreadable. We do not recommend freezing salmon dip.
- Hot smoked salmon vs. cold smoked salmon: Hot smoked salmon is smoked at a high temperature, while cold smoked salmon is cured in salt for several days. Hot smoked salmon has a firm and flaky texture and is usually sold in 4 to 8 ounces fillets. On the other hand, cold smoked salmon has a silky and delicate texture and is sold sliced, similar to gravlax.
- Softened cream cheese: For best results, use room-temperature cream cheese to ensure it mixes well.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1/4 cup (about 10 servings total)
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Calories
258
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Total Fat
20.3g
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Saturated Fat
7.5g
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Cholesterol
66.7mg
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Sodium
196.3mg
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Carbohydrate
3.4g
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Dietary Fiber
0.4g
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Total Sugars
1.1g
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Protein
16.3g
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