Gathering friends for a casual get-together? Nothing beats a creamy, herb-flecked salmon dip to kick things off. We’ve rounded up 18 irresistible recipes that blend rich salmon with fresh herbs—perfect for spreading, scooping, or just sneaking a taste straight from the bowl. Whether you’re hosting a party or just craving a savory snack, these dips are sure to delight. Dive in and find your new favorite!
Smoked Salmon and Dill Dip
Often overlooked as a simple appetizer, this smoked salmon and dill dip transforms humble ingredients into an elegant, creamy spread perfect for holiday gatherings or casual entertaining. Our methodical approach ensures a perfectly balanced texture and flavor every time, guiding you through each precise step. Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces cold-smoked salmon, finely chopped
– 1 cup full-fat cream cheese, softened to room temperature
– ½ cup crème fraîche
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon extra-virgin olive oil
– ¼ cup fresh dill fronds, finely minced
– 2 tablespoons finely minced shallot
– 1 teaspoon freshly ground black pepper
– ½ teaspoon fine sea salt
Instructions
1. Place the softened cream cheese in a medium mixing bowl and whisk vigorously with a balloon whisk for 60 seconds until completely smooth and free of lumps.
2. Add the crème fraîche to the bowl and whisk for another 30 seconds until fully incorporated and the mixture appears homogeneous.
3. Drizzle in the extra-virgin olive oil while continuously whisking to create a stable emulsion.
4. Add the freshly squeezed lemon juice and whisk for 15 seconds until the mixture lightens slightly in color.
5. Fold in the finely minced shallot and fresh dill fronds using a rubber spatula until evenly distributed.
6. Gently incorporate the finely chopped cold-smoked salmon with the rubber spatula, taking care not to break down the salmon pieces excessively.
7. Season the mixture with fine sea salt and freshly ground black pepper, folding 3-4 times to combine evenly.
8. Transfer the dip to a serving bowl, cover tightly with plastic wrap, and refrigerate for exactly 2 hours to allow flavors to meld and texture to firm.
9. Remove from refrigerator 15 minutes before serving to achieve optimal spreadable consistency. Creamy yet textured with distinct flakes of smoked salmon, this dip offers a luxurious mouthfeel balanced by the bright acidity of lemon and herbal freshness of dill. Consider serving it in a hollowed-out sourdough boule or alongside crisp endive leaves and heirloom carrot sticks for contrasting textures.
Creamy Lemon-Dill Salmon Dip
This creamy lemon-dill salmon dip is a sophisticated yet approachable appetizer that transforms simple ingredients into an elegant spread. Through careful preparation and layering of flavors, you’ll create a dip with bright citrus notes and fresh herbal undertones that pairs beautifully with crackers or vegetables.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 ounces skinless salmon fillet
– 1 tablespoon extra-virgin olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 8 ounces full-fat cream cheese, softened to room temperature
– 1/4 cup crème fraîche
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon finely grated lemon zest
– 2 tablespoons finely chopped fresh dill
– 1 tablespoon minced shallot
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2. Pat the salmon fillet completely dry with paper towels to ensure proper searing.
3. Drizzle the salmon with extra-virgin olive oil, then season evenly on all sides with kosher salt and freshly ground black pepper.
4. Roast the salmon on the prepared baking sheet for 10-12 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F.
5. Transfer the cooked salmon to a plate and let it cool to room temperature for 10 minutes.
6. While the salmon cools, combine the softened cream cheese and crème fraîche in a medium mixing bowl, using a rubber spatula to blend until completely smooth.
7. Flake the cooled salmon into small pieces with a fork, discarding any bones you may find.
8. Add the flaked salmon, freshly squeezed lemon juice, finely grated lemon zest, finely chopped fresh dill, minced shallot, and smoked paprika to the cream cheese mixture.
9. Gently fold all ingredients together with the spatula until just combined, being careful not to overmix and break down the salmon texture.
10. Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld.
Gently chilled, this dip develops a luxurious, spreadable texture that holds its shape while remaining light on the palate. The smoked paprika adds a subtle warmth that balances the bright lemon and fresh dill, creating a sophisticated flavor profile that elevates simple crackers or crisp vegetable crudités. For an elegant presentation, serve it in a hollowed-out sourdough boule surrounded by an assortment of artisanal crackers and blanched asparagus spears.
Avocado and Smoked Salmon Dip
A creamy, elegant dip perfect for holiday gatherings, this avocado and smoked salmon combination balances rich, smoky flavors with bright, fresh notes. Let’s walk through each step methodically to ensure a perfectly smooth texture and balanced seasoning.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large ripe Hass avocados, halved and pitted
– 4 oz cold-smoked salmon, finely chopped
– ½ cup full-fat sour cream
– ¼ cup fresh dill fronds, finely minced
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp extra-virgin olive oil
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– 1 small shallot, finely minced
Instructions
1. Scoop the avocado flesh from the skins into a medium mixing bowl.
2. Immediately add the lemon juice to the avocado and mash with a fork until mostly smooth, leaving a few small chunks for texture.
3. Fold in the sour cream with a rubber spatula until fully incorporated.
4. Add the finely chopped smoked salmon, minced shallot, and minced dill fronds to the bowl.
5. Drizzle in the extra-virgin olive oil and sprinkle the fine sea salt and freshly cracked black pepper over the mixture.
6. Gently fold all ingredients together until just combined, being careful not to overmix.
7. Transfer the dip to a serving bowl and smooth the top with the back of a spoon.
8. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the dip to prevent oxidation.
9. Refrigerate for a minimum of 30 minutes to allow the flavors to meld.
10. Remove from refrigeration, give one final gentle stir, and serve immediately.
This dip achieves a luxuriously creamy yet slightly chunky texture that clings beautifully to crackers or vegetable crudités. The cold-smoked salmon provides a delicate smoky salinity that contrasts with the bright, herbal notes of fresh dill and the subtle sharpness of shallot. Try serving it in a hollowed-out bread bowl for a stunning presentation, or layer it in a glass trifle dish with alternating levels of the dip and thinly sliced cucumber rounds.
Greek Yogurt Salmon Dip with Chives
Perfect for holiday gatherings or casual snacking, this Greek Yogurt Salmon Dip with Chives offers a sophisticated yet approachable appetizer. Prepare to transform simple ingredients into a creamy, flavorful spread that will impress your guests with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 ounces of wild-caught salmon fillet, skin removed
– 1 cup of full-fat Greek yogurt
– 2 tablespoons of freshly squeezed lemon juice
– 1 tablespoon of extra-virgin olive oil
– 2 tablespoons of finely chopped fresh chives
– 1 teaspoon of kosher salt
– ½ teaspoon of freshly ground black pepper
– 1 teaspoon of smoked paprika
– ¼ cup of finely diced red onion
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet and drizzle with 1 tablespoon of extra-virgin olive oil, ensuring even coating.
3. Season the salmon with ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper.
4. Bake the salmon for 8-10 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F.
5. Remove the salmon from the oven and let it cool to room temperature for 10 minutes to prevent the yogurt from curdling when mixed.
6. In a medium mixing bowl, combine 1 cup of full-fat Greek yogurt, 2 tablespoons of freshly squeezed lemon juice, and the remaining ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper.
7. Flake the cooled salmon into small pieces using a fork, discarding any bones, and add it to the yogurt mixture.
8. Gently fold in 2 tablespoons of finely chopped fresh chives, 1 teaspoon of smoked paprika, and ¼ cup of finely diced red onion until just combined to maintain texture.
9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
10. Before serving, give the dip a final stir and adjust seasoning if necessary, but avoid overmixing to keep it light and airy.
Chilled and creamy, this dip boasts a rich, smoky flavor from the salmon and paprika, balanced by the tang of Greek yogurt and brightness of chives. Serve it with crisp cucumber slices or toasted pita chips for a refreshing contrast, or use it as an elegant spread for bagels at brunch—its versatility makes it a standout addition to any table.
Hot Baked Salmon and Cheese Dip
Eager to impress at your next gathering with minimal effort? This hot baked salmon and cheese dip combines rich, flaky fish with creamy, melted cheeses for an irresistible appetizer that comes together in under an hour. Follow these methodical steps to create a crowd-pleasing dip that’s both elegant and approachable.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound wild-caught salmon fillet, skin removed and flaked
– 8 ounces cream cheese, softened to room temperature
– 1 cup sharp white cheddar cheese, freshly grated
– 1/2 cup whole-milk ricotta cheese
– 1/4 cup crème fraîche
– 2 tablespoons unsalted butter, clarified
– 1/4 cup finely minced shallots
– 2 cloves garlic, microplaned
– 1 tablespoon fresh dill, finely chopped
– 1 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and lightly grease a 1-quart baking dish with clarified butter.
2. In a medium skillet over medium heat, melt the remaining clarified butter until it shimmers.
3. Sauté the minced shallots in the butter for 3-4 minutes until translucent and fragrant.
4. Add the microplaned garlic to the skillet and cook for 30 seconds, stirring constantly to prevent burning.
5. Transfer the shallot-garlic mixture to a large mixing bowl and allow it to cool slightly.
6. To the bowl, add the softened cream cheese, ricotta cheese, crème fraîche, and lemon juice, blending until smooth with a rubber spatula.
7. Fold in the flaked salmon, grated cheddar cheese, chopped dill, smoked paprika, sea salt, and black pepper until evenly combined.
8. Spoon the mixture into the prepared baking dish, spreading it into an even layer with the spatula.
9. Sprinkle the panko breadcrumbs evenly over the top of the dip to create a golden crust.
10. Bake on the center rack for 20-25 minutes, until the edges are bubbly and the breadcrumbs turn a deep golden brown.
11. Remove the dip from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
Luxuriously creamy with pockets of tender salmon, this dip offers a smoky depth from the paprika and a bright finish from the lemon. Serve it warm with toasted baguette slices or crisp vegetable crudités for a textural contrast that highlights its rich, cheesy base. For a creative twist, top individual servings with a dollop of extra crème fraîche and a sprinkle of fresh dill just before presenting.
Spicy Sriracha Salmon Dip
Dipping into a bold fusion of flavors, this Spicy Sriracha Salmon Dip transforms simple ingredients into an elegant appetizer. Perfect for gatherings or a sophisticated snack, it combines creamy textures with a fiery kick that builds gradually. Let’s walk through each step methodically to ensure your dip is perfectly balanced and beautifully presented.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 ounces of wild-caught salmon fillet, skin removed
– 1/2 cup of full-fat cream cheese, softened to room temperature
– 1/4 cup of mayonnaise
– 2 tablespoons of Sriracha sauce
– 1 tablespoon of freshly squeezed lime juice
– 1/4 cup of finely chopped fresh cilantro
– 1/4 teaspoon of fine sea salt
– 1/8 teaspoon of freshly ground black pepper
– 1 tablespoon of extra-virgin olive oil
Instructions
1. Preheat a non-stick skillet over medium-high heat and add 1 tablespoon of extra-virgin olive oil.
2. Pat the 8 ounces of wild-caught salmon fillet dry with paper towels to ensure a crisp sear.
3. Place the salmon in the skillet and cook for 4 minutes per side, until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
4. Transfer the cooked salmon to a plate and let it cool to room temperature for 5 minutes to prevent the cream cheese from melting when mixed.
5. In a medium mixing bowl, combine 1/2 cup of full-fat cream cheese, 1/4 cup of mayonnaise, 2 tablespoons of Sriracha sauce, and 1 tablespoon of freshly squeezed lime juice.
6. Use a fork to flake the cooled salmon into small, uniform pieces, discarding any bones.
7. Gently fold the flaked salmon, 1/4 cup of finely chopped fresh cilantro, 1/4 teaspoon of fine sea salt, and 1/8 teaspoon of freshly ground black pepper into the cream cheese mixture until just combined.
8. Taste the dip and adjust seasoning if necessary, but avoid overmixing to maintain a chunky texture.
9. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
10. Serve chilled with crackers, vegetable crudités, or toasted baguette slices.
Packed with creamy richness and a slow-building heat, this dip offers a delightful contrast between the tender salmon flakes and the smooth base. For a creative twist, try spreading it on cucumber rounds or using it as a filling for deviled eggs—its vibrant color and bold flavor make it a standout addition to any table.
Garlic Butter Salmon Dip
A creamy, savory dip that transforms flaky salmon into an elegant appetizer perfect for holiday gatherings or casual entertaining. This garlic butter salmon dip combines rich, smoky fish with aromatic herbs and tangy cream cheese for a crowd-pleasing spread that comes together with minimal effort.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound wild-caught salmon fillet, skin removed
– 2 tablespoons clarified butter
– 4 cloves garlic, finely minced
– 8 ounces full-fat cream cheese, softened to room temperature
– ½ cup sour cream
– 2 tablespoons fresh dill, finely chopped
– 1 tablespoon fresh chives, thinly sliced
– 1 teaspoon freshly squeezed lemon juice
– ½ teaspoon smoked paprika
– ¼ teaspoon fine sea salt
– ⅛ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2. Pat the salmon fillet completely dry with paper towels to ensure proper browning.
3. Place the salmon on the prepared baking sheet and bake for 12–15 minutes, until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
4. While the salmon bakes, melt the clarified butter in a small skillet over medium-low heat.
5. Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned.
6. Transfer the cooked salmon to a medium mixing bowl and use two forks to flake it into small, uniform pieces.
7. In a separate large mixing bowl, combine the softened cream cheese and sour cream, whisking vigorously until completely smooth and lump-free.
8. Fold the flaked salmon, garlic-butter mixture, fresh dill, chives, lemon juice, smoked paprika, sea salt, and black pepper into the cream cheese mixture until evenly incorporated.
9. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
10. Before serving, let the dip sit at room temperature for 10 minutes to soften slightly for optimal spreadability.
Notably creamy with delicate flakes of salmon throughout, this dip offers a luxurious texture balanced by bright herbal notes. The smoked paprika adds a subtle depth that pairs beautifully with crisp crostini, fresh vegetable crudités, or as a sophisticated topping for baked potatoes.
Rosemary and Walnut Salmon Dip
Let’s create an elegant appetizer that’s perfect for holiday gatherings or casual entertaining. This rosemary and walnut salmon dip combines rich, flaky fish with aromatic herbs and crunchy nuts for a sophisticated spread that comes together with minimal effort.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb wild-caught salmon fillet, skin removed
– 2 tbsp extra-virgin olive oil
– 1 tbsp fresh rosemary leaves, finely minced
– ½ cup raw walnuts, toasted and roughly chopped
– 8 oz full-fat cream cheese, softened to room temperature
– ¼ cup crème fraîche
– 1 tbsp fresh lemon juice
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper
– 2 tbsp chives, finely sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet and drizzle with 1 tablespoon of extra-virgin olive oil, ensuring even coating.
3. Season the salmon with ½ teaspoon of fine sea salt and ¼ teaspoon of freshly ground black pepper.
4. Roast the salmon in the preheated oven for 10–12 minutes, until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.
5. Transfer the cooked salmon to a plate and let it cool to room temperature for 10 minutes, which helps maintain moisture.
6. While the salmon cools, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant and lightly browned, then chop them roughly.
7. In a medium mixing bowl, combine the softened cream cheese, crème fraîche, remaining 1 tablespoon of extra-virgin olive oil, and 1 tablespoon of fresh lemon juice, whisking until smooth and creamy.
8. Flake the cooled salmon into the cream cheese mixture using a fork, discarding any bones.
9. Fold in the finely minced rosemary, toasted walnuts, and sliced chives until evenly distributed.
10. Taste and adjust seasoning with additional salt if needed, remembering the flavors will meld as the dip chills.
11. Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to develop.
12. Serve chilled with crackers, crostini, or vegetable crudités.
Expect a luxuriously creamy texture with distinct flakes of tender salmon and satisfying crunch from the walnuts. The rosemary provides an earthy, aromatic note that balances the richness, making this dip ideal for spreading on toasted baguette slices or pairing with crisp apple wedges for a sweet contrast.
Sun-Dried Tomato and Salmon Dip
Unwrap your culinary creativity with this elegant yet approachable dip that transforms simple ingredients into a sophisticated appetizer. Using a methodical approach, we’ll layer flavors to create a creamy, savory spread perfect for entertaining or elevating your snack game. This recipe balances the rich umami of salmon with the tangy sweetness of sun-dried tomatoes for a harmonious result.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces cold-smoked salmon, skin removed and flaked
– 1/2 cup sun-dried tomatoes packed in olive oil, drained and finely chopped
– 8 ounces full-fat cream cheese, softened to room temperature
– 1/2 cup crème fraîche
– 2 tablespoons fresh dill, finely minced
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika
– Assorted crackers or toasted baguette slices for serving
Instructions
1. Place the softened cream cheese in a medium mixing bowl and beat with a hand mixer on medium speed for 1 minute until smooth and creamy.
2. Add the crème fraîche to the bowl and continue mixing on low speed for 30 seconds until fully incorporated and the mixture appears homogeneous.
3. Gently fold in the flaked cold-smoked salmon using a rubber spatula, taking care to maintain some texture rather than overmixing into a paste.
4. Incorporate the finely chopped sun-dried tomatoes, distributing them evenly throughout the mixture with 10-12 folding motions.
5. Add the minced fresh dill, fresh lemon juice, freshly ground black pepper, and smoked paprika, folding gently 8-10 times to combine all ingredients uniformly.
6. Transfer the dip to a serving bowl, cover with plastic wrap pressed directly against the surface, and refrigerate for at least 1 hour to allow flavors to meld.
7. Remove from refrigerator 15 minutes before serving to slightly soften the texture for optimal spreadability.
8. Arrange the dip on a platter surrounded by assorted crackers or toasted baguette slices for dipping.
Witness how the refrigeration period transforms the individual components into a cohesive spread where the smoky salmon melds with the sweet-tart tomatoes. The resulting texture is luxuriously creamy with pleasant bursts of tomato and flakes of fish, while the crème fraîche provides a subtle tang that balances the richness. For a creative presentation, serve in hollowed-out artisan bread bowls or accompany with crisp endive leaves and blanched asparagus spears for elegant dipping vessels.
Cucumber-Dill Salmon Dip
Savoring a creamy, herbaceous dip that pairs perfectly with crackers or vegetables is a delightful way to entertain or enjoy a light meal. This cucumber-dill salmon dip combines the richness of smoked salmon with the refreshing crunch of cucumber and the bright, aromatic notes of fresh dill, creating a sophisticated yet approachable appetizer. Follow these methodical steps to achieve a perfectly balanced dip every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces cold-smoked salmon, finely chopped
– 1 English cucumber, peeled, seeded, and finely diced
– 1/2 cup full-fat sour cream
– 1/2 cup cream cheese, softened to room temperature
– 1/4 cup fresh dill fronds, finely minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon extra-virgin olive oil
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
Instructions
1. Place the softened cream cheese in a medium mixing bowl and use a rubber spatula to beat it until smooth and creamy, about 1 minute.
2. Add the sour cream to the bowl and fold it into the cream cheese until fully incorporated and no streaks remain.
3. Stir in the finely chopped smoked salmon, ensuring it is evenly distributed throughout the cream mixture.
4. Gently fold in the finely diced English cucumber, taking care not to crush the pieces to maintain texture.
5. Incorporate the minced fresh dill fronds, mixing until the herbs are evenly dispersed.
6. Drizzle in the freshly squeezed lemon juice and extra-virgin olive oil, stirring to combine all ingredients thoroughly.
7. Season the mixture with fine sea salt and freshly ground black pepper, adjusting carefully as the salmon contributes its own salinity.
8. Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld.
9. Before serving, give the dip a final stir to recombine any separated liquids.
This dip offers a luxurious, creamy texture punctuated by the crispness of cucumber and the savory depth of smoked salmon. The fresh dill and lemon juice provide a bright, herbaceous lift that makes it irresistibly refreshing. For a creative presentation, serve it in hollowed-out cucumber boats or alongside toasted baguette slices and an assortment of crudités.
Pesto and Smoked Salmon Dip
Here’s a simple, elegant dip that’s perfect for holiday gatherings or a quick appetizer. Pesto and smoked salmon dip combines creamy, savory, and herbal notes into one irresistible spread that comes together in minutes. Follow these steps for a foolproof result every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces full-fat cream cheese, softened to room temperature
– 1/2 cup sour cream
– 1/4 cup high-quality basil pesto
– 4 ounces cold-smoked salmon, finely chopped
– 2 tablespoons fresh lemon juice
– 1 tablespoon extra-virgin olive oil
– 1/4 teaspoon freshly ground black pepper
– 1/8 teaspoon fine sea salt
Instructions
1. Place the softened cream cheese in a medium mixing bowl.
2. Add the sour cream to the bowl.
3. Using a hand mixer on medium speed, beat the cream cheese and sour cream together for 1 minute until smooth and fully combined.
4. Fold in the basil pesto with a rubber spatula until evenly distributed. Tip: For a brighter flavor, use homemade or refrigerated pesto rather than shelf-stable varieties.
5. Gently stir in the finely chopped smoked salmon.
6. Drizzle in the fresh lemon juice while stirring to incorporate.
7. Add the extra-virgin olive oil, mixing until the dip is cohesive.
8. Season with freshly ground black pepper and fine sea salt, adjusting only if needed after tasting. Tip: Smoked salmon is naturally salty, so add salt sparingly to avoid over-seasoning.
9. Transfer the dip to a serving bowl and cover with plastic wrap. Tip: For best flavor, refrigerate the dip for at least 30 minutes before serving to allow the ingredients to meld.
10. Serve chilled with crackers, crostini, or vegetable crudités.
The dip has a luxuriously creamy texture with flecks of vibrant green pesto and pink salmon, offering a rich, smoky flavor balanced by the bright acidity of lemon. For a creative twist, spread it on bagel chips or use it as a filling for deviled eggs to elevate your appetizer spread.
Horseradish and Salmon Cream Dip
Crafting a show-stopping appetizer doesn’t require hours in the kitchen. This horseradish and salmon cream dip is a sophisticated yet simple blend of smoky, creamy, and piquant flavors, perfect for your next gathering. It comes together in mere minutes, allowing you to focus on your guests.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces of hot-smoked salmon, skin removed and flaked
– 1 cup of full-fat sour cream
– 1/2 cup of high-quality mayonnaise
– 1/4 cup of prepared horseradish, drained
– 2 tablespoons of freshly squeezed lemon juice
– 1 tablespoon of finely chopped fresh dill
– 1/2 teaspoon of freshly cracked black pepper
– 1/4 teaspoon of fine sea salt
– Assorted crudités (such as endive leaves, radish slices, and cucumber spears) and sturdy potato chips for serving
Instructions
1. Place the flaked hot-smoked salmon into a medium-sized mixing bowl.
2. Add the full-fat sour cream and high-quality mayonnaise to the bowl with the salmon.
3. Using a rubber spatula, gently fold the ingredients together until just combined, being careful not to break the salmon down into a paste. (Tip: Folding preserves the flaky texture of the fish for a more interesting dip.)
4. Incorporate the drained prepared horseradish into the mixture.
5. Pour in the freshly squeezed lemon juice.
6. Add the finely chopped fresh dill, freshly cracked black pepper, and fine sea salt.
7. Fold all ingredients together until uniformly combined. (Tip: Taste the dip at this stage; if you prefer a sharper bite, you can add an extra teaspoon of horseradish.)
8. Transfer the completed dip to a serving bowl.
9. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes to allow the flavors to meld. (Tip: Chilling firms up the dip slightly, making it easier to scoop.)
10. Arrange the assorted crudités and sturdy potato chips on a platter alongside the chilled dip for serving.
Vividly creamy with distinct flakes of smoky salmon, this dip offers a delightful contrast of textures. The horseradish provides a clean, sinus-clearing heat that is beautifully balanced by the rich dairy and bright lemon. For a creative presentation, serve it in a hollowed-out sourdough boule with the torn bread pieces for dipping.
Caramelized Onion and Salmon Dip
This caramelized onion and salmon dip transforms simple ingredients into an elegant, savory spread perfect for holiday gatherings or cozy nights in. Through careful layering of flavors and textures, you’ll create a dip that balances the sweetness of slowly cooked onions with the rich, flaky salmon, all bound together with creamy elements for a luxurious finish.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large yellow onions, thinly sliced
– 2 tablespoons clarified butter
– 1 teaspoon granulated sugar
– 1/4 cup dry white wine
– 8 ounces hot-smoked salmon, flaked
– 8 ounces cream cheese, softened to room temperature
– 1/2 cup sour cream
– 2 tablespoons fresh dill, finely chopped
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. In a large skillet over medium-low heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the thinly sliced yellow onions and granulated sugar, stirring to coat evenly.
3. Cook the onions, stirring occasionally, for 30-35 minutes until they turn a deep golden brown and become jam-like in consistency; this slow caramelization builds a sweet, complex base.
4. Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom, and cook until the liquid evaporates, about 2 minutes.
5. Transfer the caramelized onions to a medium mixing bowl and allow them to cool to room temperature, about 10 minutes.
6. Add the softened cream cheese and sour cream to the bowl with the onions, mixing with a rubber spatula until fully combined and smooth.
7. Gently fold in the flaked hot-smoked salmon, fresh dill, fresh lemon juice, smoked paprika, kosher salt, and freshly ground black pepper until evenly distributed.
8. For optimal flavor development, cover the bowl with plastic wrap and refrigerate the dip for at least 1 hour before serving.
9. Serve chilled or at room temperature with crackers, toasted baguette slices, or vegetable crudités.
The dip offers a creamy, slightly chunky texture with pockets of flaky salmon and sweet onion strands, delivering a harmonious blend of smoky, tangy, and savory notes. For a creative presentation, garnish with extra dill sprigs and a drizzle of olive oil, or serve it warm by gently reheating in a 350°F oven for 10-15 minutes until just bubbly.
Chipotle-Lime Salmon Dip
Zesty and smoky, this Chipotle-Lime Salmon Dip transforms simple ingredients into a show-stopping appetizer. Let’s methodically build layers of flavor, starting with perfectly cooked salmon and finishing with a bright, creamy blend. Follow each step carefully for a dip that’s both elegant and approachable.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 pound wild-caught salmon fillet, skin removed
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly ground black pepper
– 8 ounces full-fat cream cheese, softened to room temperature
– ½ cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon adobo sauce from canned chipotle peppers
– 1 teaspoon finely grated lime zest
– ¼ cup finely chopped fresh cilantro
– 2 tablespoons thinly sliced scallions
Instructions
1. Preheat your oven to 400°F (204°C) and line a small baking sheet with parchment paper.
2. Pat the salmon fillet completely dry with paper towels to ensure a crisp exterior.
3. Drizzle the salmon with olive oil and season evenly with ½ teaspoon kosher salt and all the black pepper.
4. Roast the salmon on the prepared sheet for 10–12 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. Transfer the cooked salmon to a plate and let it cool to room temperature for 10 minutes.
6. While the salmon cools, combine the softened cream cheese and sour cream in a medium mixing bowl, beating with a spatula until completely smooth and lump-free.
7. Flake the cooled salmon into the bowl using a fork, discarding any bones.
8. Fold in the lime juice, adobo sauce, lime zest, remaining ½ teaspoon kosher salt, cilantro, and scallions until just incorporated.
9. Cover the bowl with plastic wrap and refrigerate the dip for at least 1 hour to allow the flavors to meld.
Chilled and creamy, this dip offers a luxurious texture with pops of tender salmon. The smoky chipotle and bright lime create a balanced, tangy heat that deepens as it rests. For a creative presentation, serve it in a hollowed-out bread bowl or alongside crisp jicama sticks for a refreshing crunch.
Capers and Lemon Salmon Dip
Gathering around a festive table calls for an elegant yet approachable appetizer, and this Capers and Lemon Salmon Dip delivers just that with its bright, briny flavors and creamy texture. Perfect for holiday gatherings or casual entertaining, this dip comes together quickly while offering a sophisticated taste profile that will impress your guests. Let’s walk through each step methodically to ensure perfect results every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound wild-caught salmon fillet, skin removed and flaked
– 8 ounces full-fat cream cheese, softened to room temperature
– 1/2 cup crème fraîche
– 1/4 cup extra-virgin olive oil
– 3 tablespoons capers, drained and roughly chopped
– 2 tablespoons fresh lemon juice, strained
– 1 tablespoon lemon zest, finely grated
– 1/2 teaspoon freshly ground white pepper
– 1/4 teaspoon fine sea salt
– 2 tablespoons fresh dill, finely minced
– 1 tablespoon fresh chives, thinly sliced
Instructions
1. Place the softened cream cheese in a large mixing bowl and beat with a hand mixer on medium speed for 1 minute until smooth and creamy.
2. Add the crème fraîche and extra-virgin olive oil to the bowl, then mix on low speed for 30 seconds until fully incorporated and the mixture appears glossy.
3. Gently fold in the flaked wild-caught salmon using a rubber spatula, taking care to maintain some texture in the fish rather than overmixing it into a paste.
4. Stir in the chopped capers, strained fresh lemon juice, and finely grated lemon zest until evenly distributed throughout the mixture.
5. Season the dip with freshly ground white pepper and fine sea salt, then taste and adjust seasoning if necessary, remembering that capers add natural saltiness.
6. Fold in the finely minced fresh dill and thinly sliced fresh chives until just combined, reserving a small pinch of herbs for garnish if desired.
7. Transfer the dip to a serving bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 1 hour to allow the flavors to meld.
8. Remove the dip from refrigeration 15 minutes before serving to allow it to soften slightly for optimal spreadability.
Just before serving, give the dip a final stir and garnish with the reserved herbs. The texture should be luxuriously creamy with pleasant bursts of briny capers and tender salmon flakes throughout. For a creative presentation, serve it in a hollowed-out sourdough boule alongside an assortment of crudités like endive leaves, radish coins, and blistered shishito peppers for contrasting crunch and heat.
Boursin Cheese and Smoked Salmon Dip
Whether you’re hosting a holiday gathering or simply craving an elegant appetizer, this creamy dip combines the luxurious flavors of Boursin cheese and smoked salmon for a sophisticated yet approachable treat. With just a few simple steps, you’ll create a crowd-pleasing dish that’s perfect for any occasion, from casual get-togethers to festive celebrations.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese, softened
- 4 ounces cold-smoked salmon, finely chopped
- 1/2 cup full-fat sour cream
- 1/4 cup finely chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon finely chopped capers, drained
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Instructions
- Place the softened Boursin cheese in a medium mixing bowl and use a rubber spatula to break it into smaller pieces for easier blending.
- Add the sour cream to the bowl and fold gently with the spatula until the mixture is smooth and well combined, taking care not to overmix to maintain a light texture.
- Incorporate the finely chopped smoked salmon, fresh dill, lemon juice, and capers into the cheese mixture, folding until evenly distributed throughout.
- Season the dip with kosher salt and freshly ground black pepper, adjusting carefully as the salmon and capers already contribute saltiness.
- Transfer the completed dip to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm slightly.
- Remove the dip from refrigeration 10 minutes before serving to achieve a spreadable consistency that’s ideal for dipping.
This dip offers a luxurious, velvety texture with bright pops of briny capers and fresh dill against the rich, smoky salmon. For a creative presentation, serve it in a hollowed-out sourdough bread bowl with an assortment of crudités like endive leaves, radish slices, and blanched asparagus spears for dipping.
Roasted Garlic and Salmon Dip
Perfectly balancing rich salmon with mellow roasted garlic, this elegant dip transforms simple ingredients into a sophisticated appetizer. Preparing it involves a methodical approach that ensures creamy texture and harmonious flavors, making it ideal for holiday gatherings or casual entertaining. Follow these precise steps to create a dip that will impress guests with its depth and versatility.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 head of garlic
– 1 tablespoon extra-virgin olive oil
– 8 ounces wild-caught salmon fillet, skin removed
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 8 ounces full-fat cream cheese, softened to room temperature
– 1/4 cup sour cream
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon finely chopped fresh dill
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 400°F (204°C) and line a small baking sheet with parchment paper.
2. Slice the top off the head of garlic to expose the cloves, drizzle with 1 teaspoon of extra-virgin olive oil, wrap tightly in aluminum foil, and place on the baking sheet.
3. Place the salmon fillet on the same baking sheet, season with kosher salt and freshly ground black pepper, and drizzle with the remaining 2 teaspoons of extra-virgin olive oil.
4. Roast the garlic and salmon in the preheated oven for 20–25 minutes, until the salmon flakes easily with a fork and the garlic cloves are soft and golden brown.
5. Remove the baking sheet from the oven and let the salmon and garlic cool to room temperature, about 10 minutes.
6. Squeeze the roasted garlic cloves from their skins into a medium mixing bowl, discarding the skins.
7. Flake the cooled salmon into the bowl with the garlic, ensuring no bones remain.
8. Add the softened cream cheese, sour cream, freshly squeezed lemon juice, chopped fresh dill, and smoked paprika to the bowl.
9. Using a rubber spatula, gently fold all ingredients together until just combined, being careful not to overmix to maintain some texture from the salmon.
10. Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld.
Just out of the refrigerator, this dip offers a luxuriously creamy base punctuated by tender flakes of salmon and the sweet, caramelized notes of roasted garlic. The subtle smokiness from the paprika and brightness from the lemon and dill create a complex flavor profile that deepens as it chills. Serve it with crisp crostini, fresh vegetable crudités, or as an elegant spread on cucumber rounds for a visually appealing presentation.
Herbed Goat Cheese and Salmon Dip
Let’s create a sophisticated yet approachable appetizer that’s perfect for holiday gatherings or casual entertaining. This herbed goat cheese and salmon dip combines creamy textures with savory flavors in a methodical process that ensures consistent results every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 ounces fresh goat cheese, softened
– 4 ounces hot-smoked salmon, flaked
– ½ cup crème fraîche
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon lemon zest, finely grated
– 2 tablespoons fresh dill, finely chopped
– 1 tablespoon fresh chives, minced
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon kosher salt
– 1 baguette, sliced into ¼-inch rounds
– 2 tablespoons clarified butter, melted
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Place baguette slices on a baking sheet in a single layer, ensuring they don’t overlap.
3. Brush each slice evenly with clarified butter using a pastry brush.
4. Bake for 8-10 minutes until golden brown and crisp, rotating the sheet halfway through for even browning.
5. Transfer toasted baguette slices to a wire rack to cool completely, which prevents sogginess.
6. In a medium mixing bowl, combine softened goat cheese and crème fraîche using a rubber spatula until smooth and fully incorporated.
7. Add extra-virgin olive oil, lemon juice, and lemon zest, stirring until the mixture becomes glossy and homogeneous.
8. Gently fold in flaked hot-smoked salmon with the spatula, being careful to maintain some texture rather than overmixing.
9. Incorporate fresh dill, minced chives, kosher salt, and freshly ground black pepper, distributing the herbs evenly throughout the dip.
10. Transfer the dip to a serving bowl and refrigerate for 15 minutes to allow flavors to meld and the texture to firm slightly.
Ultimately, this dip achieves a luxurious balance between the tangy goat cheese and smoky salmon, with the fresh herbs providing bright counterpoints. The creamy yet substantial texture holds beautifully on crisp baguette toasts, though it also pairs wonderfully with endive leaves or cucumber rounds for a lighter presentation.
Summary
Zesty, creamy, and packed with fresh herbs, these salmon dip recipes are perfect for any gathering. We hope you find a new favorite to share with friends and family. Give one a try, leave a comment with your top pick, and don’t forget to pin this article on Pinterest to save for later. Happy dipping!
