Smoked Salmon Dip with Cream Cheese
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Made with flaky smoked salmon, cream cheese, crisp onions, and fresh lemon, this simple Smoked Salmon Dip is packed with flavor and can be made ahead of your next party. An easy appetizer that feels fancy, no bake smoked salmon dip comes together in under 10 minutes and will have your guests asking for the recipe.
My husband and I absolutely love smoked salmon dip, but it seems like as soon as we find one we like, something changes – the recipe gets a seasonal update; the deli we were buying it from closes; the restaurant we were enjoying it at takes it off their menu. For years I’ve been saying I’m going to make it myself, and I’ve finally taken the time to do it!
This is the best smoked salmon dip recipe because it’s easy, delicious, and focused on the salmon. So we’re skipping the fresh dill and lots of herbs that can overwhelm the flavor. I’m also swapping the usual sour cream and/or Greek yogurt for mayonnaise to keep the creaminess in the dip but with none of the tang.
Made with ingredients found at your local grocery store, this creamy dip is the perfect appetizer when you need something impressive but are short on time.
Ingredients
- Cream Cheese – Full fat cream cheese works best for this recipe, but you can use low fat if you prefer.
- Mayonnaise – Choose either regular or low fat mayo for this dip.
- Fresh lemon – You’ll need lemon zest and lemon juice for the recipe, so there’s no substitution for a whole, fresh lemon.
- Hot-Smoked Salmon – Both salmon that’s been cold-smoked and hot-smoked will work. I much prefer the hot-smoked one because it’s flakey and has a consistency similar to a traditional baked salmon filet.
- Red Onion AND Green Onion – For flavor and texture. This onion combination gives the dip a mild onion flavor plus a little crunch and color.
- Garlic Powder – Great flavor without adding salt. Do not substitute garlic salt for the garlic powder.
How to Make Smoked Salmon Dip (Step by Step)
Combine cream cheese, mayo, half of the smoked salmon, lemon zest and juice, and garlic powder in a bowl.
Using an electric mixer, mix everything together until well combined.
Flake apart the remaining smoked salmon. Add the remaining salmon, green onions, and red onions.
Stir into the cream cheese mixture until well combined. Garnish with thin-sliced fresh chives, if desired.
Serve immediately or chill until ready to serve. Store in an airtight container in the refrigerator for up to 3 days.
Smoked Salmon Dip with Cream Cheese
Ingredients
- 4 oz cream cheese, at room temperature
- ¼ cup mayonnaise
- ½ tsp fresh lemon zest
- 1 tsp garlic powder
- 2 tsp lemon juice, fresh squeezed
- 4 oz smoked salmon, divided
- ¼ thinly sliced green onions, about 2 whole green onions
- ¼ cup red onion, finely diced
Instructions
- Combine cream cheese, mayonnaise, 2 ounces (half) of the smoked salmon, lemon zest, lemon juice, and garlic powder in a medium sized bowl.4 oz cream cheese, ¼ cup mayonnaise, ½ tsp fresh lemon zest, 1 tsp garlic powder, 2 tsp lemon juice, 4 oz smoked salmon
- Using a hand mixer, mix everything together until well combined.
- Flake apart remaining 2 ounces of smoked salmon.
- Stir in the remaining salmon, green onions, and red onions until well combined.¼ thinly sliced green onions, ¼ cup red onion
- Serve immediately or chill until ready to serve.
- Store in an airtight container in the refrigerator for up to 3 days.
Equipment
Looking for another smoked salmon recipe? Try my Smoked Salmon Bites with Cucumber.
Can You Freeze Smoked Salmon Dip?
Nope. Cream cheese and mayonnaise both change texture when they’re frozen, so I do not recommend freezing your smoked salmon dip. The texture will be completely off when you thaw it out.
Drink Pairings for No Bake Salmon Dip
Bright and refreshing cocktails are the best to pair with rich, creamy smoked salmon dip. Try an easy Lavender Bee’s Knees, Strawberry Lemon Drop with vodka, or Basil Gin Gimlet.
What to Serve with Salmon and Cream Cheese Dip
Serve your smoked salmon dip with a wide variety of dipping options. Fresh cucumber slices, celery sticks, and carrot sticks are excellent additions for dipping, along with a variety of crackers. Classic water crackers, bagel chips, and pita chips work well, as well as homemade crostini from baguette slices.
Hot-Smoked Salmon vs Cold-Smoked Salmon
What’s the difference between hot-smoked salmon versus cold-smoked salmon?
Hot smoked salmon is when the fish is cooked in a smoky environment at a hot enough temperature for it to thoroughly cook the salmon. The result is a flaky texture similar to that of a roast salmon filet you would be served in a restaurant.
Cold-smoked salmon is also cooked in a smoky environment, but the temperature isn’t hot enough to cook the salmon through, leaving it slightly raw and with a much creamier texture. The end result is something very similar to lox you might be served on a bagel.
I use hot-smoked salmon instead of cold-smoked salmon in this recipe because I prefer its texture in the dip. It also has a stronger smoky flavor, which I enjoy. If you can only find cold-smoked salmon or prefer its texture, then go with that. I tested the final recipe with both types of salmon and both provide delicious flavor.
Make Salmon Dip into Salmon Crostini
Need a delicious appetizer but don’t have room on your table for a dip with all its accessories? Create crostini toasts by baking up some baguette slices. Then just before your guests arrive, spread each toasted slice with a tablespoon of salmon dip and sprinkle with sliced chives for a quick salmon appetizer that people can enjoy in one bite. You could also top cucumber slices with the dip for a low carb option.
Looking for More Dip Recipes?
I love a good dip! Especially when I can use a lot of the same crackers, crostini, and cruditiés with them. Try my hot Three Cheese Artichoke Dip, cool No-Bake Crab Rangoon Dip, Blueberry Goat Cheese Dip, Whipped Ricotta Dip, Roasted Garlic and White Bean Spread, and Roasted Red Pepper Dip.
