This smoked salmon dip is loaded with flaked salmon and bursting with lemon and herb flavor. It’s the perfect creamy, savory appetizer for any occasion!
I love that I can make my own smoked salmon dip with just a handful of fresh ingredients instead of a page-long list. It feels lighter, cleaner, and so much better for you. Honestly, smoked salmon dip doesn’t need much — just good salmon, fresh citrus, and a little creaminess to bring it all together. It’s simple but so delicious.
Many times, salmon dip is 80% cream cheese with a bit of salmon lol. Mine is the other way around — I want a ton of salmon. If you prefer more creaminess than I do, add more cream cheese, sour cream, or mayonnaise. Serve the dip with crackers, sliced cucumbers, or a fresh baguette.
Love salmon dips? Try this 15-minute canned salmon variation.
Smoked Salmon Dip Video
How To Make Smoked Salmon Dip
Making this smoked salmon dip is practically effortless. Whether I’m hosting guests or just looking for a quick snack, this 10-minute dip always hits the spot.
- Shred the salmon: Lightly break up the salmon with a fork.
- Mix everything together: Add the rest of the ingredients and mix to combine.
- Chill the dip: Chill the mixture for 20-30 minutes.
- Garnish and serve: Sprinkle more dill and lemon zest on top, then serve.
Hot tip: If you prefer a milder, sweeter flavor, swap the green onion for a minced shallot.
Tips For the Best Smoked Salmon Dip
This smoked salmon dip is so, so simple, but I’ve found a few tips that really take it to the next level. Use high quality ingredients and don’t skip the chilling time!
- Use hot-smoked salmon. It’s way easier to crumble than regular cold-smoked salmon. I get mine from Costco, Trader Joe’s, or Whole Foods.
- Opt for fresh lemon juice and zest. Nothing compares to the flavor of fresh lemon — especially when it’s paired with salmon. This tool is super handy for squeezing the juice, and a good ol’ microplane is the best for grating the zest.
- Choose your favorite cream cheese. Full-fat cream cheese is a must for the flavor and richness. I prefer whipped cream cheese because it makes the dip lighter and easier to combine, but feel free to use a block of cream cheese that is softened to room temp instead.
- Season to taste. The salmon is already salty, so go easy on the salt and only add more if needed after you taste it. If you like it, a dash of freshly ground black pepper would also be good.
- Chill the dip before serving. Believe it or not, 20-30 minutes makes a big difference here. Chilling the dip allows the consistency to firm up and the flavors to meld together.
Make Ahead & Storage
This smoked salmon dip honestly tastes even better the next day. Prep it ahead of time for your next party!
- Make ahead: Mix together the dip the day before, refrigerate it, and give it a quick stir once you’re ready to serve.
- Storage: Place the dip in an airtight container (I use these containers for literally everything) and refrigerate it for up to three days.
More Yummy Dips
- Cottage Cheese Dip — Ready in 5 minutes and you don’t even taste the cottage cheese
- Spinach Artichoke Dip — Super creamy, cheesy, and loaded with veggies
- Jalapeño Popper Dip — A crowd-favorite… control the spice to your preference!
- Eggplant Pepper Dip — Roasted veggies blended with garlic and fresh herbs
Recipe
Ingredients
- 6 oz hot-smoked salmon
- 3 oz whipped cream cheese
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill finely chopped (plus more for garnish)
- 1 green onion very finely minced
Instructions
- Place the smoked salmon in a medium bowl and mash it lightly with a fork to break it up.
- Add the cream cheese, lemon juice, lemon zest, dill, and green onion.
- Stir until everything is well combined and creamy. Chill the mixture for 20–30 minutes before serving.
- Garnish the dip with extra dill and a touch of lemon zest.
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