Salmon Dip with Hot Smoked Salmon (No Bake – 15 min dip)
If you have a package of hot smoked salmon hiding in your pantry, here’s a fantastic quick and easy 15 minute dip. Our salmon dip recipe with hot smoked salmon is no bake and always a hit. Seriously, we’ve made this at least three times this month and everyone loves it and asks for this salmon dip recipe. So we decided to finally share it cause we’re tired of telling everyone….soon! It’s here now to enjoy.
Hot Smoked Salmon vs. Cold Smoked Salmon
What’s the difference? Oh, there’s a huge difference so know your preserved salmon so you can get this recipe right. There’s two types of smoked salmon and our recipe uses the hot smoked salmon and not the cold smoked.
- What is hot smoked salmon? It’s the salmon that’s not usually refrigerated and sold in a foil packet that’s shelf stable. This salmon is smokier, saltier and has a firm texture. The outside color has a dark crust but it’s still pink on the inside. It feels and tastes more like cooked salmon and flakes very easy. It’s also preserved in a little sauce or juices inside the foil packet, so it’s not too dry. Hot smoked salmon breaks into chunks and you can’t really slice it.
- What is cold smoked salmon? It’s salt cured and preserved, so it has a brighter pink or raw salmon color and look. It’s still smoked preserved but doesn’t really have a smoky flavor. The flesh is silky, slippery and smooth and tastes like raw fish. It’s often served cut as thin slices.
Can You Use Cold Smoked Salmon for this Dip?
Sure! If you prefer cold smoked salmon, then go for it. You just need to chop the salmon in very very tiny pieces, almost minced and mashed. If not, you can get chewy chunks or strips of cold smoked salmon that isn’t always a great texture for dips. So if we were to make this with cold smoked salmon, we definitely would mince the salmon slices to be small enough that you could dip and pull up with a cracker. Or at least make it spreadable on a cracker.
Video: Smoked Salmon Dip Recipe with Hot Smoked Salmon
Tips for Making Hot Smoked-Smoked Salmon Dip
- If you make the dip ahead of time, store the dip covered in the fridge. But don’t serve it cold straight from the fridge. It’s too cold and hard. Take it out of the fridge for at least 1 hour before serving. Then give it a good stir to soften the dip. That way crackers don’t break when dipping into it.
- Some hot smoked salmon packets range from 4 oz to 6 oz. You can use either size, but the more you have, the more flavorful the dip will be. We like to use the 6 oz packets or two (4oz) packets. Sure, 8 oz is a lot and is more expensive but if we’re craving flavor, then it’s worth the extra cost of hot smoked salmon.
- Use fresh dill—please! Oh this makes all the difference. Sure, you can use dried dill weed but honestly, is there really flavor there? Get yourself a bunch of fresh dill and make it better. You can’t beat fresh dill!
- Check out the recipe box below for all the recipe details and step by step photos.
Smoked Salmon Dip (w/ hot smoked salmon)
Ingredients
- 4-6 oz. (113-170 g) hot smoked salmon (not cold smoked Lox)
- 8 oz. (227 g) cream cheese , softened to room temperature
- zest of 1 medium Lemon
- 1 Tablespoon (15 ml) lemon juice , or to personal taste
- 1 Tablespoon (15 ml) chopped fresh dill or 1 teaspoon dried dill (optional)
- 1 teaspoon (5 ml) smoked paprika
- 1/4 teaspoon (1.25 ml) salt , or to taste
- fresh cracked black pepper
- 1 Tablespoon (15 ml) capers , optional
Instructions
- Combine the 4-6 oz. (113-170g) hot smoked salmon and 8 oz. (226g) cream cheese in a bowl (we like to include any juices from the smoked salmon for extra flavor).
- Optional, remove the skin from the salmon. If you like bigger chunks of salmon in your dip, then reserve a few large chunks of salmon to the side.
- Add all the remaining ingredients except for the capers into the bowl of salmon and cream cheese (lemon zest, 1 Tablespoon (15 ml) lemon juice, 1 Tablespoon (15 ml) chopped dill, 1 teaspoon (5 ml) smoked paprika, 1/4 teaspoon (1.25 ml) salt, and black pepper).
- Using back of your spoon, smash and stir the salmon into the cream cheese until everything is combined.
- Then fold the remaining large chunks of salmon in the dip so they are not all mashed up.
- Add the 1 Tablespoon (15ml) of optional capers and fold into the dip.
- Transfer to a serving dish and serve with crackers, crostini, sliced veggies, etc. (if making the dip ahead of time, cover and refrigerate the dip until close to serving time, then take the dip out of the fridge about a hour or so before serving).
Video
Nutrition Information per Serving
Hey, What About Baking This Salmon Dip?
Sure, you can bake it and make it a little warmer. But there’s no cheese to bind the dip so what you might get is a bunch of melted cream cheese. So if you want to bake it we suggest adding a handful of parmesan or some type of shredded cheese. And 350°F for about 30 minutes should be enough time to melt the cheese and warm everything up.
Serve with Vegetables
We really enjoy serving lots of chopped vegetables with this flavorful dip. It makes it healthier and each bite is so fresh and bright. Celery, cucumber, radishes, sweet peppers and carrots are always a favorite. Anytime you add raw vegetables to a dip it’s always a good thing!
Smoked Oyster Dip Recipe
Love smoked oysters? Then you have to try our other quick and easy dip version using a can of smoked oysters. Our smoked oyster dip recipe is another fantastic seafood dip to serve at your next gathering or parties.
