Smoked salmon dip is a rich, creamy dip or spread for crackers, breads and crunchy vegetables. Made with a softened cream cheese base and paired with house-smoked salmon, this dip takes the flavors to the next level!
The best smoked salmon sauce
Smoked salmon dip is a classic appetizer, and for good reason! The flavors of hardwood smoke and sweet salmon combined with fresh cream cheese and fresh lemon create an absolutely irresistible dip. I have served this sauce at many gatherings and it is always a crowd favorite.
Most recipes you find online for smoked salmon dip require purchasing pre-smoked, vacuum-sealed salmon. While this is a perfect way to make the sauce (and there are many good quality smoked salmon options on the market), nothing tastes as good as smoking the salmon yourself.
Hot smoked salmon sauce
There are two different types of smoked salmon: cold-smoked salmon, which is typically salted before being smoked and cut into thin slices, or hot-smoked salmon, which is cooked on the smoker and then flaked. For the smoked salmon sauce, I prefer to use a hot smoked salmon which will flake and mix beautifully into the sauce.
For all fans of cold smoked salmon, try my Smoked Salmon Appetizer. It’s another amazing appetizer that will wow all your guests.
This recipe calls for 8 ounces of hot smoked salmon (about 2 servings), so I usually smoke a few whole salmon fillets to eat with my family and reserve enough salmon to use in this sauce the next day. I season the salmon with plain salt and pepper or a lemon-pepper seasoning before smoking and then cook at 225 degrees F until the salmon reads an internal temperature of 145 degrees F and falls apart when gently pressed with a fork .
Smoked salmon cream cheese sauce
There are several variations of this sauce where you can alter the creamy base of the sauce to change the flavors. Some people use mayonnaise or sour cream, but my absolute favorite is a cream cheese base. There’s nothing more iconic or perfectly balanced than smoked salmon and cream cheese.
When making this recipe, make sure the cream cheese is completely softened so the smoked salmon blends easily into a smooth mixture. If the cream cheese is cold, clumps may form in the sauce or the salmon will break down too much when you try to combine everything.
Ingredients for this recipe
Here’s what you’ll need for this sauce (exact measurements can be found in the recipe card below):
- Salmon
- Lemon Pepper
- Softened cream cheese
- Greek yogurt
- Lemon Juice
- Dill weed
- Garlic
- Smoked paprika
- Kosher salt
- Ground Black Pepper
- Crushed chilli flakes
- Lemon zest
Once you’ve assembled all the ingredients, you’re ready to smoke the salmon and mix up the sauce!
How to prepare smoked salmon sauce
This appetizer is easy to make and believe me when I say it’s worth smoking your own fish instead of buying store-bought. It’s ready in 3 quick steps, so you can easily have an appetizer to feed a hungry crowd.
- Smoke the salmon. Preheat yours smoker to 275 degrees F so it heats up while you prepare the fish. Season the salmon with the lemon-pepper seasoning (or just salt and pepper, if you prefer) and smoke until the internal temperature of the fish reaches 145 degrees F. Remove the fish from the grill and let it cool completely. Once cooled, flake the salmon.
- Mix the sauce. In a medium bowl, combine all ingredients except salmon. Mix thoroughly. Once well blended, gently fold in the flaked salmon. Transfer the salmon sauce to a serving bowl. Garnish with fresh lemon zest and additional dill (if desired) before serving.
- Serve! Feel free to serve this smoked salmon dip with whatever you like. This dip is great with crackers, sliced baguettes, and your favorite crunchy veggies like peppers, carrots, and cucumbers.
Other recipes with salmon
Are you a salmon lover like me? Does salmon satisfy pretty much every day of the week? If so, check out other salmon recipes from Hey Grill Hey. They are all seasoned to perfection to bring out that perfect salmon flavor that pairs beautifully with smoking or grilling.
Smoked salmon sauce recipe
Let’s prepare something delicious! My goal is to help you build better barbecue, so you can feed the people you love and become a backyard barbecue hero. If you want to see more of my recipes, tips and behind-the-scenes action, follow me on my social channels. You can find me on Instagram, FacebookAND YouTube.
-
Smoked salmon. Preheat smoker to 275 degrees F. Season salmon with lemon pepper seasoning and place in smoker. Smoke until internal temperature reaches 145 degrees F (about 30-45 minutes). Allow the salmon to cool before flaking it.
8 ounces salmon, 1/2 teaspoon lemon pepper
-
Prepare a dip. In a medium bowl, combine all ingredients except salmon. Mix thoroughly. Once well blended, gently fold in the flaked salmon. Garnish with fresh lemon zest and additional dill (if desired) before serving.
8 ounces cream cheese, 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon dill, 1 clove of garlic, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon lemon zest
-
Serve and enjoy. I recommend serving the smoked salmon dip with crackers, sliced baguette, and your favorite crunchy veggies like peppers and cucumbers.
Calories: 126kcal | Carbohydrates: 2G | Protein: 5G | Fat: 10G | Saturated fat: 5G | Cholesterol: 39mg | Sodium: 248mg | Potassium: 126mg | Sugar: 1G | Vitamin A: 460UI | Vitamin C: 1.2mg | Soccer: 43mg | Iron: 0.3mg
Nutrition information is calculated automatically, so should only be used as an approximation.
**I originally published this post in January 2019, but recently updated it with additional information and helpful tips. However, the recipe remains the same.
