This Easy Smoked Salmon Dip Recipe has become one of my favorite leftover smoked salmon recipes! Now I am lucky to live in the PNW, and salmon is easy to get here and fun to catch! My old lady was sent this recipe for smoked salmon dip, which did not disappoint.
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I made the smoked salmon on my Pit Boss Pro 1100, cooking low and slow, my favorite way to cook! I picked up my Pitboss at Lowes, but Walmart and Amazon carry other Pit Boss options or the Pitboss website. I love the cost of them vs. other pellet grills; it hasn’t disappointed me yet.
Smoked Salmon Dip Ingredients:
- Cream Cheese– You will want this at room temperature. It will mix and blend better than fresh refrigerator cream cheese.
- Sour Cream
- Dano Seasoning Salt
- Minced Onion
- Smoked Salmon– In a pinch, you can use smoked salmon like what you buy at the store or smoke your own salmon, like my cedar plank salmon.
how to make smoked salmon cream cheese dip
Start out by smoking your salmon!
Now, mine was fresh and frozen caught here in Puyallup, WA! But if you don’t have access to fresh salmon, you can order from Omaha Steaks -> here to be delivered to the house.
Keep the skin on the fillets.
Smoke your salmon low and slow until it has reached an internal temperature of 145 degrees.
Mix everything but the smoked salmon while your salmon is smoking in a bowl.
I had never heard of this, but the old lady has a bit of a Tick Tok and learned about Dano Seasoning!
We used this the first time on Smoked Cream Cheese (see the recipe ->here), so it worked perfectly on its recipe. They have expanded their line since I posted this, and you can see all their products -> here. (free shipping on orders over $10!)
Once your salmon is done and smoked, shred up your smoked salmon until you have a cup’s worth.
You do not want the skin, just the cooked meat; if there are herbs and spices on the salmon, you can put those in the dip as well.
Mix it all and serve.
If you are not serving it immediately, store it in the fridge until you are ready to serve.
How To Store Leftover Salmon Dip
Store in an air-tight container for up to 5 days; seven days will be the maximum amount to store safely.
What To serve with the best-smoked salmon dip
There is nothing off-limits to serve with this smoked salmon spread with mayonnaise!! I even eat it just off the spoon!
Smoked Salmon Recipes
- Brown Sugar Smoked Salmon– Use a rub with brown sugar to make tasty smoked salmon! This rub adds amazing flavor to a salmon fillet combined with the smoky flavor from the smoker and cedar planks.
- Dill Smoked Salmon– Fresh dill adds fantastic flavor to salmon when smoked on a cedar plank.
- Cedar Plank Smoked Salmon-Use a cedar plank with fresh herbs, butter, and lemon to make this tasty smoked salmon.
Smoked Appetizers on A Pellet grill
I love to use my smoker to make appetizers for any get-together or tailgating. Allow to smoke low and slow for amazing flavor! Check out all my pit boss recipes -> here.
- Smoked Queso
- Smoked Bean Dip
- Salmon Salad
- Potato Salad
- Smoked Deviled Eggs
- Smoked Sausage Mac And Cheese
Easy Smoked Salmon Dip Recipe
- Keep the skin on the fillets.
- Smoke your salmon low and slow until it has reached an internal temperature of 145 degrees.
- While your salmon is smoking in a bowl mix together everything but the smoked salmon.
- Once your salmon is done and smoked shred up your smoked salmon until you have a cup’s worth.
- You do not want the skin just the cooked meat, if there are herbs and spices on the salmon you can put those in the dip as well.
- Mix it all together and serve.
- If you are not serving right away store it in the fridge until you are ready to serve.