Smoked Salmon Dip

You know how some recipes come about out of sheer necessity? That’s exactly how this easy smoked salmon dip was born. My husband has a habit of buying tons of smoked salmon and I needed a creative way to use it. So, I put together this recipe!

I’ve always found that store-bought smoked salmon dips are kinda fishy, and they want to be smoky, but somehow aren’t. While buying ready-made is cheaper, believe me, you won’t get THIS incredible flavor from a tub.

This homemade salmon dip with cream cheese is smooth, packed with real, fresh smoked salmon, tangy lemon, and dill. I made it for a family brunch recently and served it with bagel chips, crackers, and crostini. The next day, I smeared the leftovers over a toasted bagel for breakfast—and just like that, it was all gone.

What Makes This the Best Smoked Salmon Dip Recipe

• Authentic smoky flavor. This is an easy appetizer made with real salmon, tangy cream cheese, sour cream, and a burst of freshness from lemon and herbs. The results are tastier than even the fanciest store-bought smoked salmon dip.
• Quick to make. Using room-temperature cream cheese makes mixing the dip super quick. Just fold in your salmon and a handful of herbs, and pop the bowl into the fridge. It takes minutes to prep and 1 hour to chill, and you’re ready to serve. Seafood lovers will thank you!
• Versatile. Easy appetizers are my jam! Parties, picnics, brunch tables, I love them all. This cool and creamy salmon dip is one of my favorite appetizers because I can take it anywhere. On days when it’s too hot or too short notice for baked shrimp dip (another favorite), I’ll make this cold smoked salmon dip – no oven needed!

Recipe Ingredients

Below are the basic ingredients needed to make the freshest smoked salmon dip recipe, with some notes on substitutions. For a printable ingredients list, scroll down to the recipe card.

• Cream Cheese – You’ll want to use bricks of full-fat cream cheese (rather than tubs). For a perfectly creamy dip, take the cream cheese out of the fridge ahead of time to soften to room temperature.
• Sour Cream and Mayonnaise – You can substitute these with plain yogurt or Greek yogurt for a lighter dip.
• Lemon – Freshly squeezed. Please skip the bottled lemon juice! Sometimes I will add a bit of lemon zest to level up the citrusy flavors.
• Salmon Lox – Lox is fresh salmon filets that have been brined and then smoked. You’ll find unsmoked versions as well. Feel free to use whichever you prefer.
• Fresh Dill – Stick with fresh! Dried dill just doesn’t have the same savory punch. I also chop up fresh parsley or fresh chives for an extra pop of green.
• Red Onion – Finely minced. Feel free to use another mild onion, like yellow onion or shallot. You can also soak the minced onions in cold water for 5 minutes to remove some of the sharpness; just make sure to dry them well with a paper towel afterward. Green onions are also a great choice.
• Garlic – In a pinch, you can substitute ¼ teaspoon of garlic powder per fresh clove, but I love the flavor of fresh garlic in this dip.

How to Make Smoked Salmon Dip

I usually make this dip using an electric hand mixer or stand mixer with the paddle attachment. However, with a little extra effort, you can fold it together by hand.

Grab a large bowl to make the cream cheese mixture and mix the cream cheese, sour cream, mayonnaise, and lemon juice until smooth. Next, fold in the lox, dill, parsley, onion, and garlic. 

Afterward, the dip goes into the fridge to chill for an hour. I love this smoked salmon dip topped with cracked black pepper and served cold with crackers, baguette slices, and veggies like cucumber slices and celery sticks.

Storing Leftovers

Salmon dip leftovers can be stored in an airtight container and refrigerated for 2-3 days. I usually refer to the salmon lox packaging to get an idea of the shelf life (your dip will stay fresh up until the salmon’s best-before date). 

Take the dip out ahead of serving so that it can soften up and stir in a little fresh lemon juice to brighten the flavors.