Save some smoked salmon as you are going to want to make this Smoked Salmon Dip right now! In the interest of full disclosure, this one never made it off of our kitchen island the day we made it – we ate it straight from the baking dish!
It is THAT GOOD, you guys! We are already prepping to smoke another one so we can make this dip again.
You can use any of your smoked fish here as a substitute so don’t back out if you don’t have the salmon right now.
This recipe is just as great with smoked cod, smoked trout, smoked steelhead, smoked rockfish, or any other smoked fish you just pulled off the smoker.
🐟 Ingredients
I recommend smoking your own salmon, though. It is easy to do and you know exactly what ingredients are included. Follow along my smoked salmon recipe.
🍽️ Instructions
Use either leftover salmon or packaged salmon you received as a gift (we’ve all got them from time to time, right?). You will prepare this dip in about 10 minutes before baking!
Step One: Sauté 1/2-3/4 cup of chopped onion with 1-2 tbsp of olive oil in a pan over medium-high heat. While the onions are cooking, shred the Parmesan and Gruyere cheese.
Step Two: Combine the Cream Cheese, Parmesan Cheese, and Gruyere Cheese with a small food processor until fully combined.
Step Three: Add the mixed cheeses to a medium bowl and add the sautéed onions, sour cream, mayonnaise and smoked salmon. Add a dash of salt and pepper, to taste. Add to a baking dish with non-stick spray.
Step Four: Cook at 350 for 20 minutes or until toasty on the top and heated through. Serve warm.
💡 Expert Tips
If you have leftovers (which I doubt you will) you can keep it in the refrigerator for up to two days. It will start to separate after that and should be thrown out at that point. I would be very surprised if you had leftovers!
Use your favorite cracker, toasted bread, or tortilla chips for dipping. If you are carb-conscious, then use fresh carrots or celery. The dip should be served warm, so if you do use leftovers, make sure to reheat it.
‼️ Substitutions
There are a lot of ways to mix this recipe up, and here are some of my favorite suggestions!
- Change up the fish to steelhead or trout like we did in the smoked trout dip. You can even mix in leftover shrimp and leftover crab together – think of this as any catchall you need
- Omit the cream cheese and use mayonnaise instead
- Use shallots instead of regular onion for a more mild flavor
- Top it with bread crumbs or Panko for a little bit more crunch for each bite
- Add in capers
- Add in dill as it matches so well with salmon
- Cook it on the grill instead of the oven for a little bit of outdoor char taste in the end
- A little horseradish will add a fun flavoring
- Add in a splash of hot sauce
- Chop up parsley to top
- Add in a little bit of Old Bay Seasoning
- Add in chopped celery for a crunch
As you can see, you can let your imagination go crazy with the way you can mix it up differently each time you make it!
👨🍳 Recipe FAQs
Yep, it’s easy to swap out homemade cooked salmon for pre-packaged salmon. Using already cooked salmon is easy and saves a step.
Sure, we love Gruyere and Parmesan but feel free to play around with different flavors of cheese. White cheddar and parmesan is another great combination.
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Smoked Salmon Dip
Equipment
Ingredients
- 8 oz Smoked Salmon
- 8 oz Cream Cheese softened
- ¼ cup Mayonnaise
- ¼ cup Sour Cream
- 3 tbsp Chives chopped
- ½ cup Onion chopped
- 1 tbsp Olive Oil
- ¼ cup Parmesan Cheese shredded
- 1 cup Gruyure Cheese shredded
Instructions
- Heat the olive oil in a skillet over medium high heat. Add the chopped onions and sauté until golden brown, about 7-8 minutes.
- While the onions are sautéing, add the softened cream cheese, parmesan cheese and Gruyere cheese together in a small food processor. Pulse until well mixed.
- Combine all of the ingredients into a bowl and gently stir.
- Spray a small casserole dish with non-stick spray and pour the smoked salmon dip into the dish. Spread evenly.
- Bake at 350 for 20 minutes. Serve warm.
- Serve these with bread, pita, toasted chips, or with celery sticks.
Notes
- Change up the fish to steelhead or trout like we did in the Smoked Trout Dip. You can even mix in leftover shrimp and leftover crab together – think of this as any catchall you need
- Omit the cream cheese and use mayonnaise instead
- Use shallots instead of regular onion for a more mild flavor
- Top it with bread crumbs or Panko for a little bit more crunch for each bite
- Add in capers
- Add in dill as it matches so well with salmon
- Cook it on the grill instead of the oven for a little bit of outdoor char taste in the end
- A little horseradish will add a fun flavoring
- Add in a splash of hot sauce
- Chop up parsley to top
- Add in a little bit of Old Bay Seasoning
- Add in chopped celery fora crunch
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
Leave a Reply