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 salmon so we can make this dip again.
You can use the packaged salmon that you get for gifts or find in the grocery/specialty stores as well.
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 Instructions.
Using 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!
Step One: Sauté ½-¾ 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 glass bowl and add the sautéed onions, sour cream, mayonnaise and smoked salmon. Add a dash of salt and pepper, to taste. Add to a dish that has been sprayed with non-stick spray.
Step Four: Cook at 350 for 20 minutes or until toasty on the top and heated through. Serve warm.
💡 Recipe Tips
If you have leftovers (which I doubt you will) you can keep this in the refrigerator for up to two days. It will start to separate after that and shouldn’t be eaten.
🍴 Serving Instructions
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.
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 fora 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!
If you like this dip, make sure you make the Smoked Trout Dip as well! Another one that didn’t leave our kitchen island! Maybe we like dips or maybe these are just super delicious! You decide and let us know by commenting below! We’d love to hear how it worked for you!
Homemade Smoked Salmon – This is a fun recipe that will save you money and the aggravation of finding prepackaged smoked salmon. It is one of my favorite things to do on my grill, so give it a shot!
Smoked Salmon Dip
- 8 oz Smoked Salmon
- 8 oz Cream Cheese softened
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 3 tbsp Chives chopped
- 1/2 cup Onion chopped
- 1 tbsp Olive Oil
- 1/4 cup Parmesan Cheese shredded
- 1 cup Gruyure Cheese shredded
- 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.