Alaska Smoked Salmon Dip

"This is the best recipe for smoked salmon dip I've tried. It comes from my dad, an Alaskan commercial fisherman, who makes the best smoked fish around. This dip is creamier than a lot of the pate' style smoked salmon spreads. You won't find your chips and crackers snapping in half as you go in for a dip. The green onions give it a little added texture and the garlic makes it more savory. If you don't have your own smoked salmon, you can always buy some at the supermarket. Just make sure it's wild Alaskan salmon!"
 
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photo by Mrs. Danger_horse photo by Mrs. Danger_horse
photo by Mrs. Danger_horse
photo by batcaverivercottages photo by batcaverivercottages
Ready In:
15mins
Ingredients:
7
Serves:
16
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ingredients

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directions

  • Warm cream cheese in the microwave until slightly runny.
  • Mix cream cheese with chopped smoked salmon until combined.
  • Stir in tobasco, sour cream and mayonnaise until smoothly combined.
  • Stir in garlic and green onions.
  • Cover and refrigerate for at least 2 hours (to let the flavors mingle and get to know each other).
  • Serve with crackers, tortilla chips, french bread, pretzel rods, celery sticks or your favorite dip-delivery implement!

Questions & Replies

default avatar
  1. Barb T.
    I'm still searching for the best smoked salmon. Anyone have good recipes? I loved my Dad's but he passed before I thought to get his receipe.
     
  2. JAElliott
    I've used this recipe several times now and absolutely love it. I've made some tweaks as I mentioned on the main recipe page. My question is, it says serves 16, I was wondering what is considered a single serving size? My friends and family can polish off a double batch of this stuff in no time!
     
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Reviews

  1. zancee189
    I'm from Alaska and catch/smoke my own salmon. This is the ONLY salmon dip recipe that I use. I've found that other recipes have unnecessary ingredients that just overpower the fish but this dip is perfectly balanced. I follow it to a T and it turns out fantastic. More recently, I've been making minor adjustments just for my own preference. I add about 1 tsp of dried dill and reduce the mayo and sour cream by just a bit (not much, maybe just a couple of spoonfuls less of each). I let it sit in the refrigerator overnight and it is phenomenal the next day. I suggest that you let the flavors develop overnight, it just gets that much better!
     
  2. Susan W.
    Fabulous ! Just put it together and had to try a sample. It's the best I've made . Will be my go to salmon dip .
     
  3. Cecelia S.
    Excellent salmon dip!! One of the best I have had and I work for an Alaskan seafood company, so that's saying a lot!
     
  4. andrea.ripsher
    I have just made your dip, I couldn't resist trying it once finished, it tasted nice. I am going to let it sit in the fridge for 5 hrs before trying it. There is plenty there & I am going to share this with my neighbour who is really looking forward to trying it. Thank you for sharing your recipe.
     
  5. Fayster
    Made this for a discerning group and they all discerned that it was GREAT! Made it a day ahead of time and tasted it at the time I made it and, of course, when I served it and it definitely improves by sitting. Oh, and made a small batch onion-less for the onion-adverse in our group and he loved it too.
     
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Tweaks

  1. Joyce M.
    Okay I didn't have smoked salmon but did have canned pink salmon. So I improvised and after cleaning the canned salmon of bones and skin I added Colgins Hickory Smoked Flavoring. It was awesome!
     
  2. JAElliott
    I've used this recipe several times and tweaked it this way. I add 2 tbsp of lemon juice, and 1 tbsp of fresh chopped dill. In place of the Tabasco sauce, I use a few drops of ghost chili hot sauce (I like mine a little spicy, if you go this route, it only takes about 3 drops). I also prefer a good hot sauce over Tabasco as I find it too vinegary and the lemon juice adds flavor. As for the salmon, I cold smoke my own using my own brine and then smoke in a Little Chief for only 15 - 20 minutes using mesquite. I then sear the salmon in bacon fat until it begins to flake easily. I usually let the salmon cool for awhile before adding it to the recipe.
     
  3. Amanda B.
    I like to use all cream cheese, no mayo or sour cream. I also use Cayenne and a grated shallot for more flavor.
     

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