This homemade Smoked Salmon Dip is creamy, smoky, and loaded with delicious flakes of salmon, fresh green onions, and just enough lemon to brighten every bite.
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t’s one of those simple appetizers that never lasts long once it hits the table. But for me, this recipe is about much more than a good dip. It’s about family, years spent fishing, and a tradition that started long before I had a smoker of my own.
A Lifetime of Salmon Fishing & Family Traditions
I’ve spent the greater part of my life fishing for salmon. Growing up in the Pacific Northwest, salmon fishing has always been a big part of my life, and some of my favorite memories revolve around being out on the water and bringing home a fresh catch.
And then, of course, there was the smoking.
Growing up, I remember my dad smoking salmon in his classic Little Chief smoker. If you grew up around salmon fishing in the Northwest, chances are you know exactly the smoker I’m talking about. It wasn’t fancy, but it certainly did the job. Dad had his own brine recipe, and that familiar smell of salmon smoking is something I’ve never forgotten.
For this Smoked Salmon Dip, I decided to keep a little of that tradition going. I used the same brine my dad always made, but instead of firing up a Little Chief, I smoked my salmon on my Pit Boss smoker.
Times and equipment may change, but some recipes are worth holding on to.
The result was beautifully smoked salmon with plenty of flavor, perfect for making a rich, creamy dip. A handful of ingredients, some fresh green onions, a squeeze of lemon, and a sleeve of buttery crackers were all it needed.
Celebrating Seattle Salmon Week | November 14–21, 2026
What better time to share this recipe than Seattle Salmon Week!
From November 14–21, 2026, the Seattle area is celebrating Bristol Bay Salmon Week, an annual event highlighting wild Alaska sockeye salmon, the fishermen who harvest it, and the restaurants that turn it into something delicious.
This year’s celebration features special salmon dishes at participating restaurants throughout the Puget Sound region.
Living in the Pacific Northwest, I love seeing salmon and the people who work so hard to bring it to our tables get the recognition they deserve.
Salmon has been part of my life for as long as I can remember. Whether it’s freshly grilled, baked, smoked, or turned into something as simple as this dip, it’s one of my favorite ingredients to cook with.
I’m celebrating the week right here at home with my own smoked salmon and a family recipe that brings back a whole lot of memories.
Why You’ll Love This Smoked Salmon Dip
- Rich, smoky flavor: Using real smoked salmon gives this dip a depth of flavor you simply can’t get from canned salmon.
- Creamy with plenty of texture: Tender flakes of salmon throughout make every bite seriously good.
- Perfect for entertaining: Serve it with buttery crackers, toasted baguette slices, or fresh vegetables.
- Easy to make ahead: A little time in the refrigerator allows all those delicious flavors to come together.
- A great use for homemade smoked salmon: Especially when you’ve smoked a generous batch and want something different to enjoy.
What You’ll Need for Smoked Salmon Dip
- Smoked Salmon – Hot smoked salmon works best for this recipe.
- Cream Cheese – Whipped cream cheese.
- Sour Cream – A little sour cream for the tanginess.
- Scallions – Chopped green onions, scallions or chives.
- Lemon – Fresh lemon juice.
Make It Your Way
Bring on the herbs: Fresh dill, chives, or even a little parsley make delicious additions.
Give it a little kick: Add a touch of prepared horseradish or a few dashes of your favorite hot sauce.
Make it extra lemony: Add another squeeze of fresh lemon juice and a little extra zest.
Smoked Salmon Dip
Ingredients
Method
- Combine whipped cream cheese and sour cream until creamy.
- Fold in smoked salmon, flaking salmon in as you combine with cream cheese mixture.
- Stir in scallions, reserving a few for garnish.
- Finally, add a squeeze of lemon juice and combine.
- Top with reserved scallions. Serve with your favorite crackers or baguette.
SALTY OWL TIP
Fold in the salmon pieces by hand instead of using a food processor. The tender pieces of salmon are what make this dip especially good.
More Seriously Good Recipes
Looking for more appetizers? Try my Dungeness Crab Cakes, crispy and buttery with fresh lump crab, celery, and red bell pepper. For something different, Creamy Smoked Beet Toast combines goat cheese, toasted pecans, and a balsamic hot honey drizzle on sourdough.
The Salty Owl Kitchen 🦉
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