This creamy smoked salmon dip is packed with rich, smoky salmon flavor, and a bright squeeze of lemon. Inspired by my trip to Alaska (where I fell so hard for smoked salmon that I brought five packages home!), it’s an easy appetizer that comes together in just 10 minutes.

What you’ll love about this recipe: 

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• Quick and easy. This dip comes together less than 10 minutes, with no cooking required.
• Perfect for entertaining. Make it ahead of time and pull it out when you’re ready to serve.
• Versatile. Serve it with crackers, fresh vegetables, bagel chips, or even spread it on toast for an easy meal. 

Alaskan-Inspired Smoked Salmon Dip

Like any good New Yorker, I’ve always loved lox and any other cold smoked or cured salmon. Give me a bagel with cream cheese, silky slices of salmon, and all the toppings, and I’m a happy girl.

But hot smoked salmon always weirded me out. For some reason, I had convinced myself it would be really fishy. I avoided it for years without ever really giving it a fair chance.

Then I went to Alaska, where it was everywhere, and I realized I’ve really been missing out.

Hot smoked salmon has an incredibly rich, smoky flavor that’s almost impossible to describe until you’ve tried it. It’s savory and it fills your mouth with the kind of flavor that keeps you coming back for more. The texture is tender and flaky, and it’s absolutely delicious. And no, it’s not overwhelmingly fishy.

I brought 5 packages of it home with me.

While I could happily eat it straight out of the package, I’ve been using a lot of it to make a simple dip inspired by the one a local fisherman shared with me while I was there.

The dip lets that rich, smoky flavor shine while balancing it with tangy cream cheese, fresh lemon, and herbs. It’s great for snacking on while we watch Sunday afternoon football, but would also wouldn’t be out of place at a Christmas party or even for New Year’s.

Salmon Dip Ingredients

Smoked salmon: The star of the recipe! Look for fully cooked, hot smoked salmon with a flaky texture. For this recipe, I used smoked sockeye. This is the exact one I used, but you can also buy it on Amazon or any most grocery stores, including Trader Joe’s. Look for it in a vacuum seal pouch like the one shown above, or in a can.

Cream cheese: This dip uses cream cheese for the base. Let it soften before mixing so everything comes together easily.

Sour cream: Loosens the cream cheese and adds a little tang. You can also use plain Greek yogurt.

Fresh lemon juice: Brightens the dip and helps balance the rich flavors.

Fresh parsley: Adds a pop of freshness that brightens the flavor of the dip. Don’t skip it!

Black pepper: To round everything out.

What’s the Difference Between Hot Smoked and Cold Smoked Salmon?

If you’re more familiar with cold smoked salmon here’s what you need to know.

Cold smoked salmon is smoked at a low temperature, so it keeps that silky, smooth texture you probably associate with lox (which is actually cured, not smoked). It’s delicate, buttery, and usually served in slices that look raw.

Hot smoked salmon is smoked at a higher temperature that actually cooks the fish. The result is a firmer, flaky texture and a much more pronounced smoky flavor. It comes out of the package or can looking like a cooked salmon fillet, but it surprisingly juicy.

For this dip, I definitely recommend hot smoked salmon. Its flaky texture mixes beautifully into the creamy base, and its stronger flavor holds its own against the other ingredients.

Frequently asked questions

Other savory snack recipes you might like:

• Chili’s White Spinach Queso (Copycat Recipe)
• Fig and Goat Cheese Tartlets
• Air Fryer Potato Croquettes
• Roasted Olives with Feta Cheese