Smoked Salmon Dip
2:15 - Prep 0:15 / Cook 2:00
Beginner
Light and creamy, this refreshing Smoked Salmon Dip has a mild smoky flavor that’s buttery and slightly salty. Smoky, savory salmon pairs beautifully with tangy lemon and cream cheese while chives add just a hint of onion flavor. It’s sure to be a hit at your next barbecue.
We made this recipe on the Rider DLX 1200 Pellet Grill, but you can make it on your smoker.
6-8 Servings
Ingredients
Smoked Salmon
- 1 (2-4 pound) whole salmon filet, skinless
- 1/4 cup olive oil
- > applewood pellets
Dip
- 8 ounces cream cheese
- 2 cups smoked salmon
- 2 tablespoons lemon juice
- 1/2 cup sour cream
- 1 teaspoon garlic
- 1 tablespoon dried dill
- 1/4 cup chopped chives
- > salt & pepper, to taste
Preparation
List
Steps
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1.
Fill the hopper with wood pellets. Preheat your pellet grill to 225°F in SMOKE mode.
2.
Place the salmon filet on a sheet of peach butcher paper folded in half to fit on the top cooking rack.
3.
Lightly coat salmon with olive oil. Sprinkle with salt and pepper.
4.
Place the fish and butcher paper on the top rack. Cook until the internal temperature reaches 145°F, about 1-2 hours.
5.
Remove salmon from the heat and let it cool to room temperature before breaking into chunks.
6.
In a medium-size bowl, combine cream cheese, 2 cups of smoked salmon chunks, lemon juice, sour cream, garlic, dill, chives, salt and pepper.
7.
Mix well, garnish with chives and serve with crackers.
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