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Smoked Salmon Dip

1 hr 15 mins - Prep 15 mins / Cook 1 hr
Beginner

This creamy, umami-rich smoked salmon dip will have you going back for dip after dip after dip. Flaky smoked salmon is matched with tangy horseradish and lemon in a velvety, well-seasoned cream cheese and sour cream base. Serve chilled and have plenty of crackers at the ready.

You can purchase salmon whole, in filets, or cut into portions. If you’re confident in your fileting skills, you can purchase a full fish to get a better price per pound and use the bones and head for fresh fish broth.

This recipe was created by our partner Paul Saladino who made the dish on our Oklahoma Joe’s® Bronco Drum Smoker, but you can make it on your grill or smoker.

3-4 Servings

Ingredients

For the Salmon
  • 6-8 Salmon Filets
  • to taste All-Purpose Seasoning
  • to taste Cajun Seasoning
For the Dip
  • 8 oz. room temperature Cream Cheese
  • 1 Tbsp prepared Horseradish
  • 1/2 cup Sour Cream
  • 1/2 cup Diced Green Onions
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1 Tbsp Lemon Juice
  • to taste Truffle Oil or your Preferred Cooking Oil
For Serving
  • 2 Sleeves Crackers
  • 1/4 cup Chopped Parsley
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Preparation

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Step 1 Of 8
1. Prepare a cedar for smoking by soaking in water for at least 1 hour.
Hot TipCooking the salmon on a cedar board will allow it to cook gently and prevent sticking to the grill.
2. Preheat your smoker to 250-300ºF.
3. Place the salmon filet on the soaked cedar board and coat the top of the salmon filet with truffle oil or your preferred cooking oil and season with all purpose seasoning and cajun seasoning.
Hot TipIf your salmon filet has skin on it, make sure to place it on the board skin side down.
4. Place the board with the salmon in your smoker on direct heat.
5. When the salmon reaches an internal temperature of 145ºF, take it out of the smoker and allow it to cool for at least 20 minutes.
6. Finely chop the salmon and add to a bowl with all of the dip ingredients and mix well.
7. Cover the dip and put in the refrigerator for at least 2 hours or overnight.
8. Serve on crackers and garnish with a sprinkle of chopped parsley.
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