Homemade Smoked Salmon Dip Recipe – this delicious dip recipe features homemade smoked Alaskan salmon with Jarlsberg swiss cheese and fresh herbs for an unbelievable flavor!
There’s just something about smoking food at home that is so delicious!
This Smoked Salmon Dip just hits that fact right on the head. It’s savory, it’s smoky and most importantly wow is it fresh.
You know I’m all about sustainable fishing and this salmon was flown in straight from Alaska and could not be any fresher.
One of the grocery stores I frequent has a promise that it was in the Alaskan waters yesterday and in their store the next day. This Alaskan salmon is bright orange and has the most delicate sweet scent to it. It’s quite simply, the best.
Those cold clean Alaskan waters seriously produce the best fish in the world so you know that this Smoked Salmon Dip is just that much better!
How to Make Smoked Salmon:
Believe it or not homemade smoked salmon is super easy to pull off.
The first thing you need is obviously a smoker or at the very least a charcoal grill. Although, the digital smokers these days make homemade smoking much easier.
You either light your wood in your charcoal grill and get it up too temperature or you turn on your digital smoker and set it to about 205°.
Smoked salmon cooks quickly so the lower the temperature the better so that it has time to infuse some smoky flavors into it. However, if you do have a cold smoker attachment then you are money!
Homemade smoked salmon takes about 60 to 75 minutes to cook through, which is really nothing considering the unbelievable flavors you get from it.
Once the Alaska salmon is smoked just let it cool so that it is ready to go for the dip recipe.
How to Make a Smoked Salmon Dip:
Once you have your delicious smoked salmon all smoked up and chilled the smoked salmon dip is super easy to make.
You want to start making the smoked salmon dip by scraping away the smoked salmon from the skin so that it breaks up into small chunks.
Don’t worry the smoked salmon will break down a bit more once it is mixed in with the other ingredients.
Once the Alaska salmon is pulled away you are then going to need to decide how much you want to add to this smoked salmon dip recipe and how much you want to eat on the spot or save for later.
I’m Italian so when I cook I’m cooking for an army so there are always leftovers, hence I smoked a 2 ½ pound side of Alaskan salmon – don’t judge me J.
Add your smoked salmon to a bowl along with the other ingredients and whisk until combined.
Now if you love those bigger smokes salmon chunks for your smoked salmon dip then simply gently fold them into the other ingredients to keep them intact.
How to Serve a Smoked Salmon Dip:
Serving up a smoked salmon dip is going to be completely up to the maker of it.
I on the other hand can never help myself so the more accompaniments I can serve up with it the better.
That means I serve it with 4,263 different crackers and breads. I like to use sliced vegetables, pickled vegetables, honestly whatever I can get my hand on.
The smoked salmon dip is super good by itself but serving it on a beautiful platter with a ton of dippers is the way to go!
Whether you are making this pan seared Alaska smoked salmon dip recipe or another great fish recipe, remember to buy sustainable wild caught seafood from Alaska and always #AskForAlaska at the grocery, it is hands down the very best.
My Favorite Seafood Recipes:
Here are a few of my favs right now!
- Soy Ginger Halibut
- Oysters Rockefeller
- Salad Nicoise
- Fish Fry Recipe
- Thai Baked Halibut – from Kevin is Cooking
Homemade Alaska Smoked Salmon Dip Recipe
- 1 2- pound side of fresh wild caught Alaska salmon
- 3 tablespoons of melted unsalted butter
- 1 cup of mayonnaise
- ½ cup of crème fraiche
- ½ cup sour cream
- 8 ounces of shredded swiss cheese
- ½ cup of sliced green onions
- ½ small peeled and small diced red onion
- 2 tablespoons of chopped fresh dill
- 2 tablespoons of chopped capers
- sea salt and fresh cracked pepper to taste
- Preheat the smoker to 225°.
- Brush the Alaska salmon with the melted butter and season with salt and pepper.
- Smoke at 225° for 60 to 70 minutes or until cooked through. Chill.
- Using a spoon pull 2/3 of the Alaska salmon until it is broken up into small pieces away from the skin. The remaining piece of Alaska salmon is for you to eat, you’re welcome!
- In a bowl add the mayonnaise, crème fraiche, sour cream, cheese, onions, dill, capers, salt and pepper. Mix until combined.
- Fold in the pulled smoked Alaska salmon until mixed together.
- Serve with assorted crackers, bread and veggies.
This is a sponsored conversation written by me on behalf of Alaska Seafood Marketing Institute. The opinions and text are all mine.
one more big picture of this smoked salmon dip for pinning!