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Published January 15, 2019. This post may contain affiliate links. Please read my disclosure policy.
This delicious dip recipe features homemade smoked Alaskan salmon with Jarlsberg swiss cheese and fresh herbs for an unbelievable flavor! If you’re a big dip fan then my Beer Cheese Dip and my BLT Stuffed Bread Bowl dip are must makes!
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. The fish 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 recipe 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 to temperature or you turn on your digital smoker and set it to about 205°.
It 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! It takes about 60 to 75 minutes to cook through, which is really nothing considering the unbelievable flavors you get from it.
Once it’s done smoking, just let it cool so that it is ready to go for the dip recipe.
How to Make the Dip
Once you have your delicious smoked salmon all smoked up and chilled the dip is super easy to make. You want to start making the dip by scraping away the smoked salmon from the skin so that it breaks up into small chunks. Don’t worry the cooked fish 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 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. Add your smoked salmon to a bowl along with the other ingredients and whisk until combined.
Now if you love those bigger smoked salmon chunks for your smoked salmon dip then simply gently fold them into the other ingredients to keep them intact.
How to Serve It
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 slices of bread. I like to use sliced vegetables, pickled vegetables, honestly whatever I can get my hand on.
The 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 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!
More Amazing Appetizer Recipes
Here are some more great appetizer recipes to serve up to your guests:
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.