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Wild Alaskan Smoked Salmon Dip recipe

Updated: Sep 12, 2022

Slightly altered from Captain Pip F/V Whatever's recipe.

This smoked salmon dip is a quick go-to for pot luck parties, house guests and to snack on throughout the week. It is classic, healthy and delicious!

Serves: 10-12

Prep time: 20 minutes


  • 1 filet of wild Alaskan smoked salmon (4oz - 8oz depending on how salmon-y you want it)

  • 8 oz of cream cheese (a standard Philadelphia cream cheese brick)

  • 1 tbsp mustard (brown preferred but any kind you have on hand will do)

  • juice from ½ of a lemon

  • ½ of a white or yellow onion, grated

  • ½ tsp salt, add more to taste

  • ½ tsp pepper, add more to taste


  1. If using frozen smoked salmon: thaw filet. If using our shelf stable Copper River coho filets: remove salmon from retort packet and its juice.* Take cream cheese out of the refrigerator to soften while preparing other ingredients.

  2. For a chunkier consistency, mix all ingredients by hand. For a more hummus-like smooth consistency, mix all ingredients in a food processor or blender.

  3. Combine all ingredients in a food processor or blender. Break up salmon filet into 5 or so pieces when putting into the mix.

  4. Blend in your mixer. We recommend a food processor for the best spreadable consistency but a blender will also work. With a food processor, set to 'spread' setting and blend for 30 seconds. If there are still unprocessed ingredients, use a wooden spoon to move the unprocessed ingredients closer to the blade and process for another 15 seconds. With a blender, blend on high for 30 second increments and use wooden spoon to move the unprocessed cream cheese and salmon closer to the blade. Blend until you have your desired consistency. You can add a bit more lemon juice, juice from the grated onion or the set aside juice from the retort packet to make your dip thinner and more spreadable.

  5. Refrigerate until serving.

Top with cracked pepper, capers or edible flowers for a fun presentation in a bowl. Serve with crackers, veggie sticks (carrots, celery, cucumbers) or serve on bread or rolls like a pâté.

*If you have a dog or cat, pour the leftover salmon juice on their next meal. They will thank you!

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