Smoked Salmon Dip | Oklahoma Joe's®
Our Smoked Salmon Dip starts with a lightly seasoned salmon filet cooked over sweet applewood smoke. Then, we chunked up the freshly smoked salmon and stirred it into a combination of cream cheese, sour cream and fresh herbs to make a light, refreshing appetizer that’s sure to impress.
DIRECTIONS
00:03 Season salmon filet.
00:09 Preheat grill to 225°F.
00:14 Place fish on top rack.
00:21 Cook until 145°F Internal.
00:25 Remove salmon from heat.
0031 Combine dip ingredients.
00:42 Mix well.
00:45 Garnish with chives and serve with crackers.
We made this recipe on the Rider DLX 1200 Pellet Grill, but you can make it on your smoker.
For ingredients and step by step instructions, visit
For the Rider DLX 1200 Pellet Grill and all other Oklahoma Joe’s Smokers and Grills, visit
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The BEST Smoked Salmon Cheese Dip Recipe | Perfect for the holidays!
FULL RECIPE HERE:
This cheesy and creamy smoked salmon dip is the only cheese dip recipe you will ever need! It's made with chunks of smoked salmon, three different types of cheese, spinach, peppers and loads of garlic; and a crispy panko crumb topping! It's hands-down my favorite dip recipe, especially for the holidays! The intense smoky flavors, the creaminess and chunks of smoked salmon are what make this dip so irresistible! You'll love this easy seafood appetizer recipe!
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A salmon spread that will blow your mind, known as Salmon Rillettes
For salmon lovers, this will be one of the best appetisers you will taste. Rillettes is a French dish that was originally made using pork. The meat is shredded and cooked in fat. It can also be done with other proteins such as duck, chicken, goose, even tuna or salmon as per this recipe.
Rillettes are traditionally quite smooth, however when it comes to salmon, I like it them little coarser. You can mash it to your liking.
This recipe has the addition of smoked salmon. The mixture is composed with capers, dill, yogurt, and butter. I also like a little mayonnaise and a drizzle of olive oil for that extra kick.
You can serve it as a starter (Entrée) or as an appetiser. It’s best with toasted baguette and also works well on any crispy cracker. You could fancy it up with a some salmon roe and serve them as an appetiser. Refrigerate, they will keep well for a few days. You can use them straight out of the fridge, as this recipe keeps them soft enough to spread.
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Smoked Salmon Dip - Quick & Easy!
You will love our smoked salmon dip recipe. It’s creamy and absolutely delicious. This salmon dip is lovely served with thick kettle chips, crackers, sliced bread, and spread onto bagels.
→ Recipe:
We both love this recipe for smoked salmon dip. It’s straightforward to put together and lasts for a few days in the fridge, making it perfect for preparing ahead of time. Serve this in the evening as a dip or in the morning as a spread for toast or bagels.
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A home cook’s hub for easy, straightforward recipes & cooking inspiration. ????
We are Adam & Joanne, creators and publishers of Inspired Taste, where our goal is simple: inspire you to get in the kitchen and cook fresh, healthy, and delicious recipes.
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How to Make the Best Smoked Salmon Dip Recipe
Talk about the taste of summer in a bowl! Smoked salmon dip - just serve with your favourite crackers and your favourite people.
For more ideas, go to or our FB page facebook.com/FreshFastNZ
Ready in: 10 minutes Makes: 1½ cups
Recipe Ingredients
- 200g smoked salmon
- juice of 2 lemons
- 1 cup cream
- salt
- 1 tablespoon chopped fresh dill
Cooking Method
1. Place the salmon and lemon juice in a food processor and process until roughly chopped. Add ½ cup runny cream and process for 20 seconds. Place salmon mixture in a bowl.
2. Lightly whip the remaining ½ cup cream. Carefully fold cream through the salmon mixture with the dill until just combined.
3. Place in a serving dish, cover and keep in the fridge until ready to serve.
4. Serve with crusty bread, crisp breads or crackers.
Chef Jeff's Smoked Salmon Dip Cooking Demonstration: Great Lakes Aquaculture Day 2020
Career Chef, Jeff Igel, shares with us a series of recipes on cooking with Atlantic Salmon from WI aquaponics farm Superior Fresh. In this video Jeff shares his wonderful recipe for Smoked Salmon Dip.
Recipe Here:
This video was produced for the Great Lakes Aquaculture Day as part of the Great Lakes Aquaculture Collaborative, project funded by the National Oceanic Atmospheric Administration (NOAA). Find more info at:
Additional Resources:
Fox Valley Technical College Culinary Arts Program:
Superior Fresh Salmon and Greens:
Eat WI Fish: