Smoked Salmon Dip

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Smoked Salmon Dip is a rich and creamy dip or spread for crackers, bread, and crunchy vegetables. Made with a softened cream cheese base and combined with a home-smoked salmon, this dip takes the flavors to the next level!

wooden bowl with smoked salmon dip and garnished with flakes of smoked salmon.

Best Smoked Salmon Dip

Smoked salmon dip is a classic appetizer, and for good reason! The flavors of hardwood smoke and sweet salmon combined with cool cream cheese and fresh lemon make for an absolutely irresistible dip. I’ve served this dip at many gatherings, and it’s always a crowd favorite.

Most recipes you find online for smoked salmon dip call for purchasing pre-smoked and vacuum sealed salmon. While this is a perfectly fine way to make the dip (and there are plenty of good-quality smoked salmon options on the market), nothing tastes quite as good as smoking the salmon yourself.

Hot Smoked Salmon Dip

There are two different types of smoked salmon: cold smoked salmon, which is typically salt cured before being smoked and sliced thin, or hot smoked salmon, which is cooked through on the smoker and then flaked. For smoked salmon dip, I prefer using a Hot Smoked Salmon that will flake and mix beautifully into the dip.

For you cold smoked salmon fans out there, try out my Smoked Salmon Appetizer. It’s another awesome appetizer that’ll wow all your guests.

This recipe calls for 8 oz of hot smoked salmon (about 2 portions) so I usually smoke a few whole salmon fillets to eat with my family and reserve enough salmon to use in this dip the next day. I season the salmon with simple salt and pepper or with a lemon pepper seasoning before smoking and then cook at 225 degrees F until the salmon reads 145 degrees F internal temperature and flakes when gently pressed with a fork.

Smoked Salmon Cream Cheese Dip

Several variations exist with this dip where you can alter the creamy base of the dip to change the flavors. Some people use mayo or sour cream, but my absolute favorite is a cream cheese base. There is nothing more iconic or perfectly balanced than smoked salmon and cream cheese.

When preparing this recipe, make sure your cream cheese is fully softened so the smoked salmon combines easily into a smooth mixture. If the cream cheese is cold, it can create lumps in your dip or your salmon will break apart too much when trying to combine everything.

Here’s what you’ll need for this dip (exact measurements available in the recipe card below):

  • Salmon
  • Lemon Pepper
  • Softened Cream Cheese
  • Greek Yogurt
  • Lemon Juice
  • Dill Weed
  • Garlic
  • Smoked Paprika
  • Kosher Salt
  • Ground Black Pepper
  • Crushed Red Pepper Flakes
  • Lemon Zest

Once you have all the ingredients assembled, you’re ready to smoke the salmon and mix the dip!

smoked salmon dip in a wooden bowl on a platter with crackers, baguettes, and fresh red bell peppers.

How to Make Smoked Salmon Dip

This appetizer is easy to make, and believe me when I say it is worth it to smoke your own fish versus buying the store-bought kind. It’s ready in 3 quick steps, and once made, you’ll have an appetizer ready to feed a [hungry] crowd.

  1. Smoke the salmon. Preheat your smoker to 275 degrees F. Season the salmon with lemon pepper seasoning (or simply salt and pepper, if you prefer) and smoke until the internal temperature of the fish reaches 145 degrees F. Remove the fish from the grill and allow it to cool fully. Once cooled, flake the salmon.
  2. Mix the dip. In a medium mixing bowl, combine all ingredients except the salmon. Stir thoroughly. When well combined, gently fold in the flaked salmon. Transfer the salmon dip to a serving bowl. Garnish with the fresh lemon zest and additional dill (if desired) before serving.
  3. Serve! Feel free to serve this smoked salmon dip with whatever you prefer. This dip tastes great with crackers, sliced baguettes, and your favorite crunchy vegetables like bell peppers, carrots, and cucumbers.

More Salmon Recipes

Are you a salmon lover like me? Does salmon satisfy pretty much any day of the week? If so, check out more of these salmon recipes from Hey Grill Hey. They’re all seasoned to perfection to bring out that perfect salmon flavor that matches beautifully with smoking or grilling.

Grilled Salmon with Lemon Dill Seasoning
Sweet & Smoky Salmon Seasoning
Cedar Plank Grilled Salmon

Smoked Salmon Dip Recipe

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Smoked Salmon Dip Recipe

By: Susie Bulloch (
4.75 from 4 votes
Smoked salmon dip is a rich and creamy dip or spread for crackers, bread, or crunchy vegetables. The home smoked salmon takes the flavors to the next level!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings8 people


  • 8 oz salmon
  • 1/2 teaspoon lemon pepper
  • 8 ounces cream cheese softened
  • 1/2 cup plain Greek yogurt
  • 1 Tablespoon lemon juice
  • 1 Tablespoon dill weed minced
  • 1 clove garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon lemon zest


  • Preheat your smoker to 275 degrees F. Season the salmon with the lemon pepper seasoning and place in the smoker. Smoke until the internal temperature reaches 145 degrees F (about 30-45 minutes). Allow the salmon to cool before flaking.
  • In a medium mixing bowl, combine all ingredients except the salmon. Stir thoroughly. When well combined, gently fold in the flaked salmon. Garnish with the fresh lemon zest and additional dill (if desired) before serving.
  • I recommend serving the smoked salmon dip with crackers, sliced baguettes, and your favorite crunchy vegetables like bell peppers and cucumbers.


Calories: 126kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 248mg | Potassium: 126mg | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 1.2mg | Calcium: 43mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

**This post was originally published January 2019. It has since been updated with more information and helpful tips. The recipe remains the same.



Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating

Reader Reviews

31 Reviews

  1. Zac says:

    This is really good. I didn’t have any Greek yogurt but sour cream worked well too. And I added some capers because, why not? Will definitely make it again.

  2. Ryan says:

    Can you use canned salmon? If so, how much would you use and would you do anything different to the recipe?

    1. Toby says:

      I make something very similar with canned mackerel, and some spring onions, great with sourdough!

  3. Jeff says:

    In the commentary, you share that you pre-heat your smoker to 225 degrees, but in the recipe, it lists 275 degrees for the smoker. Can you clarify, which temp?

    1. Hey Grill Hey says:

      Either will work fine, but when in doubt, follow the written recipe. The videos won’t always match up perfectly.

  4. Chad Welle says:

    Susie – in the body of the post, it says 225 but in the recipe, it says 275. I suppose either would work as long as you take it off at 145, but which do you use?

  5. Matt says:

    I plan making this tomorrow. I was thinking about also smoking the cream cheese? But can not decide if that would be to much smoke flavor

  6. Leah Cunningham says:

    Can you use smoked trout instead? Thanks!

    1. Hey Grill Hey says:


    2. Leah Cunningham says:

      Made this last night with trout and it’s incredible! It’s for a SuperBowl party on Sunday. I went ahead and vacuum sealed last night. Will it be good in the fridge until then or should I freeze? Don’t want the quality to suffer in the freezer if it’ll be ok for three days in fridge. Thank you!

  7. Jon G says:

    Made exactly per the recipe. Everyone loved it. I put the salmon on my CampChef Woodwind smoker at 275° (High smoke) for 35 minutes. I didn’t have lemon pepper seasoning, so I drizzled the salmon with fresh lemon juice and seasoned with 50/50 kosher salt

  8. James says:

    Do you brine the salmon for this recipe?

    1. Hey Grill Hey says:

      You don’t need to!