My Smoked Salmon Dip uses our homemade Smoked Salmon and a few other simple ingredients to create the best salmon dip that I’ve ever had. Serve with crackers or a sliced baguette and prepare to be really popular.

Smoked Salmon Dip

We have so much salmon around here, I’m always looking for new ways to make it. We brine and smoke a lot of it every season, and as much as I LOVE a good spread of smoked salmon with crackers, there are times I want to change it up a bit.

Here’s a creamy, smoky party dip you can whip up fast with fridge staples. We’re using hot smoked salmon for a sturdy, flaky texture that blends into tangy sour cream and softened cream cheese like a dream. A hit of lemon keeps it bright. Horseradish gives a little zip. Togarashi brings gentle heat and a citrusy vibe, though cayenne works too. Stir it together in minutes, chill it to mingle, and you’ve got a spread that’s at home with crackers, cucumbers, or toasted baguette. Great for game day, holidays, and backyard hangs. It’s simple, reliable, and everyone goes back for seconds.

Like it chunky? Fold the salmon in at the end for big, satisfying bites.

Want it smoother? Mix everything in a processor and pulse the salmon until it’s just blended.

You can get as casual or as fancy as you would like with this dip! Serve on bagels, with crackers, fresh vegetables, or even endive leaves. It is all about what you like and what you have on hand.

If you aren’t fishing fanatics like we are and don’t have your own fresh catch, you can always pick up fresh salmon at the store, or hit the super easy button and buy pre-smoked salmon. It’ll still be delicious!

Why You’ll Love This Dish

Fast And Make-Ahead Friendly – Stir, chill, and it’s ready when you are.
Balanced Flavor – Smoky salmon, tangy dairy, lemon, and herbs play well together.
Flexible Heat – Togarashi for citrusy warmth or cayenne for straight heat.
Party-Ready Texture – Thick enough for chips, smooth enough for veggies.
Uses Pantry Staples – Nothing fussy, just reliable ingredients.

Try our Traeger Smoked Salmon for this recipe!

Smoked Salmon Dip Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Smoked Salmon – Hot smoked, flaky, and fully cooked; brings clean smoke and protein. Cold-smoked works for a silkier, brinier vibe, just cut back on added salt.
Sour Cream – Lightens the base and adds tang; Greek yogurt works for extra protein and a sharper bite.
Cream Cheese, Softened – Adds body and a velvety texture; Neufchâtel lightens it up a bit.
Lemon Juice – Brightens and cuts richness; add a little zest for more citrus without extra acidity.
Prepared Horseradish – Gentle heat and aroma; wasabi paste or more togarashi can fill in.
Togarashi – Warmth with citrus and sesame notes; cayenne is a simple heat swap.
Garlic Powder – Savory backbone without raw bite; a tiny grated garlic clove works if you prefer fresh.
Fresh Dill – Classic with salmon; dried dill, chives, or parsley change the flavor in a good way.
Kosher Salt And Black Pepper – Final seasoning to taste once the dip has chilled.

Try with our Togarashi Smoked Salmon!

How To Make Smoked Salmon Dip

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

With a handful of staple ingredients, you can make this easy dip in just a few minutes to feed to some surprise company or just to treat your family.

I love combining sour cream and cream cheese as a base because it offers the creamiest of textures with a little bit of tang from the sour cream. Then add in some spice with Togarashi or cayenne pepper, if you don’t have any togarashi.

Mix The Base: In a medium bowl, stir sour cream, softened cream cheese, lemon juice, horseradish, togarashi, garlic powder, dill, a pinch of salt, and pepper until smooth.
Adjust: Taste and tweak lemon, heat, and salt.
Add Salmon: For smooth dip, flake salmon and stir it in now. For a chunkier dip, wait and fold it in gently at the end.
Chill: Cover and refrigerate for 2 hours to set and meld.
Finish And Serve: Stir, taste again, and serve with crackers, cucumber rounds, endive, or toasted baguette.

See all of our Smoked Salmon Recipes here!

Smoked Salmon Dip FAQ

How long does this dip last in the fridge?

I recommend using it within four or five days. You have to look at it as what is the first ingredient that will spoil in the dip. That would probably be the sour cream or cream cheese. Cold smoked salmon has a shorter shelf life than hot smoked salmon, which is what I am using here.

Can smoked salmon dip be frozen?

Nope! This is a dish that is best served as fresh as possible. You can make it a day ahead of time to let the flavors meld, but stay away from the freezer!

What can be substituted for togarashi in this recipe?

I prefer to use togarashi, which is a Japanese seasoning blend. If you do not have any laying around, you can easily swap with cayenne. It’ll be a different flavor, but still very good and adds a bit of heat.

What’s the difference between lox and smoked salmon?

The difference between lox and smoked salmon is that the Lox is not cooked or smoked at all. It is cured in a brine or a rub. Lox is typically served by with bagels and cream cheese, and onions, tomatoes, and even cucumbers on top.

Smoked salmon can be used in a similar way, but with hot smoked salmon you are also cooking it during the smoke period.

Use my Lemon Pepper Smoked Salmon!