Smoked Salmon Dip with Smoked Cream Cheese
For this smoked salmon dip we smoke a whole seasoned fillet of salmon and 2 blocks of cream cheese at the same time. They both come off together and you break apart the salmon into the cream cheese. Then add in some capers, pickled red onion and dill. Serve with toasted bread and drizzle some honey on top if desired.
Ingredients for Smoked Salmon Dip
| Ingredient | Notes |
|---|---|
| Smoked Salmon | Seasoned with a sesame chili citrus rub. Any seafood seasoning works, or salt pepper garlic and some brown sugar. |
| Cream Cheese | Two 8 oz blocks, scored and seasoned. |
| Capers | Diced up. |
| Pickled Red Onion | Diced. I used store bought. |
| Dill | Freshly chopped. |
| Honey | Optional on top. |
| Applewood | Small piece. |
| Toasted Bread | Cut into small pieces to dip into. |
See the recipe card below for exact measurements.
How To Score Your Cream Cheese
Using a knife score each block of cream cheese in a crosshatch pattern and season.
When you have a block of cream cheese there isn’t much surface area that smoke can hit. By scoring the cream cheese you are allowing smoke to get inside the cream cheese. If you didn’t score your cream cheese you would have smoke on top and not anywhere else. You would have to stir it all through and probably wouldn’t taste any smoke.
By scoring your cream cheese you open up the entire surface and as it softens it will expand those channels giving you even more surface area. You will also have seasoning that has fallen inside your cream cheese and not just on top.
Score your cream cheese then season it. That way your seasoning will fall inside.
Why Smoke Both At The Same Time
The salmon and cream cheese will both go on the smoker at the same time and come off at the same time.
There is no trick to this. When smoking a fillet of salmon at 250 it will reach 135 about the same time it takes to smoke 2 blocks of cream cheese.
It also allows you to mix them while they are still warm. It makes it easier to break the salmon apart and mix it with your cream cheese.
How I Made the Smoked Salmon Dip
I took my salmon and dried it off. Seasoned it with a sesame chili citrus rub.
I scored my cream cheese in a crosshatch pattern and seasoned.
Brought my smoker up to 250 and added a small piece of apple wood. Placed both on my smoker.
Once my salmon reached 135 I removed them from the smoker. My cream cheese was ready at the same time.
I broke apart my salmon using a fork and shredded it some.
I added it to my cream cheese along with my diced capers, pickled red onion and dill.
Stirred it all together and tasted it.
I placed it in a dish and drizzled honey on top and added some more dill and red onion.
All times and temperatures are listed in the recipe card below.
Why 135 degrees?
I smoke my salmon to an internal temp of 135. You can cook it higher if you want to reach the USDA’s recommended temp of 145 for fish.
Make sure to monitor your salmon. It will cook quick and your cream cheese can stay on longer. So make sure to use a thermometer and pull based on temperature not time.
I recommend a small amount of smoke. Just use a small piece of wood. Salmon is a mild fish and you don’t want it to overpower.
Author’s Notes
Super Fun To Make
This one is very, very simple to make, super fun to make. You can also add anything else that you want to the dip.
For me, this is perfect for a tailgate or game day. You can also serve it during a holiday, maybe for Thanksgiving even, or for a nice dinner.
Miguel
Tips From Miguel
- Remember to score your cream cheese. Season it after you score it.
- Smoke the cream cheese and salmon together. They will be done at the same time.
- Use a thermometer to check on your salmon. It will cook faster than your cream cheese.
- Only use a small amount of wood. You don’t want to over smoke your salmon.
- Break your salmon apart but leave some pieces.
- If you want to sweeten it up add some honey on top.
FAQs
Can I buy smoked salmon?
Sure you can but by smoking your own you will have a warm flaked piece of salmon instead of buying a cold smoked salmon.
What should I serve this with?
I served it with small pieces of toasted bread. Crackers work too.
Can I make this ahead?
Yes! It tastes great the next day as well.
Related Recipes
- Chili Cheese Fries
- Fried Mushrooms and Onion Rings
- Parmesan Garlic Grilled Chicken Wings
- Glazed Honey Jalapeno Orange Chicken Skewers
My Gear
Everything I cook with lives here: linktr.ee/cooking_with_fire___
Explore More Recipes
Chicken | Beef | Pork | Seafood
Smoked Salmon Dip with Smoked Cream Cheese
Ingredients
Equipment
Method
- Pat the salmon dry and season it all over with a sesame chili citrus rub or your favorite seafood seasoning. If making your own, combine the salt, black pepper, garlic powder and brown sugar and season evenly.
- Place both blocks of cream cheese on a foil tray. Score the tops in a crosshatch pattern with a knife, then season. Score first so the seasoning falls down into the cuts.
- Preheat your smoker to 250°F and add a small piece of applewood. Place the salmon and the cream cheese on at the same time.
- Smoke until the salmon reaches an internal temperature of 135°F. The cream cheese will be softened and smoked by that point. Watch the salmon closely, it cooks fast, and pull based on temperature rather than time.
- Remove both from the smoker. Flake the salmon apart with a fork, shredding it enough to mix but leaving some nice pieces.
- Add the flaked salmon straight into the warm cream cheese along with the chopped capers, diced pickled red onion and fresh dill. Mix until well combined and taste.
- Transfer to a serving dish. Drizzle honey over the top if you want it sweeter and garnish with extra dill and pickled red onion. Serve with small pieces of toasted bread or crackers.
