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Smoked King Salmon Dip

Nathan Michael & Julia Flowers
Servings

6 to 8

Prep Time

40 minutes

Cook Time

45 minutes

Protein

26 g/serving

Silky, smoky, and irresistibly craveable, this Smoked King Salmon Dip turns a crowd-pleasing classic into something truly special. It starts with a gentle dry brine of kosher salt and sugars to cure the rich King salmon fillets, followed by a slow smoke that draws out a deep, buttery flavor. Flaked into a creamy, herb-laced base of cream cheese, capers, red onion, lemon, and a kick of hot sauce, the result is a luxurious dip that balances brine, heat, smoke, and freshness. Finished with delicate garnishes and paired with SRF Tallow Chips for the perfect crunch, this is a spread designed to impress—whether at your next dinner party or backyard gathering.

Ingredients

    For the Salmon

    • 2 SRF King Salmon Fillets
    • 1/2 cup kosher salt
    • 1/4 cup brown sugar
    • 1/4 cup white sugar

    For the Dip

    • 8 oz cream cheese, softened
    • 1/2 cup mayonnaise
    • 1/3 cup red onion, chopped
    • 2 tablespoons chives, chopped (plus more for garnish)
    • 2 tablespoons fresh dill, chopped (plus more for garnish)
    • 2 tablespoons capers, drained
    • Juice of 1 lemon
    • 1 tablespoon Cholula or Tabasco-style hot sauce
    • Salt & pepper to taste

    To Serve

    • SRF Beef Tallow Chips

    Directions

    1. Dry Brine the Salmon: In a bowl, mix kosher salt, brown sugar, and white sugar. Press the brine mixture onto all surfaces of the salmon fillets, then place them on a tray. Cover and refrigerate for 30 minutes.
    2. After brining, rinse the salmon under cold water and pat dry thoroughly with paper towels. Let the salmon rest at room temperature while you heat your smoker to 225°F.
    3. Smoke the salmon, skin-side down, until the internal temperature reaches 120°F to 130°F. Remove from the smoker and let it cool to room temperature.
    4. In a food processor, combine the softened cream cheese, mayonnaise, red onion, chives, dill, capers, lemon juice, and hot sauce. Pulse until smooth and well-blended.
    5. Remove and discard the salmon skin, then gently flake the salmon into chunks. Fold the salmon into the cream cheese mixture by hand, keeping the texture rustic or smooth to your preference. Season with salt and pepper to taste.
    6. Chill before serving, or enjoy at room temperature. Garnish with additional chives, dill, capers, and a few extra chunks of smoked salmon, if desired. Serve with SRF Tallow Chips for the perfect balance of crunch and richness.