Alaskan Smoked Salmon Dip

Want to eat like an Alaskan? Then make this creamy hot-smoked salmon dip (from fish that's been cured and wood smoked) for your next gathering.
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 2 cups
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8 ounces cream cheese, at room temperature

1/2 cup sour cream

1 1/2 teaspoons Worcestershire sauce 

1/2 teaspoon lemon zest plus 1 tablespoon fresh lemon zest (from 1 lemon)

1 small clove garlic, finely grated

Kosher salt and freshly ground black pepper

6 ounces hot-smoked salmon, finely flaked with your hands or a fork 

1 scallion, thinly sliced

Sliced carrots, celery, cucumbers and/or crackers, for serving


  1. Whisk together the cream cheese, sour cream, Worcestershire sauce, lemon zest, lemon juice, garlic, 1 tablespoon water and a large pinch of pepper in a medium bowl until completely smooth. Fold in the smoked salmon and scallions to combine well. Season to taste with additional salt and pepper if needed. Transfer to a small serving bowl and serve with vegetables and/or crackers.
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