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creamy salmon dip topped with herbs in a green glass bowl with a gold spoon set in it

Quick & Zesty Smoked Salmon Dip

  • Author: Lauren Grant


A fresh, zesty and savory smoked salmon dip that’s great for any season and any occasion. 


  • ⅔ cup whole milk Greek yogurt
  • ½ cup crème fraîche
  • 1 lemon, zested and juiced 
  • 3 tablespoons chopped chives + more for serving
  • 2 tablespoon chopped fresh dill + more for serving
  • Kosher salt and cracked black pepper
  • 12 ounces hot-smoked salmon, skin and bones removed


  1. In a medium bowl, mix together yogurt, crème fraîche, 2 teaspoons lemon juice, 1 ½ teaspoons lemon zest, chives, dill and a ¼ teaspoon each kosher salt and pepper. 
  2. Tear salmon into chunks then add to yogurt mixture. Using a rubber spatula, fold mixture together until salmon is broken into small pieces. Season with additional salt, pepper and lemon juice to taste.
  3. Transfer salmon dip to a serving dish and top with additional lemon zest, chives, dill and cracked black pepper. 


  • Make sure to use hot-smoked salmon, not cold-smoked or lox-style salmon.
  • If you can’t find creme fraiche, you can use sour cream or mayonnaise instead. 
  • Green onions can be used in place of chives. If you use green onions, chop the green parts and reserve the whites for something else. 
  • I do not recommend using a low-fat Greek yogurt, whole milk Greek yogurt is ideal here. 
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