Every time Daniel and I go to Whole Foods we immediately check for samples of their delicious smoked salmon spread. It’s creamy, zesty and oh so expensive.
Not in our budget.
So, I created my own version of salmon dip at home! The ingredients are not identical but it satisfies just the same. The thing I love about this salmon dip is that it’s quick and easy to make yet sophisticated enough to serve at a sit-down dinner party. My sister Karen made this recipe for her husband’s boss and he LOVED it. Just sayin’. If you need to impress someone . . .
Disclaimer: Although I call this a recipe, these amounts are more like guidelines. My proportions are slightly different each time, I just try to keep the ratios roughly the same.
Copycat Whole Foods Smoked Salmon Dip
Calories 2334kcal
Equipment
- food processor (optional)
- sharp knife
Ingredients
- 1 bunch fresh dill
- ⅓ cup red onion (diced)
- 1 tbsp lemon juice
- ½ tsp ground pepper (where to buy organic pepper)
- 10 to 12 oz wild salmon
- 1¼ cups homemade mayo
Instructions
- Several hours before dinner, cook fillets at 350° F for 10 – 20 minutes depending on thickness. It’s important not to overcook the fillets or the spread will be dry. If they do get a little tough, just add more mayo to the mix.
- Place cooked fillets in fridge.
To make with a food processor:
- When the salmon fillets are cool, peel the skin off, break them up and drop them into your food processor.
- Add the dill, onion, lemon juice, pepper and 3/4 of the mayo.
- Blend until creamy and then taste. Make adjustments as needed (more mayo, lemon juice, etc.)
To make without a food processor:
- When the salmon fillets are cool, peel the skin off, break them up and drop them into a bowl. Finely mince the dill and onion and add.
- Add lemon juice, pepper, and 3/4 of the mayo and stir until well-blended.
- Taste and make adjustments as needed (more mayo, lemon juice, etc.)
Notes
We serve with Whole Foods’ Cracked-Pepper Water Crackers or homemade crackers, but just about anything will work. Enjoy!
Nutrition
Calories: 2334kcal | Carbohydrates: 8g | Protein: 60g | Fat: 228g | Saturated Fat: 36g | Cholesterol: 274mg | Sodium: 1906mg | Potassium: 1523mg | Fiber: 1g | Sugar: 8g | Vitamin A: 373IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 3mg
I use Greek Yogurt instead of Mayo. Can’t wait to try yours, maybe that is where I am going wrong. I feel so glamourous when I eat it.
I thought Bithell was a Berry Farm. Do you have ordering info for the salmon?
Hi Christy, Bithell is a berry farm. They have a supplier that delivers once a year and we order through them. I don’t think they are delivering again this year, but you could check with them to make sure.
Loved the recipe, and it is reinvigorating my enthusiasm to try the mayo (which I wanted to try a year ago and just never did).
So you say sunflower oil? The recipe says sesame oil (refined). I just want to double-check because I really, really want to like this recipe, and I am afraid if I don’t, I won’t ever make it again. (And did you use the stick blender?)
Thanks for your post, Heather. As always, a pleasure to read!
Jolee – I have been meaning to post my mayo recipe, but since we can’t eat mayo for a few weeks I just haven’t gotten around to it. Our favorite oil blend is 50% coconut oil and 50% olive oil. The coconut oil should probably not be extra virgin because it is too coconutty (not a word, I know). It’s mildly sweet and we LOVE IT. I make mine in a food processor. Follow Kelly’s instructions all the way to the oil part, then just switch out the oils and make sure to pour it in PAINSTAKINGLY SLOWLY. It should turn out super creamy. Let me know how it goes!
Just to clarify, that’s 1/2 cup coconut oil and 1/2 cup olive oil.
What’s YOUR favorite quick and nutritious lunch?
I’m thinking that for a simpler prep, this would also work with good quality canned salmon, like Costco’s canned wild Alaskan sockeye. Wouldn’t use canned pink salmon, though, for something special like this.
Hi Heather, I think the salmon was inadvertently deleted from the ingredient list :-\
Whoopsy, so was the mayo!
Yikes, sorry about that Heather! I recently upgraded my recipe format and it looks like they didn’t make the transition. I’ve added them back in now 🙂
I’m going to make this for dinner tonight. It’ll be perfect for our spring weather (finally!!!).
Growing up near the water in Washington state, my grandmother’s go-to family dinner was salmon- she’d bake it in the oven with a dressing of mayonnaise, lemon, and dill! I love making this for my family, as they love the recipe! Its so funny how similar these two recipes are- so excited to see it in a different form- how fun!
Is using frozen salmon ok in the recipe? Eating salmon alone is best fresh as it tastes differnt frozen but in a dip I’d think frozen is ok?
Thank for the recipe!