Salmon Dip Recipe

Salmon Dip

Course: Appetizer


  • 200 g canned wild Sockeye salmon drained
  • 3/4 cup white onions finely diced
  • 1/2 tsp dill weed
  • 1/2 cup mayonnaise
  • 1/4 cup whipping cream
  • 1 tbsp lemon juice


  • Remove any remaining skin and bones from the salmon.
  • Mix the flaked salmon with the lemon juice, onion, and dill.
  • Blend in the mayonnaise and whipping cream.
  • Cover and chill. The taste improves after chilling for 24 hours.
  • Goes well with naan bread, broccoli, cauliflower, cucumber, crackers, and potato skins.