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Smoked Salmon Veggie Dip

45

3

Hickory

This dip is smokin'. Brined salmon is perfectly smoked with oak and combined with cream cheese, sour cream, fresh herbs and brightened with lemon juice for a dip that tastes damn good on anything.

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Brine

  • 1 1/2 Quart water

  • 1 1/2 Cup Salt

  • 1 Cup Brown sugar

  • 1 Tablespoon juniper berries, crushed

  • 4 bay leaves, crushed

  • 1 Tablespoon Black pepper

main

  • 1 (3-4 lb) salmon side

  • 1/2 Cup cream cheese

  • 1/2 Cup sour cream

  • 1/2 Tablespoon fresh chopped parsley

  • 1/2 Tablespoon fresh chives, chopped

  • 1/2 Tablespoon Fresh chopped dill

  • 1 Tablespoon lemon juice

  • Salt

  • Pepper

  • crackers or vegetables, for serving

  • 1

    In a medium saucepan, combine 1-1/2 quarts water, salt, brown sugar, juniper berries, bay leaves and pepper. Bring to a boil over medium-high heat and cook until salt and sugar dissolve. Remove from heat and let steep for 15 minutes.

    • 1 1/2 Quart water

    • 1 1/2 Cup Salt

    • 1 Cup Brown sugar

    • 1 Tablespoon juniper berries, crushed

    • 4 bay leaves, crushed

    • 1 Tablespoon Black pepper

  • 2

    Pour mixture over 1-1/2 quarts ice water to cool. Once cool to the touch, pour mixture over salmon, cover, and refrigerate for 2 hours.

    • 1 (3-4 lb) salmon side

  • 3

    Remove fish from brine and discard brine. Rinse fillets and pat dry. Lay them out on a cooling rack and refrigerate overnight to form the pellicle. This allows the smoke to adhere to the fillets better.
  • 4

    When ready to cook, set Traeger temperature 165°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    165 ˚F

  • 5

    Place the fillets directly on the grill grate and smoke for 2-1/2 to 3 hours or until fish begins to flake.

    165 ˚F

  • 6

    While the salmon is smoking, combine cream cheese, sour cream, herbs, lemon juice, salt and pepper in a small bowl.

    • 1/2 Cup cream cheese

    • 1/2 Cup sour cream

    • 1/2 Tablespoon fresh chopped parsley

    • 1/2 Tablespoon fresh chives, chopped

    • 1/2 Tablespoon Fresh chopped dill

    • 1 Tablespoon lemon juice

    • To Taste Salt

    • To Taste Pepper

  • 7

    Add 1 pound of the flaked, smoked salmon and stir to combine until salmon breaks apart into very small pieces.
  • 8

    Serve with crackers or your choice of vegetables to dip. Enjoy!

    • As Needed crackers or vegetables, for serving

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