Alaskan Smoked Salmon Dip

Alaskan Smoked Salmon Dip

Alaskan Smoked Salmon Dip to me is everything childhood comfort. Dedicated to my mom who was the queen of snacks, dips and turning something simple into an impressive and beautiful appetizer. Starting with this Smoked Salmon Dip that is something I crave on a regular.

I was born and raised in Alaska. This smoked salmon dip was passed down to my mom from an Alaskan Native when my parents taught in the town of Nenana, Alaska. And now I’m passing it to everyone because it’s just too good not to share.

My Mom has made this dip for every holiday, birthday and get together she’s ever attended. It has become a family favorite that is expected wherever she goes. Growing up my Dad would smoke our own fresh Alaskan salmon caught by yours truly and my family.

If you don’t find yourself living the Alaska lifestyle and aren’t much of a fisherman, don’t worry because you can easily find smoked salmon at your local grocery store or specialty butchers/fish mongers.

Make sure it is Wild Alaskan Salmon though and not farm raised! Always check the label when buying fish, look for things like “color added” or “wild farm raised”. These are the tell-tale signs that it’s not fresh or wild caught. And that’s not what you want.

The secret ingredient in this dip is Yoshida’s Sweet Teriyaki Marinade. I know it sounds strange, but trust me on this one. It adds a savory and umami flavor that this dip needs. It’s enhances the smoked salmon and makes it a little richer. I’ve ommited this ingredient before but it’s just never the same. You can typically find Yoshida’s in the BBQ/Marinade section of your grocery store.

Serve this with crackers, on your morning bagel or as a sandwich. However you serve it, I promise that this dip will disappear in a matter of seconds.

Alaskan Smoked Salmon Dip

19 September, 2012
: Makes about 1 1/2 cup
: 10 min
: 10 min
: Easy

The key to this dip is good hot smoked salmon. Look for hot smoked or hard smoked, this recipe DOES NOT call for cold smoked or Gravlax style salmon. You can usually find 4-6 ounce packages of Alaskan Sockeye smoked salmon next to your meat counter in your local grocery store. It depends on what I can find, sometimes I buy two 4 ounce packages or I buy two 6 ounce packages. It's rare I can find a whole side of salmon smoked.


  • 8-12 ounces Wild Alaskan Hot Smoked Salmon, skin removed and crumbled into bite size pieces
  • 4 ounces Chive and Onion Cream Cheese, room temperature
  • 1/4 cup Mayonnaise
  • 2 tablespoons Yoshida's Sweet Teriyaki Marinade {Original Gourmet}
  • 3 whole Green Onions, sliced
  • Step 1 In a medium bowl flake the smoked salmon with a fork or your hands. Mix in the softened cream cheese. {Make sure you set out your cream cheese for at least a hour to come to room temperature before adding.}
  • Step 2 Add the mayonnaise and Yoshidas and mix well to incorporate into a smooth yet chunky consistency. Fold in the chopped green onions. If you have the time to cover and place in the refrigerator for a hour, I suggest that. It’s always better when everything chills to marry up.
  • Step 3 Serve with crackers or toasted baguette slices.


Alaskan Smoked Salmon Dip

Savor and Enjoy!

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3 thoughts on “Alaskan Smoked Salmon Dip”

  • Looking for ways to use smoked.salmon. recipe sounds amazing. A bit confused on the Yoshidas part. I found a brand of marinades , but there are several varieties. Is this what recipe calls for and which one of the products are you using? Cold and snowing so I want to use something lite today for running in and out. This on crackers sounds yummy.

    • Hi June, Yes, Yoshidas is the brand name, it’s just a teriyaki marinade. This gives it the much needed umami flavor and salt, I’ve ommited it before because I didn’t have it but it’s just not the same. Hope that helps. Enjoy!

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