Smoked Salmon Dip (Chili Lime, Homemade Smoked Salmon)
This one starts on the smoker. Skyler rubs salmon fillets in chili lime seasoning, smokes them low and slow until they flake, and then folds the whole thing into cream cheese with green onion, cilantro, and fresh lime. It comes out creamy, smoky, a little spicy, and gone about five minutes after it hits the table.
The salmon and the dip are both seasoned with Pinche Crack, our chili lime blend. It builds the crust on the fish in the smoker, goes back into the dip, and gets dusted on top so every chip gets some.
Why this one's a keeper
- Real smoked salmon you made yourself, with a chili lime bark.
- One seasoning on the fish, in the dip, and on top.
- Party food that makes ahead and gets better overnight.
Smoked Salmon Dip
Ingredients
Smoked salmon
Method
- Season the salmon. Pat the fillets dry, rub them all over with the oil, and coat every side with 1 Tbsp Pinche Crack. Press it on with your fingers so it sticks.
- Smoke it. Heat your smoker or pellet grill to 225°F. Lay the salmon right on the grates and smoke 60 to 75 minutes, until the thickest piece reads 140°F and flakes easily with a fork.
- Cool it down. Let the salmon rest on a plate about 10 minutes, until you can handle it. Then flake it into small pieces with a fork.
- Mix the base. In a bowl, stir the cream cheese, sour cream, mayo, and lime juice until smooth.
- Fold it together. Add the flaked salmon, green onions, cilantro, and 2 tsp Pinche Crack. Fold just until mixed so you still get some chunks of salmon. Taste and add a pinch of salt if it needs it.
- Finish and serve. Spread it into a bowl, top with more green onion and a dusting of Pinche Crack, and serve with chips.
Total time: 1 hour 40 minutes. Serves 6 to 8.
Pro tips
- Even pieces smoke evenly. Cutting the fillet into same size chunks means nothing dries out while the thick end catches up.
- Pull it at 140°F. Past that the salmon gets dry and chalky, and the dip will taste it.
- Soft cream cheese only. Cold cream cheese leaves lumps. Leave it on the counter while the salmon smokes.
- Season the dip after it's mixed. The salmon already carries salt from its rub, so taste before you add more.
Ways to serve it
- Chip and dip with sturdy kettle chips, the way Skyler serves it.
- Bagels spread thick with sliced cucumber and red onion.
- Stuffed celery or mini peppers for a lighter party tray.
FAQ
Can I use store-bought smoked salmon? Yes. Use 8 to 10 oz of hot-smoked salmon (the flaky kind, not the thin sliced lox), flake it, and add 1 tsp extra Pinche Crack to the dip since the fish skipped the rub.
No smoker? Bake the seasoned salmon at 275°F for 20 to 25 minutes until it hits 140°F. You lose the smoke, but you still get a great chili lime salmon dip.
How long does it keep? Covered in the fridge, up to 3 days. It tastes even better the next day once the flavors settle in.
How spicy is it? Medium. The cream cheese and sour cream soften the chili, and the lime keeps it bright.
Bring the dip everyone asks about: grab Pinche Crack, smoke a pound of salmon, and make smoked salmon dip this weekend.