If you like salmon, you will love this salmon dip recipe as a quick snack or appetizer to enjoy while camping or at home. This salmon recipe is unique and might become your favorite appetizer. Serve this easy dip at any temperature – no cooking required if you mix it up and serve at room temperature.
All shelf stable ingredients
This recipe includes options to make it with completely shelf-stable pantry ingredients. This will simplify your camping meals and add another pantry meal to your library. Just be sure to plan ahead because two ingredients may be hard to find in your grocery store (true lemon and single-serving mayonnaise packets).
Salmon varieties and can sizes
Salmon is the main ingredient and comes in several different varieties. Labels often refer to the species of salmon (Sockeye, Pink, Atlantic, Coho, etc) or sometimes the color of the meat (red salmon is usually Sockeye). Any kind of salmon will work perfectly for this recipe.
Cans of salmon are packaged in a wide variety of sizes depending on the grocery store you shop at. I’ve found 5, 6, 7.5, and almost 15 oz depending on the brand and store. This recipe is flexible and works with 12 to 15 oz of salmon.
Using fresh salmon
In addition to canned salmon, you can always cook fresh salmon. It’s also a great way to use up leftover salmon. Just use a similar amount by weight. For fresh salmon, sprinkle with salt and pepper and bake at 400 deg F for about 13-15 minutes. Remove the skin and flake the meat before using it.
Adjusting the heat
The spice in this recipe comes from sriracha hot sauce, but it also works well with chipotle chili powder. Cayenne pepper is another good option. Chipotle powder is more intense than sriracha, so cut the measurement in half (or more) if using chipotle or cayenne pepper. This recipe is only modestly spicy but if you have a low tolerance for hot foods, add the sriracha or hot pepper slowly and taste as you go. If you like it spicy, increase the sriracha from 2 tsp to 2 Tbsp (or more). I’ve seen some salmon recipes with equal amounts of honey and sriracha!
Honey is the sweetener in this delicious fish dip and one of the main ingredients. With its unique flavor, I don’t recommend any substitutes.
Lemon juice is used to help reduce the fishy smell and flavor of salmon and other fish. This secret might help you convert someone who isn’t a big fan of salmon. You can use fresh lemon juice or true lemon packets. In this case, I recommend the true lemon packets because they add less liquid to the recipe.
Simple no-cook instructions
- Combine sauce ingredients: In a medium bowl, combine honey, hot sauce, and liquid ingredients – everything except the salmon and mayonnaise. Using a whisk helps mix in the honey with the other liquids and break up any clumps of dry ingredients. This is a good point to taste the sauce and adjust the heat. The soy sauce usually has plenty of salt, but you are welcome to add some sea salt or customize it with other seasonings for extra flavor.
- Add salmon: Drain the can of salmon and combine it with the sweet sauce mixture. Break up any large chunks of meat.
- Drain excess liquid: After mixing the salmon with the sweet mixture, the dip may be very wet so be sure to drain off any excess liquid for best results. You can also heat the mixture in a saucepan to help cook off some of the liquid (the dip color will change to be darker).
- Add mayonnaise: Once the dip is drained, add the mayonnaise at the end. While the recipe calls for 1/4 cup of mayo, you can easily add double that or more for an extra creamy dip.
How to serve salmon dip
Serve this creamy salmon spread in a bowl with crackers, baguette slices, or bagel chips. You can also include it in an appetizer platter with fresh vegetables such as celery sticks and cucumber slices.
Serve at room temperature or heat it and serve warm. I prefer it warm on chilly days.
how to store salmon dip
Refrigerate any leftovers in an airtight container and it will easily last 3-4 days.
Pantry Meals – Check out our recipes made entirely with shelf stable ingredients from your pantry!
Sweet and Spicy Canned Salmon Dip (Honey Sriracha or Chiptole)
- 12 to 15 oz canned or cooked salmon
- 6 tbsp honey
- 2 tsp sriracha sauce
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 2 tbsp olive oil
- 3 tbsp soy sauce
- 1/4 cup mayonnaise
- Replace 1 tbsp of lemon juice with 1-2 true lemon packets. No liquid needed
- Replace 2 tsp of sriracha sauce with 1/2 to 1 tsp of chiptole chili powder or cayenne pepper.
- In a medium bowl, add all liquid ingredients (except mayonnaise) and spices. Use a whisk to mix together.6 tbsp honey, 2 tsp sriracha sauce, 1 tbsp lemon juice, 1 tsp garlic powder, 2 tbsp olive oil, 3 tbsp soy sauce
- Add salmon, break up large pieces and mix until all salmon is thoroughly coated in sauce mixture.12 to 15 oz canned or cooked salmon
- Drain the salmon mixture to remove any excess liquid.
- Add mayonnaise and mix well. Add additional mayonnaise to make the dip more creamy.1/4 cup mayonnaise
- To make this recipe from entirely shelf stable ingredients, use true lemon packets and single serve mayonnaise packets. Mayonnaise packets are typically less than 1 tbsp, so expect to use 5 or to make the dip creamy.
- I find this recipe modestly spicy, but tastes vary wildly when it comes to heat. If you are uncertain: cut the hot sauce or pepper in half and then taste the sauce before adding more. If you like it hot: increase the sriracha by 4x, taste and add more if desired!
- This recipe may also be served warm. Heat in a saucepan or microwave until warmed throughout. Expect the final dip color to be darker.