Sweet and Spicy Canned Salmon Dip (Honey Sriracha or Chiptole)

Sweet and Spicy Canned Salmon Dip (Honey Sriracha or Chiptole)

Course: Appetizer

Cuisine: American

Prep Time: 10

Total Time: 10

Servings:

Calories: 382kcal

This is an easy no cook salmon dip recipe featuring canned salmon and honey as the main ingredients. Spice it up with sriracha sauce, chipotle chili powder, or cayenne pepper.

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Ingredients

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

Instructions

Optional substitutes

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.

Directions

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

Notes

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.

Nutrition