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Patagonia Provisions

Laura Sievert's Wild Salmon Dip

This dip was the winning recipe at Patagonia Provisions' First Annual Salmon Cook-Off.



Skill level: easy

Makes 8 servings


  • 1 (6 oz) pouch Patagonia Provisions Wild Sockeye Salmon with Lemon Pepper (reserve oil from pouch)
  • 1 (8 oz) package package Neufchatel cream cheese
  • 2-3 green onions (including the green) or 1 small sweet onion, chopped fine
  • Big handful of parsley (regular and/or Italian), chopped fine
  • ½ lemon, juiced
  • Dash of Worcestershire Sauce

Putting it all together

  • Place salmon in a small bowl along with half the oil from pouch. Discard remaining oil. Break up fillets into large chunks.
  • In a larger bowl, break upcream cheese with a fork. Add half the salmon/oil, dash of Worcestershire sauce, and half of the lemon juice. Mix well, breaking up salmon into shreds.
  • Fold in onion and parsley, remaining lemon juice and remaining salmon, mixing gently to keep larger salmon pieces intact for texture.
  • Serve with bread or simple cracker.