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Creamy salmon dip on toasted seeded bread slices

Wild Salmon Dip

Skill Level: Easy

Makes: ½ cups (about 8 servings)

Made with:

Wild Sockeye Salmon, Lemon Pepper


Unit price

Laura Sievert, of Kenai, Alaska, catches and cans her own salmon and makes a great salmon dip—which she sent to her sister, Jane Sievert, our photo editor here at Provisions. Jane added a few touches and submitted it for the Patagonia Provisions First Annual Salmon Cook-Off several years ago. The sister act won the contest, and their recipe is still one of the most popular we’ve ever published.

The dip can be a bit thick, more like a spread, so set it out with a knife or a spoon.


Putting It All Together

  1. Put salmon in a small bowl (save juices for another use). Break up salmon into large chunks.
  2. In a large bowl, break up Neufchatel with a fork. Add half the salmon and juices, the lemon juice and the Worcestershire sauce. Mix well, breaking salmon into shreds.
  3. With a rubber spatula, fold in green onions, parsley, and remaining salmon with juices, mixing gently to keep larger salmon pieces intact for texture. Scrape into a serving bowl and top with a little extra parsley.
  4. Serve with crackers or sliced bread.