Salmon Dip

This creamy salmon dip makes a perfect snack or appetizer! It’s AIP, Paleo & Whole30 friendly.

Background content: is this popular at certain times of year? Special holidays?

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.

Jump to:

• Ingredients
• Instructions
• PSA
• Recipe

Ingredients

• 8 oz baked salmon
• Mayo (sub ½ mashed avocado for AIP)
• Lemon juice
• Chives
• Capers in juice
• Mustard (omit for AIP)
• Dill
• Oregano
• White pepper (omit for AIP)
• Salt

See recipe card for quantities.

Instructions

1. Preheat oven to 400F. Pat raw salmon fillet dry and remove bones. Drizzle with olive oil, then spread evenly using a cooking brush.
2. Bake in the oven for 10-12 minutes, or until the thickest part of the fillet reads 125-135F. You’ll know the salmon is ready when it easily flakes and turns translucent (red) to opaque (pink) in color.
3. While salmon is baking add the remaining ingredients to a bowl. When salmon is ready, let cool then shred and add to the bowl. Combine well and chill in the fridge for 30 minutes before serving.
4. Serve with celery, jicama sticks, carrots, AIP-compliant plantain chips, etc.

Hint: Do not overbake the salmon. The fillet is perfect between 125-135F.

PSA

• Buy and support wild-caught salmon, if possible. The meat is lower in contaminants and safer overall. Hint: Farmed salmon is called Atlantic Salmon in grocery stores.

Recipe