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–+ servings

Salmon Dip

This creamy salmon dip makes a perfect snack or appetizer! It's AIP, Paleo & Whole30 friendly.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Side Dish, Snack
Servings 3 people
Calories 238 kcal

Ingredients
  

  • 8 oz salmon fillet
  • ¼ cup mayo (sub ½ of a mashed avocado for AIP)
  • 1 tablespoon lemon juice (1½-2 tablespoon for AIP)
  • 2 teaspoon chives
  • 1 teaspoon capers with juice
  • 1 teaspoon mustard (omit for AIP)
  • 1 teaspoon dill
  • ¼ teaspoon oregano
  • ¼ teaspoon white pepper (omit for AIP)
  • ¼ teaspoon salt

Instructions
 

  • Preheat oven to 400F. Pat raw salmon fillet dry and remove bones. Drizzle with olive oil, then spread evenly using a cooking brush.
  • 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.
  • 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.
  • Serve with celery, jicama sticks, carrots, AIP-compliant plantain chips, etc.

Notes

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

Nutrition

Serving: 1gCalories: 238kcalCarbohydrates: 1gProtein: 15gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 383mgPotassium: 387mgFiber: 1gSugar: 1gVitamin A: 79IUVitamin C: 2mgCalcium: 16mgIron: 1mg
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