Creamy Herb Roasted Salmon Dip

5 from 1 vote

This Creamy Herb Roasted Salmon Dip is straight-up delicious, herby, a little tangy, and packed with flaky roasted salmon. Perfect for spreading, scooping, or sneaking straight from the fridge with a spoon. Gluten-free Option.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Salad, Snack

Keyword: baked, creamy, dip, easy, family-friendly, herb, kid-friendly, roasted, salad, salmon, snack, spring, summer

Servings: servings

Calories: 59kcal

Author: Shanika

Ingredients

HERB ROASTED SALMON:

2 (4-6 ounce) wild-caught Sockeye salmon
2 Tbsps Extra virgin olive oil
2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
1 teaspoon smoked paprika
3 garlic cloves, crushed
4 fresh thyme sprigs

DIP:

Shredded herb roasted salmon
1 small shallot, diced (You can substitute with sweet yellow or white onion or red onion)
3 roasted garlic coves, minced (You'll be using the garlic from the roasted salmon)
2-3 Tbsps vegan mayonnaise
1 lemon, freshly-squeezed
2 tsps djion mustard
2 Tbsps chopped fresh dill
2 Tbsps chopped fresh parsley
½ teaspoon black pepper
½ teaspoon garlic powder
sea salt, for taste

US Customary - Metric

Instructions

TO ROAST THE SALMON:

Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with foil paper.
Season your rinsed and patted dry salmon with the olive oil, On Everything All-Purpose Blend, smoked paprika, crushed garlic cloves, and thyme sprigs, rubbing everything atop salmon until completely coated. Add the salmon to baking sheet and roast (on the top rack) for 15-20 minutes or until fully cooked through. NOTE: When done, salmon should "flake apart" when touched gently.
Remove from oven and using two forks, gently pull the flesh apart until roughly "shredded" and in large chunks. Set aside.

TO MAKE THE DIP:

In a bowl, add the shredded roasted salmon and mash it until completely broken down and looks like smaller shreds. Add in the vegan mayo, lemon juice, dijon mustard, diced shallot, chopped dill, chopped parsley, black pepper, garlic powder, minced garlic, and salt mixing everything together until combined. NOTE: The mixture should look wet enough to scoop together with a spoon.
Serve and enjoy with your favorite things like chips, garlic bread, brioche bread, crackers, or vegetables.
Bon Appetit!

Notes

STORAGE: Leftovers can be refrigerated in an airtight container for up to 3-4 days. To reheat, salmon dip, it's generally best to avoid microwaving and instead opt for gentle heating methods to prevent the salmon from becoming dry and fishy. A low heated oven at a low temperature (300°F) or a low heat skillet can be effective. If you prefer a quick reheat, you can try a small amount of time in the microwave with a damp paper towel to help retain moisture.
TOPPINGS: You can always add your favorite ingredients as substitutes as you please. See post for more options!
GLUTEN-FREE OPTION: To ensure that this dip is entirely GF-friendly, be sure to substitute the bread with a gluten-free version and ensure that the vegan mayo + dijon mustard are GF-friendly as well.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.

Nutrition