Easy Salmon Dip Recipe — Zestful Kitchen (2024)

FAQs

Easy Salmon Dip Recipe — Zestful Kitchen? ›

Drain and add 1 (6-ounce) can wild salmon, 2 tablespoons chopped dill, 1 tablespoon mayonnaise, 1 tablespoon horseradish, 1 tablespoon olive oil, and ½ teaspoon kosher salt. Blend until smooth; season to taste with additional salt and black pepper.

Smoked Salmon Dip

Warm cream cheese to room temperature. Add two cans of Captain Jim's Gourmet Alaskan Smoked Salmon (including skin and oil). Mix together with fork; shape into a ball; refrigerate for two hours to blend flavors. Ground nuts or finely chopped parsley may be added for garnish.

Back to the milk. Apparently, the proteins present in milk can bind to the fatty acids that have been exposed to air and give salmon its fishy odor or taste and mitigate them to be more neutral. (Fishiness is caused by the oxidation of fatty acids.)

Sugar + acid is your friend.

Whether you use honey, teriyaki, or miso, glazed salmon is all the rage. There's a reason for it! For one, it's delicious. But from a scientific standpoint, the sugar and acid cut through salmon's fishiness.

Stir salmon, cream cheese, sour cream, lemon juice, garlic, parsley, dill, salt, and black pepper together in a bowl.

You should absolutely drain canned salmon before eating, as this liquid can dilute flavors and affect the texture of your dish (making it overly soft and squishy), no matter what you're putting the salmon in. You can even rinse the meat to dilute the fish smell if you don't like it.

Skin & bones are left in because there is no waste in canned salmon – the liquid, skin, and bones are all edible and supply important nutrients such as calcium and phosphorus.

That white gunk seeping from your salmon is called albumin. It's a protein—not fat—that pushes to the surface of the fish when you heat it. "Once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white," according to America's Test Kitchen.

This can be done by cooking the fish in foil or by adding other ingredients to the recipe that will help to mask the strong fishy taste of the fish. Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste.

What's a good dip for salmon patties? ›

Make the spicy mayo: In a bowl, whisk the mayonnaise, mustard, co*cktail sauce, Sriracha, lemon juice, salt, and pepper. Taste for seasoning and add more Sriracha or lemon juice, if you like.

You can use it like you would canned tuna: in healthy dinner salads, weeknight pasta dinners, as a burger base, or as a substitute for raw fish in sushi bowls. Check out our top 15 canned salmon recipes for ideas—we bet you'll pick up a can or two on your next grocery trip.

Use either, salt and pepper, household spices, store-bought rubs, marinades, glazes, or sauces. Season the fish at least 5 minutes before cooking. If desired, add more seasoning once cooked.

Canned salmon is every bit as nutritious as fresh salmon. It contains a variety of key nutrients, including protein, calcium, vitamins B & D, and healthy omega-3 fatty acids which promotes a healthy brain. By now, the health benefits of salmon are well-known.

When it comes to softened pin bones, you may be able to pulverize them with your fingers while you're breaking down the salmon chunks into smaller parts. If you're making a tasty salmon patty and are putting the fish into a food processor or blender, the pin bones will be crushed as a result.

We hand pack premium raw wild salmon steaks to retain vital Omega-3 oils and nutrients and then slow cook them to perfection.