Paula Deen Salmon Dip

Paula Deen Salmon Dip takes 10 minutes and just 6 ingredients, mainly canned salmon, mayonnaise and fresh parsley, to make a creamy, chunky cracker spread. It's an easy make-ahead appetizer for potluck tables, game day or church supper, and it needs no cooking or oven time at all.

Fold the salmon in gently with a spatula instead of stirring, because that keeps the chunks intact. Beat it hard and you end up with a pasty spread that loses the texture the dip is known for.

Paula uses just 1 tablespoon each of onion and parsley, so the salmon stays the star. Season with her Silly Salt and black pepper at the very end, since salmon and mayonnaise vary in saltiness and you can only add more.

Paula Deen Salmon Dip

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking timeminutes

Calories

95

kcal

Flaked salmon folds into a mayonnaise base flecked with onion and parsley, so every scoop stays chunky and creamy. It spoons onto crackers right away, with no cooking and no heat.

Ingredients

• Paula Deen's Silly Salt
  

• Black pepper
  

• 3 oz chunked salmon fish
  

• 1 tablespoon fresh diced onions
  

• 1 tablespoon fresh parsley
  

• 1/4 cup mayonnaise
  

Directions

• Mix the base: Stir 1/4 cup mayonnaise, 1 tablespoon fresh parsley and 1 tablespoon fresh diced onions together in a medium bowl. Mix until the herbs and onion are spread evenly through the mayonnaise.
• Fold in the salmon: Add the 3 oz chunked salmon to the bowl. Fold it in with a spatula, using slow strokes so the chunks stay intact.
• Season the dip: Sprinkle in black pepper and Paula Deen's Silly Salt to taste. Taste after each addition, since the salmon and mayonnaise already bring some salt.
• Serve: Spoon the dip into a pretty bowl and add a sprig of parsley on top if you like. Serve it right away with crackers, or chill it for a bit so the flavors blend.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh cooked salmon instead of canned?

Yes, flake about 3 oz of cooked, cooled salmon and use it the same way. Fresh salmon is milder than canned, so you may want a little more pepper and salt.

How long will salmon dip keep in the fridge?

Keep it in a covered container in the refrigerator and plan to eat it within a day or two. Because it has mayonnaise and fish, don't leave it out for more than about 2 hours at a party.

Can I make this dip ahead of time?

You can mix it a few hours before guests arrive and keep it chilled. Wait to season it fully until just before serving, because the flavors settle and shift as it sits.

What can I serve with salmon dip besides crackers?

Cucumber slices, celery sticks, toasted baguette rounds and pita chips all scoop it up well. Sturdy crackers work best because the dip is chunky.

What's the most common mistake with this dip?

Overmixing is the big one, since stirring breaks the salmon down into a paste. Fold gently with a spatula and the chunks hold their shape.