Easy Salmon Dip Recipe
I’ve been eating this salmon dip like it’s going out of style—it’s too easy not to! Made with canned salmon, avocado oil mayo, and whole grain mustard, it’s creamy, delicious, and highly nutritious. Best of all, it comes together in minutes—no cooking required!
Whether you need a healthy snack, an easy appetizer, or a quick salad protein for lunch, this salmon dip recipe covers all the bases. However you enjoy it, this dip is about to become a staple in your kitchen.
Related
If you love the convenience of canned salmon, be sure to try my canned salmon patties and canned salmon casserole next.
Why You’ll Love This Salmon Dip Recipe
- Quick & Easy – Thanks to canned salmon, this recipe comes together in just five minutes with minimal mess and cleanup. My white bean dip is another fan favorite you can throw together in minutes.
- Nutritious – Salmon is full of anti-inflammatory omega-3 fatty acids and protein. Plus, using avocado oil mayo adds heart-healthy monounsaturated fats.
- Versatile – Enjoy this salmon dip as a healthy snack or appetizer with crunchy tortilla chips or crisp cucumber slices; use it as a salad protein for lunch or dinner, or spread it on crusty toast for a high-protein breakfast.
Dietary Notes
Looking for a salmon dip without cream cheese? Ding-ding-ding! This recipe is dairy-free, gluten-free, and soy-free.
Ingredients
With only four main ingredients, this salmon dip is simple.
- CANNED SALMON –Opt for boneless, skinless, wild-caught salmon. Safe Catch is my preferred brand.
- AVOCADO OIL MAYO – A healthier option without inflammatory soybean oil. Look for brands without artificial preservatives, like PrimalKitchen or Chosen Foods.
- WHOLE GRAIN MUSTARD – Adds flavor and a subtle texture. Maille is a gluten-free option.
- FINE SALT – I use Redmond Real Salt for the natural mineral content.
- PURE MAPLE SYRUP (optional) – Balances any bitterness and enhances the salmon’s natural sweetness. For a natural sugar-free alternative, use pure liquid monk fruit drops–5 to 8 drops are enough.
How to Make Salmon Dip
1. Flake the Salmon: Empty the canned salmon into a medium mixing bowl, keeping the liquid. Use a fork to break up the salmon while stirring to reabsorb the liquid.
2. Season: Add the mayo, mustard, and salt, and mix until well combined.
3. Sweeten: If desired, stir in your sweetener of choice.
4. Storage: Refrigerate leftovers in an airtight glass container for 3 to 5 days.
Recipe Tips
- Don’t drain the canned salmon! The liquid is rich in beneficial omega-3s. Flake the salmon well, and the liquid will mix in naturally.
- Serving for a party? Keep the dip refrigerated and don’t leave it out for more than two hours.
FAQs
If you love a little crunch, pair this dip with grain-free tortilla chips or sliced cucumbers. For lunch, try a scoop on a fresh salad, or spread it on crusty toast for a protein-packed breakfast.
Yes! Leftover salmon fillets work great. Just remove the skin, mash the salmon with a fork and add additional mayo if it’s too dry.
Let me know how you enjoyed this easy salmon dip recipe. Please leave rating and a comment below!
Print
Easy Salmon Dip Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: About 2 cups 1x
- Category: Dips & Spreads, Snack
- Method: Mixing
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Pescatarian
Description
This easy salmon dip is quick and simple—no cooking required! Made with canned salmon, avocado oil mayo, and whole grain mustard, it’s packed with flavor and healthy fats. Enjoy it as a snack, appetizer, or salad protein for lunch.
Ingredients
2 (5 ounce) cans salmon
2 tablespoons avocado oil mayo
1 tablespoon + 2 teaspoons whole grain mustard
1/4 teaspoon fine salt
1 teaspoon pure maple syrup or 5-8 drops pure liquid monk fruit (optional)
Instructions
1. Flake the Salmon: Empty the canned salmon into a medium mixing bowl, keeping the liquid. Use a fork to break up the salmon while stirring to reabsorb the liquid.
2. Season: Add the mayo, mustard, and salt, and mix until well combined.
3. Sweeten: If desired, stir in your sweetener of choice.
4. Storage: Refrigerate leftovers in an airtight glass container for 3 to 5 days.
Notes
Don’t drain the canned salmon! The liquid is rich in omega-3s. Flake the salmon well, and the liquid will mix in naturally.
Serving for a party? Keep the dip refrigerated and don’t leave it out for more than two hours.
Try my Canned Salmon Patties or Salmon Casserole next.
I’ve been eating this salmon dip weekly for months: on salads, smeared on a rice cake, or straight out of the bowl. Try it and let me know your favorite way to eat it.