Smoked Salmon Dip with Dill and Apple Wood Smoke
Growing up, summers around Lake Michigan meant one thing: smoked salmon was always on the table. I spent countless days fishing with my Dad out of Racine and Door County, Wisconsin, and nothing matched the excitement of coming back from the water with fresh salmon ready for the smoker. Those fishing trips weren’t just about the catch—they were about the tradition of gathering, firing up the smoker, and sharing food that carried the essence of summer on the Great Lakes.
This smoked salmon dip draws from those memories, blending creamy richness with the unmistakable flavor of apple wood–smoked salmon. The fish takes on the savory depth of All Purpose BBQ Rub, while fresh dill, lemon, and a touch of garlic cut through with brightness. Finally, a sprinkle of Apple Wood Smoked Salt enhances the flavor, giving the dip an echo of the smoke that first kissed the salmon. It’s a recipe rooted in those Midwest fishing trips but made for any gathering, whether it’s game day, backyard barbecue, or holiday table.
Creamy Smoked Salmon Dip with Fresh Dill and Apple Wood Smoked Salt
10
15 minutes
1.3 hours
160
American
Appetizer
This smoked salmon dip is more than just an appetizer—it’s a way to capture the spirit of smoked salmon traditions and share them in a form that’s rich, vibrant, and unforgettable. The salmon itself is smoked over apple wood, which lends a delicate sweetness to its natural oils. A generous dusting of All Purpose BBQ Rub ensures that every bite of salmon flake carries a savory backbone, which then folds perfectly into the creamy base.
What makes this dip stand apart is its balance. The cream cheese and sour cream provide richness, while lemon juice brightens, dill freshens, and garlic adds depth. The final touch of Apple Wood Smoked Salt ties it all together, giving the dip an elevated, smoky note that lingers. It’s a dish that honors the simple joy of smoked salmon but presents it in a way that feels new, perfect for game day spreads or family gatherings. With a bowl of this dip on the table, you’re not just serving a snack—you’re serving a memory dressed up for the occasion.
Ingredients
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- 1 pound salmon fillet, skin-on (yields about 12 ounces smoked; 8 ounces for dip, extra for garnish)
- 2 tablespoons Revolution Barbecue All Purpose BBQ Rub
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- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon mayonnaise
- 1 tablespoon minced garlic
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh dill
- ¼ teaspoon Apple Wood Smoked Salt
- 8 ounces smoked salmon, flaked
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- Extra smoked salmon, flaked
- Fresh dill, chopped
Directions
Smoke The Salmon: Preheat smoker to 250 degrees with apple wood. Season salmon fillet generously with Revolution Barbecue All Purpose BBQ Rub. Place salmon skin side down on the grill and smoke until the internal temperature reaches 145 degrees, about 40 to 45 minutes. Remove from smoker and let cool completely. Flake salmon into bite-sized pieces, discarding the skin.
- Prepare The Dip Base: In a medium mixing bowl, combine cream cheese, sour cream, lemon juice, mayonnaise, garlic, black pepper, dill, and Revolution Barbecue Apple Wood Smoked Salt. Mix until smooth and well incorporated.
- Fold In The Salmon: Measure out 8 ounces of the flaked smoked salmon and gently fold it into the dip base, mixing just enough to evenly distribute while keeping some chunks intact.
- Chill And Serve: Cover and refrigerate for at least 1 hour to allow flavors to meld. Before serving, garnish with additional flaked smoked salmon and a sprinkle of fresh dill. Serve chilled with crackers, crostini, or fresh vegetables.
