Salmon Dip

  • Serves

    makes 1 1/2 cups


Baked salmon brightened with lemon zest and parsley and combined with crème fraîche makes a creamy, savory dip that's great served on crackers or toast points.


  • 8 oz. boneless skinless salmon filet
  • 3 tbsp. lemon juice
  • 2 tbsp. olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. crème fraîche
  • 1 tbsp. finely chopped parsley
  • 1 medium shallot, finely chopped (1/4 cup)
  • Zest of one lemon
  • Crackers or toast points, for serving


Step 1

Heat oven to 375°. Place salmon in an 8” x 8” baking dish and drizzle with 2 tbsp. lemon juice, the olive oil, salt, and pepper. Bake 15 minutes until cooked through; set aside to cool.

Step 2

When salmon is cool enough to handle, combine with crème fraiche, parsley, shallot, remaining lemon juice, and zest. Season with salt and pepper. Serve on crackers or toast points.