Red Sockeye Salmon Special

This no-cook salmon dip comes together in minutes and tastes like something from a cocktail party catering spread. Canned sockeye salmon gets flaked and mixed with lemon juice, fresh dill, and a tiny bit of white onion, then bound with mayonnaise and whipping cream into a rich, creamy spread.

Sockeye salmon is the right choice here. Its deep red color and bold, distinctly salmon-y flavor stand up to the mayonnaise and cream without disappearing. Lighter canned salmon varieties would get lost.

The whipping cream (unwhipped, just stirred in liquid) loosens the dip and gives it a silky, scoopable texture that’s lighter than an all-mayo base. Chilling for at least an hour lets the dill and lemon permeate the whole mixture.

Kitchen Tips

• Check the canned salmon carefully for small bones and skin pieces. Run your fingers through the flaked fish to catch them all
• Use fresh dill, not dried. The bright, grassy flavor of fresh dill is central to this dip and dried dill tastes dusty by comparison
• Don’t overwork the salmon when mixing. You want visible flakes, not a paste
• This dip thickens as it chills. If it’s too thick after refrigerating, stir in a splash more cream

Variations

• Add a teaspoon of prepared horseradish for a sharper, more pungent dip
• Swap the whipping cream for sour cream for a tangier, thicker spread
• Use smoked salmon instead of canned for a more upscale appetizer