Hearty Candied Salmon Dip Recipe

Some appetizers just disappear the moment they hit the table, and this one is definitely in that category. The combination of smoky fish and sweet glaze creates a candied salmon dip that people can’t stop eating.

It strikes that perfect balance between savory and spicy without requiring hours in the kitchen. You will love how quickly this comes together for game days or casual gatherings.

What Makes This Candied Salmon Dip a Keeper

The texture is undeniably creamy while the chunks of glazed salmon provide a satisfying bite. It feels fancy enough for a holiday spread but is actually simple enough for a Tuesday night snack.

Most dips lean entirely savory, but this candied salmon dip plays with caramelized brown sugar and heat for a complex flavor profile. I find myself making it whenever I have leftover smoked fish on hand.

You can prep the base ahead of time and just broil the topping right before guests arrive. It serves beautifully warm or at room temperature, making it a stress-free hosting option.

If you love savory bites like this, you have to try my Savory Zucchini Cookies Recipe for a unique twist. For a sweet finish to the meal, the Hearty Orange Sugar Cookies Recipe is another baking project I always recommend.

Everything You Need for Perfect Candied Salmon Dip

Here is the shopping list for this delicious appetizer:

• Cream Cheese: Two packages softened to room temperature for easy mixing.
• Hot-Smoked Salmon: Make sure to check for bones and remove the skin.
• Brown Sugar: Provides the deep molasses flavor for the glaze.
• Maple Syrup: Adds an extra layer of sweetness to the candy coating.
• Sriracha: Gives the dip a nice kick that cuts through the rich cheese.
• Rice Vinegar: Adds acidity to balance the sugar and fat.
• Ketchup: Helps thicken the glaze and adds savory depth.
• Cayenne Pepper: Optional if you want a bit more heat in the background.
• Fresh Dill: Brings a bright, herbaceous note that pairs perfectly with fish.
• Capers: Adds a salty, briny punch to the cream cheese base.
• Green Onions: Used inside the dip and as a fresh garnish on top.
• Lemon Zest: Brightens up the entire dish with citrus aroma.

My Method for Candied Salmon Dip

Let’s get cooking!

1. Begin by preparing the sweet and spicy glaze that will transform the fish. In a small saucepan over medium heat, combine the brown sugar, maple syrup, ketchup, rice vinegar, Sriracha, and cayenne pepper. Stir this mixture as it comes to a boil, then let it bubble for about 1 to 2 minutes until it thickens slightly into a syrup. Remove the pan from the heat and set it aside to cool slightly while you work on the other components.
2. Next, you need to build the creamy foundation for your dip. In a mixing bowl, combine the softened cream cheese, chopped fresh dill, capers, minced green onions, and fresh lemon zest. Use a sturdy spatula to mix everything together until the herbs and capers are evenly distributed throughout the cheese. Transfer this mixture into a shallow 1-quart casserole dish and spread it out to form an even, smooth layer on the bottom.
3. Now, take your chunks of hot-smoked salmon and place them in a bowl, then pour the thickened syrup you made earlier over the fish. Stir gently with a spoon to coat every piece of salmon in the glaze, breaking the fish into smaller, bite-sized chunks as you mix. Once the salmon is thoroughly coated and sticky, spoon this mixture evenly over the top of the cream cheese layer in your casserole dish.
4. To finish the dish, set your oven’s broiler to high and position the rack about 7 inches from the heat source. Place the casserole dish under the broiler and cook for 3 to 4 minutes, watching very carefully. You want the top to become bubbly, browned, and well-caramelized without burning. Remove the candied salmon dip from the oven, let it cool for about 20 minutes to set, and garnish with extra green onions before serving.

My Best Tips for Perfect Candied Salmon Dip

Make sure you use hot-smoked salmon rather than the cold-smoked variety usually found on bagels. The texture of hot-smoked fish holds up much better under the broiler for this candied salmon dip.

Soften your cream cheese completely at room temperature before you start mixing. This ensures the base is smooth and prevents lumps from forming when you fold in the herbs.

Watch the broiler closely because the sugar in the glaze can go from caramelized to burnt in seconds. I usually keep the oven door slightly ajar so I can monitor the color development.

How to Serve This Candied Salmon Dip

Sturdy crackers or toasted baguette slices are essential for scooping up this rich candied salmon dip. The crunch provides a nice contrast to the creamy cheese and tender fish.

You can also serve this alongside crisp cucumber rounds or celery sticks if you want a lighter vessel. I like to garnish the top with extra fresh green onions just before bringing it to the table.

I love seeing your creations, so please follow me on Pinterest and stay connected!

Candied Salmon Dip Recipe

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• Author: Amelia Bryan
• Total Time: 48 min
• Yield: 12 servings
• Diet: Pescatarian

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Description

A creamy and spicy dip featuring hot-smoked salmon glazed in brown sugar and Sriracha, served over a herb-flecked cream cheese base.

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Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup chopped fresh dill
• 1/4 cup capers, drained and chopped
• 1 lemon, zested
• 1/4 cup minced green onion, plus more to garnish
• 8.5 ounces hot-smoked salmon, flaked
• 2 tablespoons brown sugar
• 1 tablespoon maple syrup
• 2 tablespoons Sriracha, or other hot chile sauce
• 1 tablespoon ketchup
• 2 tablespoons rice vinegar
• 1/4 teaspoon cayenne pepper

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Instructions

1. In a small saucepan, combine brown sugar, maple syrup, ketchup, rice vinegar, Sriracha, and cayenne. Bring to a boil over medium heat and cook for 1-2 minutes until slightly thickened. Remove from heat.
2. In a mixing bowl, combine softened cream cheese, dill, capers, green onions, and lemon zest. Mix until smooth and spread into the bottom of a shallow 1-quart baking dish.
3. Place the flaked salmon in a bowl and pour the cooked glaze over it. Toss gently to coat the fish while breaking it into smaller pieces. Spread the glazed salmon evenly over the cream cheese layer.
4. Preheat the broiler to high. Place the dish about 7 inches from the heat and broil for 3-4 minutes until the top is bubbling and caramelized.
5. Allow the dip to cool for about 15-20 minutes before serving to let the texture set. Top with extra green onions and serve with crackers.

Notes

Ensure the cream cheese is fully softened to avoid lumps. Keep a close eye on the broiler as the sugar can burn quickly.

• Prep Time: 25 min
• Cooling Time: 15 min
• Cook Time: 8 min
• Category: Appetizer
• Method: Broiling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 175
• Sugar: 5g
• Sodium: 650mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 43mg

Keywords: candied salmon dip, smoked salmon appetizer, spicy salmon dip, hot smoked salmon recipe, party dip