American·Appetizer
Candied Smoked Salmon Dip
A sweet, smoky, and spicy party dip inspired by the Pacific Northwest's famous candied salmon. This recipe layers a herby cream cheese base with a quick-glazed hot smoked salmon that gets caramelized under the broiler for a candy-like finish.
Prep
20m
Cook
10m
Total
30m
Serves
8
Method
- 01
Peel the hot smoked salmon off the skin, check for bones, and crumble it into a bowl in relatively large pieces. Set aside.
Watch · 0:38
- 02
In a small saucepan, combine brown sugar, maple syrup, ketchup, vinegar, Sriracha, and cayenne. Simmer over medium heat for a few minutes until it reduces and thickens slightly. Remove from heat and let cool.
Watch · 2:05
- 03
In a separate bowl, combine room-temperature cream cheese, chopped dill, chopped capers, sliced green onions, and lemon zest. Mix thoroughly with a spatula.
Watch · 3:02
- 04
Spread the cream cheese mixture into an even layer in a shallow casserole dish. Mix the cooled syrup into the crumbled salmon, breaking it into smaller pieces as you stir, then spread the salmon mixture evenly over the cream cheese.
Watch · 3:31
- 05
Place a piece of plastic wrap over the salmon and press down gently with your hands to smooth the surface and eliminate any pointy bits that might burn.
Watch · 4:28
- 06
Remove the plastic wrap and place the dish under a broiler set to high, about 7-8 inches from the heat source. Broil for 3-5 minutes, watching closely, until the top is beautifully browned and caramelized.
Watch · 4:58
- 07
Let the dip sit until it reaches room temperature (or chill in the fridge). Garnish with more sliced green onions and serve with sourdough rye crackers.
Watch · 5:45
From Chef John
“The hardest part about this step is not eating half the salmon while you do it.”
“I said spread. I didn't say press and smash, so I want you to be a little bit gentle here.”
“This is sweet. It's spicy. It's savory. It's salty. It's smoky, of course. It's creamy. It's herbaceous.”