Undoubtedly the easiest dip you can make, this 5 minute salmon dip is a party favourite!
Salmon! My favourite fish! 5 minute salmon dip! My favourite dip!
This dip is so easy, it literally takes about 5 minutes to make. It’s kind of a cheats dip, considering you buy a can of salmon from the supermarket to use, and use other store bought ingredients.
I always have a tin of salmon in the pantry just in case we have friends over and I need something to make quickly. All you gotta do is chop the onions and parsley and mash everything together with mayonnaise! Oh and season and garnish! Too easy!
We had some friends over the other day as ‘guina pigs’ for recipe testing. Let’s just say, it was half a disaster, and half amazing.
I made the regrettable decision to make sweet potato ricotta gnocchi from scratch, thinking it would be a great recipe for the blog. It wasn’t. It was everything short of a disaster and needless to say, unless I can nail it, it won’t be on the blog.
Seriously people, gnocchi is HARD to make! And other bloggers make it look so easy.
So in light of the disasterous gnocchi attempt, something pure and beautiful did come out of dinner – this 5 minute salmon dip, and my beautiful lemon and coconut tart (more to come on that).
This salmon dip is seriously so easy to make, anyone can do it. It also utilises simple ingredients found in supermarkets in the States and in Australia.
The key to making this dip exceptional, is the way you dice the onions. Let’s face it, no one like onion over empowerment, which is why you need to dice it as finely as possible. Here’s a link to a YouTube video to assist you in onion chopping. You will need to cut across to the back of the onion about 3 – 4 times to make sure it is diced small enough.
Fun fact of the day – Adam (hubby) used to work in a restaurant and has ace knife skills. Me, not so much.
You will also need to ensure the green onion/spring onion is diced very finely as well, I’m talking about like 2-3mm/0.11inch (if that is even possible to guage in inches?). The finer the dice, the better it will taste. There is nothing worse with this dip than having huge chunks of stinky onion, and frankly, at a dinner party, no one wants smelly onion breath!
This recipe also requires to adjust the salt, pepper and mayoinnaise to taste. I used 1/3 cup of mayo but you might need to add more depending on individual taste. Also, American cup sizes are slightly different to Australia’s, but I haven’t quite figured that one out just yet! As all of my recipes, salt and pepper is added to taste. How much salt you add totally depends on how salty your salmon is, so ALWAYS KEEP TASTING and adjusting as you go!
Sorry, didn’t mean to be yelly, just wanted to reinforce how important it is to always taste your food! If there is anything I’ve learnt from watching Australian reality cooking TV shows, is the essence of tasting as you go! And remember, you can always add more salt and pepper, but you can’t take it away!
Aside from that, this salmon dip literally takes about 5 minutes to make. Serve with bagel crisps or water crackers/wafers and you’ve got yourself the perfect dinner party entree!
Enjoy – Georgie x x
Five Minute Salmon Dip
- 1 x 410g/14.75oz can of pink salmon note 1
- 3 spring onions/green onions finely sliced
- 55 g/ 1 7/8oz red onion very finely diced note 2
- 1/4 cup finely chopped parsley note 3
- 1/3 cup of mayonnaise
- salt & pepper to taste
Drain salmon and place in a large bowl (bones and all). Mash with a fork until large chunks of meat and bone have been broken up.
Add sliced spring onions, diced red onion and chopped parsley. Mix
Add mayonnaise, and salt and pepper.
Stir until well combined, adjust salt, pepper and mayo to taste.
Recipe Notesnote 1 - in America I used Bumblebee brand pink salmon and easily found it in supermarkets. In Australia, John West do either a pink or red salmon. I've used both, and they are both great. I do believe pink salmon is cheaper however!
note 2 - this is really hard to gauge in grams or ounces, if it helps it's just slightly under a quarter of an onion.
note 3 - it doesn't make a difference if you use flat leaf or curly parsley!