Five Minute Salmon Dip

white bowl with blue rim, crackers on left hand side, bowl filled salmon dip

5 from 4 votes

This canned salmon dip is a fantastic party appetizer. This is a super easy recipe, that is budget friendly and take just under 5 minutes to be on the table! A creamy dip, bursting with fresh flavours. This dip is an absolute hit in our family, and if you love salmon, then this dip is for you!

Prep Time5

Total Time5

Course: Appetizer

Cuisine: Pescetarian

Keyword: canned salmon dip, salmon appetizer, salmon dip

Servings: people

Calories: 167kcal

Author: Georgie Clegg

Ingredients

14.75 oz canned pink salmon
3 green onions/spring onions finely sliced
2 oz red onion very, very finely diced
¼ cup parsley very finely chopped
¼ cup whole egg mayonnaise Increase to ⅓ of a cup if required.
¼ teaspoon salt
½ teaspoon pepper

US Customary - Metric

Instructions

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 together well.
Add mayonnaise, and salt and pepper.
Stir until well combined, adjust salt, pepper and mayo to taste.
Serve with your favourite crackers, fresh vegetable or bageutte.

Notes

Canned Salmon - in America, I used the 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 both work really well. I do believe pink salmon is cheaper, however!

Red Onion - this is really hard to gauge in grams or ounces - it is roughly about ⅓ of a red onion.

Parsley - it doesn't make a difference if you use flat leaf or curly parsley! I personally prefer flat-leaf parsley for cooking.

Adjusting to Taste - you may need to adjust the amount of mayonnaise, salt and pepper you use. Start with a ¼ of a cup of mayo, then increase to taste. Likewise, start with ¼ teaspoon of salt and pepper and adjust accordingly.

Nutrition