Baked Salmon Dip
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This baked salmon dip is made with cooked, flaked salmon, cream cheese, sour cream, and mozzarella, then baked until warm and melty. It has a rich, creamy texture with a clear salmon flavor, so if you like salmon, you will like this dip. It’s meant to be served warm and works well with bread, crackers, pita chips, or even celery.
If you don’t already have cooked salmon on hand, this dip works great with leftover salmon or freshly cooked salmon, like this air fryer salmon filet recipe. I started with two salmon fillets that weighed about 1.25 pounds raw. After cooking, cooling, and flaking, it yielded about 1 pound of cooked salmon, which is why this recipe calls for 16 ounces.
Ingredients
- 16 ounces cooked salmon, cooled and flaked
- 1 block (8 ounces) cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- 1 green onion, thinly sliced
- Bread, crackers, pita chips, or celery, for serving
How to Make Baked Salmon Dip
Preheat the oven to 350°F and grease a 1½-quart baking dish with nonstick cooking spray. Set aside.
In a mixing bowl, add the flaked salmon, cream cheese, mayonnaise, sour cream, 1 cup of the shredded mozzarella, Parmesan cheese, olive oil, and Old Bay seasoning. Mix until well combined and evenly blended.
Spread the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top.
Bake for 22 to 25 minutes, or until the cheese is melted and the center is hot.
Remove from the oven and let the dip stand until warm. Top with sliced green onions just before serving.
Serve warm with bread, crackers, pita chips, or celery.
Dish Size and Texture Notes
This dip makes a good amount. A 1½-quart dish works well, but a 2-quart dish is also fine if that’s what you have. If you use a larger dish, the dip will be spread a little thinner and may heat through slightly faster, so start checking it closer to the 20-minute mark.
Baked Salmon Dip
Ingredients
- 16 ounces cooked salmon cooled and flaked
- 8 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 cups shredded mozzarella cheese divided
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- 1 green onion thinly sliced
- Bread crackers, pita chips, or celery, for serving
Instructions
- Preheat oven to 350°F and grease a 1½-quart baking dish.
- In a bowl, mix salmon, cream cheese, mayonnaise, sour cream, 1 cup mozzarella, Parmesan, olive oil, and Old Bay until combined.
- Spread mixture into the baking dish and top with remaining mozzarella.
- Bake for 22–25 minutes, until cheese is melted and the center is hot.
- Let stand until warm, top with green onions, and serve.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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