Sophisticated, smoky, creamy, and absolutely yummy, this Keto Smoked Salmon Dip is a crowd-pleaser. For just $5 you can have an elegant tasting appetizer.
I first made this Smoked Salmon Dip over 20+ years ago. I had forgotten about it for years and decided to make it again, and I am really glad I did. It tastes even better than I remember, and I now realize why so many people asked me for the recipe!
What Makes This Keto Salmon Dip Crazy Good?
- Keto . Only 1 net carb per serving.
- Fast . Only 10 minutes to make this delicious appetizer .
- Easy. I use canned or leftover salmon for this recipe, so you just pour the ingredients together and it’s done.
- No-Cook . Really. If you use canned salmon for this smoked salmon dip, there’s no cooking required.
This Smoked Salmon Dip recipe is so simple and a total crowd-pleaser. Not only is it good to snack on while catching up with friends at a party, but it’s also a great Keto Brunch option too.
Ingredients You’ll Need
- 6 ounces canned salmon -This is the star ingredient of the dip, providing rich, savory salmon flavor and a slightly flaky texture.
- 8 ounces Cream Cheese - Cream cheese creates the creamy, spreadable base of the dip. It balances the smoky salmon flavor and ensures a rich, velvety consistency.
- 1 tablespoon Liquid Smoke -This adds deep, smoky flavor, mimicking traditional smoked salmon without needing smoked fish.
- 1/4 cup Chopped Green Scallions - Scallions contribute freshness, mild onion flavor, and a pop of color.
- 1/3 cup Chopped Pecans or Walnuts - These nuts add crunch, earthiness, and contrast to the creamy texture.
- 1 teaspoon Salt - Salt enhances all the flavors in the dip, balancing richness and helping the salmon flavor pop.
- 1–2 teaspoons Ground Black Pepper - Pepper adds warmth, depth, and a bit of spice. Use closer to 2 teaspoons if you prefer a bolder kick.
- 1 teaspoon Smoked Paprika - Sprinkled over the top, smoked paprika enhances the dip’s smoky flavor and adds an attractive reddish color to the final presentation.
How To Make Smoked Salmon Dip
- Soften cream cheese. Bring cream cheese to room temperature and mash with the back of a fork to soften.
- Mix. Gently mix in all the remaining ingredients.
- Rest. Allow dip to rest for 30 minutes at room temperature and mix once again.
- Garnish and Serve. Garnish with paprika for a burst of color before serving.
Salmon Cream Cheese Dip Tips and Tricks
Creating the perfect salmon cream cheese dip is all about balancing texture, flavor, and freshness. These tips will help you get the best results with minimal effort.
- This recipe calls for using canned salmon, but you can also use the leftover salmon from making my delicious Pressure Cooker Salmon with Orange Ginger Sauce . It’s a great way to repurpose your leftovers and create multiple dishes with the same seafood flavors.
- This recipe is super simple and is great when you need a quick, delicious, and healthy dip to take to a party. The dip tastes smoked due to the liquid smoke, so you can use any kind of salmon to make this recipe.
- I am always skeptical about recipes with canned products, but canned salmon is cheap, nutritious, and most importantly tastes good. It’s also a keto recipe with cucumbers, peppers, and more so you won’t break your diet by eating this dip.
- Lastly, I do recommend letting the dip sit after its made so that the flavors meld together.
Variations
If you love the classic recipe but want to add new flavors or textures, these easy variations will help you create a dip that’s perfect for parties, special occasions, or everyday snacking.
- Lemon-Herb Dip - Add 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 2 tablespoons chopped dill or parsley for a bright, fresh twist.
- Spicy Salmon Dip - Stir in 1–2 teaspoons hot sauce, 1 minced jalapeño, or 1/4 teaspoon cayenne for a spicy kick.
- Creamier Dip - Mix in 2–3 tablespoons sour cream, Greek yogurt, or mayonnaise to create a softer, more spreadable consistency.
Can You Freeze Smoked Salmon Dip?
Technically, yes. But I wouldn’t recommend it. While the flavor may not change much once it is defrosted, the texture of the cream cheese might change. It’s such a simple salmon dip recipe , you’re better off just making it fresh when you’re craving it.
What Goes Good With Smoked Salmon?
Smoked Salmon is great paired with so many different things. Obviously I love it paired with cream cheese, like in this keto dip recipe.
However, I also love to use it as a topping for my Air Fryer Baked Potatoes , in my Asparagus and Shrimp Gribiche , and it’s even great on my Chili Cheese Toast .
More Of Our Best Salmon Recipes
- Smoked Salmon and Cheese Timbale - low-carb appetizer that can be put together in about 15 minutes!
- Salmon Croquettes - deliciously moist, crunchy and bursting with salmon flavor in every bite.
- Salmon Bok Choy - It’s delicious and clean up is a breeze!
- Instant Pot Quinoa Salad With Salmon - A delicious and nutritious meal that’s so very easy to make.
- Instant Pot Salmon - packed with flavor and made fast in your Instant Pot.
If you’re looking for the perfect simple and delicious Keto appetizer, this Smoked Salmon Dip is it. If you and your guests love it as much as I do, make sure you share it with them on Facebook and Pinterest so you can make it again soon.
Smoked Salmon Dip | Crazy Good Salmon Cream Cheese Dip
Ingredients
- ▢ 6 ounces ( 170.1 g ) canned salmon , skinless, boneless
- ▢ 8 ounces ( 226.8 g ) Cream Cheese
- ▢ 1 tablespoon ( 1 tablespoon ) Liquid Smoke
- ▢ 1/4 cup ( 25 g ) Chopped Green Scallions
- ▢ 1/3 cup ( 33 g ) chopped pecans , or walnuts
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt , less if salmon is salted)
- ▢ 1-2 teaspoons ( 1 teaspoons ) Ground Black Pepper
For Finishing
- ▢ 1 teaspoon ( 1 teaspoon ) Smoked Paprika
Instructions
Bring cream cheese to room temperature and mash with the back of a fork to soften.
Gently mix in all the remaining ingredients.
Allow dip to rest for 30 minutes at room temperature and mix once again.
Garnish with paprika for a burst of color before serving.
Use leftover cooked salmon
Add hot sauce
Add Worcestershire sauce
Substitute other nuts for pecans
Mix in lemon juice for a zing
Use sour cream instead of cream cheese
Add curry powder for a different flavor
Add chopped dill and capers
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Smoked Salmon Dip | Crazy Good Salmon Cream Cheese Dip
Ingredients
- 6 ounces canned salmon skinless, boneless
- 8 ounces Cream Cheese
- 1 tablespoon Liquid Smoke
- 1/4 cup Chopped Green Scallions
- 1/3 cup chopped pecans or walnuts
- 1 teaspoon Kosher Salt less if salmon is salted)
- 1-2 teaspoons Ground Black Pepper
For Finishing
- 1 teaspoon Smoked Paprika
Instructions
Bring cream cheese to room temperature and mash with the back of a fork to soften.
Gently mix in all the remaining ingredients.
Allow dip to rest for 30 minutes at room temperature and mix once again.
Garnish with paprika for a burst of color before serving.
Use leftover cooked salmon
Add hot sauce
Add Worcestershire sauce
Substitute other nuts for pecans
Mix in lemon juice for a zing
Use sour cream instead of cream cheese
Add curry powder for a different flavor
Add chopped dill and capers
Smoked Salmon Dip | Crazy Good Salmon Cream Cheese Dip https://twosleevers.com/crazy-good-salmon-cream-cheese-dip/
Nut and Seed Bread is a keto, gluten-free “bread-ish” loaf made with mixed nuts and seeds (like pistachios, almonds, flax seed, walnuts, sesame seeds, and cashews) plus eggs, oil, and salt. It’s quick and works well for a low-carb, gluten-free, yeast-free option when you want an easy slice-and-toast style bread alternative. Unlike traditional bread recipes that rely on flour and yeast, this version uses whole nuts and seeds with flax and eggs as the binder, so you get a hearty loaf with no flour and no leavening.
Why You’ll Love This Nordic Bread
- Low Carb . Only 3 net carbs per serving.
- Easy. Chop, Mix, Bake.
- Simple Ingredients. Having a hard time finding yeast? There’s not any in this bread recipe without yeast.
- Gluten-Free . Guess what? There’s no flour either. So this recipe is totally gluten-free.
- Tasty. It tastes like regular bread, but without the carbs.
Nut and Seed Bread | Keto Gluten-Free Bread
I’ve seen recipes all over for what people are calling a Nordic stone age bread . Interestingly I haven’t seen that many explanations of why this called Nordic, nor stone age, and if you haven’t eaten it, you’ll be wondering why it’s even called bread really. No flour or yeast, or leavening agent, just a mix of nuts and seeds, and it’s somehow magically bread?
Actually. Yeah. Yeah, it is. Or bread-ish. Like, VERY GOOD bread-ish.
I was terribly skeptical. Moreover, the other recipes called for 6 cups of nuts and seeds which sounded horridly expensive.
I’m cheap. We also don’t eat that much. While I’m all about finding keto bread that tastes delicious (and let’s be honest many of them do not taste delicious), I was not about to risk that many nuts over something I wasn’t sure would work to make a huge hunk of something we might have hated.
So I decided to tweak a little, make a smaller batch, and see what the fuss was all about. Well, I tell you what. It’s worth every penny for those nuts and seeds.
Where Does This Recipe Originate From?
I think this recipe was created by Thomas Rode, but I’m sure I’ve messed with it enough that he probably doesn’t want me calling it his recipe entirely!
Let’s just say all the credit is his and the mistakes are mine. That is probably very accurate.
Tips And Tricks For Making This Nut And Seed Bread
- Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
- Do not cut the whole nuts. I wasn’t sure how those would work but they sliced beautifully in the finished product.
- Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
- Cook for the specified length of time. You won’t be able to do a chopstick test on it while it’s hot. There’s not a lot that truly needs cooking forever, but I haven’t had time to experiment with shorter cook times. I can tell you it works beautifully at 45 minutes.
- Be sure to grease the pan well so the beautiful seed bread pops right out.
- Serve with lots of butter.
If your nut and seed bread is crumbly, it usually means it didn’t have enough binder or time to set. This kind of keto nut and seed bread (no flour, no yeast) relies on eggs and flax to hold everything together. Common causes are under-measuring the eggs/flax, swapping in different nuts/seeds that don’t absorb moisture the same way, underbaking, or slicing before it’s fully cooled (it firms up a lot as it cools). To fix it, bake until the center is fully set, let the loaf cool completely (even chill before slicing), and use a serrated knife; next time, avoid big ingredient swaps unless you adjust the binder.
Yes, you can swap the nuts and seeds in nut and seed bread, but do it thoughtfully. Different nuts and seeds absorb moisture differently, which affects whether your keto nut and seed bread (no flour, no yeast) stays sturdy or turns crumbly. As a rule, keep the total volume/weight the same, try to swap “like for like” (seeds for seeds, nuts for nuts), and avoid going all-in on very oily or very large pieces unless you chop them. If your loaf starts falling apart after swaps, it usually needs a bit more binder or a slightly longer bake and full cool-down before slicing.
Yes, nut and seed bread toasts really well, and toasting is one of the best ways to improve the texture of this keto nut and seed bread (no flour, no yeast). Because it’s dense and seed-heavy, toast slices until the edges are crisp and the center is warm. If the loaf is a bit crumbly, chilling the bread first and slicing with a serrated knife helps, and then toasting makes it feel even more “bread-like.”
If your nut and seed bread is gummy/wet in the middle, it’s almost always underbaked or too thick for the heat to penetrate. This dense keto nut and seed bread (no flour, no yeast) holds moisture and needs enough time for the center to fully set. It can also happen if you made big nuts/seeds swaps that increased moisture (or used larger pieces that trap steam) or sliced before the loaf cooled. Bake until the center feels firm, let it cool completely (even chill before slicing), and if needed, return slices to the oven/toaster to dry them out and get that crisp, toasted texture.
Looking For More Great Low Carb Bread Options?
- Keto Bread
- Cauliflower Chaffle
- Zucchini Chaffle
- Cauliflower Breadstick
- Zucchini Bread
- Low Carb Bread Ideas
Need something low carb to spread on your fresh nut and seed bread? My Sugar-Free Jam is a delightful way b to add some fruity flavor to any bread, cracker or just about anything else!
If you love this nut and seed bread as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too.
Keto Bread | Nut and Seed bread
Equipment
- Mixing Bowl
- FAT DADDIO LOAF PAN
- Measuring Cups
- Measuring Spoons
Ingredients
3 cups mixed nuts and seeds left whole for example
- ▢ 1/2 cup ( 61.5 g ) pistachios
- ▢ 1/2 cup ( 71.5 g ) Almonds
- ▢ 1/2 cup ( 84 g ) flax seed
- ▢ 1/2 cup ( 58.5 g ) walnuts
- ▢ 1/2 cup ( 75 g ) Sesame Seeds
- ▢ 1/2 cup ( 64.5 g ) cashews
Other ingredients
- ▢ 3 ( 3 ) Eggs
- ▢ 1/4 cup ( 56 ml ) Oil
- ▢ 1/3 tsp ( 0.33 tsp ) Kosher Salt
Instructions
Yet another crazy complicated recipe!
In a large bowl, mix everything together.
Pour into a greased loaf pan.
Bake at 325F for 45 mins and then let the pan cool for 10 minutes.
Turn out the bread and let it finish cooling.
You can use whatever combination of nuts and seeds you’d like.
The only things you really need are the flax seeds or ground flax to hold it together.
Having a mix of big nuts and small seeds helps provide good texture to the bread.
Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
Do not cut the whole nuts. I wasn’t sure how those would work but they sliced beautifully in the finished product.
Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
Cook for the specified length of time. You won’t be able to do a chopstick test on it while it’s hot. There’s not a lot that truly needs cooking forever, but I haven’t had time to experiment with shorter cook times. I can tell you it works beautifully at 45 minutes.
Be sure to grease the pan well so the beautiful seed bread pops right out.
Serve with lots of butter.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
