Gluten-Free Salmon Dip

Flaked cooked salmon is folded into a cream cheese and mayonnaise base with lemon juice, fresh dill, Dijon mustard and garlic for this creamy dip. Serve it chilled with crackers labeled gluten-free or vegetable sticks.

Prep: 15 min Total: 35 min Serves: 4

At a glance: This easy snacks recipe yields 4 servings in about 35 minutes (15 min prep). It uses 9 ingredients — including cooked salmon, cream cheese, mayonnaise — and walks through 5 steps. Updated October 25, 2026. Browse more snacks recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Salmon Dip: When preparing this snacks recipe, when purchasing ingredients like cream cheese, mayonnaise, and Dijon mustard, always check for a gluten-free label to avoid cross-contamination with gluten. Be mindful of shared preparation surfaces and utensils if preparing alongside gluten-containing foods. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Salmon Dip: This recipe is naturally gluten-free, relying on whole ingredients and carefully selected gluten-free condiments. It avoids any gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for mayonnaise, Dijon mustard. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

8 oz cooked salmon, flaked
4 oz cream cheese, softened
2 tbsp mayonnaise Shop
1 tbsp fresh lemon juice
1 tbsp fresh dill, chopped
1 tsp Dijon mustard Shop
0.5 tsp salt
0.25 tsp black pepper
1 clove garlic, minced

Instructions

1 In a medium bowl, combine the softened cream cheese and mayonnaise. Stir vigorously with a spoon or spatula until the mixture is smooth and creamy, with no lumps remaining, which should take about 2-3 minutes.
2 Add the flaked cooked salmon to the bowl with the cream cheese mixture. Gently fold the salmon into the base, being careful not to overmix and break up the flakes too much, aiming for a chunky yet cohesive texture.
3 Stir in the fresh lemon juice, chopped fresh dill, Dijon mustard, salt, black pepper, and minced garlic. Mix everything together until all the ingredients are well incorporated and the dip has a uniform color and aroma, about 2-3 minutes.
4 Taste the salmon dip and adjust seasonings as needed, adding more salt, pepper, or lemon juice to achieve your desired flavor profile. For best results, cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld together.
5 Serve the chilled gluten-free salmon dip with your favorite gluten-free crackers, vegetable sticks, or toasted gluten-free bread. The dip can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

306

Calories

Protein

17g

Carbs

11g

Fat

Fiber

239mg

Sodium

Tips & Notes

Smoked salmon also works and gives a stronger flavor. Choose one labeled gluten-free and reduce the salt.
Use soft, room-temperature cream cheese, as listed. Cold cream cheese leaves lumps that won't smooth out once the salmon is in.
Chill the dip for at least an hour if you can. The dill and garlic come through more as it rests.

Common questions

What cross-contamination risk is specific to Gluten-Free Salmon Dip?

Check cooked salmon, flaked, cream cheese, softened, mayonnaise before they go into Gluten-Free Salmon Dip. When purchasing ingredients like cream cheese, mayonnaise, and Dijon mustard, always check for a gluten-free label to avoid cross-contamination with gluten. Be mindful of shared preparation surfaces and utensils if preparing alongside gluten-containing foods. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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