Bourbon Salmon Dip Done Right!
It’s no secret that salmon is protein rich, supports brain function, and is a lean option when cooking at home. All too often, store bought salmon dips are noticeably dry and bland. This technique ensures moist, delicious salmon every time. Enjoy as a weekly meal prep, fancy brunch option, or a rainy-day-and-Netflix type vibe.
Serve on crackers, in a bed of romaine lettuce and cherry tomato, or simply with a crunchy pickle!
1/2 pound King salmon (the fattiness complements the acidity in this dish)
2 cups of Unflavored Greek yoghurt
Aged bourbon vinaigrette OR Teriyaki dressing
Sesame seed oil or butter
Finely grated carrots
Chopped dill (if you don’t like sweet and savory, go for dill and oregano as seasoning substitutes to the vinaigrette/dressing)
Time and Accessories
30 to 45 minutes
Sauce pan with a cover
- Scale salmon. If using fillets, keep skin on. Squeeze 1/2 a lemon over the fish. Thoroughly coat the fish in lemon (or lime) but do not overdo it since in my experience the result is tough protein. Allow to sit for 5 to 10 minutes.
- In a shallow bowl, rinse salmon in cold/warm water and salt.
- Using the same bowl or a plastic air sealed baggy, marinate salmon in bourbon vignette or teriyaki sauce for 20 minutes. My local whole foods pre-soaked salmon in bourbon for customer convenience, however store bought dressings is a great option. The DIY vinaigrette route is also available. If you are new to vinaigrette, never fret. Most recipes call for an acid, an oil, and a pungent flavor. In this case soy sauce or balsamic vinegar, sesame seed oil, and a combination of honey, smoked paprika, and cayenne does the job. Red wine would also combine well here. Experiment. Explore.
- Bring a non-stick pan or greased skillet to a high heat. Although king salmon is fatty, it’s imperative that we do not burn any part of the fish since imperfections will be magnified by the bland yogurt! The point is to preserve fatty contrast with gritty Greek yoghurt. Place salmon skin side down. Saute on high heat for 3 minutes on each side or until flesh slightly begins to cook through on the periphery.
- Once the outside of the salmon has been cooked, use a spoon to separate salmon into fragments. Reduce heat to low heat/medium-low. Add more vinaigrette or salad dressing at this time. Add salt. Cover immediately. Cook for about 10 minutes or until cooked all the way through. Monitor that it does not burn or stick to pan. Taste and season as appropriate.
- Add finely chopped celery to pan! Saute briefly until cellulose breaks down.
- Add salmon to glass jar or heat-safe container. Next gradually add yoghurt until the salmon/yoghurt ratio is to your preference. Mix!
Serve freshly cooked or refrigerate. Store in the coldest part of your refrigerator.
I hope this recipe blesses you as it did me!