smoked salmon veggie dip


  • 1 1/2 Quart water

  • 1 1/2 Cup salt

  • 1 Cup brown sugar

  • 1 Tablespoon Juniper Berries

  • 4 bay leaves

  • 1 Tablespoon black pepper

  • 1 Salmon Side, 3-4 lbs

  • 1/2 Cup cream cheese

  • 1/2 Cup sour cream

  • 1/2 Tablespoon fresh parsley

  • 1/2 Tablespoon Chives, fresh

  • 1/2 Tablespoon Dill Weed, fresh

  • 1 Tablespoon lemon juice

  • To Taste salt and pepper




In a medium saucepan, combine 1-1/2 quarts water, salt, brown sugar, juniper berries, bay leaves and pepper.


Bring to a boil over medium-high heat and cook until salt and sugar dissolve. Remove from heat and let steep 15 minutes.


Pour mixture over 1-1/2 quarts ice water to cool. Once cool to the touch, pour mixture over salmon, cover and refrigerate for 2 hours. Remove fish from brine and discard brine.


Rinse fillets and pat dry. Lay them out on a cooling rack and refrigerate overnight to form the pellicle. This allows the smoke to adhere to the fillets better.


When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.


Place the fillets directly on the grill grate and smoke for 2-1/2 to 3 hours or until fish begins to flake.


While the salmon is smoking, in a small bowl combine cream cheese, sour cream, herbs, lemon juice and salt and pepper.


Add 1 pound of the flaked, smoked salmon and stir to combine until salmon breaks apart into very small pieces.


Serve with crackers or your choice of vegetables to dip. Enjoy!

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