SERVES 4
  • Prep Time
    30 minutes
  • Additional Time
    1 hour to overnight
  • Total Time
    1 hour to 30 minutes to overnight
INGREDIENTS
  • FOR THE CRISPY GARLIC TOPPING
  • INGREDIENTS
  • 2 tablespoons unsalted French butter
  • 4 garlic cloves, roughly chopped
  • ¼ teaspoon kosher salt
  •  
  • FOR THE ROUX
  • INGREDIENTS
  • 2 tablespoons unsalted French butter
  • 2 tablespoons all-purpose flour
  • ¾ cup low-sodium chicken stock
  • Kosher salt, to taste
  •  
  • FOR THE SALMON DIP
  • INGREDIENTS
  • 2 tablespoons unsalted French butter
  • 1 pound skin-on sockeye salmon fillet
  • 1 small shallot, minced
  • 1 tablespoon olive oil
  • 2 tablespoons mayonnaise
  • 1 lemon (or Meyer lemon), juiced
  • 2 tablespoons fresh dill, roughly choppped
  • 2 tablespoons Italian parsley, roughly chopped
  • ¼ teaspoon freshly ground black pepper
  • Kosher salt, to taste
  • 1 jar of cornichons, for serving
  • Bread or crackers, for serving
3-Step Recipes, Apps Snacks, Cocktails, Entrees

French Dill Salmon Dip

Elevate your appetizer game with this tasty and easy-to-make French Dill Salmon Dip made with rich French butter! This refreshing and flavorful appetizer is ideal for any gathering, offering a taste of French elegance in every bite.

STEP 1: MAKE THE CRISPY GARLIC TOPPING

Preheat a small saucepan on low heat and melt 2 tablespoons of French butter. Once the butter bubbles, add the chopped garlic. Pan-fry until garlic turns golden brown and crispy, then remove immediately. Let the fried garlic rest on a paper towel-lined plate to absorb excess butter. Set aside.

STEP 2: MAKE THE ROUX AND COOK THE SALMON

In a medium saucepan, melt 2 tablespoons of butter over low heat. Gradually add the flour, stirring continuously to prevent clumps. Slowly add chicken stock, whisking until smooth and thickened. Remove from heat, season with salt, and set aside.

Bring salmon to room temperature for 30 minutes. Pat dry and season the skin with salt. Heat a medium cast-iron skillet over medium heat, add 2 tablespoons of butter. Place the salmon skin-side down in the pan. Cook until the skin is golden and crispy, basting the flesh with butter. Cook until the salmon is flaky and easily separates along the white lines, about 10-15 minutes. Transfer to a bowl, peel off the skin, and set aside.

STEP 3: make the dip and serve

Add the prepared roux, minced shallots, parsley, mayonnaise, dill, lemon juice, black pepper, and ½ teaspoon kosher salt to the bowl with the salmon. Gently stir until combined, keeping the salmon chunky. Chill in the refrigerator for 1 hour or overnight for best flavor.

Garnish the chilled dip with crispy garlic topping. Serve with cornichons, crackers, and bread. Enjoy!

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