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Wild Salmon Dip Recipe

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  • 1 (6 oz.) pkg Patagonia Provisions Wild Sockeye Salmon with Lemon Pepper (reserve oil from pouch)
  • 1 (8 oz.) pkg Neufchatel cream cheese
  • 2-3 green onions (including the green) or you can substitute with a small sweet onion
  • Big handful or two of parsley – we suggest a mix of regular and Italian
  • Juice of half a lemon
  • A dash of Worcestershire Sauce
    1. Open the Salmon package, save half of the oil for use
    2. Chop onion and parsley – somewhat fine
    3. Break up cream cheese with a fork and add: half of salmon, salmon oil, dash of Worcestershire sauce, squeeze half a lemon – mix well
    4. Fold into mixture – big handful of chopped parsley, chopped onion, squeeze other half of lemon and remaining salmon – broken into larger pieces
    5. Serve with bread or simple cracker

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