Reviewed: Sep. 9, 2009

I followed this almost to a tee. I definitely had more salmon so I threw it in. I didn't have seafood seasoning either and it came out great. Instead of mixing in a bowl, I tossed everything in the food processor and pulsed it until it was all mixed. Delicious!

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amykins

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Mar. 18, 2009

This is the geatest way to use leftover grilled salmon!!!!!!

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bleasy

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Reviewed: Nov. 28, 2008

Should have read the reviews. The base recipe uses too much cream cheese for the amount of salmon, making it a three-star. Next time I'll modify as suggested and I bet it'll be a 5!

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Bethany66

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Reviewed: Oct. 8, 2008

This was a really good recipe. Like everyone else I doubled the amount of salmon plus I added some extra garlic. Although it was really good I keep thinking it was missing something but I'm not sure what. I would recommend trying this and modifying it to your own taste.

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aimalele

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Dec. 26, 2007

I made this for a family Christmas celebration and it was a great hit! I did make 2 small changes which were already suggested by others... The salmon definitely does need to be doubled, & I added finely chopped scallion tops. I found that by whipping it on high, the flavors seemed to blend beautifully. Thank you for this recipe!

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LAURA G

Cooking Level: Intermediate

Home Town: Carpentersville, Illinois, USA

Living In: Lake Villa, Illinois, USA

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Reviewed: Dec. 23, 2007

Made this with wild Alaskan Coho smoked salmon. It was amazig!

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JOEL LARSON

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Reviewed: Dec. 22, 2007

I wasn't sure how to rate because I doctored this up a lot following a lot of the other reviewers' advice. It came out uber-awesome and wanted to share. I used entire packet of wild pink salmon, 12 oz whipped cream cheese, 2 heaping T of light sour cream, juice of half a lemon, 2T capers, seafood seasoning, garlic powder and 2 T worcestire. I sprinkled a little smoked paprika on top for aesthetic purposes. Everyone loved this and there were no leftovers. Tweak it around yourself following other reviews - I just lucked out with this combination.

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Christine R.

Home Town: Esmond, Rhode Island, USA

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Reviewed: Dec. 15, 2007

Good but needs more salmon. I doubled the amount of salmon, added a heaping tablespoon of sour cream and a tablespoon of drained capers. Would use less cream cheese and more sour cream next time.

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Delida

Cooking Level: Expert

Home Town: Aurora, Ohio, USA

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Reviewed: Sep. 19, 2007

I thought this was very good dip, but I wanted it for personal use and not for a party. It yeilded a lot more than I wanted to consume! I had to toss half of it since no one helped me eat it. I'll consider this for a party sometime though.

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Mad Cook

Cooking Level: Expert

Home Town: London, Ontario, Canada

Living In: Shorewood, Illinois, USA

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Reviewed: Jan. 6, 2007

Wonderfull! I made it for a party and it was a huge hit!!

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snowpea

Cooking Level: Expert

Home Town: Chiang Mai, Chiang Mai, Thailand

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 3, 2006

Quick, simple, and very tasty. You can prepare it in advance so you can worry about other things right before guests arrive.

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Mark

Cooking Level: Intermediate

Home Town: Frostburg, Maryland, USA

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Reviewed: Oct. 10, 2006

Delicious although the cream cheese taste overwelmed the salmon a little. Next time will substitute some of it with sour cream and add a little dill.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 1, 2006

Light and refreshing. Not too overbearing of a flavor, just right. Went great on bagels as a spread.

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jeanette

Cooking Level: Beginning

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 4, 2006

Pretty good over all. I chopped up a shallot and mixed it in with the salmon - it really gave it a nice flavor. I suppose red onion would be nice as well. Next time I might experiment with herbed Boursin instead of cream cheese...

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knoxalicious

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Reviewed: Sep. 1, 2006

Having just got back from a cruise through the inside passage of Alaska, I had got "hooked" on salmon. I tried this recipe and it is WONDERFUL!! It is even better than what I had on the ship. Thank you for sharing.

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CAROLLE217

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Vacaville, California, USA

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Reviewed: Aug. 19, 2006

Overall this was excellent though I made a few changes. I doubled the salmon and added a little bit of mayo, and I omitted the onion powder and used a little bit of grated fresh maui sweet onion, and it was fabulous

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rainydaze

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 12, 2006

Excellent, easy to prepare and a crowd pleaser! I used Old Bay for the seafood seasoning (a must in your spice cabinet on the Delmarva peninsula)! I used whipped cream cheese and I let it sit for a few hours before serving like the other readers suggested.

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Charlene G

Cooking Level: Intermediate

Living In: Fenwick Island, Delaware, USA

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Reviewed: Jul. 5, 2006

So so good! I could not stop eating this spread. It is delicious! I also did not have seafood seasoning on hand, nor could I find it at my grocery store. Didn't matter!

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