Reviewed: Oct. 30, 2009

Delicious! And letting it sit overnight is key. I used one can of salmon instead of the fresh fillet. I also added about 1 teaspoon of hot sauce for an extra kick.

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Alley

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Reviewed: Sep. 7, 2009

This recipe is awesome! I made it for a party that I am having later today and I can't stop sneaking bites of it. I added liquid smoke and doubled the pepper sauce.

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laurdra1

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Reviewed: Sep. 5, 2009

Really good! Used 1/3 less fat cream cheese & low-fat sour cream. I didn't have onion, so subbed a 1/2 tsp onion powder. Didn't have hot sauce, so used a couple dashes cayenne pepper. Let sit overnight, served with Wheat Thins. Will make again. Thanks!

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Sarah D.

Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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Reviewed: Aug. 29, 2009

Ok, so...here's what I did, based on what I had on hand...I just eyeballed everything. I kept to the original recipe as much as I could. It deserves every 5-stars it gets! I went with half of a larger can of salmon. Added a touch of Liquid Smoke and greek-style, nonfat plain yogurt instead of sour cream, just cuz. Worked in a shake or three of Lemon Pepper Seasoning. Otherwise, stayed with the basic recipe and then... Proceeded to devour! This is 'naughty good'!

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JTCPL

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Reviewed: Jul. 14, 2009

We had left over salmon that we had grilled and didn't want it to go to waste so we made this yummy dip. We didn't have the full amount of cream cheese so we added more sour cream. We also added Tony Chachers "Spice N Herbs", Cayenne red pepper and skipped the Worcestershire. So good that it was hard to put in the fridge for tomorrow. Thank You so much for sharing.

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April

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 29, 2009

Very easy to make, and it was really good. I made it exactly as the recipe indicated, and it was great right away. I'm sure it will be even better tomorrow after the flavors come together. Thanks for sharing this!

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KWPRITCHETT03

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Reviewed: Mar. 5, 2009

Made this for a friend's wedding reception and it was better than I expected. I probably used more salmon than it called for, and will use more in the future when I make it as a sandwich filling. I was worried when I first made it because it was kind of bland, but it was definitely better after setting in the fridge overnight.

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AngelaD74

Cooking Level: Intermediate

Home Town: Falls City, Oregon, USA

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Reviewed: Jan. 1, 2009

Loved this and so did everyone I served it to! It was a New Years Eve hit!

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Kathryn

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

It was good. Everyone liked it. I will make it again, however add a few things.

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crappie kat

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

Delish! At the suggestion of other reviewers, I added much more hot sauce (about 4 LARGE dashes). Served with Club Crackers, this spread is YUMMY!

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Jackie

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2008

I thought this recipe was good but not exceptional. Like a lot of ppl, we all like to add our 2 cents in the recipe which I did b/c I LOVE spicy foods. I made the recipe for 4ppl, added one finely chopped jalapeno pepper for flavor and crunch. Since I'm a little food conscience, I used non fat cream cheese and low fat sour cream. I know the regular stuff is the good stuff but I don't want to work out double time for this. I bought some toasted rye crackers and miltons multi grain crackers to go along with it. It was good. Would I make it again? Probably not.

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Moosehead

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Reviewed: Jun. 23, 2008

I wasn't thrilled with it as I thought it was a little bland. But I went back added more onions, celery extra pepper and a bit of dijon mustard. Very good.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Feb. 5, 2008

Great for salmon lovers. I used a bunch of green onions and added garlic powder to taste. Will definitely make again...maybe with some halibut.

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DUBYANGE

Cooking Level: Expert

Living In: Warren, Michigan, USA

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Reviewed: Nov. 12, 2007

This is SO good and so simple. I add a little more Tabasco for taste and a little cracked pepper. I've also put it between bread and served them as little finger sandwiches.

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Connie Ding

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 31, 2007

Great! I was looking for a different way to have salmon and this worked nicely.

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2007

Last night I made the Cedar Plank Salmon from this site. I had a little piece leftover & made this spread. I did have to add more spices to get it to my liking. Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2006

I BBq the salmon with butter and garlic, add a touch more sour cream, omit the salt, and add 3 tbs of soy sauce, also my preference to double the green onions, and hot sauce. never lasts long , no matter where I take it

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fishnfool

Cooking Level: Intermediate

Home Town: Baker City, Oregon, USA

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Reviewed: May 3, 2006

I used canned salmon, left out the worcestershire and onion, used more hot sauce, and added liquid smoke. Very easy and delicious!

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LISMITH

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Reviewed: Mar. 29, 2006

I made this recipe using 1 can of canned salmon (drained)instead of the fillet. It turned out really good! I also added a couple of blobs of mayonnaise and served it with toasted challah bread. It made for an interesting appetizer, my guests devoured it!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Dec. 17, 2005

Very Yummy! Brought this to a Christmas party and it was all the rave! I love this because you don't have to worry if somebody is allergic to shellfish. I did add garlic powder, and cut the salmon to 3/4lb. There will DEFINITELY be a next time!

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LisaLaLa

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Los Angeles, California, USA

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