# Grilled Smoked Salmon Dip with Crispy Shallots > A quick grilled, smoked-salmon dip whipped with cream cheese, lemon and dill, finished with a crunchy fried shallot topping and served on charred baguette slices. Make-ahead friendly—smoke the salmon and chill the dip, then fry shallots and grill crostini just before serving. Canonical URL: https://www.topshelf.recipes/recipes/grilled-smoked-salmon-dip ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: November 3, 2026 Last Updated: November 3, 2026 ## About This Recipe This grilled smoked-salmon dip pairs two contrasting textures—silky, lemon-whipped cream cheese blended with smoky, flaked salmon and the paper-crisp crunch of fried shallots—so each bite alternates between cool, tangy spread and crunchy sweetness. The smoke step is intentionally brief: 6–8 minutes of low smoke to pick up aromatics, then a quick finish over direct heat to a safe 145°F (63°C) core so the salmon flakes cleanly without drying out. Using a 10–12 oz baguette yields roughly 20 slices at 1/2" thick, and the recipe portions 1½ tablespoons of dip per crostini so two crostini per person is a comfortable cocktail-portion serving. This version works for hosts who want a make-ahead base and a last-minute assembly flourish—the dip can be made and chilled a day ahead while the shallots and crostini are fried and charred immediately before serving for maximum contrast. The lemon and dill lift the richness, while the reserved olive oil both fries the shallots and keeps the crostini brushing simple; if you prefer a bolder hit, add a teaspoon of prepared horseradish to the dip for a peppery lift. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 30 minutes - Total Time: 50 minutes - Servings: 10 - Difficulty: Easy - Category: Grilling ## Ingredients ### Prep bread, herbs and lemon - 1 small (10–12 oz) baguette small baguette (10–12 oz) - 3/4 cup extra-virgin olive oil - 1 1/2 tsp kosher salt - 1 medium lemon (zest + juice) - 2 tbsp fresh dill, chopped ### Quick-smoke and cook the salmon on the grill - 8 oz salmon fillet, skin-on or skinless, raw ### Whip the smoked salmon dip - 8 oz cream cheese, softened - 1/4 cup sour cream - 1/4 tsp freshly ground black pepper ### Fry the shallots until crisp - 2 medium shallots, thinly sliced ## Instructions ### 1. Prep bread, herbs and lemon Slice the baguette crosswise into about 20 slices, each roughly 1/2 inch thick; arrange on a tray. Zest then juice the lemon into a small bowl and set aside. Chop the fresh dill and place it with the lemon. Reserve 1 tablespoon of the extra-virgin olive oil for brushing the slices later; the remaining oil will be used for frying the shallots. Sprinkle the baguette slices lightly with 1/2 teaspoon of the kosher salt (reserve the rest to finish the dip and shallots). ### 2. Fry the shallots until crisp In a small heavy-bottomed saucepan, pour about 2/3 cup of the reserved extra-virgin olive oil and heat over medium (aim for a surface temperature of roughly 325–350°F / 160–175°C if you have a thermometer). Add the thinly sliced shallots in batches so they float and don't overcrowd; fry, stirring occasionally, until deep golden-brown and crisp, 2–4 minutes per batch. Use a slotted spoon to transfer shallots to a paper towel-lined plate, sprinkle with 1/4 teaspoon kosher salt, and let cool to crisp (cooling time helps them firm up). Save the oil for another use or discard once cooled. ### 3. Quick-smoke and cook the salmon on the grill Set up the grill for medium heat (about 350–400°F) and create a small smoke packet with 2 tablespoons wood chips wrapped in foil with a few holes (or use a smoker box). Place the packet directly over a heat source until it starts smoking, then put the salmon on the opposite side of the grill (indirect) and close the lid so it gets smoke for 6–8 minutes. Move the salmon to direct heat or a hotter zone to finish cooking until the thickest part reaches 145°F (63°C) on an instant-read thermometer, about 4–6 more minutes depending on thickness. Remove and let rest 3 minutes, then flake into bite-size pieces with a fork. ### 4. Whip the smoked salmon dip In a bowl or food processor, combine the softened cream cheese (8 oz), sour cream (1/4 cup), lemon zest and about 1 tablespoon lemon juice (adjust to taste), 2 tablespoons chopped dill, 1/4 teaspoon freshly ground black pepper, and the remaining 3/4 teaspoon kosher salt. Add the flaked smoked salmon and pulse or whisk until the mixture is smooth but still has visible salmon pieces—you want a spreadable, scoopable texture. Taste and adjust lemon, salt, or dill. Chill the dip at least 20 minutes to let flavors meld (longer if making ahead). ### 5. Grill the crostini Brush both sides of each baguette slice lightly with the reserved 1 tablespoon extra-virgin olive oil and place on the hot grill over direct heat. Grill until well-charred at the edges and crisp, about 1–2 minutes per side (watch closely so they don't burn). Transfer the grilled slices to a tray and, while still warm, sprinkle with a light pinch of kosher salt. ### 6. Assemble and serve Spoon or pipe about 1½ tablespoons of the chilled smoked-salmon dip onto each grilled baguette slice, then top each crostini with a small cluster of the crispy shallots and an extra dill sprig if you like. Serve immediately so the crostini stay crisp. Makes 20 finished crostini; serve 2 crostini per serving (serves 10). ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 246 kcal - Protein: 9.7 g - Carbohydrates: 18.7 g - Fat: 14.9 g - Saturated Fat: 6.1 g - Fiber: 1.2 g - Sugar: 2.2 g - Cholesterol: 40.5 mg - Sodium: 618.8 mg - Potassium: 197.4 mg - Calcium: 52 mg - Iron: 1.4 mg - Vitamin D: 3 mcg ## Tips ### Measure crostini thickness Slice the baguette about 1/2 inch thick so each piece crisps quickly on the grill without becoming too large to top comfortably. ### Control shallot color Keep the frying oil between 325–350°F and fry in small batches so the shallots turn deep golden in 2–4 minutes rather than burning; drain on paper towels and salt immediately. ### Thermometer for salmon Use an instant-read thermometer in the thickest part and pull the fish at 145°F (63°C), then rest 3 minutes—it will continue to firm and finish cooking slightly. ### Don’t over-process Pulse the salmon into the cream-cheese base until the dip is smooth but still shows visible salmon pieces; over-blending makes it pasty and loses the flaky texture. ### Keep components separate Make the dip ahead and refrigerate, then fry shallots and grill crostini just before serving so the topping and bread stay crisp. ## Variations and Substitutions ### Use store-smoked salmon If you skip the grill smoking step, substitute 8 oz of hot-smoked or cold-smoked salmon; reduce added salt by about 1/4 teaspoon and taste before finishing because smoked product is often saltier. ### Gluten-free option Swap charred baguette slices for toasted gluten-free baguette, seeded crackers, or cucumber rounds (about 1/3-inch thick) for a lighter, grain-free vehicle. ### Dairy-light swap Replace the 8 oz cream cheese with 6 oz cream cheese plus 1/4 cup plain Greek yogurt for a tangier, slightly looser dip without changing overall volume or texture much. ### Add a peppery kick Stir in 1 teaspoon prepared horseradish or 1/4 to 1/2 teaspoon smoked paprika to the dip for warmth and complexity. ## Notes Using a short ‘quick smoke’ on the grill adds real smoky aroma without long brining or cold-smoking; finish the salmon to 145°F/63°C for safety. Fry shallots until a deep golden-brown and drain well—they crisp as they cool and give a reliable crunchy contrast. ### Storage and Make-Ahead Store leftover dip in an airtight container in the refrigerator and use within 3–4 days; refrigerate within two hours of assembly. Keep fried shallots in a dry airtight jar at room temperature and use within 2–3 days for best crunch. Separately stored crostini will re-crisp in a 350°F oven for 5–7 minutes; if reheating a dip that contains cooked salmon, heat to 165°F if you must warm it, though the cold dip keeps texture best. ### Serving Suggestions Serve this platter with a small green salad dressed with lemon vinaigrette or a fennel–apple slaw to echo the dip’s citrus-dill notes. For drinks, pair with a crisp Sauvignon Blanc or a dry sparkling wine; gin-forward cocktails or a citrusy pilsner also complement the smoky-salty flavors. Present the dip in a shallow bowl with extra dill and a small spoon so guests can top crostini to taste. ## Frequently Asked Questions ### Can I use canned salmon instead of fresh? Yes—use one 7–8 oz can of drained salmon, flake and fold into the cream-cheese base, and reduce added salt slightly; note the texture and smokiness will differ from grilled salmon. ### How do I prevent the shallots from turning soggy? Fry in small batches at 325–350°F, drain them well on paper towels, salt immediately, and let them cool completely in a single layer so steam doesn't soften them. ### What if I don’t have a grill? You can smoke or roast the salmon in a smoker or use store-bought smoked salmon; grill the crostini under a hot broiler or in a hot cast-iron skillet for 1–2 minutes per side until charred at the edges. ### How much dip should I plan per person? This recipe makes twenty crostini at 1½ tablespoons each; serving two crostini per person equals roughly 3 tablespoons (about 45 ml) of dip per guest. ### Can I make the dip the day before? Yes—the dip benefits from a 20-minute chill to meld flavors and can be made up to 24 hours ahead; wait to fry the shallots and toast the crostini until just before serving for best texture. ## Related Recipes and Guides - [Ultimate Smash Burgers](https://www.topshelf.recipes/recipes/ultimate-smash-burgers) - [Mexican Street Corn Salsa (Esquites)](https://www.topshelf.recipes/recipes/mexican-street-corn-salsa-esquites) - [Grilled Lamb Meatball Souvlaki with Quick Tzatziki](https://www.topshelf.recipes/recipes/grilled-lamb-meatball-souvlaki-with-quick-tzatziki) - [Grilled S'mores Skewers with Spiced Chocolate](https://www.topshelf.recipes/recipes/grilled-smores-skewers) - [Grilled Banana-Leaf Cochinita Pibil (Charred-Orange Pork) with Pickled Red Onions](https://www.topshelf.recipes/recipes/grilled-banana-leaf-cochinita-pibil-charred-orange-pork-pickled-red-onions) - [Air Fryer Cheeseburger Sliders](https://www.topshelf.recipes/recipes/air-fryer-cheeseburger-sweet-potato-sliders) - [One-Bite Thanksgiving Appetizers](https://www.topshelf.recipes/articles/one-bite-thanksgiving-appetizers) - [Best Gluten-Free BBQ Recipes](https://www.topshelf.recipes/articles/best-gluten-free-bbq-recipes) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)