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Chef Aaron McCargo, Jr.:

Smoky Salmon Dip

Yield: Serves 12: Serving size = 1/4 cups (makes 3 cups)


  • 1 pound fresh skinless, boneless salmon cut in four pieces
  • 2 teaspoons smoked paprika
  • 1 cup cream cheese
  • ¼ cup capers
  • ¼ cup lemon juice and zest of half a lemon (about 1 teaspoon)
  • 2 tablespoons finely diced red onions
  • 1 teaspoon black pepper
  • 1 tablespoon chopped parsley


Poach the salmon in 2 cups water and 1 teaspoon smoked paprika for 4-6 minutes on medium-high heat, covered (do not boil). Remove and chill for at least 30 minutes. Mix all other ingredients together until smooth. Break salmon into bite size pieces and fold into cream cheese mixture. Chill for 20-30 minutes then serve with celery sticks, corn chips, and carrots or rolled in a leaf of iceberg lettuce.
Nutrition Per Serving
Calories 124
Protein 9 g
Carbohydrate 2 g
Total Fat 9 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 42 mg
Potassium 232 mg
Phosphorus 99 mg
Sodium 164 mg