Leftovers to Appetizers: Salmon Mousse Dip

Appetizers, Cedar Plank, Leftovers, meal plans, Salmon

Almost every time I make Cedar Plank Salmon I end up with a little bit of fish left over, usually around 1/4 pound. Sometimes I put it on my salad the next day for lunch, and IMG_1398 other times I like to make my salmon mousse dip. It’s a tasty appetizer or the perfect salmon spread for tea sandwiches.

I promise this dip isn’t fishy. It’s got a salmon flavor but it’s not overwhelming, and it’s not like smoked salmon. The cedar-flavored salmon makes this a light, delicious and elegant first course. But you can also make this with grilled or broiled salmon.

Follow the recipe below and feel free to improvise a bit. I usually have leftover fresh dill from making the cedar plank salmon but dried dill works well too. I also suggest chilling the mousse for at least 2 hours before serving so that it has a chance to thicken a bit.

The next time you’re cooking salmon, don’t throw away the extras! People who don’t even like fish dip enjoy this tasty treat and it serves four to six people as an appetizer. Try this dip once and you won’t waste leftover salmon ever again.


1/8 to 1/4 pound chilled cooked salmon, flaked with the skin and dark fatty parts removed

2/3 cup cream cheese, softened

1 tablespoon mayonnaise

1 scallion, white and green parts, chopped (about 2 tablespoons)

1 tablespoon capers, chopped

Juice of 1/2 lemon

2 tablespoons fresh or 1 tablespoon dried dill

1/2 teaspoon onion salt


Combine the softened cream cheese with mayonnaise, lemon, dill, and onion salt. Add scallion and capers, mixing well. Incorporate the cold salmon. Chill at least 2 hours. Serve with crackers, bread or vegetables.

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Cedar Planks: Salmon’s Best Friend

Cedar Plank, grilling, Paleo, Salmon, sunday supper

My family loves fish, even my young daughter. Lucky enough to live in Florida, we have access to fresh fish and eat it regularly. Trying to find new ways to prepare fish is the real challenge. Broiling can get boring, and frying is too messy and fattening. So that leaves the grill, which I personally believe cooks the best fish.IMG_1251

One of my favorite ways to grill fish is to use a cedar plank. You’ve probably either had  it served that way at a restaurant or have at least seen it on a menu, and trust me, it’s delicious.

It’s easier than you think to find cedar planks. Stores like Williams-Sonoma, Fresh Market and Whole Foods carry them, and you can even sometimes find planks at places like HomeGoods or World Market. Search for wood chips and that’s usually where you’ll also find the wood planks.

When I’m grilling salmon, the cedar plank is my go-to method, and Williams-Sonoma’s Potlatch Seasoning is my favorite way to flavor it. However, I also love fresh dill and a squeeze of lemon as an alternative preparation. As the plank heats up on the grill, the smoke infuses the fish with the cedar’s flavor. You truly only need to add a little seasoning and your salmon will be tender, flavorful and look quite impressiIMG_1226ve.

Soaking the plank is key. Submerge the plank under water for at least 30 minutes  before grilling. Then remove it from the water, place the seasoned salmon on top with the skin side down, and toss it on the grill. Cooking at 425-450 degrees, the salmon should only take about 20-25 minutes, depending on its thickness.

Try this preparation for any of your favorite fish, and I’m sure you’ll enjoy it. It doesn’t take much extra time but the reward is lovely, flavorful fish without using extra fat to make it delicious.