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4.55 from 11 votes

Salmon Dip

Prep time
15 mins
Cook time
0 mins
Total time
15 mins


  • 2 cans of 5 oz Safe Catch wild pink salmon
  • 6 oz cream cheese
  • 1 lemon, juice of
  • 2 tbsp parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 large purple cabbage
  • 20 cherry tomatoes
  • 30 baby carrots
  • 1 cucumber, sliced
  • 1 yellow bell peppers, sliced
  • 10 GF crackers


  1. In a large bowl, mix the salmon and cream cheese together. {Note: do not drain the can. The liquid inside are all the natural and healthy fish oils and Omegas. Simply pour the contents into a bowl and mix them so the salmon will reabsorb the oils.}
  2. Add the salt, black pepper, lemon, and parsley to the bowl, and mix well.
  3. Cut the purple cabbage in half, making the bottom half a bit larger. Remove some of the inside of the bottom half of the purple cabbage so it becomes a bowl. 
  4. Scoop the salmon dip into the cabbage "bowl." Top with a bit of parsley.
  5. Surround the salmon dip with cherry tomatoes, baby carrots, cucumber slices, yellow bell peppers, and crackers.
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