Salmon Dip Stuffed Avocados
Just because it’s a new year and we’re all trying to eat a little more mindfully doesn’t mean we have to give up good appetizers and snacks. This Salmon Avocado Dip is the kind of dish that makes everyone feel welcome the moment it hits the table, and it’ll have your friends and family going back for seconds.
Salmon is such a versatile protein to cook with. Whether it’s Chile Lime Baked Salmon with Peach Salsa as a main dish or this creamy and dreamy dip, it’s satisfying every time.
Ingredients
This recipe starts with easy-to-prepare salmon and combines it with ingredients you probably already have on hand. Balanced flavor and texture make this dip a standout, whether you’re entertaining or serving it as a hearty snack for the family.
- MOWI Sweet Bourbon Flavored Atlantic Salmon – MOWI Atlantic Salmon meets the Aquaculture Stewardship Council’s standards for farm-raised salmon and is BAP certified. The Sweet Bourbon flavor comes pre-seasoned, making it easy to cook.
- Avocados – Rich, creamy, and delicious, these serve as the perfect vessel for the salmon mixture while adding their own texture and flavor.
- Yogurt – The base for the dressing; adds tanginess and creaminess.
- Shallot – A delicate onion flavor that doesn’t overpower the salmon.
- Celery – Offers crunch and a burst of freshness.
- Salt – Enhances all of the flavors.
- Black Pepper – A mild, earthy spice.
- Capers – Briny and bright, complementing the richness of the salmon.
- Dill – Lightly citrusy and fresh. Chives – Mild, delicate onion flavor.
How to Make Salmon Dip Stuffed Avocados
These easy, make-ahead bites work well for meal prep and entertaining alike elegant enough for a cocktail party, festive enough for game day.
Savory, creamy, and packed with texture, these stuffed avocados are as beautiful as they are delicious.
- Bake
Preheat your oven to 375 degrees. Place the salmon on an oiled baking sheet and cook according to package directions, about 15 minutes, until it flakes easily with a fork. Let it cool.
- Dressing
Add all of the dressing ingredients to a bowl and mix to combine.
- Flake
Use a fork to flake the salmon, then add it to the bowl with the dressing and toss.
- Chill
Let the mixture chill for at least an hour. This can be done well ahead of time.
- Stuff
When ready to serve, cut the avocados in half. Scoop out some of the flesh and stir it into the salmon mixture, then use a spoon to fill each avocado half.
Substitutions
No yogurt? No problem. Sour cream, creme fraiche, or even a spoonful of mayo can give a similar tangy, creamy consistency. You may need to adjust the seasoning slightly to compensate.
How to Serve Salmon Dip Stuffed Avocados
This salmon dip can be eaten straight from the avocado with a fork, or served alongside crackers, celery, cucumbers, pita chips, or tortilla chips for dipping. If you scoop out a little extra flesh and mash it into the dressing, you’ll get something closer to an avocado mash with a guacamole-like richness running through the whole bite. A last-minute sprinkle of chopped parsley or a touch of lemon zest on top adds color and a fresh finish. Have fun coming up with your own combinations.
Storage
The salmon salad portion of this recipe can be made several days in advance. Keep it refrigerated in an airtight container for 3–4 days. Add the avocado only when ready to serve.
Top Tip for Salmon Dip Stuffed Avocados
Avocados start oxidizing as soon as they’re cut, which is what causes browning. Hold off cutting yours until just before serving. If you’re making these ahead of time, brush fresh lemon or lime juice over the exposed flesh to slow oxidation and keep it bright green.
Look for avocados that are ripe but not overly soft if the stem pulls away easily and reveals green underneath, it’s ready to use.
In addition, you will want to use avocados that are ripe, but not overly soft. If you pull off the stem from the top of the avocado and it easily comes away revealing green underneath, it perfectly ripe and ready.
Salmon Dip Stuffed Avocados
Equipment
- 1 baking sheet
- 1 mixing bowl
Ingredients
- 12 oz MOWI Sweet Bourbon Atlantic Salmon
- 3 avocados
- 1 cup yogurt
- 1 shallot, diced
- 1/4 cup celery, diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp capers, chopped
- 1 tbsp fresh dill
- 1 tbsp fresh chives
Instructions
- Preheat the oven to 375 degrees. Lightly oil a baking sheet.
- Place the salmon on the baking sheet. Bake according to the package directions. It should easily flake and be 145 degrees. Let cool.
- Add all of the ingredients to a bowl except for the avocados. Mix to combine.
- Use a fork to flake the salmon. Add the salmon to the bowl with the dressing and mix.
- Cover the bowl and allow it to chill until ready to serve. This can be done a day or two in advance.
- Cut the avocados in half. Scoop out some of the flesh to create a bowl.
- Add the avocado into the salmon mixture and stir to combine.
- Use a spoon to fill each avocado. Enjoy!
