Baked salmon zucchini dip

This salmon zucchini recipe is featured in my holiday cookbook, Cozy Delights! This two-cheese salmon zucchini dip is so easy and perfect for cozy weekends in. It is heavily inspired by blackened salmon recipes and is cheesy, and so yummy! You can eat it all by yourself or share, it’s up to you!

Firstly, prep the zucchini mixture. I like adding a bit of mozarella and cream cheese for a fun flavor. You can add other cheeses to salmon zucchini dip like gouda or Monterey Jack. The more cheese you add in here, the merrier! Grate the cheeses for an easier time. The second step is making the blackened salmon: season the salmon and sear the salmon on both sides before adding a cheesy zucchini mixture. Here is an original blackened salmon recipe. Top everything with more unmelted cheese, then bake it until everything melts and looks brown on top. This is so good with sliced French bread! Leftovers are not recommended with this recipe!

I highly recommend making this in a cast-iron skillet so you can use the same pan to bake the dip without transferring it into a baking pan. I used a 9-inch glass pie pan. Other dips on the blog include this cheesy spinach dip. Happy baking!

Baked salmon zucchini dip

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Servings: 4 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

Cream cheese mix

2 teaspoons garlic powder or minced garlic

2 teaspoons fresh or dried thyme

2 tablespoons fresh cilantro, chopped

2 teaspoons cayenne pepper

1 medium zucchini, grated and squeezed

1/2 cup cream cheese, at room temperature

3 cups mozzarella, grated

 

Salmon

1.3kg/2.9 lbs wild pacific salmon, thawed and skin on

1 teaspoon salt

1 teaspoon ground black pepper

Cooking oil

1 tablespoon unsalted butter

Instructions

1. Mix the cream cheese mixture ingredients except the mozzarella together in a bowl. Add in 1 cup of mozzarella and set aside the rest.
2. Season the salmon with the salt and black pepper.
3. Heat two tablespoons of cooking oil in a large skillet along with the butter on medium heat.
4. Add the salmon, skin facing down in the pan. Top each salmon with cream cheese mixture from step 1.
5. Cook for 5 minutes, then gently flip the salmon. The top of the salmon should be lightly browned and crispy.
6. Continue cooking for another 5 minutes, turn off the heat, then transfer to a 9-inch pie dish if your skillet isn't oven-friendly.
7. Shred it apart completely.
8. Preheat the oven to 350°F/175°C.
9. Top with the remaining mozzarella and bake for 20 minutes.
10. Garnish with extra fresh herbs and serve hot with bread.