It can be hard to feed friends and family who are on the Paleo diet, but this salmon dip makes a great appetizer everyone will enjoy. Coconut cream and paleo mayonnaise replace cream cheese to keep this recipe clean.
Total Time: 2 hours
Servings: 4


  • 1 5″x11” Cedar Grilling Plank
  • ½ lb. Fresh Wild Salmon
  • 2 Tbsp. Paleo Mayonnaise
  • 2 Tbsp. Coconut Cream
  • 2 Tbsp. Dill, finely chopped
  • 1 Tbsp. Capers
  • 1 Green Onion, minced
  • ½ tsp. Garlic Powder
  • ½ tsp. fresh Lemon Juice
  • ½ tsp. Sea Salt
  • ½ tsp. Pepper
  • 2 Endive

Chef's Tip

This recipe is a great way to use up leftover grilled salmon

    1. Soak plank in hot water for at least 15 minutes and preheat grill or oven to 400°F.
    2. Remove any remaining pin bones from the salmon, and season with salt and pepper. Place salmon on the soaked plank.
    3. Add the plank to the grill or oven and cook for 15 minutes, or until done.
    4. Let the salmon cool, then chill in fridge for at least 20 minutes.
    5. In a medium bowl, mix together coconut cream and mayo. Add in all the herbs, lemon juice, and sea salt and mix well.
    6. Add in the chilled salmon, breaking it into chunks. Mix together until your desired consistency.
    7. Spoon the salmon mixture into endive cups.
    8. Garnish with green onion and enjoy!

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Planks