Let the cream cheese sit at room temperature until it feels soft and spreadable. Place it in a mixing bowl and beat with a hand mixer or whisk until completely smooth, with no lumps.

Add the sour cream, mayonnaise, lemon juice, lemon zest, Dijon mustard, garlic powder, smoked paprika, and a pinch of salt and black pepper. Mix until the base looks creamy and even in color.

Add the flaked salmon and sliced green onion. Switch to a spatula and fold gently, so you keep small salmon flakes and bits of green onion instead of a paste.

Taste a spoonful. Add more lemon juice for brightness, a little extra smoked paprika for deeper flavor, or a few dashes of hot sauce for heat. Adjust the salt carefully, especially if the salmon was already seasoned or smoked.

Transfer the mixture to a serving bowl, smooth the top, cover, and refrigerate for at least 30 minutes so the flavors come together and the texture firms up slightly.

Stir the dip lightly before serving. Garnish with chopped parsley or extra green onion if you like. Serve with crackers, toasted baguette slices, pita chips, or crisp vegetables.