I can’t really call this lox because the salmon isn’t technically smoked. I do use a liberal amount of liquid smoke though, and all fresh ingredients and this is so easy to make. The entire tub has 16 g of carbs and 80 g of protein. Each tablespoon of the spread has 2 g of carbs. I’ve more complete list of nutritional information at the end of the post.
The first thing I like to do is to place the cream cheese in a covered bowl before I start so that by the time I’m ready, it’s at room temp and easy to work with.
1 salmon filet (approx. 6 oz)
Ground black pepper
8 oz. Cream cheese (total of 16 g of carbs)
Preheat oven to 357F
Cover the pan with aluminum foil for ease of cleanup and lightly oil the foil. Place salmon filet skin side down then apply a liberal amount of liquid smoke. Then add a light sprinkling of salt followed by a generous amount of pepper.
Bake at 375F for 14-17 minutes depending on thickness/size of filet. After about 14 minutes start checking by flaking some off with a fork. Once it flakes off and doesn’t look gooey/wet inside it’s done.
Once the salmon is cool enough to touch, remove the skin and discard (or set aside/eat if you’re into crispy salmon skin).
An important thing to do next is to use a fork to break the filet up in order to reveal any large bones that may be there, (in this case I found 1 shown on left side of pic), and throw away.
Now that I’ve removed the obvious large bone, I put all the salmon in a miniature Ninja food processor and give it 8-12 quick pulses.
I use a small wooden spatula to scrape the sides of the Ninja between pulses so that it’s all nicely mixed and I make sure the cream cheese is soft.
Before I do the final mix, I take my hand-mixer and whip the cream cheese to add air to it and make it nice and fluffy for spreading.
Last thing to do is place the pulsed salmon in the bowl with the whipped cream cheese and use a fork to just mix it all together.
Make sure to take a few minutes to get it all mixed smoothly together then enjoy!
|Amount Per 3 oz (85 g)100 grams1 fillet (396 g)1 fillet (396 g)|
|% Daily Value*|
|Total Fat 54 g||83%|
|Saturated fat 12 g||60%|
|Polyunsaturated fat 16 g|
|Monounsaturated fat 14 g|
|Cholesterol 218 mg||72%|
|Sodium 234 mg||9%|
|Potassium 1,438 mg||41%|
|Total Carbohydrate 0 g||0%|
|Dietary fiber 0 g||0%|
|Protein 80 g||160%|
|Vitamin A||3%||Vitamin C||25%|
|Vitamin D||0%||Vitamin B-6||130%|
Organic Cream Cheese:
<1gSugars8 servings per containerServing Size1 oz (28 g)
AMOUNT PER 1 OZ
Total Fat 10g 13%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 95mg 4%
Total Carbohydrates 2g 1%
Dietary Fiber 0g 0%
Sugars < 1gSugars< 1g0%
Includes Added Sugar 0g 0%
DVIncludes Added Sugar0gProtein
Vitamin D 0mcg 0%
Calcium 30mg 2%
Iron 0mg 0%
Potassium 0mg 0%