Salmon Cream Cheese Spread

Salmon and cream cheese spread on a Wassa cracker and in a tub

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.

Cream cheese in a bowl

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

Ground salt

Liquid smoke

8 oz. Cream cheese (total of 16 g of carbs)

Raw salmon filet with liquid smoke, salt and pepper

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.

Cooked salmon filet flaked

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.

Salmon filet with skin removed

Once the salmon is cool enough to touch, remove the skin and discard (or set aside/eat if you’re into crispy salmon skin).

Salmon filet broken up to reveal a large bone

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.

Pulsed salmon and cream cheese

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.

Whipped cream cheese

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.

Salmon and cream cheese in a bowl

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.

Salmon and cream cheese mixed in a bowl

Make sure to take a few minutes to get it all mixed smoothly together then enjoy!

Nutrition facts:

Salmon filet:

Amount Per 3 oz (85 g)100 grams1 fillet (396 g)1 fillet (396 g)
Calories 824
% Daily Value*
Total Fat 54 g83%
Saturated fat 12 g60%
Polyunsaturated fat 16 g
Monounsaturated fat 14 g
Cholesterol 218 mg72%
Sodium 234 mg9%
Potassium 1,438 mg41%
Total Carbohydrate 0 g0%
Dietary fiber 0 g0%
Protein 80 g160%
Vitamin A3%Vitamin C25%
Vitamin D0%Vitamin B-6130%

Organic Cream Cheese:


<1gSugars8 servings per containerServing Size1 oz (28 g)


Calories100% DV*13%

Total Fat 10g 13%

DVTotal Fat10g30%

Saturated Fat 6g 30%

DVSaturated Fat6g

Trans Fat 0g

Trans Fat0g10%

Cholesterol 30mg 10%


Sodium 95mg 4%


Total Carbohydrates 2g 1%

DVTotal Carbohydrates2g0%

Dietary Fiber 0g 0%

DVDietary Fiber0g

Sugars < 1gSugars< 1g0%

Includes Added Sugar 0g 0%

DVIncludes Added Sugar0gProtein


Vitamin D 0mcg 0%

DVVitamin D0mcg2%

Calcium 30mg 2%


Iron 0mg 0%


Potassium 0mg 0%