Lightly Cured Salmon with Smoked Paprika

Name: Lightly Cured Salmon with Smoked Paprika
Cook time: 24 h 5 min
Total time: 24 h 5 min
Yield: 1 dish
Cuisine: Other
Ingredients: Salmon; Table salt; Allulose; Lemon; Garlic; Smoked paprika

Salmon provides protein and omega-3 fats, while smoked paprika deepens the flavor without any long smoking process. The fish turns firm, moderately salty, and especially useful for cold platters, salads, and quick keto appetizers.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Salmon	Salmon	Ingredient quantity for Salmon in g
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g
Include ingredient: Allulose	Allulose	Ingredient quantity for Allulose in g
Include ingredient: Lemon	Lemon	Ingredient quantity for Lemon in g
Include ingredient: Garlic	Garlic	Ingredient quantity for Garlic in g
Include ingredient: Smoked paprika	Smoked paprika	Ingredient quantity for Smoked paprika in g

	Product release:	374
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

1 5
	Mix	5
	Chill in the refrigerator	1

Macronutrients in 100 g

Proteins	18.2
Digestible proteins	17.8
Fats	10.7
Plaid	0.9
Net carbohydrates	1.6
Fructose	0
Calories	177 kcal
Indexes
Glycemic index	1.2
Glycemic load	0.2
Insulin index, II	21.6
Disease inflammatory index, DII	-0.45
Antioxidant, ORAC	781

Calories per dayGenderGrowth

Weight loss	Detention	Set
18%	13%	11%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B12	1741741601491391
B6	616142133271
D	4242424277
B3	38433476301
B5	25252142131
B2	24282252101
B1	16181432101
E	1515153321
B4 (Choline)	1114142463
B9	1010720104

Minerals

Nutrient	% of RDA
Fructose	??????
Chlorine	16716716720316743
Selenium	1171171072146416
Sodium	11211211221410351
Phosphorus	303030422110
Copper	26262352158
Coenzyme Q10	2424247271
Sulfur	23313146?6
Iodine	20201434153
Vitamin A	1316152888
Potassium	12161418108
Zinc	1115112322
Alpha GPC	11112334116
Magnesium	71092454
Iron	632531

Lipids

Nutrient	% of RDA
DHA (Omega-3)	363363604725?91
EPA (Omega-3)	118118196294?20
Cholesterol	282828112?56
Arachidonic acid (AA, Omega-6)	8241648?5
Alpha-linolenic acid (Omega-3)	6971153

Amino acids

Nutrient	% of RDA
Tryptophan	1171641644116616
Histidine	115160160334?80
Lysine	951341342796733
Methionine	801071072238053
Threonine	618686178??
Tyrosine	4664461608027
Valin	446262129?20
Leucine	4360601284015
Alanine	408080201??
Glycine	272727808027
Aspartic acid	27322780?27
Phenylalanine	233232674013
Cysteine	202425632416
Arginine	16161640134
Glutamine	16161680163
Proline	12131230?8
Serin	88513?3
Isoleucine	6881742
Glutamic acid	516880??

Simple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Kitchen: Other

1 kg 250 gram

Servings: 6 (1 serving ≈ 62 gram)

Digestion time: 2 hour

Complete protein: ✔

Finely chop the garlic (12 g) and mix it with smoked paprika (8 g), allulose (15 g), table salt (24 g), and the juice squeezed from the lemon (15 g). Stir until you get a thick fragrant paste.

Place the salmon (300 g) in a container and coat it thoroughly with the paste on all sides. Close the lid and refrigerate for 18-24 hours.

After curing, remove the excess marinade, pat the fish dry, and slice it thinly. The flavor becomes brighter and the smoked paprika adds a light smoky note without real smoking.

Published: 13.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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