Smoked Pink Salmon Compound Butter with Herbs

Name: Smoked Pink Salmon Compound Butter with Herbs
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 1 dish
Ingredients: Butter; Pink salmon; Green onion; Dill; Lemon

Hot-smoked pink salmon, dill, and green onion give this butter a rich savory flavor brightened with lemon. Chill it, then slice a small piece over warm vegetables or fish. Pink salmon provides protein and omega-3 fats, while butter adds fat.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Butter	Butter	Ingredient quantity for Butter in g
Include ingredient: Pink salmon	Pink salmon	Ingredient quantity for Pink salmon in g
Include ingredient: Green onion	Green onion	Ingredient quantity for Green onion in g
Include ingredient: Dill	Dill	Ingredient quantity for Dill in g
Include ingredient: Lemon	Lemon	Ingredient quantity for Lemon in g

	Product release:	390
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

3 5
	Blend or grind	3
	Mix	2
	Chill in the refrigerator	3

Macronutrients in 100 g

Proteins	8.4
Digestible proteins	7.7
Fats	43.9
Plaid	0.3
Net carbohydrates	0.6
Fructose	0
Calories	426 kcal
Indexes
Glycemic index	1.7
Glycemic load	0.1
Insulin index, II	14.4
Disease inflammatory index, DII	-0.08
Antioxidant, ORAC	315

Calories per dayGenderGrowth

Weight loss	Detention	Set
44%	32%	26%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Add more proteins Reduce the amount fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B12	67676258541
A	415348932525
D	2525252544
B6	2222154791
E	9992011
B4 (Choline)	7991642
K	7991572
C	5651711

Minerals

Nutrient	% of RDA
Fructose	??????
Selenium	23232142133
Phosphorus	17171723126
Iodine	1313921102
Manganese	81091284
Nickel	77715?2
Quercetin	77102011
Iron	521431
Potassium	576854
Copper	554931

Lipids

Nutrient	% of RDA
Cholesterol	5635635632 251?1 126
Palmitic acid (Saturated)	133133133204?266
Stearic acid (Saturated)	105131131174?262
Arachidonic acid (AA, Omega-6)	216241123?12
Lauric acid	13131727139

Amino acids

Nutrient	% of RDA
Lysine	4462621283115
Tryptophan	415858144236
Methionine	314141853121
Valin	21303062?10
Leucine	21292961197
Alanine	19383896??
Threonine	18262654??
Phenylalanine	11151532196
Arginine	8881962
Tyrosine	79723124
Cysteine	6882085
Serin	5538?2
Histidine	58816?4

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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

Inventory: Blender

3 kg 333 gram

Servings: 20 (1 serving ≈ 20 gram)

Digestion time: 3 hour

Complete protein: ✔

Place the green onion (20 g), dill (10 g), pieces of hot-smoked pink salmon (150 g), and lemon juice (10 g) in a blender. Blend until smooth for about 3 minutes.

Mash the softened butter (200 g) with a silicone spatula. Add the salmon mixture and mix for about 2 minutes.

Shape the butter into a log and wrap it in cling film.

Refrigerate for 2–3 hours until firm. Keep refrigerated.

(1)

Published: 06.10.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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