Ingredients:
-2 Small Salmon Filets
-1/8-1/4 C Hickory Liquid Smoke
-1/2 Lemon, Juiced
-1/4 C Yellow Onion, Finely Diced
-1 TB Brown Sugar
-1 Garlic Clove, Pressed
-Salt & Pepper
-8 oz Cream Cheese, Softened
-Chives, Finely Diced
Directions:
-In a square baking dish, combine liquid smoke, lemon juice, onion, sugar, garlic, and salt and pepper. Stir until sugar has disolved and all ingredients are evenly distributed.
-Place salmon filets in the mixture with skin facing up. Refrigerate for at least 30 minutes (the longer you can marinate the salmon, the more it will absorb the flavor).
-Spray a baking sheet with non-stick spray. Place salmon on baking sheet skin side down.
-Broil salmon on low for 10-15 minutes or until cooked through and soft.
-Remove skin from filets and transfer salmon into a bowl. Use a fork to flake salmon.
-When the salmon is cool, add cream cheese and chives. Stir until well combined. Add salt to taste and if not smoky tasting enough, add a small amount of liquid smoke.
