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High protein, contains omega-3
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Breaded fried salmon (140 g) has 357 calories. That works out to 255 calories per 100 g. It contains 14.6 g of carbs, 29.1 g of protein, 19.9 g of fat and 0.8 g of fiber. Its 4.8 µg of B12 covers 198% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 140 g
357
KCAL / 140G
Carbs
14.6g
· 5% DV
Protein
29.1g
· 58% DV
Fat
19.9g
· 26% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 17% · Protein 33% · Fat 50%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 357 kcal | |
| Total fat | 19.9 g | 26% |
| Saturated fat | 3.64 g | 18% |
| Trans fat | 0.14 g | |
| Sodium | 504 mg | 22% |
| Total carbohydrate | 14.6 g | 5% |
| Fiber | 0.8 g | 3% |
| Protein | 29.1 g | 58% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 140 g | 357 kcal |
| 1 piece (small) | 90 g | 230 kcal |
| 100 g | 100 g | 255 kcal |
| 4 ounce (medium) | 113 g | 288 kcal |
| 1 serving (half) | 120 g | 306 kcal |
| 1 cup (chopped) | 160 g | 408 kcal |
| 1 piece (large) | 200 g | 510 kcal |
| 1 serving (double) | 250 g | 638 kcal |
Calculated from 255 calories per 100 g.
To make breaded fried salmon, pat the fillets dry and season them. Coat each piece in flour, beaten egg, and breadcrumbs, in that order, then fry in a little oil until the coating is golden and the salmon is cooked through.
Breading often slips off breaded fried salmon when the fish is damp or the coating is not pressed on firmly. Pat the fillet dry, follow the flour-egg-breadcrumb order, and let the coated pieces rest briefly before frying.
Yes, but thaw the salmon fully in the refrigerator before breading it. Dry the thawed fillets well so the coating sticks; putting wet or still-frozen fish straight into the breading can leave a soggy, uneven crust.
Yes, breaded fried salmon can be baked in the oven instead of pan-fried. Arrange the pieces in a single layer on a lined tray, lightly oil the coating, and turn them partway through so both sides brown as the fish cooks through.
Yes, an air fryer works well for breaded fried salmon. Place the pieces in a single layer with space around them, lightly spray the coating with oil, and turn them during cooking so the crust browns evenly.
Serve breaded fried salmon with a crisp salad, roasted vegetables, or rice. For a heartier meal, add mashed potatoes or coleslaw; a fresh, acidic side also balances the richness of the fried coating.
Tartar sauce, lemon-dill yogurt sauce, and a squeeze of lemon all pair well with breaded fried salmon. Serve the sauce on the side to keep the breadcrumb coating crisp until you eat.
Leftover breaded fried salmon keeps in the refrigerator for about 3–4 days when stored promptly in a covered container. Refrigerate it within two hours of cooking, and discard it if it develops an unusual smell or appearance.
Yes, cooked breaded fried salmon can be frozen in an airtight, freezer-safe container. The coating may lose some crispness after thawing, so reheat the pieces in an oven or air fryer rather than relying on a microwave.
Breaded fried salmon should be cooked through, not judged by color alone, since salmon can remain pink when safely cooked. For a reliable check, use a food thermometer at the thickest part and cook it to 63°C (145°F).
Vitamins
B12
4.76µg · 198% DV
B3
10.36mg · 65% DV
Vitamin D
11.34µg · 57% DV
B6
0.87mg · 51% DV
Minerals
Selenium
43µg · 78% DV
Phosphorus
329mg · 47% DV
Iodine
39µg · 26% DV
Sodium
504mg · 22% DV
Potassium ⭐
476mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 357 calories in 1 piece (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Breaded fried salmon is salmon coated in a crisp crumb coating and fried until golden, with a tender, moist centre. It is a straightforward way of preparing salmon rather than a dish tied to one particular place, and the coating may vary from kitchen to kitchen.
It is usually served as a main course, often with lemon, potatoes and vegetables or a fresh salad. The salmon makes it a protein-rich choice and also provides omega-3 fats. For a lighter meal, pair it with plenty of vegetables and use a modest amount of oil when cooking; a sharp salad or lemon helps balance the rich, crunchy coating.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.64g
MONOUNSATURATED
7.14g
POLYUNSATURATED
4.9g
Omega 6:3 ratio 1.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.