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High protein, low fat, source of omega-3
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
24.5g
· 81%
Fat
2.5g
· 19%
Fiber
0g
Vitamins
B12
3.1µg · 129% DV
B6
0.85mg · 50% DV
B3
7.8mg · 49% DV
Vitamin D
7µg · 35% DV
Minerals
Selenium
36µg · 65% DV
Phosphorus
220mg · 31% DV
Iodine
30µg · 20% DV
Potassium ⭐
370mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.6g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
Because it is skinless and relatively lean, it can dry out quickly over high heat. Use medium-high heat for a short time and let it rest briefly after cooking to keep it juicier.
A short marinade with lemon, herbs, garlic, or mild seasonings does not usually meaningfully reduce its nutrition. Very long acidic marinades can, however, soften the texture too much and affect cooking quality.
It goes well with vegetables, olive oil-based salads, potatoes, or whole grains. Pairing it with fiber-rich sides can make the meal more balanced and filling.
After training is often more practical because its high protein content fits well in a recovery meal. Before training, a large portion may feel heavy for some people, so a lighter serving is usually easier to tolerate.
Eating it at night does not automatically cause weight gain. Overall daily intake, portion size, and the rest of the meal matter more than the clock.
Cooked salmon is best stored in an airtight container and usually eaten within 1 to 2 days. If the smell, texture, or color seems off, it should be discarded.
Yes, cooked salmon can be frozen if wrapped well to limit air exposure. For best quality, thaw it safely and reheat it only once before eating.
Salmon is often softer and richer in flavor, while tuna tends to be firmer and meatier. The better choice depends on taste, texture, price, and whether you want more variety in your routine.
That white substance is usually albumin, a protein that comes to the surface during cooking. It is not normally a sign of spoilage and is more noticeable when the fish is cooked too aggressively.
Anyone with a fish allergy should avoid it completely. People with weakened immunity and pregnant individuals should also make sure the salmon is fully cooked before eating.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.