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High protein, rich in omega-3
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Salmon bites has 208 calories. It contains 0 g of carbs, 20.4 g of protein, 13.4 g of fat and 0 g of fiber. Its 3.2 µg of B12 covers 133% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
208
KCAL / 100G
Carbs
0g
· 0% DV
Protein
20.4g
· 41% DV
Fat
13.4g
· 17% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 40% · Fat 60%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 208 kcal | |
| Total fat | 13.4 g | 17% |
| Saturated fat | 3.1 g | 16% |
| Trans fat | 0 g | |
| Sodium | 59 mg | 3% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 20.4 g | 41% |
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 serving (medium) | 100 g | 208 kcal |
| 4 piece (small) | 60 g | 125 kcal |
| 6 piece (medium) | 90 g | 187 kcal |
| 100 g | 100 g | 208 kcal |
| 8 piece (large) | 120 g | 250 kcal |
| 1 cup (diced) | 140 g | 291 kcal |
| 10 piece (extra large) | 150 g | 312 kcal |
Calculated from 208 calories per 100 g.
Salmon bites are small, bite-size pieces of salmon, usually seasoned and cooked until just opaque. They are often served as a quick main dish, added to bowls or salads, or offered with a dipping sauce.
To make salmon bites in an air fryer, arrange seasoned pieces in a single layer and cook, turning them once. The exact cooking time varies with piece size and appliance; they are ready when opaque and easy to flake.
Yes, you can cook salmon bites from frozen, but the pieces may cook less evenly and need longer. For more consistent results, thaw the salmon in the refrigerator first and pat it dry before cutting and seasoning.
Salmon bites should reach 145°F (63°C) at the thickest point for the standard food-safety recommendation. Use a food thermometer rather than judging only by color; the flesh should also look opaque and separate easily with a fork.
Salmon bites pair well with garlic, lemon, black pepper, paprika, dill, or a simple soy-and-ginger glaze. Season the pieces evenly, and add sugary glazes near the end of cooking so they do not burn.
Only salmon specifically handled and sold for raw consumption should be eaten raw in salmon bites, and raw fish still carries food-safety risks. Ordinary fresh or previously frozen salmon is safest when thoroughly cooked.
Keep salmon bites tender by cutting them into evenly sized pieces and stopping cooking as soon as they turn opaque and flake easily. A light coating of oil or a quick marinade helps, but prolonged cooking is the main cause of dryness.
Cooked salmon bites keep for up to three days in a covered container in the refrigerator. Refrigerate them promptly after cooking, and discard them if they develop an unusual smell or appearance.
Yes, cooked salmon bites can be frozen in an airtight container or freezer bag. Cool them promptly, separate portions so they are easy to use, and thaw in the refrigerator; their texture may be softer after reheating.
Serve salmon bites with rice, roasted vegetables, potatoes, or a crisp salad. For a bowl, add grains and vegetables with a lemony dressing; for a snack-style plate, offer cucumber and a yogurt or herb dip.
Vitamins
B12
3.2µg · 133% DV
B6
0.94mg · 55% DV
B3
8.7mg · 54% DV
Vitamin D
10µg · 50% DV
Minerals
Selenium
37µg · 67% DV
Phosphorus
252mg · 36% DV
Iodine
30µg · 20% DV
Potassium ⭐
363mg · 11% DV
Sodium
59mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 208 calories in 100 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.
Salmon bites are pieces of salmon cut into small, easy-to-eat portions. They are a convenient way to serve the fish rather than a dish tied to one particular regional tradition; they can be simply seasoned and cooked, or used as part of a larger meal.
Their tender texture and rich, gently distinctive flavour work well in salads, grain bowls or alongside vegetables, and they are also easy to share as a starter. Across the English-speaking world, they may be pan-cooked, baked or added to wraps and lunch bowls. They provide plenty of protein and are naturally rich in omega-3 fats; a 100 g serving has 20.4 g of protein. Pair them with fresh vegetables and lemon for a lighter, balanced plate.
Very 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 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
3.1g
MONOUNSATURATED
3.8g
POLYUNSATURATED
3.9g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.