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High protein, rich in omega-3, elevated sodium from marinade
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Salmon marinated with mustard, honey, soy sauce and lemon (140 g) has 312 calories. That works out to 223 calories per 100 g. It contains 5.9 g of carbs, 30.9 g of protein, 17.9 g of fat and 0.4 g of fiber. Its 4.8 µg of B12 covers 198% of the Daily Value. Its glycemic index is 8 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 140 g
312
KCAL / 140G
Carbs
5.9g
· 2% DV
Protein
30.9g
· 62% DV
Fat
17.9g
· 23% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 8% · Protein 40% · Fat 52%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 312 kcal | |
| Total fat | 17.9 g | 23% |
| Saturated fat | 3.36 g | 17% |
| Trans fat | 0 g | |
| Sodium | 588 mg | 26% |
| Total carbohydrate | 5.9 g | 2% |
| Fiber | 0.4 g | 1% |
| Protein | 30.9 g | 62% |
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 | 312 kcal |
| 1 piece (small) | 90 g | 201 kcal |
| 100 g | 100 g | 223 kcal |
| 4 ounce (medium) | 113 g | 252 kcal |
| 1 serving (small) | 120 g | 268 kcal |
| 6 ounce (large) | 170 g | 379 kcal |
| 1 serving (medium) | 180 g | 401 kcal |
| 1 piece (large) | 200 g | 446 kcal |
| 1 serving (large) | 250 g | 558 kcal |
Calculated from 223 calories per 100 g.
Bake it in a preheated oven until the flesh turns opaque and flakes easily with a fork. Honey can brown quickly, so keep an eye on the fish as it cooks. Lining the pan also makes cleanup easier.
Yes, it grills well. Clean and lightly oil the grill, then cook the salmon over controlled heat so the honey in the marinade does not burn. Let the surface firm before turning to help prevent sticking.
Serve it with roasted vegetables, a crisp green salad, or plain rice. Since the marinade is already sweet, tangy, and salty, simple sides with little added salt balance the plate better than heavily seasoned ones.
Yes, but only after cooking it thoroughly. Marinade that touched raw salmon can carry harmful bacteria, so do not drizzle it over the cooked fish straight from the bowl; reserve a clean portion before marinating if you want a finishing sauce.
Maple syrup can replace honey and still give the marinade sweetness and help it brown. Use a similar amount, then taste the mixture before adding it to the fish, since the sweetness of syrups can vary.
Yes, you can mix the marinade ahead and refrigerate it separately from the salmon. Add the fish closer to cooking time rather than leaving it in lemon juice for too long, which can make the surface soft and change its texture.
Use a well-heated nonstick or lightly oiled pan, and let the salmon release naturally before turning it. Pat excess marinade from the surface first; the honey in a thick coating can scorch and stick before the fish cooks through.
Keep cooked leftovers covered in the refrigerator and eat them within a few days. Do not leave the salmon out at room temperature for an extended period; reheat it gently, covered, to reduce drying.
It can be part of a nutritious meal: salmon provides protein and omega-3 fats. Honey adds sweetness, while soy sauce contributes sodium, so pair the fish with vegetables and avoid adding extra salt at the table.
Yes, cooked portions can be frozen in an airtight package once cooled. Thaw them in the refrigerator and reheat gently. The texture may be softer after freezing, so the salmon works especially well in warm bowls or salads.
Vitamins
B12
4.76µg · 198% DV
B3
11.76mg · 74% DV
Vitamin D
14.14µg · 71% DV
B6
1.09mg · 64% DV
Minerals
Selenium
43µg · 78% DV
Phosphorus
343mg · 49% DV
Iodine
39µg · 26% DV
Sodium
588mg · 26% DV
Potassium ⭐
553mg · 16% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 312 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.
Salmon marinated with mustard, honey, soy sauce and lemon is made by coating salmon with a tangy-sweet marinade before cooking. The mustard adds a gentle bite, honey rounds it out, lemon brings brightness and soy sauce gives savoury depth. Bake, pan-sear or grill it, then serve as a main with vegetables, salad, potatoes or rice; it also works well in a grain bowl or alongside simple greens.
The fish stays tender and rich, while the glaze becomes fragrant and lightly caramelised when cooked. It is a protein-rich choice and provides omega-3 fats, though the soy sauce can make the marinade fairly salty. For a lighter plate, use less marinade and pair the salmon with plenty of vegetables. Cook any marinade that has touched raw fish before using it as a sauce.
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
3.36g
MONOUNSATURATED
6.58g
POLYUNSATURATED
4.2g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.