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Grilled salmon skewer, rich in protein and omega-3
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
180
KCAL / 100G
Carbs
0g
· 0%
Protein
22g
· 49%
Fat
10g
· 51%
Fiber
0g
Vitamins
B12
3.2µg · 133% DV
B6
0.85mg · 50% DV
Vitamin D
10µg · 50% DV
B3
7.5mg · 47% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
220mg · 31% DV
Iodine
30µg · 20% DV
Potassium ⭐
400mg · 12% 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
2.1g
MONOUNSATURATED
3.6g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
Cut the salmon into even pieces and grill it over preheated, moderate heat for a short time. Remove it when it turns opaque and flakes easily, since overcooking is the main cause of dry salmon.
Use lemon juice or vinegar for a short marinade, or add it near the end of cooking. Leaving salmon in a strongly acidic marinade for too long can make the surface soft and mushy.
Start with clean, well-heated grates and lightly oil them. Pat the salmon dry, brush it with a little oil, and avoid moving it too soon so it has time to release naturally.
Leafy salads, asparagus, zucchini, peppers, or other grilled vegetables pair well without overpowering the fish. A herb yogurt sauce or lemon-based dressing can add freshness.
They can fit well into a post-workout meal because salmon provides protein. After a hard session, add a carbohydrate food such as potatoes, rice, or bread if you need to replenish energy as well.
That depends mostly on portion size and the foods served with it; grilling is generally lighter than frying. For a later dinner, pair it with vegetables and avoid very rich sauces if you prefer a lighter meal.
Neither is automatically better: salmon is typically richer and softer, while tuna is usually leaner and meatier. Eating a variety of seafood is more useful than relying on one type of fish alone.
Yes. Even carefully prepared fillets can occasionally contain fine pin bones, so check the pieces before cooking and serving, especially for children.
Refrigerate them in a sealed container within two hours of cooking. They are generally best eaten within 3 to 4 days; discard them if they develop an off smell, slimy texture, or unusual colour.
Yes, reheat gently only until hot throughout, as high heat can make the fish dry. It is safest to reheat only the portion you plan to eat rather than repeatedly cooling and reheating it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.