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Rich in omega-3, high protein, excellent source of B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
208
KCAL / 100G
Carbs
0g
· 0%
Protein
20g
· 41%
Fat
13g
· 59%
Fiber
0g
Vitamins
B12
3.2µg · 133% DV
Vitamin D
13µg · 65% DV
B3
8.5mg · 53% DV
B6
0.8mg · 47% DV
Minerals
Selenium
36µg · 65% DV
Phosphorus
200mg · 29% DV
Iodine
30µg · 20% DV
Potassium ⭐
384mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
3.2g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
Salmon dries out when it is overcooked, especially at very high heat for too long. Pan-searing, baking, grilling, or steaming it just until it flakes easily usually gives the best texture.
Not necessarily, because salmon already has a rich flavor and natural fat. A short marinade with lemon, herbs, garlic, or olive oil can add flavor, but long acidic marinades can make the texture mushy.
Raw salmon is best cooked the same day or the next day after purchase. Cooked salmon usually keeps for up to 3 days in a sealed container in the refrigerator.
Yes, both raw and cooked salmon can be frozen. Wrap it tightly to limit air exposure, and thaw it in the fridge rather than at room temperature for better safety and texture.
Salmon pairs well with roasted vegetables, leafy salads, potatoes, rice, and yogurt- or herb-based sauces. Adding vegetables and a carbohydrate source can make the meal more balanced and filling.
Yes, because it provides protein, which can support recovery after training. Pairing it with a carbohydrate source may be especially useful after longer or harder sessions.
For most people, yes, especially when it is baked, grilled, or steamed rather than heavily fried. A moderate portion and lighter sides may feel more comfortable late in the day.
Salmon is usually richer and fattier, while tuna tends to be leaner and firmer in texture. The better choice depends on whether you want a more buttery fish or one with a meatier bite.
No, color alone does not prove quality. Species, feed, and handling can all affect color, while smell, texture, and freshness are better indicators.
People with a fish allergy should avoid it. Raw or undercooked salmon also carries more food safety risk, so pregnant people, older adults, and anyone with a weakened immune system should choose it well cooked.
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Nutrition data compiled from USDA FoodData Central and scientific sources.