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Small bread-based canapé topped with salmon
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Salmon canapé (60 g) has 147 calories. That works out to 245 calories per 100 g. It contains 10.9 g of carbs, 6.9 g of protein, 8.5 g of fat and 0.8 g of fiber. Its 1.1 µg of B12 covers 48% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 2 piece (medium) · 60 g
147
KCAL / 60G
Carbs
10.9g
· 4% DV
Protein
6.9g
· 14% DV
Fat
8.5g
· 11% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 19% · Fat 51%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 147 kcal | |
| Total fat | 8.5 g | 11% |
| Saturated fat | 1.86 g | 9% |
| Trans fat | 0.05 g | |
| Sodium | 258 mg | 11% |
| Total carbohydrate | 10.9 g | 4% |
| Fiber | 0.8 g | 3% |
| Protein | 6.9 g | 14% |
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 |
|---|---|---|
| 2 piece (medium) | 60 g | 147 kcal |
| 1 piece (mini) | 18 g | 44 kcal |
| 1 piece (small) | 25 g | 61 kcal |
| 1 piece (thick) | 35 g | 86 kcal |
| 1 serving (medium) | 90 g | 221 kcal |
| 100 g | 100 g | 245 kcal |
| 4 piece (large) | 120 g | 294 kcal |
| 1 serving (large) | 150 g | 368 kcal |
| 6 piece (extra large) | 180 g | 441 kcal |
Calculated from 245 calories per 100 g.
A salmon canapé is a small, usually bite-sized appetizer made with a bread or cracker base and a salmon topping. It is often served cold, with smoked salmon layered over a creamy spread and finished with herbs or lemon.
Keep salmon canapés crisp by adding the spread and salmon shortly before serving. Toasting the bread lightly and letting it cool first also helps; wet toppings such as cucumber or lemon juice can soften the base if added too early.
Yes, salmon canapés can be made with cooked salmon. Let the fish cool completely, flake it into small pieces, and pair it with a spread such as cream cheese; this gives a milder result than using smoked salmon.
Dill, capers, cucumber, and a little lemon pair well with a salmon canapé. Use one or two toppings rather than piling them on, so the small bite stays easy to eat and the salmon remains the main flavour.
Salmon canapés are usually served cold or at room temperature, especially when topped with smoked salmon and a creamy spread. For a warm version, use cooked salmon and warm bread, then add any delicate herbs just before serving.
Yes, you can prepare the components for salmon canapés ahead of a party, but assemble them close to serving time. Keep the bread separate from the spread and fish until then to prevent the base from turning soft.
Serve salmon canapés with a crisp green salad, olives, or other light finger foods. Their rich, salty topping pairs well with fresh, mildly flavoured sides rather than another heavy or strongly seasoned appetizer.
Store leftover salmon canapés in a covered container in the refrigerator and eat them promptly. The bread loses its crispness as it sits, so assembled canapés are best enjoyed fresh rather than kept for several days.
No, freezing assembled salmon canapés is not recommended. Thawing can make the bread soggy and change the texture of a cream-cheese topping; freeze or refrigerate suitable components separately and assemble the canapés when needed.
A salmon canapé is generally a small, carefully topped bite intended as an appetizer, while smoked salmon on toast can be a larger, more substantial serving. Both may use the same ingredients, but their size and presentation differ.
Vitamins
B12
1.14µg · 48% DV
B3
2.46mg · 15% DV
Vitamin D
2.52µg · 13% DV
B6
0.19mg · 11% DV
Minerals
Selenium
11µg · 20% DV
Phosphorus
93mg · 13% DV
Sodium
258mg · 11% DV
Iodine
11µg · 7% DV
Potassium ⭐
144mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 147 calories in 2 piece (medium) (60 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.
A salmon canapé is a small, open-faced bite built on bread or a crisp base and topped with salmon, often with a creamy spread, herbs or a little lemon. The canapé tradition is French, while salmon toppings vary: smoked salmon is common for easy assembly, but cooked salmon works well too.
It is usually served cold at receptions, parties and drinks gatherings, where guests can eat it in a couple of bites. The bread and topping make it more substantial than a plain appetiser, with some protein alongside the carbohydrates and fat. For a lighter version, use a thin slice of bread and a modest layer of spread, then add cucumber, dill or other fresh herbs.
Medium
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 3
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.86g
MONOUNSATURATED
3.12g
POLYUNSATURATED
1.62g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.