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Rich in omega-3, high protein, teriyaki glazed
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
4.8g
· 10%
Protein
20.2g
· 43%
Fat
9.6g
· 47%
Fiber
0.2g
Vitamins
B12
3.2µg · 133% DV
B3
7.8mg · 49% DV
Vitamin D
8.5µg · 43% DV
B6
0.7mg · 41% DV
Minerals
Selenium
32µg · 58% DV
Phosphorus
220mg · 31% DV
Iodine
30µg · 20% DV
Sodium
430mg · 19% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
3.7g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
Both work well, but baking gives gentler, more even cooking while pan-searing creates faster browning on the surface. Because teriyaki sauce contains sugars, very high heat can make it scorch quickly.
A short marinating time is usually enough, since leaving fish too long can soften the texture and make the flavor overly intense. Soy-based marinades are especially best kept moderate.
It pairs well with steamed vegetables, plain rice, quinoa, or a crisp salad. These sides balance the sweet-salty sauce and make the meal feel more complete.
Yes, it can be, because salmon provides quality protein and the sauce adds some carbohydrate. For a more balanced recovery meal, pair it with rice, potatoes, or vegetables.
Yes, it works well as an evening meal. If you want it to feel lighter, choose baked or grilled preparation instead of heavily fried versions.
Cooked salmon should be stored in an airtight container in the refrigerator and eaten while still fresh. It should not be left at room temperature for long because seafood is perishable.
Yes, cooked teriyaki salmon can be frozen, though the sauce texture may change slightly after thawing. Freezing it in single portions and reheating gently usually gives the best result.
It can still be a balanced choice because salmon offers protein and beneficial fats. The main thing to watch is that teriyaki sauce may add extra sodium and sweetness, so portion and sauce amount matter.
Plain grilled salmon highlights the fish’s natural flavor and usually has fewer added ingredients. Teriyaki salmon has a sweeter, saltier profile and is often chosen for a more pronounced sauce-based taste.
Anyone with a fish or soy allergy should avoid it. People who need to limit sodium may also want to check the sauce ingredients, especially in restaurant or packaged versions.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.