Know what’s on your plate
King salmon
Calories & nutrition facts
raw, alaska native
Nutrition facts
Per 100 g% DV- Calories 187 kcal —
- Protein 20 g 41%
- Carbohydrate 0 g 0%
- Fat 12 g 15%
- Saturated fat 1.9 g 9%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 48 mg 2%
- Cholesterol 61 mg 20%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 136 µg 15%
- Vitamin C 0 mg 0%
- Vitamin E 1.5 mg 10%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.16 mg 13%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 8.4 mg 53%
- Pantothenic acid (B5) 0.99 mg 20%
- Vitamin B6 0.27 mg 16%
- Folate (B9) 15 µg 4%
- Vitamin B12 7.4 µg 308%
Minerals
- Calcium 42 mg 3%
- Iron 0.79 mg 4%
- Magnesium 24 mg 6%
- Phosphorus 208 mg 17%
- Potassium 370 mg 8%
- Zinc 0.52 mg 5%
- Selenium 31 µg 56%
Similar foods
- Pacific king salmonraw275 kcal / 100 g
- King salmon liverchinook, alaska native156 kcal / 100 g
- Smoked king salmonchinook, canned, alaska native150 kcal / 100 g
- Kippered king salmonchinook, canned, alaska native266 kcal / 100 g
- Chinook salmonraw179 kcal / 100 g
- Chum salmonraw120 kcal / 100 g
- Coho salmonraw147 kcal / 100 g
- Sockeye salmonraw131 kcal / 100 g
- Chinook spring salmonchinook (spring), raw179 kcal / 100 g
- Alaska king crabraw84 kcal / 100 g
Questions about King salmon
How do you bake king salmon without drying it out?
Bake a 2.5 cm-thick fillet skin-side down at 200 °C for about 10–12 minutes, then check the thickest part; it should flake easily and reach 63 °C at the centre. A little oil or butter and a cover of foil help keep it moist.
How do you cook king salmon on the barbecue?
Pat the skin dry, oil it lightly and cook the fillet skin-side down over medium heat for 6–8 minutes, then turn it briefly to finish. The skin helps protect the flesh from the heat and lifts off the grill more easily when crisp.
How can you tell if king salmon is fresh when buying it?
Look for firm, moist flesh with a mild, clean smell, not a strong fishy or sour odour. If buying a whole fish, clear eyes and bright, firmly attached scales are useful signs of freshness.
How long can you keep king salmon in the fridge or freezer?
Keep fresh king salmon covered in the coldest part of the fridge and cook it within 1–2 days. Freeze it well wrapped to protect it from air; for best quality, use it within 2–3 months, and thaw it in the fridge.
What dishes are made with king salmon?
King salmon is often grilled or roasted as a fillet, smoked, or used in salmon chowder and fish cakes. Its rich flesh also suits cedar-plank cooking, with the plank soaked first so it smoulders rather than catches fire.
Is king salmon fattier than chum salmon?
Yes. King salmon has 12 g of fat per 100 g, compared with 3.67 g in chum salmon, so it tends to taste richer and stay moist during cooking.
Is king salmon a good source of selenium?
Yes. King salmon is high in selenium, with 31 µg per 100 g. It also provides 20 g of protein per 100 g.
Source: USDA FoodData Central 168047 · per 100 g · carbohydrate per EU label, fibre excluded
