Know what’s on your plate
Smoked salmon
Calories & nutrition facts
hot-smoked
Nutrition facts
Per 100 g% DV- Calories 186 kcal —
- Protein 25 g 51%
- Carbohydrate 1.3 g 0%
- Fat 8.8 g 11%
- Saturated fat 1.9 g 10%
- Fibre 0 g 0%
- Sugars 1.3 g —
- Sodium 848 mg 37%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 28 µg 3%
- Vitamin D 11 µg 55%
- Vitamin E 2.3 mg 15%
- Thiamin (B1) 0.41 mg 34%
- Riboflavin (B2) 0.16 mg 12%
- Niacin (B3) 9.5 mg 59%
- Pantothenic acid (B5) 1.4 mg 27%
- Vitamin B6 0.51 mg 30%
- Biotin (B7) 4 µg 13%
- Folate (B9) 14 µg 4%
- Vitamin B12 4.2 µg 175%
Minerals
- Calcium 8 mg 1%
- Iron 0.34 mg 2%
- Magnesium 32 mg 8%
- Phosphorus 293 mg 23%
- Potassium 460 mg 10%
- Zinc 0.5 mg 5%
- Copper 0.05 mg 6%
- Manganese 0.01 mg 0%
- Selenium 24 µg 44%
- Iodine 9 µg 6%
Similar foods
- Farmed smoked salmon188 kcal / 100 g
- Cold smoked salmon173 kcal / 100 g
- Wild smoked salmon121 kcal / 100 g
- Salmonboiled, without salt222 kcal / 100 g
- Atlantic salmonaquaculture, hot smoked267 kcal / 100 g
- Smoked fishwarm, average177 kcal / 100 g
- Pacific salmonsmoked120 kcal / 100 g
- Smoked trout177 kcal / 100 g
- Wild salmonbaked215 kcal / 100 g
- Chinook salmonsmoked117 kcal / 100 g
Questions about Smoked salmon
Is smoked salmon ready to eat, or should you cook it?
Most smoked salmon sold in thin slices is ready to eat; serve it cold or add it at the end of a dish so it stays tender. Hot-smoked salmon is also usually ready to eat, but check the pack for handling instructions.
How do you stop smoked salmon sticking when you cook it?
It is already cooked or cured, so prolonged frying dries it out. Stir it into scrambled eggs or pasta off the heat, or warm it gently for a minute or two at the end.
How long does smoked salmon last once opened?
Keep it covered in the fridge and follow the pack’s use-by date; once opened, eat it within a couple of days. Freeze portions you will not use in time, tightly wrapped, and thaw them in the fridge.
What goes well with smoked salmon?
Pair its saltiness with lemon, dill, capers, cucumber or crème fraîche. It is a classic topping for bagels, blinis and rye bread, and works well folded through pasta or scrambled eggs.
Can you freeze smoked salmon?
Yes. Freeze it in small, tightly wrapped portions while it is still fresh, then thaw it overnight in the fridge and eat it promptly; the texture may be softer afterwards.
Is smoked salmon high in salt?
Yes: smoking and curing make it salty, with 848 mg sodium per 100 g. A small amount can bring plenty of savoury flavour to a sandwich or salad.
How does smoked salmon compare with smoked trout?
Smoked trout has more sodium, at 1,270 mg per 100 g, while smoked salmon has 848 mg. Both are rich, savoury fish that can be used in similar dishes.
What is the difference between cold-smoked and hot-smoked salmon?
Cold-smoked salmon is cured and smoked at a low temperature, so it stays silky and sliceable. Hot-smoked salmon is cooked by the heat and flakes into chunks.
Source: CoFID (UK) 16-413 · per 100 g · carbohydrate per EU label, fibre excluded
